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First time trying to make vegetable charcuterie. Boiled beets and carrots, peel, salt for 2 days, dust some #koji on, and hope it blooms. #food #cooking #fermentation
Two Boiled carrots, one peeled, one not peeled
Two boiled beets, one peeled, one not peeled
Peeled carrots, salted, in a bag
Peeled beets, salted, in a bag
#food #cooking #koji #fermentation
in reply to Silent G

Silent G
Silent G
• •
#kojibuildscommunity koji dusted on. Ready to go in the oven, door ajar to keep light on and just a bit of heat.
Four beets and five carrots dusted with koji, sitting on a rack in a deep tray
Closeup of the beets and carrots dusted with koji
#kojibuildscommunity
in reply to Silent G

Silent G
Silent G
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The #koji grew beautifully on the vegetables over 2 days. There’s a little bit of green on them but I’m not worried. Next, into the dehydrator. #fermentation
#koji #fermentation
in reply to Silent G

Silent G
Silent G
• •
And the final result after dehydrating:

(A little too salty, but very interesting taste!)
in reply to Silent G

Danny (he/they)
Danny (he/they)
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is it possible to salt less or would that open up the ferment to more contamination?
in reply to Danny (he/they)

Silent G
Silent G
• •
@danwchan yes, I misread the instructions and just put a bunch of salt in. Supposed to only be 1.75% salt by total weight of vegetables! Not sure how that affects the fermentation, but after the mold is grown, it’s dehydrated to ~50% initial weight, so it ends up being about 3.5% salt internally
@Danny (he/they)

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