Fermenting Our Way Through the Coronavirus Lockdown
Where I live in California, we’ve been “sheltering-in-place” for the past couple of months. While this has had it’s stresses, I never fail to recognize daily how blessed I am that neither myself nor my loved ones have been directly impacted by the virus.
So many of us have lost our jobs/income streams and many have had to deal with deeper fears and the pains of isolation. To whatever degree you’ve been impacted, I sincerely hope you find your way through all of this in a better place.
One of the things I always strive to do when I have more time on my hands is to learn. Every one of us has something they would like to know more about and if you have some extra time on your hands, it’s probably a good time to dive into something and learn as much about it as you can. With me, that learning has been a deeper focus on learning the guitar … and of course fermenting. Even though I’ve been actively fermenting for over a decade, there are always more frontiers for me to explore. Lately it’s been tofu!
The photograph above was taken in my kitchen about a week ago. In it you’ll see all sorts of ferments.
Starting on the left above, you’ll find:
- Kombucha in bottles and in a nice fermentation crock with a spigot
- Dosa batter in its first stage (lentils and rice soaking in my Vitamix)
- Two sauerkrauts in the jars and a kimchi in the green crock
- Horseradish in the small jar in the front
- Giardiniera with its lovely layering of fermenting veggies
- Fresh tempeh on the rectangular plate up front
- Ginger bug
- Soy yogurt
- Fermented cashew milk – Keep your eyes open for an upcoming post on this delicious fermented nut milk
Not pictured here is some delicious homemade tofu (which naturally was eaten before picture taking time!). Once I work out the nuances and simplify the process, I’ll share tofu making with you as well. It’s not really a true ferment, unless of course you make the infamous “stinky tofu,” but it’s satisfying to make all the same.
I’m not sure where you’ll find your inspiration, but dive in with whatever suits you and see what comes!
Comment below with what you’re making. We’d all love to hear!
You don’t do kefir? Milk or fruit?
I’m actually vegan. For me there is no need for dairy since what I believe to be healthier plant-based options are available.
Not sure what you’re asking about fruit, but I do love fruits, yes.
Oooh! We’re quite interested in the fermented ginger drink! So far we are into making our own kombucha, curtido kraut, red cabbage and beet kraut, sourdough bread, and escabeche. We have been eating the whole food, plant-based way for two years and counting, and are loving the increase in health and energy.
Sounds like you are super fermenters! That’s great. I’d love to hear about your escabeche. I’m a big fan on red onions. Is it a standard ferment adding onion to a salted brine, or so you simply salt the onions and let them release their liquid. Do share….!
Wondering where you get your tempeh starter? Everyone recommends Gem but apparently they don’t sell it anymore and Cultures for Health is a bit pricey for the tiny amount you get.
Love all the recipes you mentioned here and just waiting for Stinky Tofu. I find it on rare occasions at the Wednesday Market. It is wonderful fried. The last one I found a tribal woman had just arrived with just a few containers of it and I just happened to be there buying Burmese Tofu. Her stinky tofu was hairy with mold and I was a bit unsure, but it was delicious. I will try your cashew milk ferment soon. Boy you have a lot of nice utilities for your preparation of these rare treats. Also, I will make dosa again now. I had completely forgotten dosa. You told me about it while you were traveling in India and I made it first from your description and we enjoyed it often, but then I forgot all about it. Thanks for this up date. Great time to learn if you people are stuck inside for too long. Sandy
Thanks Sandra. Did they deep fry the stinky tofu? That’s the only way I’ve seen it.
Lemme try again… where do you get your tempeh starter?