Fermenting in Nyc and Tokyo

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Fermenting in Nyc and Tokyo

Postby Fermionic on Wed May 16, 2018 11:56 am

Hi,

I split my time between nyc and Tokyo and try to keep fermentation going in both places using seasonal ingredients and mixed methods. Right now my ramp bulbs are three weeks in 4% brine. The first few days are hard as you really would want to have a shed to put them in, but then they become great, while back in Tokyo there are three pots of miso that should be done by the time I get back, and some koji yuzu kosho that I have high hopes for.

-- K.
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Re: Fermenting in Nyc and Tokyo

Postby Christopher Weeks on Wed May 16, 2018 12:02 pm

Welcome to Wild Fermentation!
Christopher Weeks
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Re: Fermenting in Nyc and Tokyo

Postby baerdric on Wed May 16, 2018 6:13 pm

That seems like a difficult way to keep things going.

I've always wanted to visit Japan. But taking language lessons is the closest I've ever managed.

Welcome.
Currently looking at things and pondering about stuff.

Bill DeWitt
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