[-] nickbrum@lemmy.ml 1 points 11 months ago

That looks incredible. What's in it?

[-] nickbrum@lemmy.ml 1 points 11 months ago

Use a vegan peeler to make strips and soak over night in amazake

[-] nickbrum@lemmy.ml 3 points 11 months ago

Would a mycelium computer be the next big thing then? ;)

[-] nickbrum@lemmy.ml 5 points 11 months ago

But you will have a shorter life span and that will make up for it

[-] nickbrum@lemmy.ml -2 points 11 months ago

You have obviously never had a job that involves working in tight spaces wearing a tool belt. Also easier to fix if part of the climbing points fail due to degradation from moisture.

[-] nickbrum@lemmy.ml 1 points 11 months ago

I make my excess tempeh into flour and use it in smoothies and baking

[-] nickbrum@lemmy.ml 1 points 11 months ago

What temp and how long to ferment ?

[-] nickbrum@lemmy.ml 1 points 11 months ago

I have only made rice wine, but its gluten free

20
submitted 11 months ago by nickbrum@lemmy.ml to c/fermentation@mander.xyz

Just plain chana dal 9kg in total

13
submitted 11 months ago by nickbrum@lemmy.ml to c/fermentation@mander.xyz

Chana deal cooked in stock, and plain white rice layer, made as one into rempeh

[-] nickbrum@lemmy.ml 2 points 11 months ago

Hi. Not tried ginger ale yet as I still have not got the hang of water kefir. It doesn't grow but decreases every time I make more

8
hi to all (lemmy.ml)
submitted 11 months ago by nickbrum@lemmy.ml to c/fermentation@mander.xyz

Just a quick hello to all and hope you can help my fermentation experiments improve over time. My main is tempeh but I'm working on 19 types of different fermets at the mo, I think.

nickbrum

joined 11 months ago