nickbrum

joined 1 year ago
[–] [email protected] 1 points 1 year ago (1 children)

That looks incredible. What's in it?

[–] [email protected] 1 points 1 year ago

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

[–] [email protected] 3 points 1 year ago (1 children)

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

[–] [email protected] 5 points 1 year ago

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

[–] [email protected] -2 points 1 year 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.

[–] [email protected] 1 points 1 year ago

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

[–] [email protected] 1 points 1 year ago

What temp and how long to ferment ?

[–] [email protected] 1 points 1 year ago

I have only made rice wine, but its gluten free

 

Just plain chana dal 9kg in total

 

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

[–] [email protected] 2 points 1 year 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

 

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.