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#Sambal

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Pollinators<p><span class="h-card" translate="no"><a href="https://mastodon.nu/@tclaesson" class="u-url mention" rel="nofollow noopener" target="_blank">@<span>tclaesson</span></a></span> <span class="h-card" translate="no"><a href="https://mastodon.au/@LifeTimeCooking" class="u-url mention" rel="nofollow noopener" target="_blank">@<span>LifeTimeCooking</span></a></span> Happy to help with fermented hot sauces to save the planet. <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>fermentation</span></a>, <a href="https://epicure.social/tags/sambal" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sambal</span></a>, <a href="https://epicure.social/tags/Rempah" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>Rempah</span></a>, <a href="https://epicure.social/tags/hotchilisauce" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>hotchilisauce</span></a>, <a href="https://epicure.social/tags/piripiri" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>piripiri</span></a>.</p>
Pollinators<p><span class="h-card" translate="no"><a href="https://mastodon.social/@Wraeth" class="u-url mention" rel="nofollow noopener" target="_blank">@<span>Wraeth</span></a></span> Home grown garlic is wonderful in the kitchen. It is good that you made it to early February with the 2024 harvest of German extra hardy garlic. It’s an excellent vintage and variety. Fermenting some of the harvest as garlic paste can extend your storage season all around the calendar. I speak for fermentation if possible. <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>fermentation</span></a>, <a href="https://epicure.social/tags/garlic" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>garlic</span></a>, <a href="https://epicure.social/tags/growyourown" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>growyourown</span></a>, <a href="https://epicure.social/tags/nodig" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>nodig</span></a>, <a href="https://epicure.social/tags/minnesota" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>minnesota</span></a>, <a href="https://epicure.social/tags/zone4b" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>zone4b</span></a>, <a href="https://epicure.social/tags/rempah" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>rempah</span></a>, <a href="https://epicure.social/tags/sambal" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sambal</span></a>, <a href="https://epicure.social/tags/kasundi" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>kasundi</span></a>.</p>
Pollinators<p><span class="h-card" translate="no"><a href="https://mastodon.au/@LifeTimeCooking" class="u-url mention" rel="nofollow noopener" target="_blank">@<span>LifeTimeCooking</span></a></span> Here you are looking at fermentation resources again. It was a big day in southern Minnesota for fermentation. We traded jars of fermented pastes for peppermint thumb cookies, raw carrots, whole squash, and empty canning jars. <a href="https://epicure.social/tags/gardening" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>gardening</span></a>, <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>fermentation</span></a>, <a href="https://epicure.social/tags/Rempah" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>Rempah</span></a>, <a href="https://epicure.social/tags/sambal" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sambal</span></a>, <a href="https://epicure.social/tags/kasundi" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>kasundi</span></a>, <a href="https://epicure.social/tags/garlic" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>garlic</span></a>, <a href="https://epicure.social/tags/minnesota" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>minnesota</span></a>, <a href="https://epicure.social/tags/growyourown" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>growyourown</span></a>.</p>
Pollinators<p>The 2024 Rempah fermentation has been jarred. Two of the seven pints are pictured. It is a spicy Indonesian sauce we started on October 16th. At least we have good sauces for the dark times. We will share. This is a Kirsten Shockey recipe. <a href="https://epicure.social/tags/rempah" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>rempah</span></a>, <a href="https://epicure.social/tags/sambal" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sambal</span></a>, <a href="https://epicure.social/tags/indonesia" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>indonesia</span></a>, <a href="https://epicure.social/tags/minnesota" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>minnesota</span></a>, <a href="https://epicure.social/tags/growyourown" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>growyourown</span></a>, <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>fermentation</span></a>, <a href="https://epicure.social/tags/nodig" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>nodig</span></a>, <a href="https://epicure.social/tags/pollinators" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>pollinators</span></a>.</p>
Pollinators<p>November 4, 2024. The Indonesian Sambal is jarred after four weeks of fermentation. The early 2024 hot pepper crop has yielded a fine Sambal. This is a Kirsten Shockey recipe. Thank you Kirsten. Thank you Indonesia. <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>fermentation</span></a>, <a href="https://epicure.social/tags/growyourown" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>growyourown</span></a>, <a href="https://epicure.social/tags/sambal" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sambal</span></a>, <a href="https://epicure.social/tags/indonesia" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>indonesia</span></a>, <a href="https://epicure.social/tags/garlic" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>garlic</span></a>, <a href="https://epicure.social/tags/nodig" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>nodig</span></a>, <a href="https://epicure.social/tags/minnesota" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>minnesota</span></a>, <a href="https://epicure.social/tags/pollinators" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>pollinators</span></a>.</p>
Pollinators<p><span class="h-card" translate="no"><a href="https://norden.social/@feinschmeckergarten" class="u-url mention" rel="nofollow noopener" target="_blank">@<span>feinschmeckergarten</span></a></span> <span class="h-card" translate="no"><a href="https://mastodon.au/@LifeTimeCooking" class="u-url mention" rel="nofollow noopener" target="_blank">@<span>LifeTimeCooking</span></a></span> <span class="h-card" translate="no"><a href="https://mastodon.social/@lindawoodrow" class="u-url mention" rel="nofollow noopener" target="_blank">@<span>lindawoodrow</span></a></span>. We have no nasturtiums. We must ferment red peppers instead. This will be a fermented Sambal in about three weeks. The lemongrass is pretending to be tamarind water. The ginger is pretending to be galangal. The Brazil nuts are pretending to be candlenuts. And so it goes. <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>fermentation</span></a>, <a href="https://epicure.social/tags/growyourown" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>growyourown</span></a>, <a href="https://epicure.social/tags/minnesota" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>minnesota</span></a>, <a href="https://epicure.social/tags/sambal" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sambal</span></a>, <a href="https://epicure.social/tags/indonesia" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>indonesia</span></a>, <a href="https://epicure.social/tags/nodig" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>nodig</span></a>.</p>
Pollinators<p><span class="h-card" translate="no"><a href="https://infosec.exchange/@tildalwave" class="u-url mention" rel="nofollow noopener" target="_blank">@<span>tildalwave</span></a></span>. There are scores of fermented hot sauces to make on the countertop. It will be fun! <a href="https://epicure.social/tags/piripiri" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>piripiri</span></a>, <a href="https://epicure.social/tags/sambal" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sambal</span></a>, <a href="https://epicure.social/tags/rempah" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>rempah</span></a>, <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>fermentation</span></a>.</p>
Pollinators<p><span class="h-card" translate="no"><a href="https://social.cologne/@kimchiconcept" class="u-url mention" rel="nofollow noopener" target="_blank">@<span>kimchiconcept</span></a></span> <span class="h-card" translate="no"><a href="https://zeroes.ca/@BE" class="u-url mention" rel="nofollow noopener" target="_blank">@<span>BE</span></a></span> Orange colors and fiery flavors are wonderful. The green Zhug ferment isn’t this showy but we like it. The Rempah and Sambal ferments can be showy with the contrasting colors. The Kirsten Shockey recipes have been successful, including rhubarb kimchi. <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>fermentation</span></a>, <a href="https://epicure.social/tags/Rempah" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>Rempah</span></a>, <a href="https://epicure.social/tags/sambal" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sambal</span></a>, <a href="https://epicure.social/tags/growyourown" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>growyourown</span></a>.</p>
Pollinators<p><span class="h-card" translate="no"><a href="https://mastodon.au/@LifeTimeCooking" class="u-url mention" rel="nofollow noopener" target="_blank">@<span>LifeTimeCooking</span></a></span> <span class="h-card" translate="no"><a href="https://norden.social/@feinschmeckergarten" class="u-url mention" rel="nofollow noopener" target="_blank">@<span>feinschmeckergarten</span></a></span>. We weigh our diced ingredients for fermentation and add two percent salt by weight because we wander from the recommended quantities in the recipes. We ferment in glass jars with a zip lock follower weighted with water as the fermentation lock. The Rempah and Sambal ferments have been wonderful with our meals and wonderful uses for garden produce. <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>fermentation</span></a>, <a href="https://epicure.social/tags/Rempah" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>Rempah</span></a>, <a href="https://epicure.social/tags/sambal" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sambal</span></a>.</p>
Pollinators<p><span class="h-card" translate="no"><a href="https://mastodon.au/@LifeTimeCooking" class="u-url mention" rel="nofollow noopener" target="_blank">@<span>LifeTimeCooking</span></a></span> <span class="h-card" translate="no"><a href="https://norden.social/@feinschmeckergarten" class="u-url mention" rel="nofollow noopener" target="_blank">@<span>feinschmeckergarten</span></a></span>. We support fermentation and Rempah. We have a Kirsten Shockey book called “Fiery Ferments.” Rempah is on page 159. Sambal is on page 160. The Rempah ingredients are shallots, dried long Thai peppers, fresh Thai peppers, garlic, and the salt for fermentation. The Sambal ingredients are hot fresh chilies, garlic, candlenut, galangal, tamarind water, and the salt for fermentation. <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>fermentation</span></a>, <a href="https://epicure.social/tags/Rempah" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>Rempah</span></a>, <a href="https://epicure.social/tags/sambal" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sambal</span></a>.</p>
Pollinators<p><span class="h-card" translate="no"><a href="https://toot.ale.gd/@yvan" class="u-url mention" rel="nofollow noopener" target="_blank">@<span>yvan</span></a></span>. Good deal. I am anticipating exchanges by teleportation. However, I don’t know the energy consumption of teleportation. <a href="https://epicure.social/tags/growyourown" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>growyourown</span></a>, <a href="https://epicure.social/tags/rempah" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>rempah</span></a>, <a href="https://epicure.social/tags/sambal" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sambal</span></a>.</p>
Pollinators<p><span class="h-card" translate="no"><a href="https://mastodon.au/@LifeTimeCooking" class="u-url mention" rel="nofollow noopener" target="_blank">@<span>LifeTimeCooking</span></a></span> <span class="h-card" translate="no"><a href="https://zeroes.ca/@PacificNic" class="u-url mention" rel="nofollow noopener" target="_blank">@<span>PacificNic</span></a></span>. The Fiery Ferments book has the Adzika, the rhubarb kimchi, sambal, Rempah, zhug. We have all three books to support the world of fermentation. <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>fermentation</span></a>, <a href="https://epicure.social/tags/sambal" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sambal</span></a>, <a href="https://epicure.social/tags/Rempah" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>Rempah</span></a>, <a href="https://epicure.social/tags/kimchi" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>kimchi</span></a>.</p>
Pollinators<p><span class="h-card" translate="no"><a href="https://infosec.town/@dis" class="u-url mention" rel="nofollow noopener" target="_blank">@<span>dis</span></a></span>. Fermented hot pepper paste is wonderful. Pickled peppers are wonderful too. You will be able to do one or both. <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>fermentation</span></a>, <a href="https://epicure.social/tags/growyourown" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>growyourown</span></a>, <a href="https://epicure.social/tags/Rempah" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>Rempah</span></a>, <a href="https://epicure.social/tags/sambal" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sambal</span></a>, <a href="https://epicure.social/tags/kimchi" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>kimchi</span></a>.</p>
Pollinators<p>Fermented hot pepper paste is on our mind. The yield for the 2023 garden is seven pints. The consistency is a soft paste. The flavor is tangy and spicy. We will cook with this and share with friends. The countertop fermentation was for three months in the 2 gallon crock. We periodically stirred the white Kahm mold into the fermentation as recommended. <a href="https://epicure.social/tags/minnesota" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>minnesota</span></a>, <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>fermentation</span></a>, <a href="https://epicure.social/tags/growyourown" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>growyourown</span></a>, <a href="https://epicure.social/tags/sambal" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sambal</span></a>, <a href="https://epicure.social/tags/rempah" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>rempah</span></a>, <a href="https://epicure.social/tags/HotPepperPaste" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>HotPepperPaste</span></a>, <a href="https://epicure.social/tags/hotpeppers" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>hotpeppers</span></a>.</p>
GeologistsCat<p>Today the humans have <a href="https://mastodon.social/tags/carrot" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>carrot</span></a> <a href="https://mastodon.social/tags/soup" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>soup</span></a> for <a href="https://mastodon.social/tags/dinner" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>dinner</span></a> instead of crayfish they use shrimps. Instead of bought <a href="https://mastodon.social/tags/sambal" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sambal</span></a> they use home-made <a href="https://mastodon.social/tags/chili" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>chili</span></a> sauce 😻 <br>Mmh delicious<br>Oh look one has <a href="https://mastodon.social/tags/whiskers" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>whiskers</span></a></p><p><a href="https://mastodon.social/tags/cooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>cooking</span></a> <a href="https://mastodon.social/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>food</span></a> <a href="https://mastodon.social/tags/foodlover" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>foodlover</span></a></p>
budak<p>Diversity of sambals, traditional Indonesian chili pastes in <a href="https://journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-022-00142-7" rel="nofollow noopener" target="_blank"><span class="invisible">https://</span><span class="ellipsis">journalofethnicfoods.biomedcen</span><span class="invisible">tral.com/articles/10.1186/s42779-022-00142-7</span></a></p><p><a href="https://kopiti.am/tags/Indonesia" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>Indonesia</span></a> <a href="https://kopiti.am/tags/sambal" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sambal</span></a> <a href="https://kopiti.am/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>food</span></a> <a href="https://kopiti.am/tags/makan" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>makan</span></a> <a href="https://kopiti.am/tags/spice" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>spice</span></a> <a href="https://kopiti.am/tags/lapar" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>lapar</span></a></p>
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