nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Mi-cuit with a twist

rutjens

salmon 104 on fermented cashew paste, pickled mustard seeds, samphire, smoked and crisped rye crumbs, goat yoghurt and reddish sprouts.

Find more posts tagged with

What’s for Dinner

Comments

fitzek2000

Hubertjust now

Is there any good book for fermenting except of the crazy stuff. Basic knowledge? Lacto starter culture where to find in europe? I want to rebuild that dish to get in touch with fermentation. I think Ur dish is well thought thrue. Thx

rutjens

I like to ferment anything i can get my hands on, but especially love nuts. You can practically take any nut, soak them o/n in water @4C and blend them with some water to a fine paste. Make sure you use some lacto-starter culture to boost the good guys and ferment for a couple of days at RT. Truly F-ing amazing what happens to the flavor profiles!

fitzek2000

Yes. How?

tangma27

Whoaaaaaaaaa!!! How did you ferment cashews?