Post Punk Kitchen Forum

In your kitchen right now?

I have:

Sourdough bread rising in the machine
Sourdough flatbread rising on the top
Yoghurt culturing in the oven (cashew)
Air Dried Parmesan... air drying
Tofu draining, soon to be marinating
Edit: chickpeas soaking for tomorrow

More than usual because we've been away and we need to restock.

Wow! That is awesome. Its very sad I have nothing. I'm coming to your house.

Please do, I've made way too much rice!

By chance I have beans soaking for tonight's mango bbq beans. But I usually use cans... Tomorrow I'll have sourdough bread rising though.

Currently:
Sauerkraut in final phases of fermentation
Preserved lemons in the fridge (they're really ongoing, though)

Later: some tempeh


My ears perked when I read this, as I have never had good luck making vegan yogurt and so just gave up. It sounds like you might have a tried and true recipe to recommend, though. I am mighty curious.

Also: topic love!!! Fermentation 4-eva

Beans and barley soaking (for soup).

I have a bowl of basic cashew cheese fermenting in the kitchen, and air dried cheddar ripening in the refrigerator. I might soak chickpeas later if I can think of something I want to make with them.

I have two different batches of tofu misozuke (about a month apart) aging or fermenting or doing whatever it is they do in my fridge.
There is some happy sour dough starter hanging out in my fridge.
I have already fermented kimchee from my dad.
There are bottles of home made wine already fermented and aging.
I need to get to work on kombucha so I can start making cheese!

I probably have something fermenting in my fridge. Who knows.

The yoghurt is the one from Artisan Vegan Cheese- the important thing is to make absolutely sure it doesn't get too hot! My first two batches were a little runny (like pouring yoghurt) but the last few have been pure poetry!

I forgot that I also have some fruits steeped in gin and some blackcurrant wine on the go, and some cordito pickling away in the fridge. I love this stuff!

I also found that my ripening Vegan Artisan Cheddar went completely blue while we were away and I found a pear gone rogue under the sofa, so don't peg me as a domestic goddess!

I love reading what other people have going!

heh. i probably have some unidentifiable fermented objects in my refrigerator, as well, and maybe a couple of lemons that are "soaking" in the condensation at the bottom of the fruit drawer.

Not sure why, but I first read "refrigerator" as "underwear"

Hah, yeah, I really try to keep things from fermenting in my underwear. Anyway, totally forgot that I also have some mangoes steeping in vodka. They've been soaking way way way longer than necessary and it really needs to be strained and sweetened and turned into mango liqueur already.

Mango liqueur sounds AMAZING.

Mango liqueur DOES sound amazing! A terrific antidote for winter blahs.

Gee, thanks! Now I feel like I should host a PPK mango liqueur tasting party after I get around to finishing it.

I have my 8 year old sourdough starter that is always keeping me company in the kitchen; I have some lentil sprouts just about ready to harvest; I have some black garbanzo beans soaking; and lastly, I have a half dozen apples in the food dehydrator getting stocked up for my steel cut breakfasts (bananas were yesterday and pears the day before). Tomorrow I am going to start some sauerkraut too using the plant peace recipe -- first time so it should be exciting.

.....and I am drinking a few beers this evening so I guess I getting slightly marinated.

homebrewing kombucha, soaking oats for breakfast

I have lemon pickle in the fridge, but that's it. sad kitchen!

This thread has reminded me that it's time to make some more kombucha, tempeh, and kimchi, and also to get some sourdough started already (I promised myself I'd finally get around to it during the summer holidays. Of course, after having two weeks off work, I immediately went out and got a new job. Sucked in by capitalism I spose?)

I have no-knead bread for tomorrow fermenting on the counter, cashews soaking in the fridge for macaroni cheese tonight, and sloe gin macerating under the sink for Christmas.

I need to give my sourdough starter some love. I think it's about 4 years old now, so I'm pretty proud of not killing it yet. Plus I have some frozen, just in case.

I have the crock out to start some kraut (thanks for this thread, it was actually a great reminder!)

And I plan on starting some yogurt and cheese soon, hopefully this weekend.

I'm also toying with the idea of making my tofurkey out of homemade tofu this year to save some cash, so I may have some soy soaking pretty soon.

I decided to feed my sourdough starter today for the first time in probably 6 months. It had developed about an inch of hooch and looked like sludge (and smelled like paint thinner!), but remarkably it is still alive and bubbling up again after a generous feeding. Sourdough is so resilient!

I'm also pressing tofu in the fridge. I will probably make a miso marinade for that tomorrow and use it in sandwiches or something.

This weekend I'm doing my Christmas preparations- preserved lemons, brandied plums, Christmas cake...

This weekend, after making 2 jars fridge pickled beets, 2 pickles and 2 cauliflowers, I decided to have a go with pickled spicy kale stems: they are only 2 days in but so far they taste pretty freaking good.