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Fermentation station additions

Reann Legge

I was going to make some garlic ginger paste so now I have 28 grams of garlic, 28 grams of ginger, and 11 grams of salt in a vacuum sealed bag. Looking at it I think my math is off and I put in way to much salt! We will have to see how it turns out in a week or two.

I am also in the process of making chickpea miso. I have double checked my measurements with this so in 6 months I will have miso! I maybe able to get a little of the aquafaba in a week to add flavour to rice or vegetables.

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