Ongoing Experiments in Fermentation (Now with Video)

Burned sugar and smoked salt
This was an accidental creation- I call it burned sugar/smoked salt (black salt for short) It resulted from an attempt to smoke salt and brown sugar on the grill after cooking dinner. I've done it a dozen times but this time the grill wasn't closed all the way so therefore it kept cooking. By the time we went to bed I could smell the delicious aroma of burning sugar. Running out in my PJs I rescued it off the grill, thinking it was a total waste (even the pan seemed trashed) But after getting back into to bed and thinking about it, I decided to try to save it. Remember, it smelled great. After a few days of effort, trying to dry the caramelized sugar I ran the chunks through the food processor with additional salt and a healthy dose of corn starch to absorb some water. It worked great. It tastes great. And I have a ton of it!

Umeboshi- Brine fermented plums
Utilizing my creation above, some whole red plums, and water I am attempting to create something approximating Umeboshi. Seems to be going well so far... We'll see...

Pineapple, Apple & Pear Vinegars
I used the peels and cores only + filtered water and brown sugar. I did goose the ferment with actively fermenting Riesling wine vinegar. The bubbles started very quickly, after maybe 8 hours or so. They all smell great!

Guava lemongrass vinegar
Combined whole, crushed pineapple guavas with filtered water, brown sugar, citric acid (to raise pH) and after one day added lemongrass syrup and the lemongrass used to flavor the syrup. Again I goosed the ferment with actively fermenting Riesling wine vinegar. This one is the biggest "risk" in that the process isn't described in Mary Carlin's new book, Mastering Fermentation! http://masteringfermentation.com/index.html

Mushroom ketchup
Another complete experiment. Here's what went into it:
2 cups dried Shiitake mushrooms
1 cup dried white mulberries
8 bay leaves whole
3 tsp black salt (see above)
1/2 whole nutmeg, broken into pieces
1 Tbsp shrimp paste
10 Allspice berries whole
2 tsp hot sauce. like Sriracha
1 cup brown sugar
1/4 cup soy sauce
5 cloves fermented garlic cloves
(more on this in the next post)
1/4 cup garlic brine

Ginger bug
Fresh Ginger
Whole Unrefined Cane Sugar
Filtered water

Peel the ginger and grate into a clean Mason jar. Add enough water to cover and add 1/4 cup of the sugar. Cover and allow to sit in a warm place overnight. Each day for the next 5 days, grate additional ginger, and add it with 1/4 cup water and 1/4 cup sugar. By the end of the five days your ginger bug should be bubbling along happily (be careful because the CO2 will blow the top right off!). You can keep the Bug on the counter but will have to feed it every few days. Or keep it in the fridge in a sort of suspended animation. This resulting liquid is enjoyable in marinades, sauces or combined with sparkling water, a refreshing beverage!