ate some of the brine-pickled Proboscidea fruit with amaranth leaves. as hoped, the pickling eliminated the bitter taste of the devil's claw. the brine is too salty; I had added too little at first, and got slime and yeast floating on top, so I dumped off the top, added more water, and as it turns out, too much salt. but it's edible and I salvaged what would otherwise have been a wasted batch.
second day in the sun for my yogurt, and it's not gelling. I'm having my doubts about the viability of that Mexican yogurt.
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last updated 2015-11-05 16:06:26. served from tektonic