Ferm veg... another step.

[SenateurDupont]

Today, I wanted to go further in my fermentation trials. So I chose a recepie that comes from Laos and it includes meat in it. It’s named som tin or som pak tin moo. The process is quite the same of making sauerkraut but the cabbage is cut in squares (not shredded), you add green onions, garlic, glutinous rice (aka sweet rice) and the cooked meat from prom legs. Those Mason jars will stay 2 weeks on the counter to complete their fermentation process. Hope it will be good! But I am in no doubt... the smell of it when I was mixing everything was soooo appetizing!

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Hey you're adventurous SenateurDupont as this looks so interesting, I bet it tastes really good, it's all very professional looking.

Thanks for posting. 😊

[Zest]

Hi SenateurDupont

Great to see your fermentation trials - really interesting. Great that it has an appetising smell already.

Zest

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How's gringo the cat getting on? Baby is fine and was asleep this morning when we did an indoor dancing workout as its been stormy today in the UK.