Tried Fuyus instead of hachiyas = abject failure. Onward.
fermentation
Kasuzuke
Cucumbers cured in sake lees. Not my favorite, bitter aftertaste, will have to give these another shot.
Fruit punch vinegar
Blended melon, pineapple, and figs, and added a bit of tequila to jump start the process.
Elderflower Cordial
Salt Koji
Crap photo, but here’s the start of some shio koji, or salt koji, aka the miracle marinade. 8oz rice koji, 8oz water, 2.4oz salt, 7 days.
Umeboshi
First shot at umeboshi, aka fermented Japanese sour plum. Cured for about 6 weeks, 18% salt, then left to dry in the sun for two days. Nice matte finish on these puppies.