Tag Archives: fermentation

Ginamos

Tubs of fermented fish at Bankerohan Market

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Kimchi Jars

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Kimchi jars as seen from the second floor stairway window inside an old building in Seoul.

Nukazuke

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Nuka bed in plastic buckets

There are countless of variations man has come up with when it comes to preserving vegetables. In Japan, they have this nukazuke and it refers to vegetables that were fermented using roasted rice bran.

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Sometimes it's more healthful to eat fermented radish than fresh ones

Nukazuke is a subset of what they call tsukemono, a general term for preserved vegetable or fruit. Rice bran fermentation is just one of the many methods in preparing tsukemono.

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Easy to locate this shop selling fermented stuff along Minowa covered street, just follow your nose

Tempe

Very common in Javanese diet is this fermented whole soybeans known as tempe (or tempeh).

The lady at the market was showing the whole soybeans in banana leaf ready to be fermented inside those sacks in the floor.
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Fermentation process ongoing in those sacks. After 24 hours one can already enjoy the protein rich tempe.
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Newly fermented tempe on the table. Still warm when we bought it.
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Slicing tempe in thin strips and frying it till crispy then covering it in caramel sauce using palm sugar will make a perfect accompaniment to spicy dishes.
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Bagoong Padas

Fermented fish version of Pangasinan is the bagoong padas.

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Ready to eat

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Filipinos have affinity for fermented stuff as bagoong of different kinds are eaten countrywide

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