lacto-fermented… musical instrument?
November 29, 2013This is too amazing not to share.
A microbial instrument, made with the off-gassing from fermented foods like kim chi. It’s haunting!
-
friedsig. international old-school. unusual recipes. forgotten traditions, lacto-fermentation, wild food, inexpensive meals, experimentation, homebrewing, infusions, goops, mashes, concoctions, and good eats.
search fried sig
Categories
- feasts (4)
- how-to (23)
- info (8)
- recipes (480)
- beans/pulses (40)
- bread (62)
- condiments (53)
- dairy (10)
- desserts (87)
- drinks (22)
- eggs (9)
- fish and seafood (16)
- grains (27)
- meat (57)
- pasta (10)
- pizza (9)
- salad (31)
- sandwiches (4)
- sauces (24)
- snacks (28)
- soups and stews (39)
- spices (11)
- tofu (8)
- veggies (146)
- beets (6)
- broccoli (13)
- cabbage (7)
- carrots (6)
- cauliflower (5)
- cucumber (6)
- eggplant (15)
- leafy greens (16)
- potatoes (26)
- squash (7)
- afghan african american argentinean bajan cajun caribbean chinese deutsches rezept dominican ethiopian favorite ferment fermentation french german gluten-free greek gujarati homebrew hungarian indian indonesian irish italian jamaican japanese jewish korean lacto-fermented latin american lebanese lithuanian local mediterranean mexican middle eastern moroccan new jersey nope norwegian old-timey pakistani paleo persian peruvian polish punjabi quick raw rotation russian salvadorean saudi schwabisch scottish sichuan soft foods southern southwestern special swabian thai tibetan trinidadian try next tunisian turkish tuscan ukranian vegan vegetarian vietnamese waste not welsh
most liked
- roasted tomato gazpacho
- turkish-style braised eggplant
- apricot sage cornmeal cookies
- persian chopped salad
- chicken salad with spinach, apple, and dill
- healthier chocolate chip cookie dough bites
- ragda pattice (crispy mashed potato cakes with bean curry)
- blistered peanut-coconut asparagus
- salt-free herb ranch seasoning
- creamy mushroom soup
hot recipes
- 25,450 hits
- thank you for visiting.
Leave a Reply