Itchy hands decided to try the kiam chai (salted veg) fermentation project. Bought a stalk of "kou chai" (bitter vegetable, no idea what is the proper name in English). Mom said to soak the veg in rice water (sounds a bit gross but what the heck, just follow), sugar and sufficient salt in plastic container. After a week, it should be ready to be eaten. The veg needs to be dry before adding the water or else fungals (gross but harmless) will grow.
About a week old.
Looks gross but edible
The finished product.
According to my mom, the needs to be of enough saltiness or else the process will be slower. I guess this was what happened to mine cos it took more than a week for the entire veg to turn green brownish. Not bad for first trial though.
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