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Squash Vinegar - Noma -- Uses?


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The juicer

 

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Besides the juice I add these

 

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The process roughly

 

Juice , add in alcohol and starter--  and add  a bubbler for 10-14 days

 

 

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Its tasting pretty good,  any ideas on what I might use it in/with?  

 

 

 

Edited by Paul Bacino (log)
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I'm surprised there hasn't been more on Noma Fermentation here.  So far, I've stuck to the lacto-ferments (blueberries worked exactly as poorly as I would have guessed from the recipe, but the plums were nice), so I can't really help answer your question.  That said, one thing has held me back on the vinegar, so I'll ask you:  how did you select / get comfortable with your bubbler?  I see cheap ones, in the price range that would be worth a shot, but I worry they aren't food grade and that I'll end up with lead poisoning or worse from my $10 Amazon bubbler made who knows where.  Thoughts?

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2 hours ago, tazerowe said:

I'm surprised there hasn't been more on Noma Fermentation here.  So far, I've stuck to the lacto-ferments (blueberries worked exactly as poorly as I would have guessed from the recipe, but the plums were nice), so I can't really help answer your question.  That said, one thing has held me back on the vinegar, so I'll ask you:  how did you select / get comfortable with your bubbler?  I see cheap ones, in the price range that would be worth a shot, but I worry they aren't food grade and that I'll end up with lead poisoning or worse from my $10 Amazon bubbler made who knows where.  Thoughts?

 

 

JUST ME...  but i feel like its a Canary in  a gold mine scenario..the little guppies are alive.   

 

and the squash vinegar is  awesome..I'm thinking here a sweet potato gnocchi  dish..just haven't figured how to make it work

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I grew up with vinegar on the table (industrial white) to dribble into soups.  Perhaps doubling down - the squash vinegar - to diner tate - dribbld into a squash based soup over over  roasted squash "salad"

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The finished product!!

 

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I woke up to this today

 

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I appears I have 3 noticeable layers of separation...

 

what the heck is the bottom white layer?  would one decant off the top two layers or what

 

Paul  

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  • 1 month later...

 

On 11/29/2018 at 4:28 PM, tazerowe said:

I'm surprised there hasn't been more on Noma Fermentation here.  So far, I've stuck to the lacto-ferments (blueberries worked exactly as poorly as I would have guessed from the recipe, but the plums were nice), so I can't really help answer your question.  That said, one thing has held me back on the vinegar, so I'll ask you:  how did you select / get comfortable with your bubbler?  I see cheap ones, in the price range that would be worth a shot, but I worry they aren't food grade and that I'll end up with lead poisoning or worse from my $10 Amazon bubbler made who knows where.  Thoughts?

 

For what it's worth, I think I solved my problem with a food grade bubbler kit intended for home brewers to oxygenate wort.  I bought a $20 kit from Amazon, despite poor reviews, and it seems to work fine.  I think it can handle a quart of vinegar but I could see it struggling in 5 gallons of think wort.  Anyway, butternut vinegar is half done.  Will report back.

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