{"id":6276,"date":"2020-11-13T10:33:00","date_gmt":"2020-11-13T10:33:00","guid":{"rendered":"https:\/\/genomicgastronomy.com\/?p=6276"},"modified":"2020-11-13T10:44:11","modified_gmt":"2020-11-13T10:44:11","slug":"fermentation-workshop-lab-notes-experimentation","status":"publish","type":"post","link":"https:\/\/genomicgastronomy.com\/blog\/fermentation-workshop-lab-notes-experimentation\/","title":{"rendered":"Fermentation Workshop: Lab Notes + Results"},"content":{"rendered":"\n

In September & October 2020, our studio conducted an internal master-class with Dr. Johnny Drain<\/a>, guiding us through ways to further explore fermentation. We have been running separate experiments in our homes and our studios and below we will share the basic results here with you. Having members 6+ members of the Center for Genomic Gastronomy across the globe attending these workshops, we have been able to work with a wide variety of different raw materials for our fermentation experiments.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n

BITTER GOURDS, CHAYOTE & DRIED ANCHOVIES<\/h3>\n\n\n\n
\"\"
Akash’s fermentation experiments<\/em><\/figcaption><\/figure>\n\n\n\n

Akash’s experimented with the local produce of Chennai had some exiting colors coming forth from the button mushrooms. After a few days the liquid turned a bright yellow color from the mushroom spores.<\/p>\n\n\n\n

\"\"<\/a>
Lacto-ferment with bitter gourd, challots, chayote and cluster beans<\/em><\/figcaption><\/figure>\n<\/div><\/div>\n\n\n\n
\n

FIGS, PETINGA & LACINATO KALE<\/h3>\n\n\n\n

Working with different resources in our different parts of the world, we were keeping our eye out for what food resources were in abundance in the early autumn. Emma in Portugal experimented with figs, lacinato kale and brown button mushrooms that ended up in lacto-ferments and a surf & turf kimchi. <\/p>\n\n\n\n

Experimenting with fermenting fish to garum<\/em><\/a>, a months-long process, is not yet finished. In Portugal, you can go to streetmarkets where fresh ‘patinga’ (small fish) are auctioned off early in the morning among other resources. In ancient Greece and Rome, garum<\/em> was a popular and widely used condiment, also referred to as liquamen<\/em>. <\/p>\n\n\n\n

\"\"
Emmas fermentation experiments<\/em><\/figcaption><\/figure>\n\n\n\n
\"\"
Emmas road to locally sourced seaweed<\/em><\/figcaption><\/figure>\n\n\n\n
\"\"
Buying petinga (small fish) in the early morning<\/em><\/figcaption><\/figure>\n\n\n\n

Emmas fermented figs have been tasted and tried out as topping on pancakes with a dollop of yoghurt, and her mushroom fluids was turned into a tasty mayonnaise with recipe below.<\/p>\n\n\n\n

\"\"
Emmas pancakes with youghurt & fermented fig-topping<\/em><\/figcaption><\/figure>\n\n\n\n

Emmas’ Mushroom Mayonnaise: <\/strong><\/h4>\n\n\n\n