Food Preservation Update

[spacealien_vamp]

Salt-fermented loquats
Verdict: Edible, but nothing special. The flavor just doesn't have a decent punch to it, probably because loquats aren't very acidic in the first place. I pureed them together with some vinegar and spices to make a blend similar to honey mustard sauce, which is pretty tasty (though in the future I will peel them first, because even pureed, you can taste the fiber).

Ume syrup
Verdict: As an alternative to umeshu, it's a nice change and relatively simple, just ume and sugar. I canned 4 cups of it and that still left me with some in the fridge to use.

Ume miso
Verdict: OMG, this stuff is fabulous. The blend of flavors makes it taste like wine-infused Asiago cheese. I could eat this with a spoon. I am definitely making more miso so I can do this again next year.

I bet miso would be good with my sour cherries coming up in a week or two...

Comments

[havocthecat]

I just buy miso at the store, because time/knowledge gain can be tough, but yours sounds amazing. As does the rest of your food!