Ombre black garlic/allium balayage @lyan.cub 💅 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ #ombre #blackgarlic #allium

High-grade. To be turned into a lacto-ferment, hot sauce, vinegar, and compote. #rhubarb #forcedrhubarb #pink

Tessellating rhubarb for a frangipane 💗 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ #pink #rhubarb #satisfying #aestheticallypleasing #design

One of the first collabs from the #cubcave: Simone Sanna using the licor from lacto-fermented Peruvian Aji peppers I'd first made for TĀ TĀ EATERY. The pepper licor is salty but with tropical fruits, strong notes of passion fruit, and a hint of, sweet, fieriness; like being…

3 types of koji​ I grew on pearled barley. Left – "regular"/yellow, Aspergillus oryzae, what people mostly mean when they talk about koji; right – "black", Aspergillus awamori, produces citric acid, used in shochu/awamori; centre – came from kin in an unmarked baggy, but pre…

Woody salsify root, lacto-fermented. Crisp, tart, with a hint of oyster. #cubcave #fermentation #lactofermentation @lyan.cub

Koji + cacao nib praline. For tonight's apple dessert Blanch & Shock fermentation talk/dinner. 3 late drop outs so hit me or them up if you wanna come. 20 quid, 5 tasting courses. (Camberwell, London) Cacao husks from @masonandco_chocolate #koji #cacao #fermentation

A most pleasing discovery of the winter: jersualem artichokes lactofermented w/ coriander seeds. When cut into slices, the inner flesh is still porcelain white. And sour, crunchy, nutty, sweet. The fermentation breaks down some of the inulin, a carb not digestible by humans…

2 of my great loves—butter & koji—combined! A soy sauce analogue from buttermilk. Buttery + umami af, with the nuttiness + pungency of a mild Stilton. Cub makes banging butter, which produces lots of buttermilk. teee + Edny already make delicious use of this but @ly…

teee's amazing dish made by confiting mussels in our nutty koji oil (which was based on the delectable @nomaferments recipe). Mussels are a natural water filtration system. One mussel can filter up to 15 gallons of water a day. We get ours from Lyme bay in South Devon…

Kampot red pepper fermented in fleur de sel from the best pepper dealer out there, Michael the Pepperman KADODE KAMPOT PEPPER. These beauts have a crazy flavour profile with hints of cardamom and anise followed by a long but smooth, spicy finish. (He has mad good Cambodian long …

Pullet eggs: everything you need to know about the tiny ‘waste’ eggs now on shop shelves theguardian.com/food/shortcuts…

Pickle plate for Sandor Katz's talk on fermentation last night at 180 with Itamar Srulovich. Pleasure having the great man in town. Heritage carrots from calixta killander 👌 with coriander, daikon + lemongrass, and a kimchi. #thefoodtalks

Ugly delicious: preserving/transforming fruit goodness for the coming months. Plums smoked + dehydrated by @joshpollen for his muntjac meatballs, blackened pear (notes of whisky and vanilla emerging) and then 4 types of blackened apple. Differing amounts of polysaccharides (…

Last year I did a restaurant project that involved cooking lots of chicken feet. It got me thinking, where do they all go + how many are there? Well, there's certainly lots of them: in 2017 66.6 billion chickens were killed for meat*, so that'd probably be 133.2 billion feet…

Winter leaves kimchi palette. Using up winter leaves in a few of our Cub kimchis. The leaves get salted and tossed with a puree of pears, apples, leftover leek stems, garlic, Baniwa chilli (from socioambiental Brasil) and other herbs and spices for our takes on kimchi. #f…

Uggers but tasty (already): put on this corn 'shoyu' (ft. a smidge of smoked quinoa) some of which I'll take to Mexico to the @fermentoaxaca congresso where I'll be talking in October ("three full days of microbes, food and culture"... What more can you ask for?!). ⠀⠀⠀⠀⠀…

บทสนทนานี้ว่าด้วยทิศทางของอาหารในอนาคต ซึ่งเกิดขึ้นก่อนที่โรคโควิด-19 จะระบาดหนัก จึงน่าสนใจว่าหลังจากนี้ ระบบอาหารของโลกทั้งในฝั่งผู้ผลิต และฝั่งผู้บริโภค (ที่ล้วนได้รับผลกระทบทางเศรษฐกิจ จน ‘เลือก’ ไม่ได้มากนัก) จะเปลี่ยนแปลงไปแค่ไหน อย่างไรบ้าง themomentum.co/johnny-drain-m…

You asked, we deliver: 1000 retweets and we'll release V2 of our Jameson x Black Axe Mangal x Vulfco® shirt 👀

I am recruiting PhD students to join the lab Fall 2021! 🧀🎉Interested in microbial ecology/evolution, fermented foods, and/or education/outreach? Learn more about us: sites.tufts.edu/wolfelab/ and the Tufts Biology Graduate Program: asegrad.tufts.edu/academics/expl… Please RT!