Fermented lunch box for my sons.
Left over curry in a jar was made about a week ago …additional fermention times create milder taste.
Chickpeas were pickled couple days ago with salted koji and honey.
Little burgers were made again a couple days ago with doburoku, spicy koji +spicies and veggies.
Nappa, just add salted koji and mushed, squeezed,
done😊
発酵弁当日記。
ちょーテキトー発酵べんとー！
