People's Republic of Fermentation // Episode 07: Of Course There's Cheese In China!

Описание: Episode 7 of our journey to learn about fermentation in China. We visit Yunnan Province and find something we were not expecting: Cheesemaking.


// PEOPLE'S REPUBLIC OF FERMENTATION //

presented by: The Foundation For Fermentation Fervor

with: Sandor Katz
http://www.wildfermentation.com/

and Mara King
http://ozuke.com/

directed, filmed, edited by: Mattia Sacco Botto
https://mattiasaccobotto.pixieset.com...

additional editing: Fabrizio Grasso
http://fabriziograsso.com/

// EPISODE 7 RECIPE // by Mara King

Yunnan Pidan Mint Salad

2 cups of mint leaves
6 pidan / century eggs
1 TBS cut green onions
1 tsp cut fresh chiles
1 clove garlic, minced
1/2 tsp salt
1 TBS Chinkiang vinegar
2 tsp chile infused sesame oil

Knock lye, ash and straw mixture carefully off eggs. Peel and cut into wedges. Wash and pick mint into 1 -2 inch pieces including tender stems and leaves. Cut and discard thicker, tougher stems. Mix wet and dry ingredients... toss salad gently then serve.

Glossary / Notes:

Pidan / Century Eggs / 1000 year old eggs - a common preservation technique found all over China. Using duck, chicken or quail eggs and using various alkaline preparations of mud, lime, salt, ash and chaff. The version we saw in Yunnan was a light yellow version with a clear amber colored egg white and a lighter colored yolk than the black, blue and brown version commonly found in South China... the flavor was much milder in the light yellow version too.
Chinkiang Vinegar - vinegar made from glutinous rice. It has an amazing smooth and complex flavor, not as sharp as rice wine vinegar. It is readily available at the Asian food store but if you can't find it you can substitute a half and half mixture of balsamic and rice wine vinegar.