57
edits
Line 87: | Line 87: | ||
'''Note''' | '''Note''' | ||
The method mentioned above is a very simple one. There are more sophisticated processes with which one reaches a more advanced product richer in flavour. Normally one should let time do the work and don't speed up processes. Vinegar making needs time and once its "finished" even longer time to process in a dark well tempered place. For example | The method mentioned above is a very simple one. There are more sophisticated processes with which one reaches a more advanced product richer in flavour. Normally one should let time do the work and don't speed up processes. Vinegar making needs time and once its "finished" even longer time to process in a dark well tempered place. For example [https://noma.dk/ NOMA], the renowned restaurant in Copenhagen, Denmark, is known for its innovative and unique approach to cooking and fermentation. They development methods making vinegar by combining traditional approaches with Innovation. | ||
=Endophyte Club with Zachery Denfeld= | =Endophyte Club with Zachery Denfeld= |
edits