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在 Instagram 查看這則貼文 Whenever I see something freshly in season at the store I’m like “OH BOY I BET THAT WOULD TASTE GOOD BUT OLD, AGED, AND FERMENTED”. And that’s me in a nutshell. Got 2 variations of cherries I’m testing here. First one is cherries in the form of umeboshi so “cherry boshi”, and the second one is some lacto fermented hudson cherries using the @nomaferments @reneredzepinoma method. Joshua Weissman（@joshuaweissman）分享的貼文 於 PDT 2019 年 7月 月 20 日 下午 6:46 張貼
Whenever I see something freshly in season at the store I’m like “OH BOY I BET THAT WOULD TASTE GOOD BUT OLD, AGED, AND FERMENTED”. And that’s me in a nutshell. Got 2 variations of cherries I’m testing here. First one is cherries in the form of umeboshi so “cherry boshi”, and the second one is some lacto fermented hudson cherries using the @nomaferments @reneredzepinoma method.
Joshua Weissman（@joshuaweissman）分享的貼文 於 PDT 2019 年 7月 月 20 日 下午 6:46 張貼
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