so I took those brown, semi-dry tamarind fruits from yesterday, boiled them for a bit; saved the liquid; mashed the boiled beans in my molcajete; and swished some of the liquid in the molcajete till I got all the brown goodness into my pint jar. covered with a cloth and now I'm waiting for fermentation to start.

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last updated 2013-11-07 20:45:00. served from tektonic.jcomeau.com