Lady Jayne's Alchemy

07/11/2022

Sour cherries with spring onions, flowering coriander and my brown butter vinegar.
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I teach online comprehensive vinegar fermentation courses online. Have you checked them out? They’re over at The Fermentation School

07/10/2022

Has anyone wondered what color you get when you mix the rainbow? This is my finished Rainbow ‘Kraut Relish I promoted through June for Pride Month and aside from the most delicious flavors the color has just won my heart!!! No filter. This is just toooo sexy. Who tried this recipe?

07/09/2022

I’ve got exciting stuff in the works for The Fermentation School !! Y’all stay focused here so you don’t miss any announcements. 🤘🖤👯‍♀️

11/19/2019

Organizing my line up and writing the content for my VINEGAR INTENSIVE I am teaching at the International Culinary Center on Thursday. Lots of stuff to schlepp down to the NYC for this. This will be the largest class I've taught for my VINEGAR methods (24 students + some instructor audits). Maybe 2020 will bring me an assistant. 🤘💋

06/10/2019

Hey y’all. I got the sauce! Order up while supplies last. 🔗in bio.

06/08/2019

Wild Yeast Starter. I made this back in April with magnolia blossoms, white pine branches, wild raspberry leaves. I’ve used it to start some ethanol fermentations for distillation in my Alchemy work. I keep it in the fridge so the yeast chills out and slows down...you can see the yeast settling down at the bottom. It tastes REALLY good but I avoid drinking yeast rich liquids like this, natural sodas and kombucha so my stomach stays in healthy balance.............

06/04/2019

your work is stunning! I almost don't feel worthy of such a beautiful piece of art. I cannot wait to put her to use. Thank you 🙏🤘🖤| a shack on the tracks

06/03/2019

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05/31/2019

Messed around with an idea I had for collecting very delicate flavor / aroma of autumn olive blossoms that was inspired by my experience with fat washing but i used souring milk instead for a milk washing technique.
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It’s a touch different than milk washing for a clarified cocktail (popular cocktail trick) because I didn’t infuse the alcohol, I infused the souring milk with the blossoms and allowed the lactic acid to softly extract the delicate scent and flavor of the blossoms. I often find when high proof alcohol is poured over super delicate blossoms with a scent that’s difficult to capture the alcohol cooks the blossoms and the end result tastes/smells like bruised blossoms and not fresh blossoms. I added 80 proof un-aged brandy after the blossoms sat in a warm bath for a few hours and I added some rhubarb to assist with curdling the milk casein proteins which created a sort of raft in the mixture and the proteins separated from the whey and the whey pulled all the flavor and scent through and the protein raft assisted with clarifying the mixture and what was strained out tastes of pure blossoms with a glorious texture.
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05/31/2019

05/30/2019

🎙YO!!! I have WORCESTERSHIRE and RAW VINEGAR back up for sale on my site. As per usual, quantities are limited.
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For the 1st time ever I’m offering single varietal all natural wine Vinegars as well as my Pineapple Vinegar that is made from pineapple cores + skins with just sugar and water, no wine.
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Most of y'all know the ride on the Worcestershire Sauce...been making it for years and can never keep up with production vs sales BUT working on changing that. Fresh Atlantic anchovies, my vinegar and many other groovy spices.
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Thanks to many of you who have been waiting 7 months for this batch of Worcestershire to be ready!
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Link in bio to Order | a shack on the tracks

05/27/2019

Finally got around to straining the Korean soy sauce. It’s very delicious and unique. I want it to age more and develop further though so I’m letting it go through a secondary fermentation to fully digest all the sugars. My Instagram account color is very brown these days 🤔| a barn in the woods