So in Japan sake is very common (made with a lager yeast typically) and the Japanese use the yeast cake, which in their case is everything left after they filter all the sake goodness off. This leftover consists of all the rice particles and yeast. This leftover stuff is called sakekasu or sake-lees. A very common thing to do is to make pickles using this sakekasu by putting vegetables, like pickles or winter melon, in it and letting the yeast help to make naturally fermented pickles out of the vegetables. The pickles are commonly referred to as Kasuzuke.
Overview Here
Recipe Here
Wikipedia
I was wondering if anyone has ever tried this with their yeast cakes leftover after racking to the secondary or bottling? I am very into all things fermented, they are very healthy for you, or at least thats how I explain my beer hobby to myself
Overview Here
Recipe Here
Wikipedia
I was wondering if anyone has ever tried this with their yeast cakes leftover after racking to the secondary or bottling? I am very into all things fermented, they are very healthy for you, or at least thats how I explain my beer hobby to myself