Fermentation Journeys – 2 Events!


You can pre-order Sandor’s book at Chelsea Green Publishing or on Amazon.

International Fermentation Mix Tape. Link to Register for all events: https://conta.cc/3bplEtj


September 26, 11 AM – 2:00 PM EST Fermentation Journeys

Fermenters and brewers and artisans from around the celebrate the release of Sandor Katz’s Fermentation Journeys

International Fermentation and Cultures Festival featuring Sandor Ellix Katz and Mara Jane King. With (partial list) Naomi Duguid, Misti Norris, Holly Davis, Sean Doherty, William Rubel, Umair Khakoo, Anna Drozdova, Sònia Dguez, Maya Seetharaman, Margaret Sevenjhazi, Eve Jazmati, Jennifer Solow, Danny Berke, Anita Tikoo, Edgar Deteil, Connie Chew, Taylor Westbrook, Mirna Bamieh, Andrea Billar, Ellie Markovitch, Estéban Yepes, Pratap Chahal, Harry Rosenblum, Melanie McIntosh, Laurent Serin and Javier Gutiérrez Carcache, Kartik Sinha, Zizinia de les Flors, Alex and Kevin of The Cultured Pickle Shop, Sharon Flynn, Tejas Sameer, Nina Ming, Anton Nicola, Eleana Hsu and Kevin Gondo, Nickawanna Shaw, Taylor Erkkinen, Jenny Bardwell, Edgar Deteil, Joel Orsini, Jessica Alonzo, Julia Skinner, Mark Tan and other fermenters and artisans from around the world to celebrate the release of Sandor’s Fermentation Journeys! Videos from around the world and live interviews and Q/A with Sandor and many other very special guests.  https://conta.cc/3bplEtj no fee, but you must register for live event and video viewings. 1:00 to 2:00 is in Spanish En Español: Posteriormente, los videos en Español y los co-anfitriones de habla hispana presentarán de 13 a 14 horas: Fuerza de Fermentation You can pre-order Sandor’s book at Chelsea Green Publishing or on Amazon.

It’s a 2 part International Fermentation Festival, Sept. 26th to October 10th with two live segments.  

Video makers (for any event), InRetrospect ticket holders, and reserved seat holders get in first. We have reserved 50 spaces for InRetrospect or those with a reserved seat.  The solely Spanish part of Sept 26 is now just one hour after the English section following lots of feedback from people concerned about phone charges and time! Oct 10th is one hour BEFORE the English section. 

October 10, 11 AM to 2 PM English – Fermentation Journeys: Mushrooms and Hyphae 

Nancy Matsumoto, Mallory O’Donnell and Nick Repenning host Sandor Katz, Alexis Nikole, Will Moffat, Maya Hey, Eiko Takahashi, Jeremy Umansky, and William Rubel in a continuation of  the fermentation journeys discussion, providing unique videos from around the world and discuss culture.

Los videos en Español y los co-anfitriones de habla hispana presentarán de 11:00 a 12:00 EST

November 7, 2021, 1 to 3:00 PM EST The North and Rye

Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva discuss the history and current state of food and drink in Russia, The Balkans and The Caucasus with a special emphasis on the region’s love of all things sour and of course the role of rye and fermentation throughout the region. 

December 19, 2021, 7 to 9 PM EST Fruit From the Sands

(book by Dr. Robert Spengler III): The Silk Road Origins of the Foods. Videos and a live discussion about the most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor. With recipe videos. (looking for video makers!)


The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/2022. Gets rolled out over a four month period. If you signed up for InRetrospect you should already have gotten a showcase address and passcode. Combined, there are around 100 new videos there, now. Every month there will be at around 50 new ones or about 150 more – in addition to the videos associated with any live event. It’s not too late to sign up! Or to make a video to celebrate Sandor Katz’s Fermentation Journeys for that matter


InRetrospect – Tripping on Words



International Fermentation Mix Tape. Link to Register for all events: https://conta.cc/3bplEtj


September 26, 11 AM – 2:00 PM EST Fermentation Journeys

Fermenters and brewers and artisans from around the celebrate the release of Sandor Katz’s Fermentation Journeys

International Fermentation and Cultures Festival featuring Sandor Ellix Katz and Mara Jane King. With (partial list) Naomi Duguid, Misti Norris, Holly Davis, William Rubel, Anna Drozdova, Sònia Dguez, Maya Seetharaman, Margaret Sevenjhazi, Eve Jazmati, Jennifer Solow, Anita Tikoo, Edgar Deteil, Connie Chew, Taylor Westbrook, Mirna Bamieh, Andrea Billar, Ellie Markovitch, Estéban Yepes, Pratap Chahal, Melanie McIntosh, Laurent Serin and Javier Gutiérrez Carcache, Kartik Sinha, Zizinia de les Flors, Cultured Pickle Shop, Sharon Flynn, Tejas Sameer, Nina Ming, Anton Nicola, Eleana Hsu and Kevin Gondo, Nickawanna Shaw, Jenny Bardwell, Edgar Deteil, Joel Orsini, Jessica Alonzo, Julia Skinner, Mark Tan and other fermenters and artisans from around the world to celebrate the release of Sandor’s Fermentation Journeys! Videos from around the world and live interviews and Q/A with Sandor and many other very special guests.  https://conta.cc/3bplEtj no fee, but you must register for live event and video viewings. 1:00 to 2:00 is in Spanish En Español: Posteriormente, los videos en Español y los co-anfitriones de habla hispana presentarán de 13 a 14 horas: Fuerza de Fermentation You can pre-order Sandor’s book at Chelsea Green Publishing or on Amazon.

It’s a 2 part International Fermentation Festival, Sept. 26th to October 10th with two live segments.  

Video makers (for any event), InRetrospect ticket holders, and reserved seat holders get in first. We have reserved 50 spaces for InRetrospect or those with a reserved seat.  The solely Spanish part of Sept 26 is now just one hour after the English section following lots of feedback from people concerned about phone charges and their time! Oct 10th is one hour BEFORE the English section. 

October 10, 11 AM to 2 PM English – Fermentation Journeys: Mushrooms and Hyphae 

Nancy Matsumoto, Mallory O’Donnell and Nick Repenning host Sandor Katz, Alexis Nikole, Will Moffat, Maya Hey, Eiko Takahashi, Jeremy Umansky, and William Rubel in a continuation of  the fermentation journeys discussion, providing unique videos from around the world and discussion of cultures. Antes, los videos en Español y los co-anfitriones de habla hispana presentarán de 11 a 12 horas: Fuerza de Fermentation 

November 7, 2021, 1 to 3:00 PM EST The North and Rye

Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva discuss the history and current state of food and drink in Russia, The Balkans and The Caucasus with a special emphasis on the region’s love of all things sour and of course the role of rye and fermentation throughout the region. 

December 19, 2021, 7 to 9 PM EST Fruit From the Sands

(book by Dr. Robert Spengler III): The Silk Road Origins of the Foods. Videos and a live discussion about the most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor. With recipe videos. (looking for additional video makers)


The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/2022. Gets rolled out over a four month period. If you signed up for InRetrospect you should already have gotten a showcase address and passcode. Combined, there are around 100 new videos there, now. Every month there will be at around 50 new ones or about 150 more – in addition to the videos associated with any live event. It’s not too late to sign up! Or to make a video to celebrate Sandor Katz’s Fermentation Journeys for that matter


Harvest



Sweet Jersey Corn Miso by Chef Ken Fornataro. Link to Register for all events: https://conta.cc/3bplEtj


Sept 12, 2:00 to 4:00 PM EST Harvest (Starts Sept 5th on Vimeo) and Bacterial Alchemy

Soireé-Leone and Dr. Esther Miller with Kirsten Shockey, Jessica Alonzo, Anita Tikoo, Cortney Burns, Danny Berke, and Meredith Leigh. No fee, registration required

September 26, 11 AM - 2:00 PM EST Fermentation Journeys

Maya Seetharaman, Eve Jazmati, Anita Tikoo, Connie Chew, Mirna Bamieh, Andrea Billar, Ellie Markovitch, and Soiree-Leone present Sandor Ellix Katz and Mara Jane King, and fermenters and artisans from around the world to celebrate the release of Sandor’s Fermentation Journeys! It’s a 2 part International Fermentation Festival, also co-hosted by Kartik Sinha, Zizinia de les Flors, Ellie Markovitch, Adonde Lab, Edgar Deteil and Mark Tan. You can pre-order Sandor’s book on Amazon or at Chelsea Green publishing.

Video makers (for any event), InRetrospect ticket holders, and donors get in first if space becomes limited. https://conta.cc/3bplEtj no fee, registration required. If you register now we will know how much space we need and make sure no one gets shut out. 

En Español: Posteriormente, los videos en Español y los co-anfitriones de habla hispana presentarán de 13 a 14 horas: Fuerza de Fermentation

October 10, 1 PM to 3 PM Fermentation Journeys: Mushrooms and Hyphae

Nancy Matsumoto, Mallory O’Donnell and Nick Repenning host Sandor Katz, Alexis Nikole, Will Moffat, Meya Hey, Eiko Takahashi, Rina Veltkamp, Jeremy Umansky, and William Rubel Registration Required Antes! 

En Español: Los videos en español y los co-anfitriones de habla hispana presentarán de 11:00 a 13:00 horas: Mas Fuerza de Fermentation.


From Anita Tikoo’s Garden in Delhi, India. Kirsten and Christopher Shockey have 5 books available now including several on fermenting vegetables and fruits at https://www.fermentationschool.com/

November 7, 2021, 1 to 3:00 PM EST The North and Rye: Gabriella Gershenson, Dr. Darra Goldstein, Zuza Zak, Laura Valli, and Katrina Kollegaeva. The Baltics, Caucasia, and Russia in food and lore, and the importance of Rye for baking and food and drinks throughout Eastern Europe today and in the past.


Zuza Zak has released another brilliant book. It’s available at Amazon and other places.

December 19, 2021, 7 to 10 PM EST Fruit From the Sands (book by Dr. Robert Spengler III): The Silk Road Origins of the Foods we eat (with all available videos from the catalog for this event, including live session recordings as available).

Rob’s brilliant book is available through University of California Press, and anywhere else books are sold.

The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/2022. Gets rolled out over a four month period. If you signed up for InRetrospect you should already have gotten a showcase address and passcode. Combined, there are around 100 new videos there, now. Every month there will be at around 50 new ones or about 150 more – in addition to the videos associated with any live event. It’s not too late to sign up! Or to make a video to celebrate Sandor Katz’s Fermentation Journeys for that matter!


Fermentation Journeys and Fests



Link to Register for all events: https://conta.cc/3bplEtj


Sept 12: Harvest (starts September 5th on Vimeo) and Bacterial Alchemy

Soireé-Leone and Dr. Esther Miller with Kirsten Shockey, Jessica Alonzo, Anita Tikoo, Cortney Burns, Danny Berke, and Meredith Leigh. No fee, registration required


September 26, 11 AM – 2:00 PM EST

Fermentation Journeys: International Festival

Maya Seetharaman, Eve Jazmati, Anita Tikoo, Connie Chew, Mirna Bamieh, Andrea Billar, Ellie Markovitch, and Soiree-Leone present Sandor Ellix Katz and Mara Jane King, and fermenters and artisans from around the world to celebrate the release of Sandor’s Fermentation Journeys! En Español: Posteriormente, los videos en español y los co-anfitriones de habla hispana presentarán de 13 a 14 horas: Fuerza de Fermentation

It’s a 2 part International Fermentation Festival, also co-hosted by Kartik Sinha, Zizinia de les Flors, Ellie Markovitch, Adonde Lab, Edgar Deteil and Mark Tan. You can pre-order Sandor’s book on Amazon or at Chelsea Green publishing. Video makers (for any event), InRetrospect ticket holders, and donors get in first if space becomes limited. https://conta.cc/3bplEtj no fee, registration required. If you register now we will know how much space we need and make sure no one gets shut out.


Danny Berke’s first book is available through Amazon: https://amzn.to/3mpkvIn

October 10, 1 PM to 3 PM

Fermentation Journeys: Mushrooms and Hyphae

Nancy Matsumoto, Mallory O’Donnell and Nick Repenning host Sandor Katz, Alexis Nikole, Will Moffat, Meya Hey, Eiko Takahashi, Rina Veltkamp, Jeremy Umansky, and William Rubel

Antes! En Español: Los videos en español y los co-anfitriones de habla hispana presentarán de 11:00 a 13:00 horas: Mas Fuerza de Fermentation.


November 7, 2021, 1 to 3:00 PM EST

The North and Rye: Gabriella Gershenson, Dr. Darra Goldstein, Zuza Zak, Laura Valli, and Katrina Kollegaeva


December 19, 2021, 7 to 10 PM EST

Fruit From the Sands: The Silk Road Origins of the Foods we eat (with all available videos from the catalog for this event, including live session recordings as available)


InRetrospect

The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 4/2022. Gets rolled out over a four month period. $75


InRetrospect


Link to Register: https://conta.cc/3bplEtj 

#WritersCultures2021 #FermentsandCultures

Link to Register: https://conta.cc/3bplEtj 


#WritersCultures2021


#WritersCultures2021 #FermentsandCultures

Link to Register: https://conta.cc/3bplEtj 

https://Cultures.Group – Events

#WritersCultures2021 #FermentsandCultures

Link to Register: https://conta.cc/3bplEtj

Sept 12, 2:30 to 5:00 PM EST Harvest (Starts Sept 5th on Vimeo) and Bacterial Alchemy

Soireé-Leone and Dr. Esther Miller with Kirsten Shockey, Jessica Alonzo, Anita Tikoo, Cortney Burns, Danny Berke, and Meredith Leigh. No fee, registration required

September 26, 11 AM – 2:00 PM EST Fermentation Journeys

Maya Seetharaman, Eve Jazmati, Anita Tikoo, Connie Chew, Mirna Bamieh, Andrea Billar, Ellie Markovitch, and Soiree-Leone present Sandor Ellix Katz and Mara Jane King, and fermenters and artisans from around the world to celebrate the release of Sandor’s Fermentation Journeys! En Español: Posteriormente, los videos en español y los co-anfitriones de habla hispana presentarán de 14 a 16 horas: Fuerza de Fermentation

It’s a 2 part International Fermentation Festival, also co-hosted by Kartik Sinha, Zizinia de les Flors, Ellie Markovitch, Adonde Lab, Edgar Deteil and Mark Tan. You can pre-order Sandor’s book on Amazon or at Chelsea Green publishing. Video makers (for any event), InRetrospect ticket holders, and donors get in first if space becomes limited. https://conta.cc/3bplEtj no fee, registration required. If you register now we will know how much space we need and make sure no one gets shut out.

October 10, 1 PM to 3 PM Fermentation Journeys: Mushrooms and Hyphae Nancy Matsumoto, Mallory O’Donnell and Nick Repenning host Sandor Katz, Alexis Nikole, Will Moffat, Meya Hey, Eiko Takahashi, Rina Veltkamp, Jeremy Umansky, and William Rubel Registration Required Antes! En Español: Los videos en español y los co-anfitriones de habla hispana presentarán de 11:00 a 13:00 horas: Mas Fuerza de Fermentation.

November 7, 2021, 1 to 3:00 PM EST The North and Rye: Gabriella Gershenson, Dr. Darra Goldstein, Zuza Zak, Laura Valli, and Katrina Kollegaeva

December 19, 2021, 7 to 10 PM EST Fruit From the Sands: The Silk Road Origins of the Foods we eat (with all available videos from the catalog for this event, including live session recordings as available)

The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/2022. Gets rolled out over a four month period. $75

Jenny Bardwell makes Appalachian style salt rising bread


#WritersCultures2021



Cultured Orange Cake


Remove the peel from the oranges with a vegetable peeler and blend with the rest of the orange when making the cake. This will ensure better distribution of orange (or whatever citrus) flavor you choose.

We made this cake first with chopped up whole oranges with peel removed for better distribution made like betterazuke pickles. Those are the type of pickles usually layered with a whole lot of salt, sugar and koji. They are often aged for a long time. Let us know if you want to do that.

Otherwise, a hack just requires some pre-made rice koji. An even easier all purpose hack is bto use kasu (the dregs from making doboroku or sake) with salt.

The easiest thing of all would be to just use your favorite sake or liquid shio koji.

Whatever you decide to do, this is a really tasty, versatile and easy to make pound cake like treat with just a blender.



Ingredients
  • 450 grams or 16 ounces cultured butter
  • 2 TB shio-koji (salt koji or liquid shio koji)
  • 294 grams or 2 cups organic coconut palm sugar
  • 3 extra large or 200 grams of eggs
  • 420 grams or 1 to 2 navel oranges, pureed.
  • 1 TB lemon, orange, or vanilla extract
  • 1 tsp baking soda
  • 1 TB baking powder
  • 486 grams or 3 cups flour


Liquid shio-koji can now be purchased online or from many Asian grocery stores. Our friends at The Japanese Pantry and at MTC Kitchen also sell it (and lots of other really cool ingredients). Check out your local Sunrise Mart near Brooklyn Kura if you are in the area.

There is really no difference between liquid shio-koji and the pastier version except for perhaps salt content and a little water. You can blend your butter with liquid shio koji and let it ferment for days or weeks in the refrigerator. You can do the same with the oranges, as we did for four weeks.

Let them ferment for as long as you like. Or not. It’s all good. You can also blend rice koji with water until a paste forms. Add more water and some salt and you have shio-koji. Keep it at 135F for 6 hours and you have the same exact shio-koji that people take weeks to make. The enzymatic activity is the same.

The salt reduces the amylase enzymes that digest sugar and increases the protease enzymes that like proteins. But it will still be a fleetingly sweet and savory marinade and all purpose condiment.

Again, you can always just take out your blender and make a thick paste of the wet ingredients and blend into the flour mix. Simplest, best cake ever.


Icing

The icing for this was originally made by creating an amasake type paste using tapioca starch and Aspergillus oryzae (koji) grown out on orange peels. Perhaps this is a new technique to you.


Orange and shio-koji and tapioca sugar icing

As I described this was recreated from the notes from researchers working with spent coffee grinds, cassava peels, fruit waste, peanuts, wheat bran, soybeans, ad other things that were of enormous interest then and now.

By then I mean in the late 1800s and early 1900s. We will be publishing a whole lot more on these things with recipes using a wide range of Aspergillus types as well as other filamentous fungus (like the ones used to make tempeh) we’ve been making since the 1970s.

Here is a really easy and very tasty way to make this very quickly just like your grandma did back then. We just finished filming a series of videos about making and using shio koji or salted rice koji, but you could also follow the old school way we describe here that most people still think is the way to make shio koji or just buy some from one of the many online or retail outlets that sell it. Either the liquid shiio-koji or the paste works as well.


Ingredients
  • 2 TB fresh lemon or lime juice
  • 1/2 cups or 56 grams confectioners sugar
  • 1 tsp teaspoon liquid shio-koji
  • More confectioner’s sugar as desired if you want it thicker)

Whisk everything together really well. Either serve on the side of the cake when the cake is completely cooled down on a towel, or drizzle over the cake.

Blend together the pureed orange and egg base with the flour and soda. Bake at 350F for 45 to 50 minutes. Let the cake sit outside the oven for at least 30 minutes before removing from the pans. Let cool completely before icing. The icing is not required – you could just dust it with confectioner’s sugar – but it’s sweetness coupled with the orange zest and juice brings out layers of flavor in the cake.


Either drizzle the icing on the cooled cake, or serve on the side. You can add more citrus juice to the icing and let it soak in as well, but this cake is not at all sweet despite two cups of organic coconut palm sugar.

Turnip Ohistashi



The purple top turnips were used instead of celery root for two reasons. We like the taste and ease of preparation of this vegetable, and it is available fresh even during winter months. Slice the turnips into long matchsticks and massage with the coarse sea salt. You will end up losing about 20% of their original weight. You do not have to peel these if you don’t want to. Make sure they are well scrubbed though.



Ingredients
  • 1/2 cup Rémoulade Sauce
  • Freshly ground pepper
  • 1 TB shio-koji
  • 1 to 2 tsp grated lemon peel
  • 1/2 tsp celery seeds
  • Freshly ground black pepper (up to 1/2 tsp)
  • Green shiso leaves (or fresh dill or fresh tarragon or scallions)
  • 1 pound or 450 grams purple top turnips, julienned and salted down for at least four hours with 1 to 2 TB of coarse sea salt.


Once the turnips have been fast pickled in the salt soak them in cold water to remove the salt. You could chan ge the water several times. Squeeze the turnips very well to remove any excess water. They should only taste very lightly salted when biting into the center.



Mix all the ingredients together and serve immediately. A crisp apple, cut like the turnips, can be added right before serving as well. You could also grind up the celery seeds if you like. If you want to avoid the mayonnaise or Rémoulade sauce entirely, use another TB of shio koji and 2 tsp vinegar.

Rémoulade Sauce

Mayonnaise and Hollandaise -nEgg emulsions are one of the Mother Sauces in Classic French cooking, and are used in many other cuisines as well. Egg emulsion sauces are almost always made by combining an acid such as vinegar or lemon juice with eggs, then adding fat.

There is usualy enough water in these ingredients that help the sauce to stay together as they are made. If you ever have problems holding an egg emulsion sauce together try adding a very small amount of water, and putting it in a colder place.



Sauces that depend on an egg emulsion include Hollandaise Sauce, and Mayonnaise, and sometimes Vinaigrette (for salads). In some cases, the fat is heated along with the eggs while making the sauce, although that is not always required.

Of course, the acids can vary. We’ve used sour grapes, tart cherries, acid whey, and infusions of koji made with Aspergillus luchuensis to create citric acid that can replace the need for lemon, vinegar or anything else. Liquid shio-koji can also be used, bringing even more umami to the sauce.

The fat used in an egg emulsion sauce could be butter, olive oil, chicken fat, or even lard. In classic French cuisine, clarified butter is almost always used.

We’ll provide you lots of recipes for all these different variations things as we go along but remember in life, and especially in food that balance is the technique, layers of taste the rewards of knowing how to orchestrate the right tongue, mouth, and throat feel.

Smell is often the key to unlocking all the pleasure receptors you want to unlock with whatever it is you are eating or drinking. A lot of that depends on what you can unlock from fats. It also depends on what acid you use. And of course on the liquid, whether water, mushroom broth, fish sauce or microbe infused stock.


Egg Emulsion – Mayonnaise

Mayonnaise is really just a cold version of Hollandaise. For this first sauce we kept it simple. Mother sauces, including the progeny of mayonnaise called Rémoulade, should always be capable of becoming the parent of another sauces.

If you add additional onion and fresh dill and sour cream – we do that often – it’s no longer a simple sauce. It would be pretty hard to create another sauce from such as sauce.

That’s not a good thing for a home cook, or a chef unless that is the end goal. With this sauce, you could easily make a dozen variations if you don’t need all the sauce at once.



Rémoulade Sauce
  • 1 3/4 cup or 365 grams mayonnaise
  • 2 TB mustard powder (regular or hot, your call)
  • 2 TB or 25 grams chopped capers
  • 1 TB or 16 grams sugar (organic, unrefined, not brown)
  • 1 tsp celery seeds
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 2 finely chopped scallions – around 1/4 cup
  • 2 teaspoons dried tarragon or 1 TB fresh tarragon

We are going to assume you either know how to make mayonnaise according to your taste, and if you don’t, how to buy whole egg or low fat or olive based or vegan mayonnaises from a store or online.

Mix the first five ingredients. Then, blend in the herbs and scallions. It should look like a mayonnaise with capers and herbs, not a green sauce. Let flavors meld for an hour or more.

This recipe makes 2 cups or 420 grams of sauce. It keeps really well in the refrigerator for 7 to 10 days. If you are going to use this right away, you could add the lemon juice from the lemons you grated for the peel. Add a 1/2 tsp of salt and 2 more TB capers if you want it to last longer.

This is great with turnip, kohlrabi or carrot ohitashi.