Waited three weeks for this fermented Thai Red Curry Sauce paste to be ready and Georgia cooked it up today at work. The paste had a fermented funk-wa that really added to the dish. Next time I will grind into a paste rather than use the mortar and pestle which left the lemon grass quite coarse. Count this as a win. Another batch coming up #ourfermentationstation #dickydoes #debbiedoes

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