On The Lamb

A bespoke yet frugal shio koji for lamb ribs

Here’s an illustration of the inspiration to be found in the everyday inhabitants of your fridge—or more accurately, what’s left behind after you’ve eaten those things. In this case, feta brine, Kalamata olive brine, and the brine from lacto-fermented green coriander seeds: three flavors tailor-made for lamb.

I combined all three liquids, which ended up…