I document life, write about making, and submit objects as homework.
No emotions for sale — only evidence.
From lactic fermentation to fish sauce brewing, exploring how microbes transform flavors. Documenting fermentation experiments, failures, and successes.
Dry-curing, salt-curing, aging — practicing European charcuterie techniques in Taiwan, from Guanciale to hunter sausages.
From green bean processing to roasting, exploring coffee flavor possibilities. Documenting anaerobic fermentation, natural, and washed process experiments.
Good tools make good work. Documenting experiences with food processing equipment and modifications.
A field record of structural change, flavor transition, and drying control after anaerobic fermentation of Taiwanese Arabica whole cherries.
Inspired by Vietnam's Red Boat fish sauce, I'm attempting to make premium fish sauce using Taiwanese whitebait. Breaking down fish selection, onboard salting, and traditional fermentation techniques to explore Taiwan's fish sauce potential.
Using Taiwanese bird's eye chili, coarsely ground with salt, fermented in a vacuum bag at low temperature, then finished with homemade white wine vinegar. This isn't a Tabasco clone—it's using Tabasco's logic to make a local fermented hot sauce.
At the 50-hour mark, the bag shows clear signs of water release and gas buildup. This signals that fermentation has entered the liquid-dominant phase, and the operational focus needs to shift.
Fermentation isn't just about time and microbes—geometry itself is a control variable. Documenting why I flattened a vacuum-sealed bag of anaerobic coffee cherries at 36 hours, and what I observed.
Most content on this site is in Chinese. The English section is a work in progress.
View Chinese version