Fermented Lamb Ribs and White Beans

Purslane gazpacho, slight return

I rubbed these lovely lamb ribs with shio koji and let them sit out at room temp for 48 hours so that in addition to enjoying the seasoning and tenderizing effects of the koji, they’d also ferment some and pick up a nice tangy sourness. Then I rubbed off the marinade and cooked them hard in the pizza oven on a bed of white beans that I’d cooked simply i…