Nothing Is Unstable

I'm trying to actually make at least one recipe from each cookbook we have. I started with Noma's Guide To Fermentation,

and made lacto-fermented plums. That worked out well, but I didn't realize it would also create some alcohol. A small amount, but unfortunately any amount is a no-no for me, so my fermentation experiments are on ice for now.

In a few moments I will assemble the Mapo Tofu from Kenji López-Alt's “The Wok”: Have to leave out the Chinese cooking wine though...