#ferment — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #ferment, aggregated by home.social.
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The urge to make a batch of sauerkraut has been gently fermenting at the back of my mind for a while, today was a good day to start it. Also experimenting with a carrot and cumin #ferment, and a little capsicum/carrot/cabbage 'leftovers' mix.
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What is happening #fromthefermentationbench?
The chickpea miso has been harvested (put into jars and into the fridge). 3 jars and a little left over for morning warming cups of miso soup this week. It is a lighter, brighter miso than soy bean ones, nice on its own and also mixed with a little red miso.
Also, just a little very salty tamari which will be used judiciously. Perhaps in dumpling dipping sauces.
Remember how I chopped a whole lot of daikon root and leaves finely, mixed with salt and gochugaru, and fermented in its own brine? Not a true kimchi but a little spicy, really salty (I was a little heavy handed), and with a bite from the daikon. Well, as anticipated, it is not a ferment to have as a side dish, but one so well suited to mixing with things. So far I have added it to scrambled eggs 😋 and stirred into a lentil--chickpea-cauliflower soup 😋😋 The soup was very very good and hit the spot on a cold cold night.
Still on the fermentation bench are some chopped fennel stalks, almost ready to put in the fridge.
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From Root Cellar to Data Logger
Every generation builds new infrastructure to do the same thing: give the culture the right conditions, then get out of the way. The sourdough keeper and fermentation controller are the latest iteration in a very long line.https://web.brid.gy/r/https://sein.com.au/articles/from_root_cellar_to_data_logger/
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Ich habe jetzt 2-3 gekochte #Kichererbsen als #Ferment bevorrated.
Das erlaubt mir #Hummus mit fermentierten Kichererbsen zu machen und außer der Reihe auch noch andere Kichererbsen-Gerichte. -
Next batch in to ferment on the kitchen counter for about a week and then into the fridge - fresh crunchy vegetables form our garden, such a lovely bubbly sight
#ferment #fermentation
#growyourown #gardening -
No real luck with my lacto fermented tomatoes.
1st try, nicely alcoholic
2nd try, mould islands, floating on the brine
3rd try, started today, ready in 7 days -
Ich habe hier ein Hummus aus fermentierten Kichererbsen!
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Starting another #fermentation with cherry tomatoes and snack cucumber.
#food #ferment #vegan #vegetarian #foodporn #lactofermentation #fruit -
The fermentation gods have my soybeans. May they kindly return them tomorrow stinky, stringy and slimey 🙏
#Natto #Nattokinase #JapanCulture #Japan #Cuisine #Soy #Ferment #Fermentation #Food
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Hier werden gerade Zitronen fermentiert. Bin gespannt, was als nächstes kommt. Wahrscheinlich darf ich im Herbst Tonfässer im Garten vergraben, für Ganzkürbiskimchi oder so. #ferment #sauerkonserven #food
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Before today, I never posted a pet or food photo onto social media. Just never had the urge
After breaking the ice with my earlier pet photo, I’m following up with this jar of homemade Saurkraut #ferment
This one is currently 2 weeks old- first taste today and it’s good but still has some maturing to do to achieve the zing I really like
Any fellow fermenters out there in the Forkiverse? whether experienced or just curious, I’m always up to chat about it and would love to see your creations
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Saps els gossos, que sempre volen el plat de l'altre? Doncs sembla que els humans fem el mateix.
Ho fem amb les medicines, i ho fem amb els aliments.
Ara mateix hi ha un munt de gent fent Kimchi i kombutxa i koji, i molt poca fent olives.I no tinc res en contra dels fermentats foranis, però aprendre coses noves, sense conservar els coneixements propis, ho trobo absurd.
No se m'acudeix un aliment més mediterrani que les olives. I a més, com a fermentat, són meravelloses.
A part de ser probiòtiques, les olives en sí són plenes de compostos benèfics, i a més s'adoben amb herbes medicinals, que alhora tenen molts compostos benèfics, que les olives atraparan de forma molt eficient, fent-los disponibles a la nostra digestió.
Perquè hi ha compostos liposolubles (solubles en oli) i hidrosolubles (solubles en aigua), i les olives contenen oli i aigua i per tant els poden extraure totsI a més a més, són delicioses.
#olives #ferment #ferments #fermentacion #fermentos #probiotic #medicinal #CuinaCatalana #herbesremeieres #plantesmedicinals #olivas #aceitunas #microbiota #microbioma
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Lang geleden, maar eindelijk weer eens een ferment gemaakt: grote pot groene tomaten met 1.75% zout. Rechts groene peper, groene paprika en groene tomaten op 2%.
Nu paar weken wachten.. #ferment #ediblegarden
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Prep:
Put the slow-cooker on low, lid on.
Open the cans of beans. For each one, pour into the collander over a sink. Then run cold water over every millimeter of them. Shake them around to expose the parts that are touching each other. If you can flick it to bring the ones on the bottom to the top without spilling them all, do that. Keep rinsing until every bean has had every part rinsed *good*. Drain and pour the beans into the slow cooker and put the lid back on. Repeat for each type of bean.
Why? This is the beans-and-gas thing. The part of the bean that can give you gas is indigestible proteins that they contain. Your stomach can't break them down, so they go through and end up fermenting, basically, in your intestines, producing gas.
The trick is that these indigestible proteins are only on the *surface* of the bean. Not in the beans themselves. You rinse & shake & rinse & rinse the beans, and none of that indigestible protein ends up in the dish to start with, and you don't get gas.
Start heating the pot/pan over medium heat on the stove. Chop the onion, medium to fine. Add some cooking oil to the pot/pan. Throw in the garlic, minced. Add salt fairly liberally. Then fry and stir until the onions are starting to caramelize. Throw it all in the slow cooker.
3/x
#beans #gas #flatulence #protein #indigestible #IndigestibleProtein #ferment #stomach #intestine #garlic
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My tell for knowing the weather is changing a little is that my Kefir starts working a little quicker, from a once a day ferment to a twice a day as it has the last two days. This morning I decanted another lot for me to drink & split up the grains to a lesser amount which will slow it down again for a while. Also meant I’m out of milk now so down the street to grab some more, but this time bought UHT considering I’m going away in two days for around a month. It’s been years since I’ve bought that type of milk & I’ve just realised there is pouring & whipping cream in UHT as well. I’ve always just bought fresh. #Kefir #Ferment
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Kohlrabi Kimchi
Kohlrabi is one of the faster growing brassicas. and it’s a great ingredient in kimchi. Preserve your early harvest with this spicy Korean inspired recipe.
Whole kohlrabi on a counter top.
Ingredients
500-750g of kohlrabi
500-750g of mooli (or large radishes)
6 spring onions
1 large bulb of garlic, peeled and sliced
1 large thumb of ginger root
2 tbsp of gochugaru flakes (or regular dried chilis)
2 tbsp of tamari soy
1 tbsp of tamarind paste
Himalayan pink salt or sea […]
