#fermentation — Public Fediverse posts

Plant-Based Portfolio Market in Poland | Report – IndexBox

Poland Plant-Based Portfolio Market 2026 Analysis and Forecast t…
#Poland #Polska #PL #Europe #Europa #EU #Cold-Chain&Shelf-LifeExtension #consumergoodsmarketreport #Cookingandbakingingredients #Directconsumptionasmealcomponents #Fermentation(fordairyanalogs) #FlavorMasking&TextureSystems #Foodservicemenuitems #forecast #Healthysnacking #High-MoistureExtrusion #marketanalysis #Plant-BasedPortfolio
https://www.europesays.com/poland/6531/

A long row of aronia is lit up. They are finally large enough that deer damage is negligible. Aronia has been classified as a superfood by some. I use it for frozen berries for baking and parrots, juice, wine, mead, vinegar and raisins and there is nothing more child-like than picking aronia and being covered with purple juice.

#permaculture #fermentation #aronia #superfood

A long row of aronia is lit up. They are finally large enough that deer damage is negligible. Aronia has been classified as a superfood by some. I use it for frozen berries for baking and parrots, juice, wine, mead, vinegar and raisins and there is nothing more child-like than picking aronia and being covered with purple juice.

#permaculture #fermentation #aronia #superfood

A long row of aronia is lit up. They are finally large enough that deer damage is negligible. Aronia has been classified as a superfood by some. I use it for frozen berries for baking and parrots, juice, wine, mead, vinegar and raisins and there is nothing more child-like than picking aronia and being covered with purple juice.

#permaculture #fermentation #aronia #superfood

A long row of aronia is lit up. They are finally large enough that deer damage is negligible. Aronia has been classified as a superfood by some. I use it for frozen berries for baking and parrots, juice, wine, mead, vinegar and raisins and there is nothing more child-like than picking aronia and being covered with purple juice.

#permaculture #fermentation #aronia #superfood

A long row of aronia is lit up. They are finally large enough that deer damage is negligible. Aronia has been classified as a superfood by some. I use it for frozen berries for baking and parrots, juice, wine, mead, vinegar and raisins and there is nothing more child-like than picking aronia and being covered with purple juice.

#permaculture #fermentation #aronia #superfood

Just poured off our very first jackfruit vinegar made from peels and scraps.

Deep yellow color, great taste.

The fermentation pot was immediately repurposed for mulberry vinegar.

#food #vinegar #fermentation

Brotreste, Kohlblätter, Apfeltrester und Bruchkorn: Wie können #Reststoffe der #Lebensmittelverarbeitung durch #Fermentation zu #Tierfutter werden? Und was gibt es dabei zu beachten?

🖥️ In der Online-Veranstaltung am 13. Mai von 13:30 bis 15 Uhr gibt es Einblicke aus Forschung und Praxis.

👉 https://t1p.de/VALORAGRO

#Kreislaufwirtschaft #Tierernährung #Tierwohl #Bioökonomie #Agrarforschung

Brotreste, Kohlblätter, Apfeltrester und Bruchkorn: Wie können #Reststoffe der #Lebensmittelverarbeitung durch #Fermentation zu #Tierfutter werden? Und was gibt es dabei zu beachten?

🖥️ In der Online-Veranstaltung am 13. Mai von 13:30 bis 15 Uhr gibt es Einblicke aus Forschung und Praxis.

👉 https://t1p.de/VALORAGRO

#Kreislaufwirtschaft #Tierernährung #Tierwohl #Bioökonomie #Agrarforschung

Brotreste, Kohlblätter, Apfeltrester und Bruchkorn: Wie können #Reststoffe der #Lebensmittelverarbeitung durch #Fermentation zu #Tierfutter werden? Und was gibt es dabei zu beachten?

🖥️ In der Online-Veranstaltung am 13. Mai von 13:30 bis 15 Uhr gibt es Einblicke aus Forschung und Praxis.

👉 https://t1p.de/VALORAGRO

#Kreislaufwirtschaft #Tierernährung #Tierwohl #Bioökonomie #Agrarforschung

Brotreste, Kohlblätter, Apfeltrester und Bruchkorn: Wie können #Reststoffe der #Lebensmittelverarbeitung durch #Fermentation zu #Tierfutter werden? Und was gibt es dabei zu beachten?

🖥️ In der Online-Veranstaltung am 13. Mai von 13:30 bis 15 Uhr gibt es Einblicke aus Forschung und Praxis.

👉 https://t1p.de/VALORAGRO

#Kreislaufwirtschaft #Tierernährung #Tierwohl #Bioökonomie #Agrarforschung

Brotreste, Kohlblätter, Apfeltrester und Bruchkorn: Wie können #Reststoffe der #Lebensmittelverarbeitung durch #Fermentation zu #Tierfutter werden? Und was gibt es dabei zu beachten?

🖥️ In der Online-Veranstaltung am 13. Mai von 13:30 bis 15 Uhr gibt es Einblicke aus Forschung und Praxis.

👉 https://t1p.de/VALORAGRO

#Kreislaufwirtschaft #Tierernährung #Tierwohl #Bioökonomie #Agrarforschung

Did a thing yesterday. 175 teenagers, 12 #teachers, 30 microbiologists, a nurse and a pro cook celebrated the first #FermeScholen conference on food #fermentation and microbial literacy. Properly opened by a vice dean, keynote by prof. Sarah Lebeer, plenary session, fun workshops, conference swag and poster session with fancy drinks.
Kids loved it, workshoppers had a blast, our student poster jury did a fab job... 10/10 will do it again. Next week. #highereducation #Citizenscience #microbiology

It's been a while since I posted here, and at this point all of my previous posts have auto-deleted. Might as well reintroduce myself.

I am Gabriel, and I am based in Costa Rica. I work as an independent software developer and systems administrator.

As of late, my computer interests lie in #selfhosting, #Linux, and #containers. I care a lot about #privacy and ownership of our data and devices.

I am also passionate about #permaculture, #reading, #cycling, #fermentation, and #synthesizers.

I was researching #LacticAcidBacteria, and came across this article. It could be game changer for those of us who have issues digesting #SoyProducts!

These three plant bacteria turn #soy yogurt into a safer, creamier product while stripping out troublesome sugars

by Technical University of Denmark
edited by Lisa Lock, reviewed by Andrew Zinin

April 21, 2026

"Researchers at DTU have found that a particular type of lactic acid bacteria displays considerable potential for producing plant-based yogurt alternatives. The bacteria can inhibit potentially harmful bacteria and break down sugars that cause stomach discomfort.

"#PlantBased alternatives to yogurt are often made using bacterial cultures employed in yogurt production, even though plant-based raw materials differ markedly from milk. For example, there is no lactose in plants, and plant proteins are more difficult to break down than milk proteins.

"Researchers from DTU, in collaboration with colleagues at Chalmers University of Technology and the University of Cambridge, therefore investigated whether lactic acid bacteria isolated from vegetables and fermented foods, and often found in the intestines of humans and animals, might be better suited to the task.

"The research, which has been published in the Journal of Food Protection, showed that three plant-isolated enterococci (a type of lactic acid bacteria) were highly suitable for producing a soy-based yogurt alternative.

" 'The bacteria did more than simply ferment the soy drink. They were also able to suppress undesirable bacteria, break down unwanted sugars, and reduce phytic acid, that make it difficult for the body to absorb minerals such as iron, zinc, magnesium and calcium,' says postdoctoral researcher Belay Tilahun Tadesse of the DTU National Food Institute.

"Improved food safety and shelf life
In the experiments, the lactic acid bacteria grew efficiently in the soy drink and lowered the pH, making the product acidic and yogurt-like. The most promising candidates acidified rapidly, even without the addition of sugar.

"The bacteria were also able to ferment at a relatively high temperature, at which many undesirable microorganisms, including pathogenic ones, do not thrive. This could help to extend shelf life and improve food safety.

" 'We observed that three of the bacterial strains quickly took control of the fermentation in the soy drink. This is important because stable and effective acidification is one of the first requirements when developing a robust product,' says Belay Tilahun Tadesse.

"The three most promising bacterial strains showed a broad antimicrobial effect against pathogenic bacteria, including listeria and E. coli. This makes them particularly interesting, given the high priority placed on food safety.

"In addition, the bacterial strains tested were able to produce compounds that contribute to texture, making the yogurt creamier.

"Overall, the research findings show that the isolated enterococci have a stronger effect against undesirable microorganisms and a better acidification capacity than enterococci already on the market and approved for use in food and feed.

" 'We have shown that the lactic acid bacteria tested are safe. However, further research is needed, for example, to determine how flavor is affected and whether plant raw materials other than soy can be used. Also, before they can be used in Europe, they must be approved by the European Food Safety Authority (EFSA),' says Associate Professor Christian Solem of the DTU National Food Institute.

Findings:
- Four safe enterococci were investigated as potential starter cultures for the production of soy-based yogurt alternatives. Three of the bacterial strains proved promising (Enterococcus faecium BT0194, Enterococcus lactis BT0173_2, Enterococcus lactis BT0167_2).
- The bacteria were able to acidify soy milk and produce a yogurt-like product.
The three best candidates combined rapid fermentation with the ability to inhibit the pathogenic bacteria tested.
- The results show that the bacteria can break down undesirable sugars, which can cause digestive discomfort, and phytic acid, which can inhibit the absorption of iron, zinc, magnesium and calcium.
- The bacteria also showed properties that may be relevant to achieving a thicker, creamier consistency.
Further research and EU-approval is needed before the bacteria can be used in finished starter cultures."

https://phys.org/news/2026-04-bacteria-soy-yogurt-safer-creamier.html

#SolarPunkSunday #SoyProducts #Vegan #VeganYogurt #SoyYogurt #Fermentation

Alternative Proteins for Pets Market in Germany | Report – IndexBox

Germany Alternative Proteins For Pets Market 2026 …
#Germany #DE #Europe #EU #Europa #Algaephotobioreactorcultivation #AlternativeProteinsforPets #Drykibbleextrusion #Fermentation(precision&biomass) #forecast #Freeze-driedorbakedtreats #Functionalpowderblends #ingredientmarketreport #Insectrearing&harvestingautomation #Low-temperatureproteinextraction #marketanalysis #Wetfoodformulations
https://www.europesays.com/germany/9826/

Forget KFC. Whip up your own scrumptious Southern-style "karaage" with a buttermilk-inspired marinade. https://www.japantimes.co.jp/life/2026/04/30/food-drink/japanese-karaage-chicken-recipe/?utm_medium=Social&utm_source=mastodon #life #fooddrink #recipes #fermentation #meat #friedchicken

Starting another #fermentation with cherry tomatoes and snack cucumber.

#food #ferment #vegan #vegetarian #foodporn #lactofermentation #fruit

Brad Makes Italian Wedding Soup! | Makin’ It! | Brad Leone https://www.diningandcooking.com/2609542/brad-makes-italian-wedding-soup-makin-it-brad-leone/ #BonAppetit #brad #BradLeone #ClaireSaffitz #Cooking #fermentation #FermentationStation #fishing #Gardening #grilling #HelpWanted #HomeCooking #It'sAlive #Italian #ItalianDiet #ItalianFood #ItalianFoodRecipes #ItalianRecipes #ItalianWeddingSoupRecipe #italy #leone #LocalLegends #Makin'It! #MattyMatheson #recipe #TestKitchen #yeti

Brad Makes Italian Wedding Soup! | Makin’ It! | Brad Leone https://www.diningandcooking.com/2609542/brad-makes-italian-wedding-soup-makin-it-brad-leone/ #BonAppetit #brad #BradLeone #ClaireSaffitz #Cooking #fermentation #FermentationStation #fishing #Gardening #grilling #HelpWanted #HomeCooking #It'sAlive #Italian #ItalianDiet #ItalianFood #ItalianFoodRecipes #ItalianRecipes #ItalianWeddingSoupRecipe #italy #leone #LocalLegends #Makin'It! #MattyMatheson #recipe #TestKitchen #yeti

Brad Makes Italian Wedding Soup! | Makin’ It! | Brad Leone https://www.diningandcooking.com/2609542/brad-makes-italian-wedding-soup-makin-it-brad-leone/ #BonAppetit #brad #BradLeone #ClaireSaffitz #Cooking #fermentation #FermentationStation #fishing #Gardening #grilling #HelpWanted #HomeCooking #It'sAlive #Italian #ItalianDiet #ItalianFood #ItalianFoodRecipes #ItalianRecipes #ItalianWeddingSoupRecipe #italy #leone #LocalLegends #Makin'It! #MattyMatheson #recipe #TestKitchen #yeti

Fermentation boosts anti-inflammatory power in dairy alternatives

Fermented plant-based dairy alternativ…
#NewsBeep #News #Technology #Alcohol #Anti-Inflammatory #Antioxidant #Assay #AU #Australia #Blood #BloodVessels #Cancer #Cardiometabolic #CardiovascularDisease #Carotenoid #Cell #Chronic #chronicdisease #diabetes #diet #FattyAcids #Fermentation #Inflammation #Lipids #Malignant #Nutrients #OxidativeStress #Platelet #smoking #Soy #soybeans #stress #Vitamins
https://www.newsbeep.com/au/619575/

Fermentation boosts anti-inflammatory power in dairy alternatives

Fermented plant-based dairy alternativ…
#NewsBeep #News #Technology #Alcohol #Anti-Inflammatory #Antioxidant #Assay #AU #Australia #Blood #BloodVessels #Cancer #Cardiometabolic #CardiovascularDisease #Carotenoid #Cell #Chronic #chronicdisease #diabetes #diet #FattyAcids #Fermentation #Inflammation #Lipids #Malignant #Nutrients #OxidativeStress #Platelet #smoking #Soy #soybeans #stress #Vitamins
https://www.newsbeep.com/au/619575/

You’re Fermenting Veggies Wrong—Fix It Now! 🥬🥦🥕🤔⁣⁣⁣
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#guthealth #fermentation #veggies #salt #microbes #healthyfood #fermentedfoods #homemade #guthealthtips #nutrition #anaerobic #WellnessJourney #OptimizeYourLife #Longevity #MindfulLiving #HealthOptimizationn #HealthyLiving #Biohacking

@LifeTimeCooking Wow! You have plant juice ferments too. We have three water extracts active. Two week nettles, two day nettles, and two month scouring rush. #fermentation, #knf, #growyourown

Hacking Fermentation for Infinite Pickles from Pass-thru Bioreactor

https://web.brid.gy/r/https://hackaday.com/2026/04/15/hacking-fermentation-for-infinite-pickles-from-pass-thru-bioreactor/

Koji! After making a small batch of sake for store bought koji, I decided to grow my own.

#food #fermentation #koji

I shouldn't be surprised but after extensive phone calls to various soy bean suppliers and growers it seems soy bean knowledge extends as far as "soy beans" and not to the wide variety of strains known elsewhere. To be fair there are a few strains in Australia, but unsurprisingly they're more about yield than function and most get pulped into tofu and soy milk or animal feed.

My last 2 batches of #Natto have shown that in pressure cooking the beans there must be mere microseconds between too firm beans and fall apart slop beans.

#FermentedFood #Fermentation #Beans #Cuisine #Food #Cooking

Recently I gathered about half a kilo of wild garlic (allium ursinum) ina forest nearby.

I broke down a third of it to a basic pesto with salt, sunflower seeds and olive oil.

The other two thirds will be fermented.

For that I roughly washed and then kneaded it in a bowl with 2% salt to bruise the plants.

Then i put it into a large glass jar and topped it up with some 2% salt water solution.

I put some plastic wrap on top of the wild garlic to form a somewhat airtight seal and weighed it down with a few small glass bowls.

Now it sits in my kitchen for about a week. I will then test the acidity to make sure the lacto fermentaition was sucessful.

When its done, I will use it as a topping for rice and sandwiches.

#food #fermentation #foraging #alliumursinum #baerlauch

“In the last analysis, a pickle is a cucumber with experience”*…

In an excerpt from their book, The Pickled City: The Story of New York Pickles, Paul van Ravestein and Monique Mulder explore the evolution of fermentation across the ages…

Pickling vegetables began in Mesopotamia around 2400 BCE, where brining cucumbers addressed the challenge of preserving food in a hot climate. Brine, a mixture of water and salt, proved effective at inhibiting spoilage while enhancing the flavor of food. This innovation quickly spread to neighboring civilizations, embedding itself in the culinary practices of ancient Egypt, Greece, and Rome.

Cleopatra, one of Egypt’s most iconic figures, believed that pickles contributed to her legendary beauty. This association between pickles and vitality reflected a broader cultural fascination with preserved foods. Julius Caesar ensured that his soldiers carried pickles on their campaigns, claiming that the preserved vegetables fortified their strength and stamina. This notion of pickles as both nourishment and tonic was echoed by Greek philosophers like Aristotle, who praised their medicinal properties.

The culinary sophistication of ancient Rome brought pickling into sharper focus. The Roman cookbook attributed to the Roman merchant and epicure Apicius, De Re Coquinaria, included numerous references to preserved vegetables, particularly olives and cucumbers. Apicius wrote of the importance of balance in brining, using spices like dill, mustard seed, and coriander seed to create complex flavors that complemented meals. The ability to elevate simple ingredients through preservation became a hallmark of Roman gastronomy, showcasing pickling as both art and science.

The spread of pickling innovations along trade routes like the Silk Road and the Spice Route highlights its significance in cultural exchange. Roman traders, for example, likely encountered Asian pickling techniques through the Silk Road’s bustling networks of goods and ideas. Spices such as cinnamon, peppercorns, and cumin—integral to pickling recipes—traveled vast distances, linking the culinary practices of the Mediterranean, India, and China.

In Asia, pickling developed independently but with striking parallels. Chinese records from the Zhou Dynasty (1046-256 BCE) mention fermented vegetables, including pickled radishes and cabbages, which were essential for sustenance during harsh winters. Similarly, Indian achar evolved as a culinary treasure, incorporating local spices like turmeric, fenugreek, and mustard to enhance preservation and flavor. Japanese pickling methods, such as nukazuke (fermentation in rice bran), emphasized minimalism and balance, reflecting the cultural values of harmony and simplicity.

The maritime trade routes of Southeast Asia and the Indian Ocean allowed pickling traditions to travel across vast regions, influencing cuisines from the Malay Archipelago to the Arabian Peninsula. The Indian Ocean trade ensured that spices like cloves and nutmeg became integral to pickling recipes worldwide, enriching their flavor profiles and preserving their cultural legacies.

Pickling’s role extended beyond culinary practices, becoming intertwined with religious and cultural rituals. In Jewish tradition, the Talmud makes numerous references to pickled vegetables, particularly turnips, which symbolize abundance and endurance. Pickled foods often accompanied bread during blessings, emphasizing their role as both sustenance and spiritual connection.

Their transformation through pickling—turning a simple, earthy root into a tangy, vibrant dish—was often seen as a metaphor for renewal and the endurance of the Jewish people through adversity. During the springtime Jewish holiday of Purim, which commemorates the triumph of the Jewish people over oppression in ancient Persia, the giving of food gifts (mishloach manot) occasionally included pickled vegetables, reflecting the value of sharing preserved foods that sustained communities through lean times. And colorful Yiddish sayings like er drayt sich arum vie a forts in roosl (he wanders around like a fart in a pickle barrel) highlight the humorous associations with pickling, eating, and bodily functions.

Hindu culture imbued pickles with sacred meaning. The balance of flavors in achar—salty, sour, sweet, and spicy—was seen as a reflection of life’s harmony. Pickles were often prepared as offerings during religious festivals, symbolizing prosperity and the nurturing of the human spirit.

Christian monastic traditions adopted pickling during the Middle Ages as a way to sustain communities through long fasting periods. Pickled fish and vegetables became essential components of monastic diets, reflecting the intersection of faith, practicality, and culinary ingenuity.

In Islamic cultures, pickles played a central role in Ramadan feasts, their tangy flavors providing refreshment after a day of fasting. Preserved lemons, a staple in Moroccan cuisine, became symbolic of hospitality and were often served to honored guests. Ancient Chinese rituals also celebrated the cultural significance of pickling, with fermented vegetables used in ancestor worship as symbols of continuity and filial piety.

Trade routes such as the Silk Road and those across the Sahara were pivotal in spreading pickling techniques and ingredients across diverse cultures. These routes facilitated the exchange of goods like salt and vinegar, essential to pickling, along with the culinary knowledge that transformed them into staples of global cuisine…

Read on for medieval and early modern innovations, pickling evolution in the Eighteenth and Nineteenth Centuries, industrialization and the modern culinary renaissance, and pickles in pop culture: “A Brief and Essential History of the Most Important Food Ever Invented: The Pickle,” from @lithub.com.web.brid.gy.

* Irena Chalmers

###

As we break out the brine, we might spare a thought for a man who put fermentation to a different kind of use, André Tchelistcheff; he died on this date in 1994. An oenologist, he was a pivotal figure in the revitalization of the California wine industry following Prohibition (1919-33) and used his (French) training in viticulture and wine-making to define the style of California’s best wines, especially Cabernet Sauvignon, and to pioneer such techniques as the cold fermentation (now widely used in producing white and rose wines) and the use of American oak barrels for aging. He also developed frost-prevention techniques and helped curb vine disease in Napa Valley. In addition to managing Beaulieu Vineyards in Napa for 35 years, Tchelistcheff operated a private wine laboratory in St. Helena for 15 years. He also assembled a fabled library of wine literature.

source

“In the last analysis, a pickle is a cucumber with experience”*…

In an excerpt from their book, The Pickled City: The Story of New York Pickles, Paul van Ravestein and Monique Mulder explore the evolution of fermentation across the ages…

Pickling vegetables began in Mesopotamia around 2400 BCE, where brining cucumbers addressed the challenge of preserving food in a hot climate. Brine, a mixture of water and salt, proved effective at inhibiting spoilage while enhancing the flavor of food. This innovation quickly spread to neighboring civilizations, embedding itself in the culinary practices of ancient Egypt, Greece, and Rome.

Cleopatra, one of Egypt’s most iconic figures, believed that pickles contributed to her legendary beauty. This association between pickles and vitality reflected a broader cultural fascination with preserved foods. Julius Caesar ensured that his soldiers carried pickles on their campaigns, claiming that the preserved vegetables fortified their strength and stamina. This notion of pickles as both nourishment and tonic was echoed by Greek philosophers like Aristotle, who praised their medicinal properties.

The culinary sophistication of ancient Rome brought pickling into sharper focus. The Roman cookbook attributed to the Roman merchant and epicure Apicius, De Re Coquinaria, included numerous references to preserved vegetables, particularly olives and cucumbers. Apicius wrote of the importance of balance in brining, using spices like dill, mustard seed, and coriander seed to create complex flavors that complemented meals. The ability to elevate simple ingredients through preservation became a hallmark of Roman gastronomy, showcasing pickling as both art and science.

The spread of pickling innovations along trade routes like the Silk Road and the Spice Route highlights its significance in cultural exchange. Roman traders, for example, likely encountered Asian pickling techniques through the Silk Road’s bustling networks of goods and ideas. Spices such as cinnamon, peppercorns, and cumin—integral to pickling recipes—traveled vast distances, linking the culinary practices of the Mediterranean, India, and China.

In Asia, pickling developed independently but with striking parallels. Chinese records from the Zhou Dynasty (1046-256 BCE) mention fermented vegetables, including pickled radishes and cabbages, which were essential for sustenance during harsh winters. Similarly, Indian achar evolved as a culinary treasure, incorporating local spices like turmeric, fenugreek, and mustard to enhance preservation and flavor. Japanese pickling methods, such as nukazuke (fermentation in rice bran), emphasized minimalism and balance, reflecting the cultural values of harmony and simplicity.

The maritime trade routes of Southeast Asia and the Indian Ocean allowed pickling traditions to travel across vast regions, influencing cuisines from the Malay Archipelago to the Arabian Peninsula. The Indian Ocean trade ensured that spices like cloves and nutmeg became integral to pickling recipes worldwide, enriching their flavor profiles and preserving their cultural legacies.

Pickling’s role extended beyond culinary practices, becoming intertwined with religious and cultural rituals. In Jewish tradition, the Talmud makes numerous references to pickled vegetables, particularly turnips, which symbolize abundance and endurance. Pickled foods often accompanied bread during blessings, emphasizing their role as both sustenance and spiritual connection.

Their transformation through pickling—turning a simple, earthy root into a tangy, vibrant dish—was often seen as a metaphor for renewal and the endurance of the Jewish people through adversity. During the springtime Jewish holiday of Purim, which commemorates the triumph of the Jewish people over oppression in ancient Persia, the giving of food gifts (mishloach manot) occasionally included pickled vegetables, reflecting the value of sharing preserved foods that sustained communities through lean times. And colorful Yiddish sayings like er drayt sich arum vie a forts in roosl (he wanders around like a fart in a pickle barrel) highlight the humorous associations with pickling, eating, and bodily functions.

Hindu culture imbued pickles with sacred meaning. The balance of flavors in achar—salty, sour, sweet, and spicy—was seen as a reflection of life’s harmony. Pickles were often prepared as offerings during religious festivals, symbolizing prosperity and the nurturing of the human spirit.

Christian monastic traditions adopted pickling during the Middle Ages as a way to sustain communities through long fasting periods. Pickled fish and vegetables became essential components of monastic diets, reflecting the intersection of faith, practicality, and culinary ingenuity.

In Islamic cultures, pickles played a central role in Ramadan feasts, their tangy flavors providing refreshment after a day of fasting. Preserved lemons, a staple in Moroccan cuisine, became symbolic of hospitality and were often served to honored guests. Ancient Chinese rituals also celebrated the cultural significance of pickling, with fermented vegetables used in ancestor worship as symbols of continuity and filial piety.

Trade routes such as the Silk Road and those across the Sahara were pivotal in spreading pickling techniques and ingredients across diverse cultures. These routes facilitated the exchange of goods like salt and vinegar, essential to pickling, along with the culinary knowledge that transformed them into staples of global cuisine…

Read on for medieval and early modern innovations, pickling evolution in the Eighteenth and Nineteenth Centuries, industrialization and the modern culinary renaissance, and pickles in pop culture: “A Brief and Essential History of the Most Important Food Ever Invented: The Pickle,” from @lithub.com.web.brid.gy.

* Irena Chalmers

###

As we break out the brine, we might spare a thought for a man who put fermentation to a different kind of use, André Tchelistcheff; he died on this date in 1994. An oenologist, he was a pivotal figure in the revitalization of the California wine industry following Prohibition (1919-33) and used his (French) training in viticulture and wine-making to define the style of California’s best wines, especially Cabernet Sauvignon, and to pioneer such techniques as the cold fermentation (now widely used in producing white and rose wines) and the use of American oak barrels for aging. He also developed frost-prevention techniques and helped curb vine disease in Napa Valley. In addition to managing Beaulieu Vineyards in Napa for 35 years, Tchelistcheff operated a private wine laboratory in St. Helena for 15 years. He also assembled a fabled library of wine literature.

source

“In the last analysis, a pickle is a cucumber with experience”*…

In an excerpt from their book, The Pickled City: The Story of New York Pickles, Paul van Ravestein and Monique Mulder explore the evolution of fermentation across the ages…

Pickling vegetables began in Mesopotamia around 2400 BCE, where brining cucumbers addressed the challenge of preserving food in a hot climate. Brine, a mixture of water and salt, proved effective at inhibiting spoilage while enhancing the flavor of food. This innovation quickly spread to neighboring civilizations, embedding itself in the culinary practices of ancient Egypt, Greece, and Rome.

Cleopatra, one of Egypt’s most iconic figures, believed that pickles contributed to her legendary beauty. This association between pickles and vitality reflected a broader cultural fascination with preserved foods. Julius Caesar ensured that his soldiers carried pickles on their campaigns, claiming that the preserved vegetables fortified their strength and stamina. This notion of pickles as both nourishment and tonic was echoed by Greek philosophers like Aristotle, who praised their medicinal properties.

The culinary sophistication of ancient Rome brought pickling into sharper focus. The Roman cookbook attributed to the Roman merchant and epicure Apicius, De Re Coquinaria, included numerous references to preserved vegetables, particularly olives and cucumbers. Apicius wrote of the importance of balance in brining, using spices like dill, mustard seed, and coriander seed to create complex flavors that complemented meals. The ability to elevate simple ingredients through preservation became a hallmark of Roman gastronomy, showcasing pickling as both art and science.

The spread of pickling innovations along trade routes like the Silk Road and the Spice Route highlights its significance in cultural exchange. Roman traders, for example, likely encountered Asian pickling techniques through the Silk Road’s bustling networks of goods and ideas. Spices such as cinnamon, peppercorns, and cumin—integral to pickling recipes—traveled vast distances, linking the culinary practices of the Mediterranean, India, and China.

In Asia, pickling developed independently but with striking parallels. Chinese records from the Zhou Dynasty (1046-256 BCE) mention fermented vegetables, including pickled radishes and cabbages, which were essential for sustenance during harsh winters. Similarly, Indian achar evolved as a culinary treasure, incorporating local spices like turmeric, fenugreek, and mustard to enhance preservation and flavor. Japanese pickling methods, such as nukazuke (fermentation in rice bran), emphasized minimalism and balance, reflecting the cultural values of harmony and simplicity.

The maritime trade routes of Southeast Asia and the Indian Ocean allowed pickling traditions to travel across vast regions, influencing cuisines from the Malay Archipelago to the Arabian Peninsula. The Indian Ocean trade ensured that spices like cloves and nutmeg became integral to pickling recipes worldwide, enriching their flavor profiles and preserving their cultural legacies.

Pickling’s role extended beyond culinary practices, becoming intertwined with religious and cultural rituals. In Jewish tradition, the Talmud makes numerous references to pickled vegetables, particularly turnips, which symbolize abundance and endurance. Pickled foods often accompanied bread during blessings, emphasizing their role as both sustenance and spiritual connection.

Their transformation through pickling—turning a simple, earthy root into a tangy, vibrant dish—was often seen as a metaphor for renewal and the endurance of the Jewish people through adversity. During the springtime Jewish holiday of Purim, which commemorates the triumph of the Jewish people over oppression in ancient Persia, the giving of food gifts (mishloach manot) occasionally included pickled vegetables, reflecting the value of sharing preserved foods that sustained communities through lean times. And colorful Yiddish sayings like er drayt sich arum vie a forts in roosl (he wanders around like a fart in a pickle barrel) highlight the humorous associations with pickling, eating, and bodily functions.

Hindu culture imbued pickles with sacred meaning. The balance of flavors in achar—salty, sour, sweet, and spicy—was seen as a reflection of life’s harmony. Pickles were often prepared as offerings during religious festivals, symbolizing prosperity and the nurturing of the human spirit.

Christian monastic traditions adopted pickling during the Middle Ages as a way to sustain communities through long fasting periods. Pickled fish and vegetables became essential components of monastic diets, reflecting the intersection of faith, practicality, and culinary ingenuity.

In Islamic cultures, pickles played a central role in Ramadan feasts, their tangy flavors providing refreshment after a day of fasting. Preserved lemons, a staple in Moroccan cuisine, became symbolic of hospitality and were often served to honored guests. Ancient Chinese rituals also celebrated the cultural significance of pickling, with fermented vegetables used in ancestor worship as symbols of continuity and filial piety.

Trade routes such as the Silk Road and those across the Sahara were pivotal in spreading pickling techniques and ingredients across diverse cultures. These routes facilitated the exchange of goods like salt and vinegar, essential to pickling, along with the culinary knowledge that transformed them into staples of global cuisine…

Read on for medieval and early modern innovations, pickling evolution in the Eighteenth and Nineteenth Centuries, industrialization and the modern culinary renaissance, and pickles in pop culture: “A Brief and Essential History of the Most Important Food Ever Invented: The Pickle,” from @lithub.com.web.brid.gy.

* Irena Chalmers

###

As we break out the brine, we might spare a thought for a man who put fermentation to a different kind of use, André Tchelistcheff; he died on this date in 1994. An oenologist, he was a pivotal figure in the revitalization of the California wine industry following Prohibition (1919-33) and used his (French) training in viticulture and wine-making to define the style of California’s best wines, especially Cabernet Sauvignon, and to pioneer such techniques as the cold fermentation (now widely used in producing white and rose wines) and the use of American oak barrels for aging. He also developed frost-prevention techniques and helped curb vine disease in Napa Valley. In addition to managing Beaulieu Vineyards in Napa for 35 years, Tchelistcheff operated a private wine laboratory in St. Helena for 15 years. He also assembled a fabled library of wine literature.

source

“In the last analysis, a pickle is a cucumber with experience”*…

In an excerpt from their book, The Pickled City: The Story of New York Pickles, Paul van Ravestein and Monique Mulder explore the evolution of fermentation across the ages…

Pickling vegetables began in Mesopotamia around 2400 BCE, where brining cucumbers addressed the challenge of preserving food in a hot climate. Brine, a mixture of water and salt, proved effective at inhibiting spoilage while enhancing the flavor of food. This innovation quickly spread to neighboring civilizations, embedding itself in the culinary practices of ancient Egypt, Greece, and Rome.

Cleopatra, one of Egypt’s most iconic figures, believed that pickles contributed to her legendary beauty. This association between pickles and vitality reflected a broader cultural fascination with preserved foods. Julius Caesar ensured that his soldiers carried pickles on their campaigns, claiming that the preserved vegetables fortified their strength and stamina. This notion of pickles as both nourishment and tonic was echoed by Greek philosophers like Aristotle, who praised their medicinal properties.

The culinary sophistication of ancient Rome brought pickling into sharper focus. The Roman cookbook attributed to the Roman merchant and epicure Apicius, De Re Coquinaria, included numerous references to preserved vegetables, particularly olives and cucumbers. Apicius wrote of the importance of balance in brining, using spices like dill, mustard seed, and coriander seed to create complex flavors that complemented meals. The ability to elevate simple ingredients through preservation became a hallmark of Roman gastronomy, showcasing pickling as both art and science.

The spread of pickling innovations along trade routes like the Silk Road and the Spice Route highlights its significance in cultural exchange. Roman traders, for example, likely encountered Asian pickling techniques through the Silk Road’s bustling networks of goods and ideas. Spices such as cinnamon, peppercorns, and cumin—integral to pickling recipes—traveled vast distances, linking the culinary practices of the Mediterranean, India, and China.

In Asia, pickling developed independently but with striking parallels. Chinese records from the Zhou Dynasty (1046-256 BCE) mention fermented vegetables, including pickled radishes and cabbages, which were essential for sustenance during harsh winters. Similarly, Indian achar evolved as a culinary treasure, incorporating local spices like turmeric, fenugreek, and mustard to enhance preservation and flavor. Japanese pickling methods, such as nukazuke (fermentation in rice bran), emphasized minimalism and balance, reflecting the cultural values of harmony and simplicity.

The maritime trade routes of Southeast Asia and the Indian Ocean allowed pickling traditions to travel across vast regions, influencing cuisines from the Malay Archipelago to the Arabian Peninsula. The Indian Ocean trade ensured that spices like cloves and nutmeg became integral to pickling recipes worldwide, enriching their flavor profiles and preserving their cultural legacies.

Pickling’s role extended beyond culinary practices, becoming intertwined with religious and cultural rituals. In Jewish tradition, the Talmud makes numerous references to pickled vegetables, particularly turnips, which symbolize abundance and endurance. Pickled foods often accompanied bread during blessings, emphasizing their role as both sustenance and spiritual connection.

Their transformation through pickling—turning a simple, earthy root into a tangy, vibrant dish—was often seen as a metaphor for renewal and the endurance of the Jewish people through adversity. During the springtime Jewish holiday of Purim, which commemorates the triumph of the Jewish people over oppression in ancient Persia, the giving of food gifts (mishloach manot) occasionally included pickled vegetables, reflecting the value of sharing preserved foods that sustained communities through lean times. And colorful Yiddish sayings like er drayt sich arum vie a forts in roosl (he wanders around like a fart in a pickle barrel) highlight the humorous associations with pickling, eating, and bodily functions.

Hindu culture imbued pickles with sacred meaning. The balance of flavors in achar—salty, sour, sweet, and spicy—was seen as a reflection of life’s harmony. Pickles were often prepared as offerings during religious festivals, symbolizing prosperity and the nurturing of the human spirit.

Christian monastic traditions adopted pickling during the Middle Ages as a way to sustain communities through long fasting periods. Pickled fish and vegetables became essential components of monastic diets, reflecting the intersection of faith, practicality, and culinary ingenuity.

In Islamic cultures, pickles played a central role in Ramadan feasts, their tangy flavors providing refreshment after a day of fasting. Preserved lemons, a staple in Moroccan cuisine, became symbolic of hospitality and were often served to honored guests. Ancient Chinese rituals also celebrated the cultural significance of pickling, with fermented vegetables used in ancestor worship as symbols of continuity and filial piety.

Trade routes such as the Silk Road and those across the Sahara were pivotal in spreading pickling techniques and ingredients across diverse cultures. These routes facilitated the exchange of goods like salt and vinegar, essential to pickling, along with the culinary knowledge that transformed them into staples of global cuisine…

Read on for medieval and early modern innovations, pickling evolution in the Eighteenth and Nineteenth Centuries, industrialization and the modern culinary renaissance, and pickles in pop culture: “A Brief and Essential History of the Most Important Food Ever Invented: The Pickle,” from @lithub.com.web.brid.gy.

* Irena Chalmers

###

As we break out the brine, we might spare a thought for a man who put fermentation to a different kind of use, André Tchelistcheff; he died on this date in 1994. An oenologist, he was a pivotal figure in the revitalization of the California wine industry following Prohibition (1919-33) and used his (French) training in viticulture and wine-making to define the style of California’s best wines, especially Cabernet Sauvignon, and to pioneer such techniques as the cold fermentation (now widely used in producing white and rose wines) and the use of American oak barrels for aging. He also developed frost-prevention techniques and helped curb vine disease in Napa Valley. In addition to managing Beaulieu Vineyards in Napa for 35 years, Tchelistcheff operated a private wine laboratory in St. Helena for 15 years. He also assembled a fabled library of wine literature.

source

“In the last analysis, a pickle is a cucumber with experience”*…

In an excerpt from their book, The Pickled City: The Story of New York Pickles, Paul van Ravestein and Monique Mulder explore the evolution of fermentation across the ages…

Pickling vegetables began in Mesopotamia around 2400 BCE, where brining cucumbers addressed the challenge of preserving food in a hot climate. Brine, a mixture of water and salt, proved effective at inhibiting spoilage while enhancing the flavor of food. This innovation quickly spread to neighboring civilizations, embedding itself in the culinary practices of ancient Egypt, Greece, and Rome.

Cleopatra, one of Egypt’s most iconic figures, believed that pickles contributed to her legendary beauty. This association between pickles and vitality reflected a broader cultural fascination with preserved foods. Julius Caesar ensured that his soldiers carried pickles on their campaigns, claiming that the preserved vegetables fortified their strength and stamina. This notion of pickles as both nourishment and tonic was echoed by Greek philosophers like Aristotle, who praised their medicinal properties.

The culinary sophistication of ancient Rome brought pickling into sharper focus. The Roman cookbook attributed to the Roman merchant and epicure Apicius, De Re Coquinaria, included numerous references to preserved vegetables, particularly olives and cucumbers. Apicius wrote of the importance of balance in brining, using spices like dill, mustard seed, and coriander seed to create complex flavors that complemented meals. The ability to elevate simple ingredients through preservation became a hallmark of Roman gastronomy, showcasing pickling as both art and science.

The spread of pickling innovations along trade routes like the Silk Road and the Spice Route highlights its significance in cultural exchange. Roman traders, for example, likely encountered Asian pickling techniques through the Silk Road’s bustling networks of goods and ideas. Spices such as cinnamon, peppercorns, and cumin—integral to pickling recipes—traveled vast distances, linking the culinary practices of the Mediterranean, India, and China.

In Asia, pickling developed independently but with striking parallels. Chinese records from the Zhou Dynasty (1046-256 BCE) mention fermented vegetables, including pickled radishes and cabbages, which were essential for sustenance during harsh winters. Similarly, Indian achar evolved as a culinary treasure, incorporating local spices like turmeric, fenugreek, and mustard to enhance preservation and flavor. Japanese pickling methods, such as nukazuke (fermentation in rice bran), emphasized minimalism and balance, reflecting the cultural values of harmony and simplicity.

The maritime trade routes of Southeast Asia and the Indian Ocean allowed pickling traditions to travel across vast regions, influencing cuisines from the Malay Archipelago to the Arabian Peninsula. The Indian Ocean trade ensured that spices like cloves and nutmeg became integral to pickling recipes worldwide, enriching their flavor profiles and preserving their cultural legacies.

Pickling’s role extended beyond culinary practices, becoming intertwined with religious and cultural rituals. In Jewish tradition, the Talmud makes numerous references to pickled vegetables, particularly turnips, which symbolize abundance and endurance. Pickled foods often accompanied bread during blessings, emphasizing their role as both sustenance and spiritual connection.

Their transformation through pickling—turning a simple, earthy root into a tangy, vibrant dish—was often seen as a metaphor for renewal and the endurance of the Jewish people through adversity. During the springtime Jewish holiday of Purim, which commemorates the triumph of the Jewish people over oppression in ancient Persia, the giving of food gifts (mishloach manot) occasionally included pickled vegetables, reflecting the value of sharing preserved foods that sustained communities through lean times. And colorful Yiddish sayings like er drayt sich arum vie a forts in roosl (he wanders around like a fart in a pickle barrel) highlight the humorous associations with pickling, eating, and bodily functions.

Hindu culture imbued pickles with sacred meaning. The balance of flavors in achar—salty, sour, sweet, and spicy—was seen as a reflection of life’s harmony. Pickles were often prepared as offerings during religious festivals, symbolizing prosperity and the nurturing of the human spirit.

Christian monastic traditions adopted pickling during the Middle Ages as a way to sustain communities through long fasting periods. Pickled fish and vegetables became essential components of monastic diets, reflecting the intersection of faith, practicality, and culinary ingenuity.

In Islamic cultures, pickles played a central role in Ramadan feasts, their tangy flavors providing refreshment after a day of fasting. Preserved lemons, a staple in Moroccan cuisine, became symbolic of hospitality and were often served to honored guests. Ancient Chinese rituals also celebrated the cultural significance of pickling, with fermented vegetables used in ancestor worship as symbols of continuity and filial piety.

Trade routes such as the Silk Road and those across the Sahara were pivotal in spreading pickling techniques and ingredients across diverse cultures. These routes facilitated the exchange of goods like salt and vinegar, essential to pickling, along with the culinary knowledge that transformed them into staples of global cuisine…

Read on for medieval and early modern innovations, pickling evolution in the Eighteenth and Nineteenth Centuries, industrialization and the modern culinary renaissance, and pickles in pop culture: “A Brief and Essential History of the Most Important Food Ever Invented: The Pickle,” from @lithub.com.web.brid.gy.

* Irena Chalmers

###

As we break out the brine, we might spare a thought for a man who put fermentation to a different kind of use, André Tchelistcheff; he died on this date in 1994. An oenologist, he was a pivotal figure in the revitalization of the California wine industry following Prohibition (1919-33) and used his (French) training in viticulture and wine-making to define the style of California’s best wines, especially Cabernet Sauvignon, and to pioneer such techniques as the cold fermentation (now widely used in producing white and rose wines) and the use of American oak barrels for aging. He also developed frost-prevention techniques and helped curb vine disease in Napa Valley. In addition to managing Beaulieu Vineyards in Napa for 35 years, Tchelistcheff operated a private wine laboratory in St. Helena for 15 years. He also assembled a fabled library of wine literature.

source

Another kombucha processing day. This time I took a bunch of blueberries, blackberries, and raspberries, blended and strained them, and then added them for the second ferment. The liquid is a lovely dark red. Hopefully it will be a bit bubbly in time for brunch on Sunday.

#fermentation #kombucha

Digestive Aid Actives Market in Portugal | Report – IndexBox

This report is a…
#Portugal #PT #Europe #Europa #EU #biopharmamarketreport #ConsumerHealthProbiotics #DigestiveAidActives #Fermentation&StrainOptimization #forecast #FunctionalFood&BeverageFortification #MarketAnalysis #MedicalNutritionProducts #Microencapsulation(forprobiotics/enzymes) #noticias #OTCDigestiveSupplements #portugal #Standardization&AnalyticalTesting #Supercritical&SelectiveExtraction
https://www.europesays.com/2889952/

Digestive Aid Actives Market in Portugal | Report – IndexBox https://www.byteseu.com/1912272/ #BiopharmaMarketReport #ConsumerHealthProbiotics #DigestiveAidActives #Fermentation&StrainOptimization #forecast #FunctionalFood&BeverageFortification #MarketAnalysis #MedicalNutritionProducts #Microencapsulation(forProbiotics/enzymes) #OTCDigestiveSupplements #Portugal #Standardization&AnalyticalTesting #Supercritical&SelectiveExtraction

I've been making Kombucha for a while, but I haven't been able to really strike a super tasty balance, usually because this ADHD brain leaves it too long 😅
Lately it's been better, I'm trying to track how long I ferment in jar vs second ferment in bottle. Of course it depends on temperature, but I didn't realise how much the amount of scoby mattered too, until signif other suggested it. I removed about 1/2 and now it doesn't go straight to vinegar.

1/?

#kombucha #homeBrewing #fermentation

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

Green Spot Technologies Ferments the Future of Food

The recently launched Milatea brand consists of powders, fillings, and inclusions derived from the fermentation of fava beans…
#UnitedStates #US #USA #alternativeingredients #america #circularity #fermentation #FoodTechnologyMagazine #GreenSpotTechnologies #May/June2026 #No.3 #science #sidestreams #technology #unitedstatesofamerica #Upcycling #Vol.80
https://www.europesays.com/2853303/

#Newswire: Melt&Marble, the Swedish biotech company specializing in microbial fermentation-derived fats, has achieved self-affirmed GRAS (Generally Recognised as Safe) status for its MeltyMarble fat ingredient, clearing a path for commercialization in the United States.

#microbial #fat #fermentation #meat #dairy #ingredients #biotech #foodtech #regulatory #marketaccess #confectionery #innovation #sustainability #startups #sweden #pressrelease

https://www.proteinreport.org/newswire/meltmarble-achieves-self-gras-paving-the-way-for-us-sales

J'ai ouvert récemment le bocal de mes prunes jaunes lactofermentées, ne sachant pas du tout à quoi m'attendre et c'est une très bonne surprise, fermes comme des olives (d'ailleurs la texture est très proche), acidulées, pétillantes, la saveur indescriptible, probablement ce qu'on appelle umami, avec un très très léger goût d'alcool de prunes, mais vraiment un nuage, et donc testées en sauce, en salade et donc je vais continuer à expérimenter mais la surprise, c'est qu'elles sont délicieuses comme ça, toutes seules, donc à refaire !

#cuisine #lactofermentation #fermentation #prunes #faitmaison

Another kombucha processing day. This time the second ferment will be with a mix of pineapple and strawberry juice because that's what I randomly have around. Some of the excess kombucha is now in a jar with a diced up dried fruit medley to reconstitute them for use in my breakfast yogurt parfaits. To complete the fermentation trifecta, I also ate some garlic cloves that have been hanging out in honey.

#fermentation #kombucha

A novel two-step #fermentation process eliminates 95% to 99% of unpleasant #odors in plant-based proteins, significantly improving their sensory appeal.
#FoodScience #NutritionalScience #sflorg
https://www.sflorg.com/2026/02/nut02142601.html

#diy #biotech #homebrew #fermentation#yoghurt #fedigroups #HappyBowels
#domowe #przetwory #fermentacja #jogurt #SzcześliweJelitka #TeamZdrowie

Czy mamy na fedi dość ludzi, żeby założyć grupę fermentacji domowej? Zaczynam produkcję jogurtu na bakteriach probiotycznych i szukam bratnich/siostrzanych umysłów.

Harvest in a Sea of Jars by ujjal dey

https://tmblr.co/Z7VXvxisBPpP4i01

#vietnam #travel #photography #streetphotography #fujifilm #soysauce #1855mm #soybean #hanoi #fermentation #culturalheritage #travelphotography #localculture #urbanscene #ujjal #foodculture #filipinotravel #ceramicjars #hanoitravel #ujjaldey #flickr #thingsdavidlikes