#fermentation — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #fermentation, aggregated by home.social.
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...yeah...
So last night we remembered we still had these five sitting around untouched. (they probably all finished up over last winter) Today I discovered that at least for the moment I apparently lost my fermentation notebook.
I technically know what each was supposed to be, but they're all going be one offs, because even if something is award winning (highly doubtful) there no way to recreate it whatsoever.
Wish us luck! (And iron stomachs)
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...yeah...
So last night we remembered we still had these five sitting around untouched. (they probably all finished up over last winter) Today I discovered that at least for the moment I apparently lost my fermentation notebook.
I technically know what each was supposed to be, but they're all going be one offs, because even if something is award winning (highly doubtful) there no way to recreate it whatsoever.
Wish us luck! (And iron stomachs)
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Tested brine made from salt with and without iodine. Not surprisingly, the actual taste is pretty much the same. But the cucumber in the jar with iodine retained just a bit more bite. Probably the #fermentation is less complete, so it would become just as mushy given enough time.
Only a single data point, but I’ll rather not spend too much thought on using salt either with or without iodine for future lactoferments. Regular table salt in Germany contains iodine, so that makes things easier.
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Tested brine made from salt with and without iodine. Not surprisingly, the actual taste is pretty much the same. But the cucumber in the jar with iodine retained just a bit more bite. Probably the #fermentation is less complete, so it would become just as mushy given enough time.
Only a single data point, but I’ll rather not spend too much thought on using salt either with or without iodine for future lactoferments. Regular table salt in Germany contains iodine, so that makes things easier.
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Cover article of Biofeed Science and Technology Issue 1:
Circular Biomanufacturing of Non-Grain Feeds: Synergizing Microbial Fermentation and Insect Bioreactors for Animal HealthDOI: 10.66729/bst202603002
🌐 Learn more: https://www.icjn.net/article/10.66729/bst202603002
#OpenAcess #Publishing #AcademicJournals #AcademicPublishing #KeyHighlight #RearchHighlight #AnimalScience #CoverArticle #Biotechnology #Biomanufacturing #Feed #Fermentation #AnimalHealth #Bioreactors #BiologicalFeed
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Cover article of Biofeed Science and Technology Issue 1:
Circular Biomanufacturing of Non-Grain Feeds: Synergizing Microbial Fermentation and Insect Bioreactors for Animal HealthDOI: 10.66729/bst202603002
🌐 Learn more: https://www.icjn.net/article/10.66729/bst202603002
#OpenAcess #Publishing #AcademicJournals #AcademicPublishing #KeyHighlight #RearchHighlight #AnimalScience #CoverArticle #Biotechnology #Biomanufacturing #Feed #Fermentation #AnimalHealth #Bioreactors #BiologicalFeed
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💁🏻♀️ TIL: 🍞🕰️ At the #Neolithic settlement of #Çatalhöyük in #Turkey, researchers found a spongy residue near an ancient oven, ringed by wheat, barley, and pea seeds.
#Microscopy revealed air bubbles and starch grains, pointing to uncooked fermented dough. Dated to about 8,600 years ago, it predates earlier fermented #bread evidence from #Egypt by thousands of years.
👉 https://www.zmescience.com/science/archaeology/turkey-bread-oldest-fermented-recipe-rep/
#archaeology #fermentation #ancient #food #science #history #turkiye #food #sourdough #farming #baking #cooking
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💁🏻♀️ TIL: 🍞🕰️ At the #Neolithic settlement of #Çatalhöyük in #Turkey, researchers found a spongy residue near an ancient oven, ringed by wheat, barley, and pea seeds.
#Microscopy revealed air bubbles and starch grains, pointing to uncooked fermented dough. Dated to about 8,600 years ago, it predates earlier fermented #bread evidence from #Egypt by thousands of years.
👉 https://www.zmescience.com/science/archaeology/turkey-bread-oldest-fermented-recipe-rep/
#archaeology #fermentation #ancient #food #science #history #turkiye #food #sourdough #farming #baking #cooking
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Moved the whole container out to the garage, however, fermentation processes produce an ENORMOUS amount of CO2. Very bad for indoor air quality, especially if the windows are gong to be closed later today for A/C (went up into the 90's yesterday here, didn't cool down until after 9pm). #coffee #fermentation
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Moved the whole container out to the garage, however, fermentation processes produce an ENORMOUS amount of CO2. Very bad for indoor air quality, especially if the windows are gong to be closed later today for A/C (went up into the 90's yesterday here, didn't cool down until after 9pm). #coffee #fermentation
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Mein Kimchi sagt, es sei jetzt lange genug fermentiert, und es möchte gerne gegessen werden. Da will ich mal lieber nicht wiedersprechen!
Das waren jetzt 1,5 große Spitzköhler und ein koranischer Kimchi-Bausatz zum Ausprobieren. Ursprünglich war es eine große KitchenAid-Schüssel voll und ist dann während der Fermentation auf etwa die Hälfte geschrumpft.
Das nächste wird from scratch gemacht.
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Mein Kimchi sagt, es sei jetzt lange genug fermentiert, und es möchte gerne gegessen werden. Da will ich mal lieber nicht wiedersprechen!
Das waren jetzt 1,5 große Spitzköhler und ein koranischer Kimchi-Bausatz zum Ausprobieren. Ursprünglich war es eine große KitchenAid-Schüssel voll und ist dann während der Fermentation auf etwa die Hälfte geschrumpft.
Das nächste wird from scratch gemacht.
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Trying to make #dosa batter from scratch, after having tried and failed many years ago. I buy dosa batter whenever I see a South Indian grocer, but there are none in my n'hood.
Main worry is I have no wet grinder. Cuisinart blender couldn't do it before. Hoping my manual corn grinder (for masa harina) can handle rice.
2nd worry is the #fermentation, which also failed last time. Fingers crossed.
This recipe from Cook with Manali looks straightforward and AI-free.
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Trying to make #dosa batter from scratch, after having tried and failed many years ago. I buy dosa batter whenever I see a South Indian grocer, but there are none in my n'hood.
Main worry is I have no wet grinder. Cuisinart blender couldn't do it before. Hoping my manual corn grinder (for masa harina) can handle rice.
2nd worry is the #fermentation, which also failed last time. Fingers crossed.
This recipe from Cook with Manali looks straightforward and AI-free.
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Japan’s brewers experiment with a secret ingredient: music
Japan has long experimented with the role of sound in fermentation. For centuries, sake brewers sang motosuri-uta, rhythmic work songs performed while grinding rice and preparing yeast starters. The songs synchronized the movements of brewery workers, kept them warm through the d…
#Japan #JP #JapanNews #fermentation #music #news #sake #Shoyu #wine
https://www.alojapan.com/1521765/japans-brewers-experiment-with-a-secret-ingredient-music/ -
https://www.alojapan.com/1521765/japans-brewers-experiment-with-a-secret-ingredient-music/ Japan’s brewers experiment with a secret ingredient: music #fermentation #Japan #JapanNews #music #news #sake #Shoyu #wine Japan has long experimented with the role of sound in fermentation. For centuries, sake brewers sang motosuri-uta, rhythmic work songs performed while grinding rice and preparing yeast starters. The songs synchronized the movements of brewery workers, kept them warm through the depths of winter and boosted morale. Folklor
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Last grapes harvested and mushed, now macerating to get the red pigments into solution, then a few more days of fermentation into wine.
Brought dried figs into the house.
Made kimchi with a lot of red amaranth leaves before they get too tough.
Just as we were ready to relax, an Eggpocalypse struck. Our buddy from further up in the hills gifted us another 11 dozen eggs. Most need to find a home asap.
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Last grapes harvested and mushed, now macerating to get the red pigments into solution, then a few more days of fermentation into wine.
Brought dried figs into the house.
Made kimchi with a lot of red amaranth leaves before they get too tough.
Just as we were ready to relax, an Eggpocalypse struck. Our buddy from further up in the hills gifted us another 11 dozen eggs. Most need to find a home asap.
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Yet another round of fermentation. Love the colour red cabbage gives the whole thing.
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Yet another round of fermentation. Love the colour red cabbage gives the whole thing.
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Turning Fruits Into Ethylene and Ethane Refrigerant
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Let Me And A Food Scientist Sample The Abandoned Fish Sauce Terrorizing A Small Canadian Town
https://web.brid.gy/r/https://defector.com/abandoned-fish-sauce-canada-interview
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Let Me And A Food Scientist Sample The Abandoned Fish Sauce Terrorizing A Small Canadian Town
https://web.brid.gy/r/https://defector.com/abandoned-fish-sauce-canada-interview
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A rare culinary post...
Every now and then, I get the notion Brussels sprouts would make a great—if labour intensive—sauerkraut prime mover.
Anyone tried them?
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A rare culinary post...
Every now and then, I get the notion Brussels sprouts would make a great—if labour intensive—sauerkraut prime mover.
Anyone tried them?
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making tempeh today with Rancho Gordo flageolet beans. hopefully it'll be good with classic flageolet accompaniments like parsley, garlic, thyme, onions...
theoretically i could add dried versions of those things in from the get-go (and then make into tempeh) but i'm worried it would affect the fermentation negatively. so i'll see how it comes out, and then add if it is good!
i love making my own tempeh. it's super easy now that i have my set-up, uh, set up.
#cooking #fermentation -
making tempeh today with Rancho Gordo flageolet beans. hopefully it'll be good with classic flageolet accompaniments like parsley, garlic, thyme, onions...
theoretically i could add dried versions of those things in from the get-go (and then make into tempeh) but i'm worried it would affect the fermentation negatively. so i'll see how it comes out, and then add if it is good!
i love making my own tempeh. it's super easy now that i have my set-up, uh, set up.
#cooking #fermentation -
@stephanie @APBBlue @NorcalGma2
I'm at a point where #fermentation is a real thing for me. I make both #kimchi and sauerkraut, preferring my homemade versions a lot to the ones you can buy. I've made yogurt for at least 15 years, and I add a capsule of probiotics when I start the batch. I make a variety of pickles with the leftover kimchi brine, and I've made fermented ginger beer. Experiment with a range of products, making sure that they all contain live cultures. I don't really like kombucha -
@stephanie @APBBlue @NorcalGma2
I'm at a point where #fermentation is a real thing for me. I make both #kimchi and sauerkraut, preferring my homemade versions a lot to the ones you can buy. I've made yogurt for at least 15 years, and I add a capsule of probiotics when I start the batch. I make a variety of pickles with the leftover kimchi brine, and I've made fermented ginger beer. Experiment with a range of products, making sure that they all contain live cultures. I don't really like kombucha -
📢 Biofeed Science and Technology Journal Recruitment: Early Career Editorial Board
BST has officially launched a recruitment program for Early Career Editorial Board, inviting young scholars who are actively striving and have academic enthusiasm in related fields to join us.
📅 Deadline: 30 October 2026
📖 Learn more: https://www.icjn.net/news.php🤝 Welcome to join us!
#Openacess #Academicpublishing #Editor #Journal #Biotechnology #Biologicalfeed #BiotechResearch #Animalproduction #Fermentation
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📢 Biofeed Science and Technology Journal Recruitment: Early Career Editorial Board
BST has officially launched a recruitment program for Early Career Editorial Board, inviting young scholars who are actively striving and have academic enthusiasm in related fields to join us.
📅 Deadline: 30 October 2026
📖 Learn more: https://www.icjn.net/news.php🤝 Welcome to join us!
#Openacess #Academicpublishing #Editor #Journal #Biotechnology #Biologicalfeed #BiotechResearch #Animalproduction #Fermentation
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I'm drinking a glass of saison fermented with a wild culture I got from wild cherries growing near the river in Leavenworth, WA last summer. This is from a low fill at the end of the bottling line.
Yeast seems to have a little fruity funk, but also accentuates the malts a lot. This is an uncarbonated taste and there's some additional sweetness from the priming sugar so can't say anything for certain yet, but it's definitely interesting.
