#fermenting — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #fermenting, aggregated by home.social.
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CW: Homebrewing with dandelions
Spent the morning plucking flowers to make my annual dandelion wine. Since these are some of the first flowers in my area, I try not to take too many from one spot. Also, since I'm using them for food, I make sure not to pick any that are within 50 ft of the road because of the potential car exhaust.
So, that means I went ranging far to get the quart of blossoms that I needed. I ended up having a fairytale moment where I was so focused on just plucking the next flower I saw that I looked up and realized I was nearly a mile from home, oops!
Now time to turn my fingers yellow and pluck all these petals off. It's a hassle, but the wine will be much tastier without the bitter green parts.
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Enjoying all the cakes going by today! Meanwhile I'm doing the kefir update.
It's about every 3-4 weeks I'm averaging now I think. Got the process pretty well figured out. Enjoying the results.
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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 -
I’ve never made a hot sauce. Maybe I should.
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More fabulous fermenting - kimchi! Swede, carrots, spring onions, red pepper, green chilli, garlic, root ginger, red onion, red chilli powder, salt and black pepper in this one. #kimchi #vegan #vegetarian #fermenting
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Good news, the fermentations clearly restarted, albeit less violently #recipe #Cooking #fermenting
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Kitchen adventures, my fermenting red onions after I swapped the brine today on day 3. The fermentation was /very/ activeand the brine (2%) had become cloudy, and „escaped“ the jar.
#recipe #Cooking #fermenting -
CW: food, ferment
I like to buy celery to make a soffritto / mirepoix (finely chopped onions, carrots, celery) for cooking some dishes.
I refuse to buy a prepacked box of heavily trimmed sticks wrapped in cellophane for $4.80 when I can get a whole bunch without the nonsense for $4.20 (today's prices). Usually that means ending up with some limp unused sticks after a couple of weeks, to throw out
So I was very happy to read "on here" recently about fermenting a batch of mirepoix and using that over time as needed. Awesome, limp stick syndrome solved! (Sorry, can't find the OP, and it was only a week or so ago!)
So today, I chopped up 4 really big onions, 4 sticks of celery, and 5 thin carrots. Mixed in a bowl with 2 tablespoons pickling salt, packed in a large jar to ferment (weighted down with a bottle of water).
Tonight I'll chop up a fresh lot for dinner, and hope to finish the bunch of celery without tossing any. Yay!
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CW: food, ferment
I like to buy celery to make a soffritto / mirepoix (finely chopped onions, carrots, celery) for cooking some dishes.
I refuse to buy a prepacked box of heavily trimmed sticks wrapped in cellophane for $4.80 when I can get a whole bunch without the nonsense for $4.20 (today's prices). Usually that means ending up with some limp unused sticks after a couple of weeks, to throw out
So I was very happy to read "on here" recently about fermenting a batch of mirepoix and using that over time as needed. Awesome, limp stick syndrome solved! (Sorry, can't find the OP, and it was only a week or so ago!)
So today, I chopped up 4 really big onions, 4 sticks of celery, and 5 thin carrots. Mixed in a bowl with 2 tablespoons pickling salt, packed in a large jar to ferment (weighted down with a bottle of water).
Tonight I'll chop up a fresh lot for dinner, and hope to finish the bunch of celery without tossing any. Yay!
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CW: food, ferment
I like to buy celery to make a soffritto / mirepoix (finely chopped onions, carrots, celery) for cooking some dishes.
I refuse to buy a prepacked box of heavily trimmed sticks wrapped in cellophane for $4.80 when I can get a whole bunch without the nonsense for $4.20 (today's prices). Usually that means ending up with some limp unused sticks after a couple of weeks, to throw out
So I was very happy to read "on here" recently about fermenting a batch of mirepoix and using that over time as needed. Awesome, limp stick syndrome solved! (Sorry, can't find the OP, and it was only a week or so ago!)
So today, I chopped up 4 really big onions, 4 sticks of celery, and 5 thin carrots. Mixed in a bowl with 2 tablespoons pickling salt, packed in a large jar to ferment (weighted down with a bottle of water).
Tonight I'll chop up a fresh lot for dinner, and hope to finish the bunch of celery without tossing any. Yay!
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CW: food, ferment
I like to buy celery to make a soffritto / mirepoix (finely chopped onions, carrots, celery) for cooking some dishes.
I refuse to buy a prepacked box of heavily trimmed sticks wrapped in cellophane for $4.80 when I can get a whole bunch without the nonsense for $4.20 (today's prices). Usually that means ending up with some limp unused sticks after a couple of weeks, to throw out
So I was very happy to read "on here" recently about fermenting a batch of mirepoix and using that over time as needed. Awesome, limp stick syndrome solved! (Sorry, can't find the OP, and it was only a week or so ago!)
So today, I chopped up 4 really big onions, 4 sticks of celery, and 5 thin carrots. Mixed in a bowl with 2 tablespoons pickling salt, packed in a large jar to ferment (weighted down with a bottle of water).
Tonight I'll chop up a fresh lot for dinner, and hope to finish the bunch of celery without tossing any. Yay!
-
CW: food, ferment
I like to buy celery to make a soffritto / mirepoix (finely chopped onions, carrots, celery) for cooking some dishes.
I refuse to buy a prepacked box of heavily trimmed sticks wrapped in cellophane for $4.80 when I can get a whole bunch without the nonsense for $4.20 (today's prices). Usually that means ending up with some limp unused sticks after a couple of weeks, to throw out
So I was very happy to read "on here" recently about fermenting a batch of mirepoix and using that over time as needed. Awesome, limp stick syndrome solved! (Sorry, can't find the OP, and it was only a week or so ago!)
So today, I chopped up 4 really big onions, 4 sticks of celery, and 5 thin carrots. Mixed in a bowl with 2 tablespoons pickling salt, packed in a large jar to ferment (weighted down with a bottle of water).
Tonight I'll chop up a fresh lot for dinner, and hope to finish the bunch of celery without tossing any. Yay!
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Improving Soda by Turning It Into Mead
https://fed.brid.gy/r/https://hackaday.com/2026/03/26/improving-soda-by-turning-it-into-mead/
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Improving Soda by Turning It Into Mead
https://fed.brid.gy/r/https://hackaday.com/2026/03/26/improving-soda-by-turning-it-into-mead/
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Black Tea and Sugar - best for a strong flavour- mhmhm! I‘ll thank my «landlord» later for it.
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Black Tea and Sugar - best for a strong flavour- mhmhm! I‘ll thank my «landlord» later for it.
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#Kefir batch wrapped up. Got a good routine down now and consistently good results.
Just checked my old toots to see it was last July that I started to explore this beverage and fermenting our own from the big lumpy grains.
I've made yoghurt for decades but am only seven months into the kefir journey. I think my frequency is currently about every 15-20d for kefir and maybe 20-25d for yogurt.
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#Kefir batch wrapped up. Got a good routine down now and consistently good results.
Just checked my old toots to see it was last July that I started to explore this beverage and fermenting our own from the big lumpy grains.
I've made yoghurt for decades but am only seven months into the kefir journey. I think my frequency is currently about every 15-20d for kefir and maybe 20-25d for yogurt.
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#Kefir batch wrapped up. Got a good routine down now and consistently good results.
Just checked my old toots to see it was last July that I started to explore this beverage and fermenting our own from the big lumpy grains.
I've made yoghurt for decades but am only seven months into the kefir journey. I think my frequency is currently about every 15-20d for kefir and maybe 20-25d for yogurt.
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This morning's dosa batter frothing to get onto the tava. This one is a buckwheat dosa with some mustard seeds for fun.
· 1 cup raw buckwheat groats
· 1/2 cup white rice
· 1/4 teaspoon fenugreek seeds
· 3 cups filtered water
· all soaked about 8 hoursPoured the lot into the blender, milled for a few minutes. Into a bowl:
· 1 1/2 teaspoons pickling salt (non-iodised)
· 1/2 teaspoon black mustard seeds
· contents of the blenderMix well with a whisk, covered in cling wrap, set somewhere warm overnight. Ready to smear around a hot tava!
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Anybody here brew water #kefir ?
I'm doing it for the first time and have questions.
Please boost for visibility.
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This is my first attempt at fermenting apples. Give it a week. #fermenting #fermentingfood #Fermentingapples #apples #grannysmithapples🍏 #guthealthmatters #guthealth #healthyeating #healthylifestyle #gutmicrobiome
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Christopher Saint Cavish took a Noma chef and fermentation expert to Shaoxing, for furu and stinky tofu. Nice, if all-too-rapid run through the production processes and the enjoyment of consumption.
I've been really enjoying the Saint Cavish tiny docos on Chinese cuisine. Thanks to whoever it was here who posted a link to the episode on Guizhou's chilli culture. It's a great channel, much fun, high production quality.
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Christopher Saint Cavish took a Noma chef and fermentation expert to Shaoxing, for furu and stinky tofu. Nice, if all-too-rapid run through the production processes and the enjoyment of consumption.
I've been really enjoying the Saint Cavish tiny docos on Chinese cuisine. Thanks to whoever it was here who posted a link to the episode on Guizhou's chilli culture. It's a great channel, much fun, high production quality.
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I have an old ginger bug (starter for ginger beer) that seemed to be dead in the bathroom because it is the warmest room and has the most stable temperature. I managed to reactivate it yesterday by adding a tiny bit of sourdough starter. At least now I'm not the only one farting while on the bowl.
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I have an old ginger bug (starter for ginger beer) that seemed to be dead in the bathroom because it is the warmest room and has the most stable temperature. I managed to reactivate it yesterday by adding a tiny bit of sourdough starter. At least now I'm not the only one farting while on the bowl.
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I have an old ginger bug (starter for ginger beer) that seemed to be dead in the bathroom because it is the warmest room and has the most stable temperature. I managed to reactivate it yesterday by adding a tiny bit of sourdough starter. At least now I'm not the only one farting while on the bowl.
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I have an old ginger bug (starter for ginger beer) that seemed to be dead in the bathroom because it is the warmest room and has the most stable temperature. I managed to reactivate it yesterday by adding a tiny bit of sourdough starter. At least now I'm not the only one farting while on the bowl.
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I have an old ginger bug (starter for ginger beer) that seemed to be dead in the bathroom because it is the warmest room and has the most stable temperature. I managed to reactivate it yesterday by adding a tiny bit of sourdough starter. At least now I'm not the only one farting while on the bowl.
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The blackberry melomel (mead) is bottled! About 22.6 liters or so total. ;)
Sipping on a glass of dregs from the fill hose and it even tastes great. Alcohol presence that will mellow, fruity from the berries and floral from the honey. I'm very happy with the results.
12 bombers with crown caps for long term aging (maybe;), 12 liters, 4 pints.
50 days start to finish.
#mead #homebrewing #melomel #alcohol #fermenting #BlackBerryMelomel #honey #beekeeping
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I racked the blackberry melomel (mead) into a carboy. Since the fruit was in a bag this process just removes seeds which were the only thing left in the bag. I topped it up with 1 cup of water, 15 grams of bentonite, and less than 100 grams of honey. The top of the carboy volume is always deceiving.
#mead #homebrewing #melomel #alcohol #fermenting #blackberries
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Whew! that was an experience I'd like to not repeat.
Sitting on the couch jamming to Trampsta, when he let drop one of *those* bass beats, where you feel like the entire universe is throbbing along with him, and B0000M! goes a mead bottle!
That fucker exploded and blew most of 750ml of mead into a fine peach mist that still hasn't settled out of the air, and glass all over that quarter of the house (open plan kitchen/living room). I think I still haven't seen the EZ-Cap bottle top.
There were four other bottles from the same vintage that I quickly opened, and each yielded the now expected fountain of peach mead. I managed to save enough from those bottles to make up another bottle and a half.
The peaches had been bought fresh at the farmers market this spring, were absolutely glorious, and when we ate some the missus insisted we go back and get more so I could use them in a batch of mead.
I really don't understand how this happened, that mead had been let to sit in the fermenter for a week without making bubble one, after which I stirred air into it vigorously and allowed it to sit another week without it budging.
I've burped those bottles twice since I bottled, and they just burped - there was no indication of a pending rupture.
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Started a blackberry melomel (mead) today. 12 lbs / 5.5 kg blackberries, 9 lbs / 4 kg July honey, and Lalvin 71B yeast.
I put a little sugar on top of the blackberries as they thawed along with some pectic enzyme. Mashed good, 2 days from frozen to fermenter. The juice was about 14 brix or 1.057 SG.
Put all the berries in a brew bag, added a big heavy glass mug for weight, diluted the honey, rehydrated the yeast, and done. OG was 1.060.
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I got lazy and this year it is just going to be all my bets placed on a single ferment.... I'm calling it "all the red ones"... well, almost all, kept a few back for other purposes - and also in went some yellow Trinidad Perfume. I don't really do rules. I am chaos. (You should see the state of my kitchen, or pigsty as some may consider it. I just don't know how people do things and also have tidy and clean spaces, there isn't enough time to even just do the things as it is.)
Anyway... the chillies in the mash are, in approx order of volume: thunder mountain long horn, unknown red chilli, naga morich, trinidad perfume, cc piri piri... probably some others snooked in too.
Slightly under 1kg of mash, 2.5% salt by weight.
Now it just needs to sit for a few weeks/months/until-i-can-be-arsed-with-it.
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A bit late, but we are doing the thing 👀
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I racked the wine again yesterday which was day 61, it hasn't cleared up any with time and probably hasn't been fermenting much for a couple of weeks but had enough bubble to make starsan bubbles in the airlock. I added sorbate, degassed it, and today I back sweetened it with 766 grams of pasteurized honey in water that made about a liter total and filled the carboy up to the neck. Added chitosan and maybe it will clear up. Tastes like wine.
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Three weeks later, plus the same amount (give or take) of fresh chillies, bell peppers, onion and sugar, and some vinegar, we have hot sauce.
#HotPeppers #HotSauce #FermentedFoods #Fermenting #PreservingSummer
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Three weeks later, plus the same amount (give or take) of fresh chillies, bell peppers, onion and sugar, and some vinegar, we have hot sauce.
#HotPeppers #HotSauce #FermentedFoods #Fermenting #PreservingSummer
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Three weeks later, plus the same amount (give or take) of fresh chillies, bell peppers, onion and sugar, and some vinegar, we have hot sauce.
#HotPeppers #HotSauce #FermentedFoods #Fermenting #PreservingSummer
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Three weeks later, plus the same amount (give or take) of fresh chillies, bell peppers, onion and sugar, and some vinegar, we have hot sauce.
#HotPeppers #HotSauce #FermentedFoods #Fermenting #PreservingSummer
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Three weeks later, plus the same amount (give or take) of fresh chillies, bell peppers, onion and sugar, and some vinegar, we have hot sauce.
#HotPeppers #HotSauce #FermentedFoods #Fermenting #PreservingSummer
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The "pickle factory" is in full swing.
Though unfortunately my first jar seems to be bad, unhappy aroma, odd taste, and if it doesn't taste nice it goes. (I am the taste tester lol, if I am horribly ill we will know not to eat those pickles... though TBH I think the smell alone rules those ones out. I only nibbled a tiny bit, which I spat out.)
I make all these at 2% salt by weight (solids + water).
The established three are filtered tap water with some "Himalayan pink salt", the latest one at the bottom is bottled Co-Op water with Maldon sea salt. I pretty much always add fresh dill if I have it, some chilli, and some garlic... I like the garlic in there but it can also produce concerning aromas 😂
#allotment
#fermenting
#fermentation
#lacto
#lactoferment
#pickles -
Saved our share of chillies from the CSA for a few weeks (could only harvest 4/adult/week **) so I could start a batch of fermented sauce.
One onion, some garlic, a bunch of chopped chillies in a 5% salt brine with black pepper & Sichuan pepper. Will ferment it for a couple of weeks before turning it into sauce by adding it to some cooked bell peppers & maybe some more onion.
I know using a zip bag filled with water is not the best. I have to find some weights that fit this jar.
** At the end of the season I will probably be harvesting a LOT of chillies because we're one of the few members that like spicy food.
#PreservingSummer #Fermenting #FermentedFoods #HotSauce #SpicyFood #HomeMade
