#lactoferment — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #lactoferment, aggregated by home.social.
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@Bee #kimchi we made for #microbiology lab. I love to infect my students with fun culture and #lactoferment ers #scienceEducation
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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 -
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You can #LactoFerment anything. Just dump it in saltwater and stir daily. #yummy
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After 10 days not warm ambient temp #lactoferment I put the dalle chillis 👆🏽 in the fridge. Had one today at lunch* and it's terrific! Not too spicy but a super side spark
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So most of those ☝🏽 ended up fermenting with a bit of peach and peppers and sliced carrots and some mango juice. 10 days #lactoferment with 2.5% salt. Blended it today, with added vinegar, maple syrup and a touch of bourbon (100 proof Evan Williams if you must know)
Turned out quite good not great. Missing a bit of the bright spark citrusy ness. Mostly I'm surprised by how much it mellowed out - was expecting it to be much hotter (at day 3 carrot taste was!)
#HotSauce -
Super happy with this peach habanero (+ carrot) 10day #lactoferment ed #HotSauce
#Recipe in altText
Didn't measure the honey & vinegar (added to taste while blending; was 🔥 so added a fair bit of honey then a bit of agave nectar too)The sliced carrots in it were so tasty (before blending - tasted one) - going to set some pickled carrots like that
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Getting back in the swing of things. The jars left to right are tomatillo-jalepeno salsa, blueberries, red onion, and dill-szechuan pickles--all lacto ferments.
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I decided to make some juniper Berry/ginger/lemon soda for a homemade Mexican dinner party I’m having next week.
So, I got out my Italian soda ferment jars. We shall see if this works.
It is filtered water, juniper berries, couple slices of ginger root, a slice of lemon and 1/4 teaspoon of raw #Vermont honey.
I’ll burp them daily. Im hoping for a bit of a tonic taste, not sweet. It’s just a 7 day ferment without a bug starter.
It’s an on-the-fly soda experiment.