#lactofermentation — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #lactofermentation, aggregated by home.social.
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Preserving garden produce using #lactofermentation : shallots, garlic, Jersey and Cobra #beans, carrots, courgettes, #chillies (currently Basket of fire, Serrano and Apache are still ripening), nasturtium seeds. Covered in a 3% brine and black currant leaves to cover, kept in place with tooth picks
#Fermentation #gardening #food -
Starting another #fermentation with cherry tomatoes and snack cucumber.
#food #ferment #vegan #vegetarian #foodporn #lactofermentation #fruit -
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
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Anyone tried lactofermenting nettles? Seems like it should work ...
the question is whether the ferment deals with the stingy-ness.
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@Bee @LifeTimeCooking I’m responding to add hashtags! And in my timeline you’ll find my own sauerkraut posts 😀❤️
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It's a little cold outside today, so perfect weather for adventures in the kitchen preserving fruit and vegetables. I finally dealt with the remaining apples harvested from the tree in our yard, resulting in nine more jars of chunky applesauce!
I then moved on to a couple of ferments. First up is new to me: turnip and beet. Very curious to see how it turns out. Second up is a favourite: dilly beans!
The apples came from our yard, but the vegetables came from Herrle’s Country Farm Market, a favourite local source of fresh produce, before they closed for the season a week ago.
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It's been a great year so far for variations on sauerkraut. Batches with slices of apple, habañeros, and carrots have all been a tasty success. 🍎🌶️🥕
And fermented peppers of various kinds have also turned out well. 🌶️🌶️
Oh, and salsa! 🌶️🍅
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I just jarred this batch of sauerkraut that includes slices of carrot. Like the batch with apple slices that I made a little earlier, it's a subtly different flavour — and it’s delicious!
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This sauerkraut batch with apple slices turned out delicious. It’s a subtly different taste than straight cabbage sauerkraut.
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Premières mises en bouteilles de ma production personnelle de sauces piquantes lactofermentée ❤️🔥
#habanero #vegan #lactofermentation #mastofoodies #food
#hotsauce #spicy #hot -
Finally, for today, I have another batch of sauerkraut just started. This one contains carrots, though not many are visible in the photo. As always, for me, I can’t get enough moisture out of the cabbage by just pounding it. I’ve added brine to augment that. (Weights added after the photo to keep everything submerged in brine.)
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And back to fermenting with two jars of dilly beans 😀🫛🫛
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Started two batches of jalapeño peppers from our garden fermenting this morning. One jar is whole peppers, the other is slices. Both have onion and garlic added as well. I probably ate too many slices while prepping the jar on the right 🤣🌶️
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Fermentation is definitely happening in the latest batch. Checking in every day to skim off the bubbles. 😀
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In amongst other kitchen activities this weekend, I got a new batch of sauerkraut fermenting. This one includes slices of Cortland apple. Not easy to distinguish cabbage slices from apple slices in this photo! 😀
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@EllenInEdmonton Newly-jarred sauerkraut, which includes habañeros from our garden to spice it up! They add a little heat without overpowering the sourness of the fermented cabbage. This batch is definitely a winner 😀🌶️
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Freshly jarred sauerkraut 😀
And I still have another crock fermenting that includes slices of Habañeros in it.
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Great weekend for healthy food prep at our house. We made another batch of applesauce using St. Lawrence apples from our backyard tree. We made another batch of salsa using tomatoes, chilies, and sweet peppers from our garden. And we started another batch of sauerkraut fermenting that, this time, includes sliced habeñeros from our garden.
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Fermented Tomato Ketchup
The end of August means lots of tomatoes for me, and it’s also usually the time of year that I need to travel for a conference*. This is not ideal for making sure they get used. I had almost 5kg of various types of tomatoes on my counter the weekend before the conference, so there’s only one thing I could think of doing:
*The conference being WordCamp US, which was in Portland, Oregon this year and last year.
Throw them in vacuum bags to deal with later!
2025-08-23: Processing Tomatoes
I had a vague notion that I would probably make ketchup from at least some of it, but I didn’t have much time to plan anything complicated, so the process was simple: chop, bag, add smashed garlic, salt, and shio koji*.
*For anyone else attempting this, the shio koji is purely optional, I just like adding it to any paste-like ferment for some enzyme action.
I split the tomatoes into 3 groups based on the type of tomato in order to fit into vacuum bags that were already pretty long, roughly 11×20 inches. Tomatoes were roughly chopped, mostly just to expose the insides and help compact in the bag. To each bag I added a smashed clove of garlic (including skin), 2% salt, and 4% ship koji.
Bag 1: beefsteak tomatoes (Cherokee Purple, Italian Heirloom)
- 1440g beefsteak tomatoes
- 8g garlic
- 29g salt
- 58g ship koji
Bag 2: paste tomatoes (Ten Fingers of Naples, Piennolo del Vesuvio, Korean Long)
- 1912g paste tomatoes
- 10g garlic
- 38g salt
- 76g ship koji
Bag 3: cherry tomatoes (Honey Drop, Cherry Ember)
- 1445g cherry tomatoes
- 6g garlic
- 29g salt
- 58g shio koji
These were set in aluminum trays in the basement as I flew off to another part of the country for almost a week.
2025-09-05: Deflating & Cooking
It’s been about 2 weeks and the bags have inflated to the point where at least one has popped.
I deflated and resealed the beefsteak and plum bags, but the cherry bag had popped and I figured I might as well test my approach to ketchupification.
While each had liquefied considerably, each bag did retain some unique aroma and flavor characteristics. The beefsteaks were savory, the plums full-bodied, and the cherries fruity. Of course all smell a bit like pickle soup now as well, particularly owing to the garlic. I’m glad I didn’t add more than one clove to each bag, otherwise it would have likely been overpowering.
As I said, I did not plan ahead much, though I did add a bit less salt than usual knowing that I’d probably be concentrating it later. That means I did also plan to cook the tomatoes, as I would any time I’m making sauce from whole fresh tomatoes. In order to mill them well, and also to extract as much flavor as possible, I cook them with the skin and seeds all together until broken down.
Once cooked down to the point that the liquid did not quickly cover the bottom of the pot when pushed to the side, I put it through my hand mill and then continued cooking the pulp down until I was satisfied with the consistency (and frankly tired of cooking).
By this time it was late and I was tired, so I put the cooked pulp in a jar in the fridge and figured I’d finish it the next day.
2025-09-13: Ketchupification
And so, a day week later, I was finally ready to finish the ketchup.
I had about 380g of thickened tomato pulp. It tasted good but not quite like ketchup, still more like pickle paste. Also, the texture was still a bit pulpy, and I wanted something smoother.
Keen-eyed readers might recognize the vinegar bottle from the Tomato Vinegar Experiment (3 Ways) logbook, this is the version made by adding soju and it has darkened significantly in 4 years.
I put the pulp in my blender and added sugar and vinegar a tablespoon at a time until it tasted right, which ended up being 2 tablespoons (30g) each. Not too sweet, nice kick, a fruity, complex flavor that is still recognizable as ketchup, and most important of all: the pH tested at 3.45, well below the 4.6 considered safe. The blender also got the consistency nice and smooth. I don’t have an empty ketchup bottle, but this mayo squeeze bottle should do the trick.
I might make ketchup with the other 2 bags unless I think of something else more creative, and will update this logbook if so. If you’ve got ideas for what else to use fermented tomatoes for, let me know in the comments!
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@EllenInEdmonton The sauerkraut turned out to be delicious, as usual, but with no detectable heat from the peppers! I probably need to add more next time.
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et j'ai lancé une fermentation de betterave aussi
#lactofermentation #fermentation #cuisine #minyCuisine -
La fermentation, ça vous fait peur ? 😱 Et si on vous disait que vous pouviez transformer des carottes en un condiment probiotique délicieux... avec juste du sel et de l'eau ?
On a créé LE guide ultime pour les grands débutants. Zéro blabla compliqué, 100% de réussite garantie !
#fermentation #lactofermentation #carottesfermentées #probiotiques #faitmaison #zerodechet #guthealth #bienmanger #recettefacile #diycuisine #conservation
https://lemagdesastuces.fr/fermentation-de-legumes-pour-debutants/
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hop après 2 semaines de fermentation j'ai goûté ma choucroute ! gros banger :chefskiss:
#lactofermentation #fermentation #minyCuisine