#lactofermentation — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #lactofermentation, aggregated by home.social.
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Cotis urssaf payées...... & vinaigre de raisin blanc filtré & lacto de mes concombres mexicains & habaneros, avec estragon mexicain et romarin du jardin & oignon, ail, graines de moutarde jaune et de coriandre
#cuisine #recoltes #faitmaison #lactofermentation #fermentation #vinaigre
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Cotis urssaf payées...... & vinaigre de raisin blanc filtré (déjà très bon alors quand il sera "mûr".... mise en bouteille je ne sais pas encore quand) & lacto de mes concombres mexicains & habaneros, avec estragon mexicain et romarin du jardin & oignon, ail, graines de moutarde jaune et de coriandre
#cuisine #recoltes #faitmaison #lactofermentation #fermentation #vinaigre
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How to Make #Sauerkraut ( #LactoFermented #Cabbage )
By Luay Ghafari
Updated May 08, 2024This 3-ingredient Homemade Sauerkraut Recipe (Lacto fermented cabbage) is a jumping-off point into the wonderful world of fermentation. It’s easy to prepare and incredibly rewarding.
"A Note on Lacto-Fermentation
Fermentation (more precisely lacto-fermentation) involves submerging vegetables and/or fruits in a brine solution (salt and water) or salting them to release water. Rather than killing bacteria (like pickling does), this process takes a different approach. When done correctly, fermentation kills or suppresses the bad bacteria while giving the beneficial bacteria a chance to thrive.
This process transforms the vegetables and/or fruits into healthy, probiotic-rich lacto-fermented food.
If you’ve ever tasted #kimchee or fermented hot sauce, you’ll notice they have an acidity that is different from a traditional vinegar pickle. They taste tangy, not pickled. They may even tingle on your tongue. This fizziness is from the carbon dioxide that is generated in the fermentation process.
If this is your first time fermenting, I suggest you read my comprehensive post on lacto-fermentation and lactic acid bacteria [link at bottom of post]. It’ll give you all the basics you need to confidently ferment all the vegetables!"
Read more:
https://urbanfarmandkitchen.com/how-to-make-sauerkraut-lacto-fermented-cabbage/Link to #LactoFermentation post:
https://urbanfarmandkitchen.com/lacto-fermentation-how-to-ferment-fruits-and-vegetables/#SolarPunkSunday #CabbageRecipes #Fermentation #LacticAcidBacteria #FoodPreservation #PreservingTheHarvest
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How to Make #Sauerkraut ( #LactoFermented #Cabbage )
By Luay Ghafari
Updated May 08, 2024This 3-ingredient Homemade Sauerkraut Recipe (Lacto fermented cabbage) is a jumping-off point into the wonderful world of fermentation. It’s easy to prepare and incredibly rewarding.
"A Note on Lacto-Fermentation
Fermentation (more precisely lacto-fermentation) involves submerging vegetables and/or fruits in a brine solution (salt and water) or salting them to release water. Rather than killing bacteria (like pickling does), this process takes a different approach. When done correctly, fermentation kills or suppresses the bad bacteria while giving the beneficial bacteria a chance to thrive.
This process transforms the vegetables and/or fruits into healthy, probiotic-rich lacto-fermented food.
If you’ve ever tasted #kimchee or fermented hot sauce, you’ll notice they have an acidity that is different from a traditional vinegar pickle. They taste tangy, not pickled. They may even tingle on your tongue. This fizziness is from the carbon dioxide that is generated in the fermentation process.
If this is your first time fermenting, I suggest you read my comprehensive post on lacto-fermentation and lactic acid bacteria [link at bottom of post]. It’ll give you all the basics you need to confidently ferment all the vegetables!"
Read more:
https://urbanfarmandkitchen.com/how-to-make-sauerkraut-lacto-fermented-cabbage/Link to #LactoFermentation post:
https://urbanfarmandkitchen.com/lacto-fermentation-how-to-ferment-fruits-and-vegetables/#SolarPunkSunday #CabbageRecipes #Fermentation #LacticAcidBacteria #FoodPreservation #PreservingTheHarvest
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How to Make #Sauerkraut ( #LactoFermented #Cabbage )
By Luay Ghafari
Updated May 08, 2024This 3-ingredient Homemade Sauerkraut Recipe (Lacto fermented cabbage) is a jumping-off point into the wonderful world of fermentation. It’s easy to prepare and incredibly rewarding.
"A Note on Lacto-Fermentation
Fermentation (more precisely lacto-fermentation) involves submerging vegetables and/or fruits in a brine solution (salt and water) or salting them to release water. Rather than killing bacteria (like pickling does), this process takes a different approach. When done correctly, fermentation kills or suppresses the bad bacteria while giving the beneficial bacteria a chance to thrive.
This process transforms the vegetables and/or fruits into healthy, probiotic-rich lacto-fermented food.
If you’ve ever tasted #kimchee or fermented hot sauce, you’ll notice they have an acidity that is different from a traditional vinegar pickle. They taste tangy, not pickled. They may even tingle on your tongue. This fizziness is from the carbon dioxide that is generated in the fermentation process.
If this is your first time fermenting, I suggest you read my comprehensive post on lacto-fermentation and lactic acid bacteria [link at bottom of post]. It’ll give you all the basics you need to confidently ferment all the vegetables!"
Read more:
https://urbanfarmandkitchen.com/how-to-make-sauerkraut-lacto-fermented-cabbage/Link to #LactoFermentation post:
https://urbanfarmandkitchen.com/lacto-fermentation-how-to-ferment-fruits-and-vegetables/#SolarPunkSunday #CabbageRecipes #Fermentation #LacticAcidBacteria #FoodPreservation #PreservingTheHarvest
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How to Make #Sauerkraut ( #LactoFermented #Cabbage )
By Luay Ghafari
Updated May 08, 2024This 3-ingredient Homemade Sauerkraut Recipe (Lacto fermented cabbage) is a jumping-off point into the wonderful world of fermentation. It’s easy to prepare and incredibly rewarding.
"A Note on Lacto-Fermentation
Fermentation (more precisely lacto-fermentation) involves submerging vegetables and/or fruits in a brine solution (salt and water) or salting them to release water. Rather than killing bacteria (like pickling does), this process takes a different approach. When done correctly, fermentation kills or suppresses the bad bacteria while giving the beneficial bacteria a chance to thrive.
This process transforms the vegetables and/or fruits into healthy, probiotic-rich lacto-fermented food.
If you’ve ever tasted #kimchee or fermented hot sauce, you’ll notice they have an acidity that is different from a traditional vinegar pickle. They taste tangy, not pickled. They may even tingle on your tongue. This fizziness is from the carbon dioxide that is generated in the fermentation process.
If this is your first time fermenting, I suggest you read my comprehensive post on lacto-fermentation and lactic acid bacteria [link at bottom of post]. It’ll give you all the basics you need to confidently ferment all the vegetables!"
Read more:
https://urbanfarmandkitchen.com/how-to-make-sauerkraut-lacto-fermented-cabbage/Link to #LactoFermentation post:
https://urbanfarmandkitchen.com/lacto-fermentation-how-to-ferment-fruits-and-vegetables/#SolarPunkSunday #CabbageRecipes #Fermentation #LacticAcidBacteria #FoodPreservation #PreservingTheHarvest
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By Leda Meredith
Updated on January 1, 2026"Why make this?
- Homemade sauerkraut is packed with healthy probiotics and keeps for months in the fridge.
- The tangy, fresh flavor pairs well with apples, pork roast, or sandwiches with corned beef.
- Fermenting your own cabbage is easy and requires no special canning or sterilizing equipment.Red #cabbage makes a colorful variation of traditional sauerkraut.
Making sauerkraut couldn't be easier—there's no canning, no sterilizing of jars, and no long list of ingredients. You can have all the work done in under 10 minutes. The only difficult part is waiting a week while the sauerkraut ferments and the flavor develops. If you fall in love with this process, you can give other veggies a similar treatment, such as green beans and carrots. The process of #lactofermentation is a great way to extend the shelf life of any given vegetable."
Learn more:
https://www.thespruceeats.com/fermenting-red-cabbage-sauerkraut-1327622 -
By Leda Meredith
Updated on January 1, 2026"Why make this?
- Homemade sauerkraut is packed with healthy probiotics and keeps for months in the fridge.
- The tangy, fresh flavor pairs well with apples, pork roast, or sandwiches with corned beef.
- Fermenting your own cabbage is easy and requires no special canning or sterilizing equipment.Red #cabbage makes a colorful variation of traditional sauerkraut.
Making sauerkraut couldn't be easier—there's no canning, no sterilizing of jars, and no long list of ingredients. You can have all the work done in under 10 minutes. The only difficult part is waiting a week while the sauerkraut ferments and the flavor develops. If you fall in love with this process, you can give other veggies a similar treatment, such as green beans and carrots. The process of #lactofermentation is a great way to extend the shelf life of any given vegetable."
Learn more:
https://www.thespruceeats.com/fermenting-red-cabbage-sauerkraut-1327622 -
By Leda Meredith
Updated on January 1, 2026"Why make this?
- Homemade sauerkraut is packed with healthy probiotics and keeps for months in the fridge.
- The tangy, fresh flavor pairs well with apples, pork roast, or sandwiches with corned beef.
- Fermenting your own cabbage is easy and requires no special canning or sterilizing equipment.Red #cabbage makes a colorful variation of traditional sauerkraut.
Making sauerkraut couldn't be easier—there's no canning, no sterilizing of jars, and no long list of ingredients. You can have all the work done in under 10 minutes. The only difficult part is waiting a week while the sauerkraut ferments and the flavor develops. If you fall in love with this process, you can give other veggies a similar treatment, such as green beans and carrots. The process of #lactofermentation is a great way to extend the shelf life of any given vegetable."
Learn more:
https://www.thespruceeats.com/fermenting-red-cabbage-sauerkraut-1327622 -
By Leda Meredith
Updated on January 1, 2026"Why make this?
- Homemade sauerkraut is packed with healthy probiotics and keeps for months in the fridge.
- The tangy, fresh flavor pairs well with apples, pork roast, or sandwiches with corned beef.
- Fermenting your own cabbage is easy and requires no special canning or sterilizing equipment.Red #cabbage makes a colorful variation of traditional sauerkraut.
Making sauerkraut couldn't be easier—there's no canning, no sterilizing of jars, and no long list of ingredients. You can have all the work done in under 10 minutes. The only difficult part is waiting a week while the sauerkraut ferments and the flavor develops. If you fall in love with this process, you can give other veggies a similar treatment, such as green beans and carrots. The process of #lactofermentation is a great way to extend the shelf life of any given vegetable."
Learn more:
https://www.thespruceeats.com/fermenting-red-cabbage-sauerkraut-1327622 -
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 -
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 -
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 -
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 -
https://www.europesays.com/fr/1131280/ Strasbourg : 7 ateliers créatifs pour se vider la tête avant la rentrée #actu #Actualités #atelier #création #Cuisine #DIY #EU #europe #FR #France #GrandEst #gravure #Joaillerie #Lactofermentation #News #patisserie #RépubliqueFrançaise #Strasbourg #Vitrail
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Strasbourg : 7 ateliers créatifs pour se vider la tête avant la rentrée
Accueil / Sorties / Strasbourg : 7 ateliers créatifs pour se vider la tête avant la rentrée Sorties…
#Strasbourg #FR #France #Actu #News #Europe #EU #actu #Actualités #atelier #création #Cuisine #DIY #europe #GrandEst #gravure #Joaillerie #Lactofermentation #patisserie #Républiquefrançaise #Vitrail
https://www.europesays.com/fr/1131280/ -
Strasbourg : 7 ateliers créatifs pour se vider la tête avant la rentrée
Accueil / Sorties / Strasbourg : 7 ateliers créatifs pour se vider la tête avant la rentrée Sorties…
#Strasbourg #FR #France #Actu #News #Europe #EU #actu #Actualités #atelier #création #Cuisine #DIY #europe #GrandEst #gravure #Joaillerie #Lactofermentation #patisserie #Républiquefrançaise #Vitrail
https://www.europesays.com/fr/1131278/ -
https://www.europesays.com/fr/1131278/ Strasbourg : 7 ateliers créatifs pour se vider la tête avant la rentrée #actu #Actualités #atelier #création #Cuisine #DIY #EU #europe #FR #France #GrandEst #gravure #Joaillerie #Lactofermentation #News #patisserie #RépubliqueFrançaise #Strasbourg #Vitrail
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https://www.europesays.com/fr/1131278/ Strasbourg : 7 ateliers créatifs pour se vider la tête avant la rentrée #actu #Actualités #atelier #création #Cuisine #DIY #EU #europe #FR #France #GrandEst #gravure #Joaillerie #Lactofermentation #News #patisserie #RépubliqueFrançaise #Strasbourg #Vitrail
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Bon, bin, c'est clair... j'ai le virus...
J'ai fait la rhubarbe au pilon et l'échalote avec une saumure à 3%
#lactofermentation -
Ouverture d'un pot de topinambour lactofermentés (avec carotte et genièvre) fait fin mars.
Même si je ne retrouve pas le goût du topinambour que j’adore... je valide et j'en ferai plus l'an prochain
#lactofermentation
#potager -
Starting another #fermentation with cherry tomatoes and snack cucumber.
#food #ferment #vegan #vegetarian #foodporn #lactofermentation #fruit -
Starting another #fermentation with cherry tomatoes and snack cucumber.
#food #ferment #vegan #vegetarian #foodporn #lactofermentation #fruit -
Starting another #fermentation with cherry tomatoes and snack cucumber.
#food #ferment #vegan #vegetarian #foodporn #lactofermentation #fruit -
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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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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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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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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Anyone tried lactofermenting nettles? Seems like it should work ...
the question is whether the ferment deals with the stingy-ness.
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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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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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@Bee @LifeTimeCooking I’m responding to add hashtags! And in my timeline you’ll find my own sauerkraut posts 😀❤️
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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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@Bee @LifeTimeCooking I’m responding to add hashtags! And in my timeline you’ll find my own sauerkraut posts 😀❤️
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My #lactofermentation has some white fuzzy mold (I think) on top of the parchment paper and a little bit on the #peppers themselves.
This is not a brine with some yeast film. Getting mixed messages online figured I would see if fedi tells me to toss em or scrape off and carry on.
~4% salt by weight of peppers, probably a bit too much air introduced during burping.
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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 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.
-
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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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! 🌶️🍅
-
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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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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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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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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This sauerkraut batch with apple slices turned out delicious. It’s a subtly different taste than straight cabbage sauerkraut.
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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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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 -
Premières mises en bouteilles de ma production personnelle de sauces piquantes lactofermentée ❤️🔥
#habanero #vegan #lactofermentation #mastofoodies #food
#hotsauce #spicy #hot -
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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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.)
-
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.)
-
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 😀🫛🫛