#lactofermentation — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #lactofermentation, aggregated by home.social.
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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 -
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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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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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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@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.
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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! 🌶️🍅
-
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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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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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 -
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.)