#fermentation

GangaThe <a href="https://mastodon.au/tags/Fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#Fermentation</a> table atm.From the back left:🟣 2 jars of Beet Kvass, each have different ingredient combos.🟠 1 of the 2 jars of chinotto syrup that are infusing in the fridge. Not a ferment, but up to a month infusion. It tastes REALLY GOOD even now. 😋 🥃 Made from roasted chinotto oranges plus a range of citrus (primarily sour), sugar and spices. See yesterday's post for pic.🧄 Blue garlic, fermenting. The lovely blue colour is a result of a reaction that often occurs in pickled and fermented garlic.🟢 Mustard greens, prepared a little different to the previous batch. These are chopped small, salted and massaged, then fermented in there own liquid. THEY ARE TASTING GOOD TOO, still crunchy and fresh but also fermenty and mustard-greeny. 😋 Different to the other jar. They'll be capped of and put in the fridge today.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a>

GangaI've been playing in the kitchen. 🫙 Two jars of beet <a href="https://mastodon.au/tags/kvass" class="mention hashtag" rel="nofollow noopener" target="_blank">#kvass</a> made - it'll take 6-7 days to ferment. One is beetroot, carrot, greens, turnip and spices. The other is just beetroot and a few greens with spices. I ❤️ beet kvass.🥕 Lots of veg prepared for the week and a pile of beetroots cooked. Future me will ❤️ Sunday me.🍋 All the limes and cumquats picked, and some of the chinotto oranges, lemons and oranges.🍊 A tray of mixed citrus, mostly chinotto oranges, and some sweet spices is roasting, ready to make chinotto the drink syrup. THE HOUSE SMELLS AMAZING. They'll go into a sugar syrup tonight to infuse for a month.🍋 Other chinotto oranges prepared for making an Indian pickle during the week. 🍋 Lemons and limes are cut into wedges and are in the freezer.🍊 I'll pick more oranges during the week and spread around the neighbours. (I already have dehydrated orange slices and citrus scrap vinegar. I could make sweet things but sugar is off the table atm. Neighbours love them.)<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#Fermentation</a> <a href="https://mastodon.au/tags/GrowYourOwn" class="mention hashtag" rel="nofollow noopener" target="_blank">#GrowYourOwn</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/Citrus" class="mention hashtag" rel="nofollow noopener" target="_blank">#Citrus</a> <a href="https://mastodon.au/tags/Chinotto" class="mention hashtag" rel="nofollow noopener" target="_blank">#Chinotto</a> <a href="https://mastodon.au/tags/ChinottoOranges" class="mention hashtag" rel="nofollow noopener" target="_blank">#ChinottoOranges</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#food</a>

GangaI tasted the fermented mustard greens for the first time tonight - it was still bubbly, and it was 12 days. I was going to stop it at 10 but decided to give it another couple of days.They taste good! A rather lovely side dish for dinner. Still very crunchy, nicely briney, rather different to their original taste. The crunchy texture is really nice. ✅ Recipe is a Vietnamese one from <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener" target="_blank">#KirstenShockey</a> 's <a href="https://mastodon.au/tags/FermentedVegetables" class="mention hashtag" rel="nofollow noopener" target="_blank">#FermentedVegetables</a> .<a href="https://mastodon.au/tags/Fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#Fermentation</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a>

Cathy CGPremière vraie cueillette de mûres et hop un cheong ! <a href="https://piaille.fr/tags/cueillette" class="mention hashtag" rel="nofollow noopener" target="_blank">#cueillette</a> <a href="https://piaille.fr/tags/m%C3%BBres" class="mention hashtag" rel="nofollow noopener" target="_blank">#mûres</a> <a href="https://piaille.fr/tags/cuisine" class="mention hashtag" rel="nofollow noopener" target="_blank">#cuisine</a> <a href="https://piaille.fr/tags/faitmaison" class="mention hashtag" rel="nofollow noopener" target="_blank">#faitmaison</a> <a href="https://piaille.fr/tags/cheong" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheong</a> <a href="https://piaille.fr/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#fermentation</a>

the roamer<a href="https://social.cologne/@kolya" class="u-url mention" rel="nofollow noopener" target="_blank">@kolya</a> It took me a while to realise that there is a connection between my thought hesitations and what I do in the kitchen. I love making fermented chilies and such, real not metaphorical fermentation. Those chilies are super tasty, of course, a good enough reason to do it. But I realise now that I also see my own mental processes reflected in these physical processes. Interesting!Copying in <a href="https://mastodon.sdf.org/@Lichtenbergian" class="u-url mention" rel="nofollow noopener" target="_blank">@Lichtenbergian</a>, the Fedi's master thinker on how to turn procrastination into productivity.<a href="https://mastodonapp.uk/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#fermentation</a> <a href="https://mastodonapp.uk/tags/thinking" class="mention hashtag" rel="nofollow noopener" target="_blank">#thinking</a> <a href="https://mastodonapp.uk/tags/procrastination" class="mention hashtag" rel="nofollow noopener" target="_blank">#procrastination</a>

GangaThe soy beans are almost done, just waiting for the pressure to release.Everything is meticulously sterilised. The koji is rehydrated and I am adding the salt.If the beans are cooked ok (able to be squashed with finger and thumb), they are mashed and cooled to the right temp before adding the koji.<a href="https://mastodon.au/tags/MisoMakingJourney" class="mention hashtag" rel="nofollow noopener" target="_blank">#MisoMakingJourney</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#food</a> <a href="https://mastodon.au/tags/Miso" class="mention hashtag" rel="nofollow noopener" target="_blank">#Miso</a> <a href="https://mastodon.au/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#fermentation</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a>

GangaIt feels like herbal cuppa tea time. A late dinner tonight will be the fermented veggies that I strained from the probiotic tonics this morning, quickly sauteed, a quick drizzle of soy, and some lovely rice.Oh yes, I did forget to mention that the two probiotic tonics were strained, bottled and refrigerated this morning. One from greens plus 1 carrot, and one from beets and carrots. Both with spices.Delicious - the tonics and the leftover fermented veg.<a href="https://mastodon.au/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#fermentation</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a>

Hart of the WudCurrent <a href="https://post.lurk.org/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#fermentation</a> experiment is Lemon Balm Ale: <a href="https://post.lurk.org/tags/zymology" class="mention hashtag" rel="nofollow noopener" target="_blank">#zymology</a>

Alo Japan<a href="https://www.alojapan.com/1335168/interested-in-fermented-food-japans-traditional-producers-can-help-you-learn/" rel="nofollow noopener" translate="no" target="_blank">https://www.alojapan.com/1335168/interested-in-fermented-food-japans-traditional-producers-can-help-you-learn/</a> Interested In Fermented Food? Japan’s Traditional Producers Can Help You Learn <a href="https://channels.im/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#fermentation</a> <a href="https://channels.im/tags/FermentationTours" class="mention hashtag" rel="nofollow noopener" target="_blank">#FermentationTours</a> <a href="https://channels.im/tags/Japan" class="mention hashtag" rel="nofollow noopener" target="_blank">#Japan</a> <a href="https://channels.im/tags/JapanNews" class="mention hashtag" rel="nofollow noopener" target="_blank">#JapanNews</a> <a href="https://channels.im/tags/JapanTopics" class="mention hashtag" rel="nofollow noopener" target="_blank">#JapanTopics</a> <a href="https://channels.im/tags/JapaneseCulture" class="mention hashtag" rel="nofollow noopener" target="_blank">#JapaneseCulture</a> <a href="https://channels.im/tags/JapaneseFood" class="mention hashtag" rel="nofollow noopener" target="_blank">#JapaneseFood</a> <a href="https://channels.im/tags/koji" class="mention hashtag" rel="nofollow noopener" target="_blank">#koji</a> <a href="https://channels.im/tags/miso" class="mention hashtag" rel="nofollow noopener" target="_blank">#miso</a> <a href="https://channels.im/tags/news" class="mention hashtag" rel="nofollow noopener" target="_blank">#news</a> <a href="https://channels.im/tags/sake" class="mention hashtag" rel="nofollow noopener" target="_blank">#sake</a> <a href="https://channels.im/tags/SanJInternational" class="mention hashtag" rel="nofollow noopener" target="_blank">#SanJInternational</a> <a href="https://channels.im/tags/SoySauce" class="mention hashtag" rel="nofollow noopener" target="_blank">#SoySauce</a> <a href="https://channels.im/tags/TakashiSato" class="mention hashtag" rel="nofollow noopener" target="_blank">#TakashiSato</a> A traditional soy sauce brewery in Japan that Sato’s tour visited. Takashi Sato Fermentation has become a keyword these days, not just among chefs but the general public. There are multiple reasons fo

Eishi NoguchiA gift from a friend 🤩 To qualify as Daiginjo, the white rice used in brewing must be milled or polished down to less than 50% of its original size. This process removes the outer layers of the rice, leaving behind the starchy core rich in pure carbohydrates. Using this core in fermentation results in a refined sake with fruity aromas and flavors😊<a href="https://masto.ai/tags/Sake" class="mention hashtag" rel="nofollow noopener" target="_blank">#Sake</a> <a href="https://masto.ai/tags/Fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#Fermentation</a> <a href="https://masto.ai/tags/Japan" class="mention hashtag" rel="nofollow noopener" target="_blank">#Japan</a> <a href="https://masto.ai/tags/Japanese" class="mention hashtag" rel="nofollow noopener" target="_blank">#Japanese</a> <a href="https://masto.ai/tags/Photography" class="mention hashtag" rel="nofollow noopener" target="_blank">#Photography</a>

SyöminenJaPyöräilyNachdem mich kaufbare vegane Käsealternativen überwiegend abschrecken (Aromen, Farbstoffe,...) oder für mich nicht verträglich sind (Verdickungsmittel wie Xanthan, Carrageen etc.) und das einzige Produkt auf Nussbasis, das echt gereift ist, wieder aus dem Kühlregal des Biomarkts hier im Kiez verschwunden ist, probiere mal selbst ein wenig rum.Hier nun der erste Versuch: ein Frischkäseersatz auf Cashewbasis, strikt nach Anleitung. <a href="https://mastodon.social/tags/vegan" class="mention hashtag" rel="nofollow noopener" target="_blank">#vegan</a> <a href="https://mastodon.social/tags/K%C3%A4seAlternative" class="mention hashtag" rel="nofollow noopener" target="_blank">#KäseAlternative</a> <a href="https://mastodon.social/tags/Fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#Fermentation</a>

morebentoFirst attempt at fermented chilli 🌶️ according to my friend’s recipe“Okay, fermented chili oil recipe: Chop chillies and weigh them. Blitz until mushy. Add 5% salt and mix well. Transfer to flip top jar or jar with loose fitting lid. Leave in a warm spot for 2-4 days with lid ajar. Once good and bubbly transfer to a heavy bottomed saucepan and add oil (as much as you want for a good oil to pulp ratio) Bring to a boil and then simmer until oil goes dark and it’s smelling funky (20+ minutes) Allow to cool a bit so you can handle more easily and transfer to sterilised jars.Have fun & let me know how it goes - hope it’s sensational!”<a href="https://aus.social/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#food</a> <a href="https://aus.social/tags/cooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#cooking</a> <a href="https://aus.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#fermentation</a>

Alo Japan<a href="https://www.alojapan.com/1331638/p72-sows-the-seeds-for-a-dynamic-plant-based-cuisine/" rel="nofollow noopener" translate="no" target="_blank">https://www.alojapan.com/1331638/p72-sows-the-seeds-for-a-dynamic-plant-based-cuisine/</a> P72 sows the seeds for a dynamic plant-based cuisine <a href="https://channels.im/tags/Chefs" class="mention hashtag" rel="nofollow noopener" target="_blank">#Chefs</a> <a href="https://channels.im/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#fermentation</a> <a href="https://channels.im/tags/FrenchCuisine" class="mention hashtag" rel="nofollow noopener" target="_blank">#FrenchCuisine</a> <a href="https://channels.im/tags/news" class="mention hashtag" rel="nofollow noopener" target="_blank">#news</a> <a href="https://channels.im/tags/Osaka" class="mention hashtag" rel="nofollow noopener" target="_blank">#Osaka</a> <a href="https://channels.im/tags/OsakaNews" class="mention hashtag" rel="nofollow noopener" target="_blank">#OsakaNews</a> <a href="https://channels.im/tags/restaurants" class="mention hashtag" rel="nofollow noopener" target="_blank">#restaurants</a> <a href="https://channels.im/tags/vegetables" class="mention hashtag" rel="nofollow noopener" target="_blank">#vegetables</a> <a href="https://channels.im/tags/vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#vegetarian</a> <a href="https://channels.im/tags/%E5%A4%A7%E9%98%AA" class="mention hashtag" rel="nofollow noopener" target="_blank">#大阪</a> <a href="https://channels.im/tags/%E5%A4%A7%E9%98%AA%E5%BA%9C" class="mention hashtag" rel="nofollow noopener" target="_blank">#大阪府</a> Osaka – The first thing I notice on walking into P72, aside from the massive art installation twisting rhizome-like on the ceiling, is how busy it is. It’s nearly 2 p.m. on a midweek afternoon, but the dining room is still packed. Despite the restaurant’s proximity to tourist magnet Osa

GangaYes, the labels are on crooked 🤦‍♀️ but they will be replaced when the ferments are ready and will be re-jarred if necessary and refrigerated. And I can see the kimchi needs a clean up at the top of the jar (thanks, pic).My fermentation table atm.The kimchi is fennel, and has a slice of red onion as the follower and a weight on top. The red onion has coloured the brine a little I think, along with the gochugaru.The garlic has a home-made follower that I cut from a spare dehydration net sheet. This are excellent followers as I can cut to the size of the jar. It is also weighted on top. (The weights are to keep the veg under the brine.)The garlic may turn blue. This is entirely normal for some varieties of garlic and I look forward to it. This time I am doing the daily burp method. The garlic will be burped outside. It it gets to aromatic inside it will be banished to under the verandah or the garden shed till the end of the month.<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#fermentation</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a>

GangaGarlic ferment improves the longer you let it ferment. I've seen these quotes:"Place the jar in a cupboard and forget about it until the next time you move. ""Start a recipe for fermented garlic when your child is born, and give them the jar for their 18th birthday"<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Garlic" class="mention hashtag" rel="nofollow noopener" target="_blank">#Garlic</a> <a href="https://mastodon.au/tags/Fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#Fermentation</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a>

The Japan TimesEat your greens: P72 wants to make plant-based dining fun and inspirational. <a href="https://www.japantimes.co.jp/life/2025/07/25/food-drink/p72-plant-based-cuisine-osaka/?utm_medium=Social&utm_source=mastodon" rel="nofollow noopener" translate="no" target="_blank">https://www.japantimes.co.jp/life/2025/07/25/food-drink/p72-plant-based-cuisine-osaka/?utm_medium=Social&utm_source=mastodon</a> <a href="https://mastodon.social/tags/life" class="mention hashtag" rel="nofollow noopener" target="_blank">#life</a> <a href="https://mastodon.social/tags/fooddrink" class="mention hashtag" rel="nofollow noopener" target="_blank">#fooddrink</a> <a href="https://mastodon.social/tags/chefs" class="mention hashtag" rel="nofollow noopener" target="_blank">#chefs</a> <a href="https://mastodon.social/tags/vegetables" class="mention hashtag" rel="nofollow noopener" target="_blank">#vegetables</a> <a href="https://mastodon.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#fermentation</a> <a href="https://mastodon.social/tags/osaka" class="mention hashtag" rel="nofollow noopener" target="_blank">#osaka</a>

PollinatorsJuly 22, 2025. The fermentation is a blend of rosemary and purslane. The salt has just been added. A little moisture is showing from the purslane. This is an experiment to store fresh rosemary for practical access in baking and cooking. This is 800 grams on day one hour one. <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#fermentation</a>, <a href="https://epicure.social/tags/growyourown" class="mention hashtag" rel="nofollow noopener" target="_blank">#growyourown</a>, <a href="https://epicure.social/tags/minnesota" class="mention hashtag" rel="nofollow noopener" target="_blank">#minnesota</a>.

Pollinators<a href="https://chaos.social/@cookingroffa" class="u-url mention" rel="nofollow noopener" target="_blank">@cookingroffa</a> Yet creativity allows discovery. Well done in that you managed the risks by releasing pressure. <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#fermentation</a>

Pollinators<a href="https://chaos.social/@cookingroffa" class="u-url mention" rel="nofollow noopener" target="_blank">@cookingroffa</a> The toasted bread kvass looks good. What ingredient contributed too much energy, thus the earlier explosion? <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#fermentation</a>, <a href="https://epicure.social/tags/kvass" class="mention hashtag" rel="nofollow noopener" target="_blank">#kvass</a>

LotteAttempt to make kvass. Will try not to explode any more bottles. <a href="https://chaos.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#fermentation</a> <a href="https://chaos.social/tags/kvass" class="mention hashtag" rel="nofollow noopener" target="_blank">#kvass</a> <a href="https://chaos.social/tags/nofoodwaste" class="mention hashtag" rel="nofollow noopener" target="_blank">#nofoodwaste</a>

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