– The author of "Wild Fermentation" and
"Fermentation Journeys" (among others), Katz has traveled widely to learn traditional ferments and to share his passion for this ancient practice, connecting with people eager to rediscover the transformative power of microbes. #fermentation
#SandorKatz
https://youtu.be/7VaTHYt7Ezc?si=YRRw-IXe22XbxJpn
It's another chore day, which means kombucha processing (as well as dishes, laundry, and ttrpg podcast tasks). Watermelon was included in the recent rescued produce pickup, so that's the flavor for the second fermentations I set up today. Spent a bit of time with my potato masher and the wedges of watermelon.
If you are into #fermentation, do yourself a HUGE favour and get yourself a mandoline.
I can't believe I've lived my whole life without one.
@LifeTimeCooking We did the coffee sauce recipe. The flavors were good. However, I could not cook with it like a garlic hot, or ginger hot. Many of our chilli harvest are puréed and fermented as a paste. We can cook a meal and add the paste to taste in addition to the Rempah for an example. #fermentation, #minnesota.
@LifeTimeCooking Home made fermented chilies, garlic, and ginger will save the planet. We haven’t made that recipe yet. #fermentation.
vient de se faire squirter dessus avec violence par son kimchi maison. Toute la cuisine est repeinte
#pression #fermentation #fermentstodon
Fermenting Vats, Guinness beer factory, Dublin Ireland #guinness #beer #fermenting #fermentation #photo #photography #foto #drama
Things have definitely quietened down in the grape vinegar fermentation department. Previously, altho the bubbling was easing, once it was stirred there would be a renewed oxygenated effort. But today, very little fermentation.
As I understand it, this is as it should be, and we are heading towards straining time.
It's about at this point in the video I am using (in conjunction with a couple of articles, but the video is a good guide),
Click on the link for a description of where it is at: https://youtu.be/y0wqy0acxeA?t=48
I'm starting my second test batch of kimchi, tonight. I added carrot, radish, and a ton of additional spices to this one. The last batch went for 8 days. I don't know if I should go that long again.
It was almost a full house tonight in the Auditorium of the #Science Building of Middle #Tennessee State University for Sandor Katz telling his “#Fermentation Journey” to students and faculty in our Fermentation Science program, as well as interested members of the Murfreesboro community. https://www.mtsu.edu/program/fermentation-science-b-s/
Today was another kombucha processing day. The apple butter worked well as a second fermentation flavor last time, so this time I'm trying a bottle with pumpkin butter. The other two flavors I did last time were surprisingly even more delicious. I don't have oranges on hand anymore, but it is prime lemon season here, so I have once again done some bottles with honey, lemon zest, and lemon juice.
@LifeTimeCooking Oh very nice. Similar to a mango powder perhaps. Dehydrating the ferment and making powder is taking tasty food storage to another level. #fermentation, #rhubarb, #growyourown.
@LifeTimeCooking Thank you for the photograph of the fermented purslane to see the size of the bits. What does fermented purslane remind you of? I can’t imagine the flavors! #fermentation, #purslane, #growyourown.
