My last refill was early April. This sweet miso is so good. It isn't super salty, so you can put it on all kinds of things.
#fermentation
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My latest refreshing creation: Firmematé
Hits the spot on those 30+′C dog days.
Continued thread
It will be a pumpkin pickle and a fennel ferment - out of the fridge and on the bench for using.
Meanwhile, the probiotic gut shot tastes AMAZING so I have decanted it, capped it, and it will go into the fridge for daily shots. The veg will be roasted with some unfermented veg for use during the week. (https://www.feastingathome.com/gut-shot/)
I have put some pumpkin to ferment with some chillies, garlic, ginger and onion. It is supposedly a 4 day ferment, but I suspect it might be longer. (https://www.theguardian.com/lifeandstyle/2015/feb/23/fermenting-pickling-vegetables-tom-hunt-residency)
The #QuinceVinegarTake2 is still doing its thing, and will be for a couple of weeks yet. I strained the quince out about a week ago, so it is at that stage. (I have learnt that a quince is a slow ferment.)
The big decision for today is....
Which pickle or ferment will we use on, in or with our meals today?
Life of a pickler/fermentista.
#Introduction
I've been on Mastodon for quite some time now, but under another name. I started a new account because I decided to take a step back from world news, collapse, climate change, hunger, war, fascism and inequality.
In short less doom and gloom and a little bit of positive small scale projects that might also inspire or help others.
With this account I'll focus more on my day to day life, the things I do and make.
Of course I sometime still will post concerning subjects that provoke my rage or frustration. Sorry, it's not all moonshine and roses.
Having said that, I've a broad range of subjects that have my interest, so hopefully something useful will stick with you.
From my profile text:
#Collapse aware person, born @ 320 ppm CO2, world population 3.1 billion.
Fighting depression and #sadness by doing some positive and small scale things that might help people.
Too many interests, like:
#DIY #SelfReliancy #LowTech #gardening #food #fermentation #preserving #ReUse #ReCycle #ReThink #WoodWork #electronics #MicroControllers #Taoism #Cycling #reading #photography
PRO: #sharing #local #ecocentric
NO: #capitalism #states
Big Chemistry: Fuel Ethanol - If legend is to be believed, three disparate social forces in early 20th-century A... - https://hackaday.com/2025/05/21/big-chemistry-fuel-ethanol/ #currentevents #carbondioxide #distillation #fermentation #featured #interest #gasoline #alcohol #ethanol #yeast #corn #fuel #co2
Hackaday · Big Chemistry: Fuel EthanolIf legend is to be believed, three disparate social forces in early 20th-century America – the temperance movement, the rise of car culture, and the Scots-Irish culture of the South – c…
I made a thing!
After some tinkering, lots of frustration, plenty of debugging and tons of help from the devs of #mbin, i present to you my new, federated forum about all things #fermentation!
https://ferment.site
You can also interact with it from most other #Fediverse apps, like your favourite #lemmy instance, or even the one you are reading this on!
Check out our first dedicated communities for @kimchi, @vinegar or just go to the meta community @meta to see what's bubbling!
See you there!
@stfn @m0bi and everyone else, I'd be grateful for sharing :)
怒吃玉米味噌秋葵和花枝義大利麵
把日子過好
吃對，睡好，運動，刷牙
把自己照顧好
來迎接第三階段罷免的接力賽
—
我們一起親自送走這魔幻的戲碼
#taiwanesefood #fermentation #Taiwan
小改一下上海本幫紅燒肉
不用醬油和冰糖
改用花枝發酵成的古魚醬和野生蜂蜜
#Fermentation #food #taiwan
Bottling the Granddad's Bluff saison. First beer this newly caught culture has made and it's tasting pretty good, judgement reserved until it's fully carbed, but I'm thinking it's gonna be good.
Hey #plant friends,
Does anyone have any knowledge of juniper species that are good for making gin/jenever that can be grown in hot summers (occasionally 100+F/ 37+C), very long growing season (March to November) and mild winters (no less than 20F / -7C and mostly above freezing throughout)?
The traditional European variety is too sensitive for our summers.
Please boost for visibility.
CSU expands fermentation program to include stronger focus on food science https://www.byteseu.com/960407/ #Beer #brewery #ColoradoStateUniversity #csu #CSUFermentationAndFoodScience #CSUFermentationProgram #fermentation #FermentationAndFoodScienceDegree #FortCollins #Science
#fermentation : the process of undergoing an effervescent change, as by the action of yeast
- French: fermentation
- German: die Gärung
- Italian: fermentazione
- Portuguese: fermentação
- Spanish: fermentación
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A pilot study found that acidification of raw whole milk (with citric acid) to a pH of 4.1-4.2 for 6 hours resulted in complete inactivation of the bird flu (H5N1) virus.
There was an indication that the effectiveness of inactivation may be dependent on fat content of the milk.
These pH levels are within the range resulting from fermentation (4.0-4.5).
@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.
Replied to Ganga
@LifeTimeCooking Is there a recipe in the Tamil Cuisine? I am looking in the Samantha Paar classics book? #tamilnadu, #fermentation, #piripiri.
Replied in thread
@tclaesson @LifeTimeCooking Happy to help with fermented hot sauces to save the planet. #fermentation, #sambal, #Rempah, #hotchilisauce, #piripiri.
Replied to Ganga
@LifeTimeCooking Home made fermented hot sauce is so tasty. I am glad you are pleased. The complex flavors are a concentrated kitchen treasure. We also dilute during cooking with this variety of concentrated ferment. It’s inspiring what the ingredients have become from the fermentation. You are on top of the world. #fermentation, #garlic, #ginger, #turmeric, #hotchilisauce, #solarpunk, #growyourown.
Replied to Ganga
@LifeTimeCooking Cooking with a fermented ingredient adds umami flavor to my tastes. #Fermentation.