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#lactofermentation

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Melbourne Bitter<p>I finally tore out my tomato plants this week and I'm using the last few green tomatoes and some homegrown chillies to make a lactofermented salsa. </p><p>Everything from the garden is diced along with some onion, garlic and some vine leaves I liberated from a neighbours garden. I'll let it bubble away for two or three weeks and see how they go.</p><p><a href="https://aus.social/tags/lactofermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>lactofermentation</span></a> <a href="https://aus.social/tags/fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermenting</span></a> <a href="https://aus.social/tags/homemade" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>homemade</span></a> <a href="https://aus.social/tags/gardeningau" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>gardeningau</span></a></p>
Mark Connolly 🍻 🚴🏼‍♀️ (he, him, his)<p>Relatedly, the slow nature of fermentation is a great contrast to the more-hectic pace of whatever else is going on. And it doesn't require a screen of any kind! 😀 🥒</p><p><a href="https://mstdn.ca/tags/Lactofermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Lactofermentation</span></a> <a href="https://pixelfed.social/p/uxMark/815714323180481194" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://</span><span class="ellipsis">pixelfed.social/p/uxMark/81571</span><span class="invisible">4323180481194</span></a></p>
DaveLee<p>The rote sauerkraut is ready and delicious! Just red cabbage, ginger, juniper berries and 3 days of <a href="https://pagan.plus/tags/lactofermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>lactofermentation</span></a> magic!</p>
Mark Connolly 🍻 🚴🏼‍♀️ (he, him, his)<p>I’m continuing my Pixelfed exploration, and posting my food-related pictures there. And here’s the latest progress report on my most recent batch of fermented cabbage 😀</p><p><a href="https://mstdn.ca/tags/Sauerkraut" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Sauerkraut</span></a> <a href="https://mstdn.ca/tags/LactoFermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>LactoFermentation</span></a> <a href="https://pixelfed.social/p/uxMark/798984759412337617" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://</span><span class="ellipsis">pixelfed.social/p/uxMark/79898</span><span class="invisible">4759412337617</span></a></p>
ghost_shit 🪣<p>Anyway, I've decided to make dill pickle stock. It's not only <a href="https://aus.social/tags/fermented" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermented</span></a> cucumber, but also fermented carrots, green beans, celery &amp; garlic. I have to clear out last year's uneaten items to make way for this year's yet-to-be uneaten items, and I can't just throw perfectly good food away.</p><p><a href="https://aus.social/tags/fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermenting</span></a> <a href="https://aus.social/tags/lactofermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>lactofermentation</span></a></p>
Strt<p>Back in December I decided to continue my family’s yearly tradition of fermenting a big container of vegetables in brine. I got a 20l plastic container, filled it with beets, cauliflower, cabbage, cucumbers, radishes, spices, horseradish and dill stalks and poured a brine solution (1l water + 1 spoonful of sea salt). Made a nice progress gif for it!<br><a href="https://post.lurk.org/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> <a href="https://post.lurk.org/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>food</span></a> <a href="https://post.lurk.org/tags/brine" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>brine</span></a> <a href="https://post.lurk.org/tags/lactofermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>lactofermentation</span></a></p>
Mark ConnollyAnd so the cycle begins again. I've started a batch of sauerkraut today. Cabbage, salt, and water will magically transform over the next few weeks into fermented goodness!<br> 😀😀😀<br> <br> <a href="https://pixelfed.social/discover/tags/LactoFermentation?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#LactoFermentation</a> <a href="https://pixelfed.social/discover/tags/Sauerkraut?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Sauerkraut</a>
Melbourne Bitter<p>I have an excess of cucumbers and a fresh chilli from my garden today, so I'm making a lacto-fermented chilli pickle. I include garlic, onion, pepper, mustard seed and a little tannic black tea that will keep the cucumbers crisp. 3% salt to inhibit the growth of bad bacteria and I seal it away and come back in two weeks.</p><p><a href="https://aus.social/tags/pickling" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>pickling</span></a> <a href="https://aus.social/tags/lactofermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>lactofermentation</span></a> <a href="https://aus.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> <a href="https://aus.social/tags/homemade" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>homemade</span></a> <a href="https://aus.social/tags/gardeningau" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>gardeningau</span></a></p>
GeorgiaSoupault<p>Choucroutières et choucroutiers de tous les pays, ceci est un SOS / question : j'ai tenté de faire de la choucroute en suivant les excellents conseils et tutos partagés par <span class="h-card" translate="no"><a href="https://piaille.fr/@marushah" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>marushah</span></a></span> cet automne.<br>Mais malheur, le dessus (plus précisément, les feuilles posées sur le dessus) a totalement totalement moisi (cf photo avec CW pouet suivant), et ça tent à coloniser ce qu'il y a dessous. <br>J'ai jamais ouvert le bocal depuis le lancement. Je sais pas si je peux virer largement le dessus et tenter de voir si dessous, c'est mangeable ? Ou c'est craignos ? Merci d'avance de vos retours avisés 🙏<br><a href="https://piaille.fr/tags/nourriture" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>nourriture</span></a> <a href="https://piaille.fr/tags/choucroute" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>choucroute</span></a> <a href="https://piaille.fr/tags/lactofermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>lactofermentation</span></a></p>
Eve<p><a href="https://tooting.ch/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> post 2 :&nbsp;aujourd'hui c'est entre autre green friday pour moi. Purée de poireaux qui commence à fermenter (gauche), j'adore la couleur 💚🧪🥬! et à droite purée de poivrons et piments pas murs avec ail et oignons, un peu comme la sauce piquante (cf un des posts précédents), sans carottes et pas piquant et vert. <br><a href="https://tooting.ch/tags/lactofermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>lactofermentation</span></a><br>English in comments</p>
Eve<p><a href="https://tooting.ch/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> post 1/x; english below<br>suivi de mon post d'il y a deux semaines :&nbsp;j'ai mis le <a href="https://tooting.ch/tags/kimchi" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>kimchi</span></a> aujoud'hui dans des plus petits pots. le dessus a été un peu infecté par de la levure kham, première fois chez moi pour un kimchi. mais à part ça tout semble juste !<br>Je renouvelle mes couvercles quand ils sont trop attaqués par la fermentation, mais celui avec le cornichon à cheveux longs, grands yeux et longs cils est tenace :eyeroll:<br><a href="https://tooting.ch/tags/lactofermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>lactofermentation</span></a> <a href="https://tooting.ch/tags/fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermenting</span></a></p>
Eve<p>English in comment</p><p>Je fais le kimchi pour l'année à venir, environ 6kg de choux en tout. Dans le bocal il y a aussi des algues dans le mélange (recette "sea-chi" dans livre de Kirsten Shockey). Avec la saumure filtrée, je fais un test de fermentation d'œufs durs, et de tomates vertes</p><p><a href="https://tooting.ch/tags/kimchi" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>kimchi</span></a> <a href="https://tooting.ch/tags/lactofermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>lactofermentation</span></a> <a href="https://tooting.ch/tags/pickles" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>pickles</span></a> <a href="https://tooting.ch/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a></p>
Mike Dank<p>Almost two months ago I <a href="https://mastodon.sdf.org/tags/fermented" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermented</span></a> peppers from my garden. After a few weeks I blended them to make hot sauce and turned the leftover pump into a pepper flake seasoning. Today I bottled the sauce into squeeze bottles to give away to family and friends! <a href="https://mastodon.sdf.org/tags/lactofermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>lactofermentation</span></a> <a href="https://mastodon.sdf.org/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> <a href="https://mastodon.sdf.org/tags/hotsauce" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>hotsauce</span></a></p>
Eve<p>Les choses qui fermentent en ce moment :&nbsp;radis daikon en tranches, oignons, kimchi pas piquant (moi j'aime pas 🌶️ 🌶️ 🔥 ), choucroute, et ma première sauce piquante ! (post dédié après)<br>Veggies fermenting at the moment :&nbsp;Daikon readish, onions, kimchi with almost no chili (not my thing 🌶️ 🌶️ 🔥), sauerkraut, and the first hot sauce I make !&nbsp;(dedicated post afterwards)<br><a href="https://tooting.ch/tags/lactofermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>lactofermentation</span></a> <a href="https://tooting.ch/tags/kimchi" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>kimchi</span></a> <a href="https://tooting.ch/tags/sauerkraut" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sauerkraut</span></a> <a href="https://tooting.ch/tags/choucroute" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>choucroute</span></a></p>
Athenavocat<p>Lacto-fermentation commencée ! </p><p><a href="https://oc.todon.fr/tags/PotagerChallenge" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>PotagerChallenge</span></a> <a href="https://oc.todon.fr/tags/lactofermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>lactofermentation</span></a> <a href="https://oc.todon.fr/tags/FaireDesBocauxCestRigolo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>FaireDesBocauxCestRigolo</span></a></p>
Arniepix<p>Lactic <a href="https://masto.nyc/tags/goat" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>goat</span></a> blue. </p><p><a href="https://masto.nyc/tags/Kefir" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Kefir</span></a> grains for starter. A crumb of my previous cow milk blue for the Penicillium roqueforti. </p><p><a href="https://masto.nyc/tags/cheese" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>cheese</span></a> <a href="https://masto.nyc/tags/bluecheese" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>bluecheese</span></a> <a href="https://masto.nyc/tags/goatcheese" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>goatcheese</span></a> <a href="https://masto.nyc/tags/lacticcheese" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>lacticcheese</span></a> <a href="https://masto.nyc/tags/Cheesemaking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Cheesemaking</span></a> <a href="https://masto.nyc/tags/lactofermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>lactofermentation</span></a> <a href="https://masto.nyc/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> <a href="https://masto.nyc/tags/fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermenting</span></a> <a href="https://masto.nyc/tags/dairy" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>dairy</span></a> <a href="https://masto.nyc/tags/milk" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>milk</span></a> <a href="https://masto.nyc/tags/gotmilk" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>gotmilk</span></a> <a href="https://masto.nyc/tags/goatmilk" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>goatmilk</span></a> <a href="https://masto.nyc/tags/cheesestadon" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>cheesestadon</span></a> <a href="https://masto.nyc/tags/cheesestodon" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>cheesestodon</span></a> <a href="https://masto.nyc/tags/roquefort" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>roquefort</span></a></p>
Polywog 🏳️‍🌈 (she/her)<p><a href="https://lgbtqia.space/tags/Lactofermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Lactofermentation</span></a> is magical.</p><p>I had a really productive <a href="https://lgbtqia.space/tags/GhostPepper" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>GhostPepper</span></a> plant in my garden last year. At the end of the season I had so many of these crazy-hot peppers -- more than I could easily use -- so I took several cups of them, chopped them up with some fresh garlic, and tossed them into a <a href="https://lgbtqia.space/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> jar. Which I left in a dark place for 8 months, to do its thing.</p><p>Super-spicy <a href="https://lgbtqia.space/tags/peppers" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>peppers</span></a> ferment very slowly, since the high-capsaicin content is something of an antibacterial.</p><p>I had no idea if it would work. I've only ever fermented things that work fairly quickly, and are ready in a month or two.</p><p>Today I opened that jar and it smells like HEAVEN. Quick taste gives all the flavours of black garlic and sweet chilis, with a big spicy kick, and SO MUCH umami.</p><p>Gave the peppers and brine a boil to kill off any still-active lactobacillus and stop any continued fermentation, added sugar to taste, and blended.</p><p>This is the best <a href="https://lgbtqia.space/tags/chili" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>chili</span></a> paste I have EVER made, and it has 4 ingredients (plus water and time).</p>
Das<p>Today's fine <a href="https://mastodon.online/tags/lactofermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>lactofermentation</span></a> <br>Sauerkraut <br>as it's mostly cabbage. Bit of minced ginger, ½ a jalapeno, bit of onion, some thin sliced carrot, whole peppercorns and randhuni (rather than caraway). 3% of weight salt added and massaged then after 45 mins as I pottered about, squeezed and pressed down into clean jar. Topped with a bit of the liquid. Should be ready in a week+ at cool ambient then into the fridge it'll go. </p><p><a href="https://mastodon.online/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>food</span></a> <a href="https://mastodon.online/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>cooking</span></a></p>
ghost_shit 🪣<p>When I saw this enormous cabbage at the Kingsbury Drive Market this morning, I was reminded that I had run out of <a href="https://aus.social/tags/kimchi" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>kimchi</span></a>. I couldn't not buy it (along with 3 enormous leeks).</p><p>Here's what I did with it:</p><p>🏺 Cabbage 2260g<br>🏺 Celery 465g<br>🏺 Leek 460g<br>🏺 Red capsicum 430g<br>🏺 Carrot 350g<br>🏺 Garlic x6 cloves<br>🏺 Gochugang paste 4Tbsp<br>🏺 Sea salt 2Tbsp <br>🏺 Chilli flakes 1Tbsp</p><p><a href="https://aus.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> <a href="https://aus.social/tags/brassicas" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>brassicas</span></a> <a href="https://aus.social/tags/lactofermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>lactofermentation</span></a></p>
ghost_shit 🪣<p><span class="h-card" translate="no"><a href="https://aus.social/@feather1952" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>feather1952</span></a></span> <span class="h-card" translate="no"><a href="https://mastodon.social/@weezmgk" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>weezmgk</span></a></span></p><p>This is the first of who-knows-how-many amendments to the Death Powder: roughly equal parts by weight of capsicum (red and green), carrot, and celery. A generous amount of crushed garlic brought the total weight up to ~1.7kg. I fear once it is processed, it will not be enough to dilute the hotness of the original batch, but I am prepared to make more...</p><p><a href="https://aus.social/tags/fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermenting</span></a> <a href="https://aus.social/tags/lactofermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>lactofermentation</span></a> <a href="https://aus.social/tags/preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>preserving</span></a></p>
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