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#fermentation

8 posts8 participants0 posts today
David Adam King<p>Just started a gallon of ferment. Mostly beets. A quart of bell peppers (we'll see how that goes). And this picture is of the red cabbage, onions, garlic, and mustard seeds. They're all in a salt brine.</p><p><a href="https://mastodon.bubblesthebunny.com/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> <a href="https://mastodon.bubblesthebunny.com/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>food</span></a></p>
John Vaccaro (johniac)<p>SciTech Chronicles. . . . . . . . .April 8th, 2025</p><p><a href="https://bit.ly/stc040825" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://</span><span class="">bit.ly/stc040825</span><span class="invisible"></span></a></p><p><a href="https://mastodon.social/tags/neuroimaging" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>neuroimaging</span></a> <a href="https://mastodon.social/tags/visual" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>visual</span></a> <a href="https://mastodon.social/tags/dorsal" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>dorsal</span></a> <a href="https://mastodon.social/tags/ventral" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>ventral</span></a> <a href="https://mastodon.social/tags/biomass" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>biomass</span></a> <a href="https://mastodon.social/tags/bioenergetic" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>bioenergetic</span></a> <a href="https://mastodon.social/tags/modeling" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>modeling</span></a> <a href="https://mastodon.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> <a href="https://mastodon.social/tags/certainty" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>certainty</span></a> <a href="https://mastodon.social/tags/patterns" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>patterns</span></a> <a href="https://mastodon.social/tags/independent" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>independent</span></a> <a href="https://mastodon.social/tags/clustering" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>clustering</span></a> <a href="https://mastodon.social/tags/respiration" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>respiration</span></a> <a href="https://mastodon.social/tags/brain" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>brain</span></a> <a href="https://mastodon.social/tags/functions" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>functions</span></a> <a href="https://mastodon.social/tags/prefrontal" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>prefrontal</span></a> <a href="https://mastodon.social/tags/DNA" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>DNA</span></a> <a href="https://mastodon.social/tags/on" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>on</span></a>-off <a href="https://mastodon.social/tags/methylation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>methylation</span></a> <a href="https://mastodon.social/tags/immune" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>immune</span></a>-related</p>
Dr_Bombay<p>SPAAACE MISOOOO! I want to try some space miso. 🚀 🤤 <a href="https://mstdn.social/tags/Miso" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Miso</span></a> <a href="https://mstdn.social/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Fermentation</span></a></p><p>Fermenting miso in orbit reveals how space can affect a food’s taste <a href="https://www.sciencenews.org/article/ferment-miso-orbit-space-food-taste-iss" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">sciencenews.org/article/fermen</span><span class="invisible">t-miso-orbit-space-food-taste-iss</span></a></p>
RDN<p>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.</p><p>There was an indication that the effectiveness of inactivation may be dependent on fat content of the milk.</p><p>These pH levels are within the range resulting from fermentation (4.0-4.5).</p><p><a href="https://floss.social/tags/Science" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Science</span></a> <a href="https://floss.social/tags/Health" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Health</span></a> <a href="https://floss.social/tags/BirdFlu" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>BirdFlu</span></a> <a href="https://floss.social/tags/H5N1" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>H5N1</span></a> <a href="https://floss.social/tags/Milk" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Milk</span></a> <a href="https://floss.social/tags/RawMilk" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>RawMilk</span></a> <a href="https://floss.social/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Fermentation</span></a> <a href="https://floss.social/tags/Kefir" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Kefir</span></a></p>
Pollinators<p><span class="h-card" translate="no"><a href="https://mastodon.au/@LifeTimeCooking" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>LifeTimeCooking</span></a></span> So the okra is floating in the brine. Okra is funky before fermentation. Have fun with your okra ideas. We have pushed down using carrot stocks or daikon sticks wedged under the shoulder of the jar. Some fermentation enthusiasts have their favorite rock for a weight. Some have a small jar as a weight. <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a>, <a href="https://epicure.social/tags/okra" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>okra</span></a>, <a href="https://epicure.social/tags/growyourown" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>growyourown</span></a>.</p>
Stephanie M<p>First time making Punjabi Handvo in muffin tins instead of a skillet... I'm sold! This will be great for freezing the leftovers, plus it's faster. </p><p>If you're unfamiliar: it's a sort of savory breakfast bread made from fermented dals and rice with lots of shredded veggies. I serve it with a dollop of cashew cheese mixed with cilantro chutney. It's about as healthy as can be &amp; great for clearing out the veg drawer. <a href="https://mstdn.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> <a href="https://mstdn.social/tags/veganfood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>veganfood</span></a></p>
Pollinators<p>The afternoon of April 4, 2025. This is a sample of what the garlic space looks like in the vegetable garden. The soil probe is eight inches into the soil. Most of the garlic is waiting for warmer soil before surfacing. These two garlic shoots have experienced freezing temperatures. This is a no-dig garden. <a href="https://epicure.social/tags/gardening" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>gardening</span></a>, <a href="https://epicure.social/tags/minnesota" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>minnesota</span></a>, <a href="https://epicure.social/tags/zone4b" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>zone4b</span></a>, <a href="https://epicure.social/tags/garlic" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>garlic</span></a>, <a href="https://epicure.social/tags/growyourown" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>growyourown</span></a>, <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a></p>
Europe Says<p><a href="https://www.europesays.com/1963893/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="">europesays.com/1963893/</span><span class="invisible"></span></a> Miso in Microgravity: Fermented Flavor Takes Off Aboard the International Space Station <a href="https://pubeurope.com/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> <a href="https://pubeurope.com/tags/InternationalSpaceStation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>InternationalSpaceStation</span></a> <a href="https://pubeurope.com/tags/ISS" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>ISS</span></a> <a href="https://pubeurope.com/tags/miso" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>miso</span></a> <a href="https://pubeurope.com/tags/MisoPaste" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>MisoPaste</span></a> <a href="https://pubeurope.com/tags/space" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>space</span></a> <a href="https://pubeurope.com/tags/SpaceFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>SpaceFood</span></a></p>
Kevin Severud :donor:<p>– The author of "Wild Fermentation" and<br>"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. <a href="https://infosec.exchange/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> <br><a href="https://infosec.exchange/tags/SandorKatz" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>SandorKatz</span></a> <br><a href="https://youtu.be/7VaTHYt7Ezc?si=YRRw-IXe22XbxJpn" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://</span><span class="ellipsis">youtu.be/7VaTHYt7Ezc?si=YRRw-I</span><span class="invisible">Xe22XbxJpn</span></a></p>
Nic, Fermenting The Vibes<p>If you are into <a href="https://zeroes.ca/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a>, do yourself a HUGE favour and get yourself a mandoline.</p><p>I can't believe I've lived my whole life without one.</p>
Pollinators<p><span class="h-card" translate="no"><a href="https://mastodon.au/@LifeTimeCooking" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>LifeTimeCooking</span></a></span> 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. <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a>, <a href="https://epicure.social/tags/minnesota" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>minnesota</span></a>.</p>
Pollinators<p><span class="h-card" translate="no"><a href="https://mastodon.au/@LifeTimeCooking" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>LifeTimeCooking</span></a></span> Home made fermented chilies, garlic, and ginger will save the planet. We haven’t made that recipe yet. <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a>.</p>
n!ls<p>Vient de se faire squirter dessus avec violence par mon kimchi maison. Toute la cuisine est repeinte<br> <a href="https://mastodon.social/tags/pression" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>pression</span></a> <a href="https://mastodon.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> <a href="https://mastodon.social/tags/fermentstodon" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentstodon</span></a></p>
Cindy QuachFermentation Day!! <a href="https://pixelfed.social/discover/tags/beer?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#beer</a> <a href="https://pixelfed.social/discover/tags/fermentation?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a> <a href="https://pixelfed.social/discover/tags/homebrewing?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#homebrewing</a>
FarhadTime to start eating my pickles and fermented peppers. They look ready. <br> The 2 colli flower ones are the ones I started from scratch. The other 2 started by reusing store bought pickle juice. <br> <br> <a href="https://pixelfed.automat.click/discover/tags/Pickles?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Pickles</a> <a href="https://pixelfed.automat.click/discover/tags/Fermentation?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermentation</a> <a href="https://pixelfed.automat.click/discover/tags/Food?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://pixelfed.automat.click/discover/tags/Vegetables?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetables</a> <a href="https://pixelfed.automat.click/discover/tags/Peppers?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Peppers</a>
neil okamoto<p>This week’s sauerkraut <a href="https://mastodon.online/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> using red cabbage only, produced an intense red color.</p>
Éloïse Shifa DoğuştanI got the privilege to be invited to meet the wonderful team and eat at Blue Hill restaurant at Stone Barns during my stay in New York City and this will stay with me as a marquant and warm memory. <br> Lovely, dedicated and attentive people. Very generous.<br> <br> They make magic with vegetables. <br> And forage and harvest from their own woods, gardens and fields. <br> You can for example order a drink at the bar from one corner of the land. <br> <br> I ate on a high table for three and a half hour a menu that was created specifically for me. <br> <br> Seed lovers and plant breeders check: www.row7seeds.com<br> <br> And bluehillfarm.com<br> <br> <a href="https://pixelfed.social/discover/tags/BlueHill?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#BlueHill</a> <a href="https://pixelfed.social/discover/tags/Foraging?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Foraging</a> <a href="https://pixelfed.social/discover/tags/Plantforward?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Plantforward</a> <a href="https://pixelfed.social/discover/tags/Plantbased?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Plantbased</a> <a href="https://pixelfed.social/discover/tags/Restaurant?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Restaurant</a> <a href="https://pixelfed.social/discover/tags/Food?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://pixelfed.social/discover/tags/Foraging?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Foraging</a> <a href="https://pixelfed.social/discover/tags/Seeds?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Seeds</a> <a href="https://pixelfed.social/discover/tags/Row7?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Row7</a> <a href="https://pixelfed.social/discover/tags/Breeding?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Breeding</a> <a href="https://pixelfed.social/discover/tags/Vegetablebreeding?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetablebreeding</a> <a href="https://pixelfed.social/discover/tags/Landrace?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Landrace</a> <a href="https://pixelfed.social/discover/tags/Fermentation?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermentation</a> <a href="https://pixelfed.social/discover/tags/NYC?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#NYC</a> <a href="https://pixelfed.social/discover/tags/Fancy?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fancy</a>
Shawna Atteberry<p>My experiments in fermentation continue: preserved lemons. My sauerkraut turned out awesome! <a href="https://mastodon.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> <a href="https://mastodon.social/tags/sustainableliving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sustainableliving</span></a></p>
Ganga<p><a href="https://mastodon.au/tags/GrapesofWrath" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>GrapesofWrath</span></a></p><p>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.</p><p>As I understand it, this is as it should be, and we are heading towards straining time.</p><p>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), </p><p>Click on the link for a description of where it is at: <a href="https://youtu.be/y0wqy0acxeA?t=48" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://</span><span class="">youtu.be/y0wqy0acxeA?t=48</span><span class="invisible"></span></a></p><p><a href="https://mastodon.au/tags/GrapeSaga" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>GrapeSaga</span></a> <a href="https://mastodon.au/tags/grapes" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>grapes</span></a> <a href="https://mastodon.au/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> <a href="https://mastodon.au/tags/vinegar" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>vinegar</span></a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Food</span></a></p>
Joe Steinbring :thisisfine:<p>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. </p><p><a href="https://toot.works/tags/Kimchi" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Kimchi</span></a> <a href="https://toot.works/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Fermentation</span></a></p>
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