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#fermentation
Cider Making
Albemarle Ciderworks
#photography
#RuralSouth
#handmade
#Farming
#orchard
#fermentation
The dehydrator is out again, had a good clean, and now there are freshly picked chillies on one tray and I thought I'd make my first fermented powder with some greens and herbs I fermented recently. I love greens powders and make them anyway with green from the garden for use in wintery dishes and also in smoothies. So why not a fermented one?
I think both #KirstenShockey and #SandorKatz talk about them. I just couldn't find it again when I looked in Katz.
#Introduction I just migrated from queer.party. I like
#cats
#knitting
#startrek
#gardening
#cooking
#fermentation
I was content at queer.party but needed some stability in my life.
I have two ginger cats, Finn and Travis. I have a complicated Medium Distance Relationship (MDR). I punch Nazis.
Shayne Parkinson Two kinds of #sauerkraut (both homemade; one in a repurposed jar from before I started making my own). On the left: dill and lemon flavoured; excellent with fish. On the right: carrot and garlic; excellent with just about anything savoury - at this very moment enjoying it with a mushroom omelette. #Fermentation
What are you #top3 current interests?
Mine: #fermentation #mindgutaxis #finalfantasy6pixelremaster
@actuallyautistic #actuallyautistic #actuallyadhd #audhd #neurodivergent #askingadhd #askingautistics
Jabuticaba (red hybrid, escarlate) 
TL;DR
-compact shrubby tree
-bring indoors in freezing temps
-needs fertilizer
-extremely productive
-doesn’t need pollinator
-delicious nutrient-dense fruit
-fruit has short shelf-life so…
-methods of preservation
First load of washing flapping on the line; a batch of #sauerkraut prepared and stowed in its jar ready to start #fermentation; now we're sitting down to morning tea with muffins made by @rogerparkinson with some of our homegrown #blueberries. The day is off to a good start. #berries #baking
I wonder if anyone has studied the microbiota of the thousands of varieties of teas? We do so many curious things to age, ferment, process and brew— I wonder what it all produces? #teaculture #tea #microecology #microbiology #fermentation
@LifeTimeCooking. We use the two percent salt for all the ingredients that are not fermented. When we add fermented garlic to a new ferment we don’t add salt for the garlic weight. This allows you to be confident with substitutes and additions. #fermentation, #garlic.
January 19, 2024. The garlic ferment is on day four. The heady scent of fermentation that echoes roasting garlic is just starting. The last of the 2024 crop is all in the fermentation vessel. This is an annual gardening milestone! The individual garlic cloves release the skins easier after a few minutes of blanching. #fermentation, #garlic, #kimchi, #minnesota, #growyourown, #gardening, #nodig, #Zone4b.
Bottling time for my attempt at brewing an anisette. For only aging a month in a fermenter it's pretty tasty. Same flavor profile as Sambuca, sweeter than Ouzo, and much lower ABV than either at 11%. Recipe available if anyone is interested.
#homebrewing #fermentation
Fermenting pineapple, habanero, and red onion for what I hope will be a mild/medium hot sauce.
#fermentation
The ferments are looking fine, so far, and things are happening.
The tofu is having some condensation, which I think is good.
The basil is covered with its brine (just salt added to the leaves, now its own juices have created the brine).
The ginger has released SO MUCH brine it might overflow. I see why it is recommended that 1/4 of the jar is left as head space. Mine may need more than that, we shall see.
January 6, 2025. Fermented hot sauces are still important. This is Sosu from the Kirsten Shockey book. The paste is the balance of our 2024 hot peppers, fermented 2023 garlic paste, palm sugar, and fish sauce. The fermentation started October 24th and ended today. Some of the hot peppers were sun dried so the flavor is wonderful and complicated. It’s got more heat and less sweet than gochujang. #fermentation, #minnesota, #growyourown, #gardening, #nodig, #zone4b, #garlic, #Gochujang.
Has anyone made gochujang? #Fermentation
So the FG is coming in at about 1.007, I'll call it 1.008, and the OG was 1.113, so the ABV is probably at the upper-end of the 13.5% to 14% range.
It is definitely dry... and sharp, a bit too sharp, I regret the pre-fermentation acid addition. (Glad I have since bought a new digital pH meter, I've not checked the pH of this but I suspect it's quite low.)
I've experimented sweetening it with some brown sugar and it seems about right at 5g of sugar per 40g of wine, still sharp, but better balanced, and it comes across a bit less boozy. But then I need to worry about the ferment re-starting if I add sugar, I guess I could add some sodium met and potassium sorbate (I don't have the latter).
Anyway, the result is interesting and palatable-enough booze. Hard to pin down the flavour profile, would I guess it was made with dates? Probably not. It's more raisin-y... if there's really much of a difference in that.
The #DateWine ferment is definitely finished at 21 days, perhaps really finished about a week ago, but I let it sit to ensure the yeast was as dropped out as it could be.
Now I've transferred to a smaller container, still more headroom than I'd like in this but it's what I've got for the job at the moment.
Ah, that satisfying final gurgle of the syphon... not syphoned a fermenter for many years. (The syphon and the receiver were sterilised with sodium met, no-rinse, and the syphon was primed with tap water which was discharged to a glass before shifting it to the receiver, no sucking on tubes going on around here. Trying to keep it all as clean as I can.)
