138.7K
THGood news and bad news.. 🙄
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#ferments #ferment #fermenting #fermentation #kombuchalife #kombuchaaddict #kombucha
@thenottychef
#Fermanent
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MA🌟 The Golden Rule of Fermentation: GET THE VEGETABLES SUBMERGED.
Having enough brine (without overfilling) and using Masontops Pickle Pebble glass weights is the key to successful ferment.
This rule applies to both, brine ferments and dry-salting ferments 🙌🏻
Keeping your vegetables & spices below the brine level will prevent the bad bacteria from growing. Here is why: mold and any other harmful bacteria require oxygen to grow. When vegetables are submerged in brine, they are kept in an anaerobic (oxygen-free) environment, which is ideal for the growth of the beneficial lactic acid bacteria but hostile to mold and other unwanted microorganisms! That’s why our Pickle Pipes are so important as well with their one-way valve, as it doesn’t let any air IN, only air OUT ☺️
Ferment successfully with Pickle Pebble glass weights and Pickle Pipe airlock lids! And always keep everything SUBMERGED 😍😍😍
If this tip was useful, share it with someone who needs to know it as well! 💚
#fermentation #fermented #fermenting #ferment #fermentedfoods
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fermentingfood masontops preservingfood preserving homestead homesteadlife homesteading foodpreservation fermentingtips tips masontopsferments
@masontops
265.4K
COGot extra beets hanging out in your produce drawer? This is your sign to ferment them. @gitsini explains how lacto-fermenting relies on salt and time (not vinegar) to turn raw beets into crunchy, tangy pickles with deep flavor.
@cooksillustrated
24.4K
CHWant to ferment your way through life, but don’t know where to start?
There’s ONE book that changed everything for me when it comes to fermentation. Back then - before everyone was fermenting every-damn-thing - this was the reference on everything from kimchi to kombucha, kvass and kraut.
@sandorkraut Sandor Ellix Katz’s “The Art of Fermentation” breaks it all down in a way that actually makes sense. No complicated formulas, just practical knowledge you can use TODAY.
Want my full top 5 list? Sign up for the newsletter (link in bio)
#fermentation #cooking #homecooking
@chrifrapug
97.9K
KEasparagus vinegar @kenjcooks
Instead of composting asparagus ends, turn them into vinegar! I've been meaning to try @kirstenkshockey ‘s method from her book "homebrewed vinegar" (is a must if you wanna start vinegar!).
I've been collecting asparagus ends for years - they keep well in the freezer.
Like all vinegar making, this is a lesson in transformation. This process will take a month+, so buckle up!
Comment ME if you want to make it or if ya want an update on the process! 💚
#fermentation #ferment #kenjcooks #発酵 #vinegar
@kenjcooks
327.0K
THEXPERIMENT 289.. 🧫🧪🤯
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#ferment #fermenting #fermentation #vegan #foodie
@thenottychef
46.6K
ANFermented hot sauce that went a little longer than planned in the fermenting jars due to evacuations and general chaos November, December and January. Join me as I unearth and salvage this funky ferment!!
#Ferment #fermented #sriracha #fresnochili #jalapenos #garlic #anyafernald
@anyafernald
34.3K
LIWhen I first started making sourdough, I thought that if my dough was sticky at all (after bulk fermentation) that it meant I had done something wrong.
After some experience and learning from my fellow (more seasoned) sourdough bakers, I discovered that sticky dough is totally NORMAL.
Especially if your dough is:
🥖a higher hydration (75+%)
🥖 made with white flour - this will have less structure than dough made with whole grain flour
🥖 fermented in a warm environment - this will loosen the gluten
Other signs your dough is normal:
🥖 it’s jiggly but not runny
🥖 has visible bubbles on sides and surface
🥖 it’s not unmanageable - you can handle it with wet or floured hands
🥖 it holds together when lifted
Tips for managing sticky dough:
🥖 use wet hands
🥖 cold proof overnight
🥖 use a bench scraper to shape it
🥖 stretch and fold dough during bulk fermentation- this will help strengthen!
If your dough breaks apart easily, it may be over fermented. Otherwise, a bit of stickiness is just a piece of the sourdough puzzle!
Happy Baking!
#sourdough #sourdoughbread #bread #fermentation #ferment #sticky #dough
@livingwellwithmandy
701
ABHere are some signs that bulk fermentation is complete:
•Volume: your dough should increase by about 50% in size.
•Shape: the dough should have a dome shaped surface.
•Bubbles: you should see visible bubbles on the top and the sides of the dough.
•Jiggle: your dough should jiggle when the bowl is shaken.
•Texture: dough should be smooth and tacky, not sticky.
•Elasticity: your dough should be strong and elastic.
Original video and tips by @livingwellwithmandy
#sourdough #sourdoughbreads #bread #fermentation #ferment #fermenting
@abioto.baking
4.4K
HOTwo bites in, this baked tofu, turns naysayers into big fans!
Want to know how to make this creamy vegan, umame deliciousness?
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This is so easy to make and guaranteed to turn heads! Really.
Fresh organic tofu is the best, especially when you make it yourself!
Recipe will be in my next newsletter.
Be sure to subscribe for this and more fermenty goodness.
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➡️ Subscribe for the recipe ⬅️
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📷 : ©me
#ferment #wholefoodcooking #vegan
@hollydaviswholefood
331.9K
THSTINKY TOFU..🙃🤯
#foodies #ferment #fermenting #fermentation #chefsroll #chefsofinstagram #viral
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(would you eat this..)
@thenottychef
48.3K
KEeasy Japanese pickles @kenjcooks
watermelon rind ponzuzuke, citrusy savoury sweet and did I mention reduces waste in the kitchen? appreciate summer is no longer here but if you can get your hands on a watermelon, make the most of it and transform what is often thrown out (or composted) into a delicious pickle. or save this one for when 🍉 arrive!
Comment watermelon/ 🍉 for the recipe and it’s yours!
#kenjcooks #fermentation #ferment #発酵 #漬物 #tsukemono
@kenjcooks
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