#Fermentality

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fermentation storiessourdough bread recipe with bulk fermentationfermented idli batter recipefermented vegetable recipesbulk fermentation adalahfermented garlic benefitssauerkraut fermentation processfermented rice kanji benefitsfermented chickpeasfermented yeast protein vs whey protein

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#Fermentality Reel by @e_rle - 🍾 KOMBUCHA 🍾 - 1500ml acqua fredda - 500ml acqua infusa con tè - 16g tè nero (per l'infusione) - 226g zucchero raffinato ( è più facile da digerir
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@e_rle
🍾 KOMBUCHA 🍾 - 1500ml acqua fredda - 500ml acqua infusa con tè - 16g tè nero (per l’infusione) - 226g zucchero raffinato ( è più facile da digerire e trasformare per lo SCOBY) - 200ml kombucha già fermentata - 1 SCOBY (qualsiasi dimensione) SCOBY = coltura simbiotica di lieviti e batteri ‼️ Massima pulizia, disinfettare tutto. ‼️ Meglio tenere al buio. ‼️ Lo SCOBY è acquistabile online. #kombucha #homemade #fermentation
#Fermentality Reel by @laderaranchfarmersmarket - This hibiscus kefir from m @fermentality is PERFECT to help you to stay cool and hydrated tomorrow! It's delicious, refreshing and has amazing probiot
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@laderaranchfarmersmarket
This hibiscus kefir from m @fermentality is PERFECT to help you to stay cool and hydrated tomorrow! It’s delicious, refreshing and has amazing probiotic properties, too!! We are staring the market EARLY tomorrow at 8 am and will end at noon to help mitigate the heat!! Come early! ☺️ #farmersmarket #outdoormarket #laderaranch #missionviejo #missionviejolife #lasflores #ranchosantamargarita #cotodecaza #sanjuancapistrano #laderaranchmoms #sanclemente #alisoviejo #lagunaniguel #laderaranchdads #farmfresh #laderaranchfarmersmarket #smallbusiness #sundayfunday #gooutside #soakupthesun #community #shoplocal #shopsmall #Cali #theoc #southoc #cavibes #orangecounty
#Fermentality Reel by @ekins.healthy.life (verified account) - 🥬 Folge @ekins.healthy.life für mehr Rezepte aus meiner Heilreise Fermentierter Rotkohl 💜 gehört zu den wichtigsten Rezepten aus meiner Heilreise -
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@ekins.healthy.life
🥬 Folge @ekins.healthy.life für mehr Rezepte aus meiner Heilreise Fermentierter Rotkohl 💜 gehört zu den wichtigsten Rezepten aus meiner Heilreise – Darmgesundheit aus der Küche! Fermentierter Rotkohl gehört zu den einfachsten und gleichzeitig kraftvollsten Lebensmitteln für deinen Darm. Durch die Fermentation entstehen lebende Probiotika, die dein Mikrobiom stärken, Entzündungen reduzieren und deinem Körper helfen, Nährstoffe besser aufzunehmen. Die intensive lilane Farbe zeigt Anthocyane – starke Antioxidantien für Zellschutz und Unterstützung des Immunsystems. Und das Beste: extrem günstig, einfach gemacht und lange haltbar. 🥬 ZUTATEN • 1 ganzer Rotkohl (ca. 1 kg) • 20 g Steinsalz (ca. 2 %) • 2–3 Knoblauchzehen • etwas heißes Wasser bei Bedarf Optional: • Nelken • Lorbeerblätter • Pfefferkörner oder Kümmel 👩‍🍳 ZUBEREITUNG Rotkohl fein schneiden und mit 20 g Salz mischen. Dann mehrere Minuten kräftig massieren, bis genügend Flüssigkeit austritt. Mit Knoblauch und Gewürzen in ein Glas drücken, sodass alles mit Flüssigkeit bedeckt ist. Falls nötig etwas Wasser hinzufügen. Beschweren und 3–7 Tage fermentieren lassen. ✨ Enthält u. a.:Probiotika · Ballaststoffe · Anthocyane · Polyphenole · Mineralstoffe Perfekt zu Salaten, Bowls oder als fermentierte Beilage. Speichern & ausprobieren 💜
#Fermentality Reel by @patrickbellahouel (verified account) - Salzzitronen 1 kg Bio-Zitronen 100 g grobes Salz (≈10 %) kochendes Wasser Zitronen heiß waschen, jeweils kreuzweise einschneiden (unten zusammenlass
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@patrickbellahouel
Salzzitronen 1 kg Bio-Zitronen 100 g grobes Salz (≈10 %) kochendes Wasser Zitronen heiß waschen, jeweils kreuzweise einschneiden (unten zusammenlassen) und innen kräftig salzen. In ein sterilisiertes Glas drücken, restliches Salz darüber geben. Mit kochendem Wasser vollständig bedecken. Zitronen müssen komplett unter der Lake sein (ggf. beschweren). Glas verschließen und 2–3 Tage bei Raumtemperatur stehen lassen, danach kühl lagern (Kühlschrank oder <10 °C). Mind. 3 Monate reifen lassen. #rezept #schnellerezepte #fermentation #zitrone #vegan
#Fermentality Reel by @bhagyasdaily - 🫐 gut healthy fermented blueberry soda👇 ✨make sure to Follow @bhagyasdaily so you never miss a delicious, homemade soda recipe! Ingredients: 1 cu
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@bhagyasdaily
🫐 gut healthy fermented blueberry soda👇 ✨make sure to Follow @bhagyasdaily so you never miss a delicious, homemade soda recipe! Ingredients: 1 cup Blueberry 1 inch Ginger 3 Cardamom/ Cinnamon (optional) 2tbsp Brown sugar 1.25lt Water Method: 🍂Day 1- Mix all of the above in a jar and keep aside for 4 days for 1st fermentation. 🍂Day 2-Mix well and keep it back 🍂Day 3-Mix well and keep it back 🍂Day 4-Strain & keep for second fermentation in a flip top bottle for 2 days & refrigerate. First Fermentation: 🍃The Sugar is eaten up by yeast naturally present in the berries.Hence creating carbonation. Second Fermentation: 🍃Second fermentation depends on how fizzy you want the drink. You could stop at 20-24 hrs if you don’t want it to overflow.🍾 #fyp #viral #drink #food #fermentation
#Fermentality Reel by @revivre_par_lassiette (verified account) - Pas un soda. Une boisson vivante. Voici ma limonade sauvage fermentée citron, hibiscus & gingembre : une alternative naturelle, pétillante et bien p
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@revivre_par_lassiette
Pas un soda. Une boisson vivante. Voici ma limonade sauvage fermentée citron, hibiscus & gingembre : une alternative naturelle, pétillante et bien plus intéressante que les sodas industriels. Recette (1 L) * 1 L d’eau filtrée * 2 citrons bio * 2 càs d’hibiscus séché * 3 cm de gingembre frais * 80 g de sucre presser le jus des citrons dans un bocal ajouter les citrons entiers coupés gingembre en lamelles sucre eau filtrée mélanger Fermentation (F1) 3 à 4 jours à température ambiante mélanger 1x/jour Filtration + mise en bouteille filtrer (retirer fruits + gingembre) verser dans une bouteille hermétique ajouter l’infusion d’hibiscus laisser fermenter 24 à 48h dégazer chaque jour 💪 Bénéfices * boisson naturellement pétillante * riche en micro-organismes vivants * favorise une digestion plus confortable * alternative aux sodas industriels * moins sucrée (le sucre est transformé pendant la fermentation) 👉 Si tu veux aller plus loin, j’explique tout dans mon guide sur l’alimentation anti-inflammatoire & mon protocole Armonia ➡️ lien en bio #fermentation #recettenaturelle #probiotics #microbiote #limonade
#Fermentality Reel by @kirstykaminski - EP 2/25 - Fermentation 101: Vinegar Pickling vs. Fermenting 🥒🧅 The key difference is the source of acidity. In vinegar pickling, veggies are soaked
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@kirstykaminski
EP 2/25 — Fermentation 101: Vinegar Pickling vs. Fermenting 🥒🧅 The key difference is the source of acidity. In vinegar pickling, veggies are soaked in a vinegar-based brine which creates all the flavor. The tangy taste comes from the vinegar, not a biological process. This method is quick and usually ready within a few hours or days, but it doesn’t create probiotics. Fermenting, on the other hand, preserves food through the activity of beneficial microbes. The veggies are submerged in a saltwater brine, and over the span of weeks, those microbes convert sugars into lactic acid — which is what gives fermented foods their tangy taste and probiotic benefits. No vinegar is needed — in fact vinegar would actually stop the fermentation. So while both methods preserve food and create tangy flavors, only fermented food contains live cultures that support your gut. 🫙 Bottomline is all fermented brined foods are pickles, but not all pickles are fermented—some are just soaked in vinegar, without probiotics Comment “PICKLE” and I’ll send you the link to my free in-depth Substack article + a link to my ebook if you’re interested in digging a bit deeper 🫶🏼 #f101 #fermentation #guthealth #pickles
#Fermentality Reel by @masontops - 🌟 The Golden Rule of Fermentation: GET THE VEGETABLES SUBMERGED. Having enough brine (without overfilling) and using Masontops Pickle Pebble glass
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@masontops
🌟 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 —— fermentingfood masontops preservingfood preserving homestead homesteadlife homesteading foodpreservation fermentingtips tips masontopsferments
#Fermentality Reel by @e_rle - Lo SCOBY è un laboratorio vivente: consuma zucchero e tè per creare una barriera protettiva e trasformare il liquido in un elisir frizzante ricco di p
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@e_rle
Lo SCOBY è un laboratorio vivente: consuma zucchero e tè per creare una barriera protettiva e trasformare il liquido in un elisir frizzante ricco di probiotici e acidi organici. È la parte solida che puoi toccare. Viene tessuta dai batteri (principalmente del genere Acetobacter) che creano una fitta rete di fibre resistenti per proteggere la colonia e restare a galla, dove c’è più ossigeno. 🔮SCOBY🔮 - 1L acqua - 15g te Nero e verde - 100g zucchero - 200ml kombucha non pastorizzata e non filtrata ‼️massimo igiene ‼️contenitore capiente con tanto spazio di aria tra il liquidò e la bocca del contenitore ‼️dipende dalle temperature, impiegherà tra i 10 e i 15 giorni per formarsi, aspetta che sia abbastanza spesso per avviare la tua kombucha . #homemade #kombucha #scoby #fermentation
#Fermentality Reel by @salomelafermentee (verified account) - J'espère que cette vidéo vous aidera à créer votre levain ! 🥖 J'ai simplifié au maximum 🙌 N'oubliez pas que mon livre « Fermentation à la maison »
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@salomelafermentee
J’espère que cette vidéo vous aidera à créer votre levain ! 🥖 J’ai simplifié au maximum 🙌 N’oubliez pas que mon livre « Fermentation à la maison » est en précommandes partout et sort le 8 avril en librairie. Placez votre levain dans un endroit chaud pour le faire pousser (min 22-23 degrés) Ingrédients : - Farine de blé (T65 ou T80) ou de seigle (qui aide à booster la fermentation) -Eau non chlorée (décantée ou filtrée) Étapes : - Jour 1 : 1 c. à soupe de farine + 1 c. à soupe d’eau. Mélangez. - Jour 2 : (24h plus tard) Ajoutez 1 c. à soupe de chaque. Mélangez. - Jour 3 : Ajoutez 2 c. à soupe de chaque. Mélangez. - Jour 4 : Gardez 1 c. à soupe de levain, jetez le reste. Ajoutez 2 c. à soupe de chaque. Mélangez. (Les jours 3-5 peuvent sembler étranges, c’est normal, faites confiance au processus !) - Jour 5 : Si le levain gonfle bien (24-36h), ajoutez 2 c. à soupe de chaque. Sinon, répétez le jour 4. - Jour 6 : Si tout va bien, le levain est actif. Ajoutez 3 c. à soupe de chaque. Après 4-8h, il doit doubler ou tripler. Rafraîchis : (nourrir le levain) Il existe 2 méthodes de rafraîchis : à vous de choisir celle qui vous convient le mieux (avec une base de 50g de levain) 1) 50g de levain + 25g de farine + 25g d’eau. Répétez 2x par jour, toutes les 10-12h. 2) 50g de levain + 50g de farine + 50g d’eau. Une fois par jour. Pour faire un pain : Répétez ces étapes jusqu’à obtenir la quantité nécessaire (env. 150g pour un pain), sans oublier de toujours garder 50g pour faire perdurer le levain pour les prochains pains. Entretien: - Si vous l’utilisez régulièrement (1 pain/semaine minimum) : Gardez le levain à température ambiante et rafraîchissez le tous les 2-3 jours avec l’une des méthodes ci-dessus. - Si vous l’utilisez moins souvent : Conservez-le au réfrigérateur, et rafraîchissez le 1x toutes les 3-4 semaines. Pour faire un pain : 1. Sortez-le du frigo. 2. Rafraîchissez-le avec la méthode choisie 3. Répétez 1 ou 2 fois toutes les 24 jusqu’à ce qu’il redevienne actif et que vous ayantes la quantité nécessaire pour un pain (min 150g)
#Fermentality Reel by @soulspacechef - If your health is one of the main reasons you prioritize homemade meals, You'll want to listen to this episode of the Cooking from Scratch podcast.
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@soulspacechef
If your health is one of the main reasons you prioritize homemade meals, You'll want to listen to this episode of the Cooking from Scratch podcast. In Cooking to Heal Your Health, I chat with Ilkay Basugur from @fermentality about her "food as medicine" philosophy and about: ➡️ How fermented foods can help with health problems ➡️ The nuances of a Mediterranean diet and is it really healthy? ➡️ Turkish Red pepper paste and how to use it ...and so much more! Be sure to tune in by clicking the link 👉🏽 @soulspacechef or by finding it on Spotify.
#Fermentality Reel by @realxiehao - Part-4 End Aged by time, perfected by patience 🍶 Traditional soy sauce brewing is more than a craft-it's a slow journey where every drop carries dept
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@realxiehao
Part-4 End Aged by time, perfected by patience 🍶 Traditional soy sauce brewing is more than a craft—it’s a slow journey where every drop carries depth, history, and the soul of generations #traditionalcraft #culturalheritage #soycraft #fermentation #reelsviral

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