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#Fermentation 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
#Fermentation Reel by @itsalisonjo - Ok i made a batch of tepache 2 weeks ago, over 2 million people loved it, and I have not stopped making it since (4th batch). It's like it gets better
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@itsalisonjo
Ok i made a batch of tepache 2 weeks ago, over 2 million people loved it, and I have not stopped making it since (4th batch). It's like it gets better each time! I much prefer it with brown sugar vs white, and making sure to drink it while its at peak fermentation really makes for great flavor and fizz. I also prefer to use the skins, core, and some of the actual pineapple as well. its sweet and tangy! Tepache This time I did a half gallon mason jar. Filled with the skins and core of one pineapple. I also included a few chunks of pineapple. For fermentation we rely on the microbes on the skins so do not soak them with anything super acidic or alkaline, if anything, scrub with a brush and water. Not much you can do about pesticide exposure here except dont use the skins or dont let Monsanto ruin your pineapple soda. For this increment of fermented soda I always do between 1/4- 1/2 cup sugar, today I went with 1/2 cup brown sugar, 1 cinnamon stick, a few cloves, and no regrets. Filled with filtered water, and sat on the counter to ferment. There are 2 ways you can go from here... I do 2 stages of fermentation. 1st stage I have a cloth or loose lid on top, I wait for lots of bubbles to form on top, I decide when I think ive reached peak fermentation and then I transfer to swing top bottles to trap carbonation. The other route is going right to your fermenting bottles, someone recently told me 2 liters are great for bubbly sodas because it doesnt have the same fermenting risks associated with glass. 1st stage of fermentation (until peak fermentation, very active) took around 48 hours, 2nd stage (just trapping carbonation) i did 6 hours. Remember fermentation times vary greatly. Are you going to try making a pineapple soda? You can eat the whole pineapple and save the skins and cores for soda! #tepache #fermentedsoda #fermentation #pineapple #probiotics
#Fermentation Reel by @kirstykaminski - EP 3/25 - Fermentation 101: Is Fermentation sSafe? Let's debunk the dangers and myths 🚫 If you've been afraid to start fermenting because you've hea
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@kirstykaminski
EP 3/25 — Fermentation 101: Is Fermentation sSafe? Let’s debunk the dangers and myths 🚫 If you’ve been afraid to start fermenting because you’ve heard you’ll get botulism and poison yourself — let me help you out! Knowledge is power and understanding the actual processes, risks involved and how to ferment properly is key before even touching a single jar. 📚 So let’s clear this up: botulism is a rare but serious illness caused by a toxin made by Clostridium botulinum, a type of bacteria. It thrives in low-acid, oxygen-free environments (like improperly canned foods) but not in properly conducted ferments and here’s why: During fermentation, the good bacteria produce different acids, which quickly lowers the ph of the environment — this rapid acidification — along with the presence of competing microbes creates an environment hostile to botulism bacteria So unless you’re completely free-styling the salt or sugar ratios, use unclean equipment or don’t keep your veggies submerged in brine, these types of bad bacteria simply don’t stand a chance Bottomline is: read up, educate yourself and ALWAYS follow simple safety rules! Comment “YES” 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
#Fermentation Reel by @_fact_point._ - Is this Dough ALIVE? 😱🥖 Wait, is this bread... breathing? 😱🥖 It appears to be a creature from a sci-fi movie, but it's actually the key to making
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@_fact_point._
Is this Dough ALIVE? 😱🥖 Wait, is this bread... breathing? 😱🥖 It appears to be a creature from a sci-fi movie, but it's actually the key to making the most scrumptious bread ever! 🥯✨ The Explanation: Meet the Sourdough Starter—a thriving ecosystem of wild yeast and beneficial bacteria. 🦠 Unlike regular bread, sourdough relies on a natural fermentation process. 🧪 As the microorganisms feed on flour, they release Carbon Dioxide, causing the dough to rise, bubble, and move like it's living! 🧬 Some starters have been around for over 100 years, passed down through generations. #sourdough #foodscience #fermentation #wildyeast
#Fermentation Reel by @kirstykaminski - EP 7/12 - Fermentation 101: How to avoid soggy pickles 🥒🫙 Here's how to get that crunch - every single time: 1. Start with very fresh, firm cucumb
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@kirstykaminski
EP 7/12 — Fermentation 101: How to avoid soggy pickles 🥒🫙 Here’s how to get that crunch — every single time: 1. Start with very fresh, firm cucumbers. Smaller ones stay crunchier and avoid cucumbers that are already bendy or dull 2. Slice off the blossom end. This part of the cucumber contains enzymes that accelerate softening and this alone can make a huge difference. 3. Use enough salt. A simple 2-3% brine gives structure and keeps vegetables crisp while they ferment. 4. Add natural tannins that help preserve structure. Things like bay leaves, grape leaves, or black tea slow down softening naturally. 5. Keep everything fully submerged. Exposure to air softens vegetables and invites mold. 6. Ferment on the cooler side, don’t over-ferment and start tasting after 5-7 days. Once the flavor is right, move your pickles to the fridge to slow down fermentation A detailed guide on how to make the crunchiest lacto-fermented pickles is now up on my Substack (free) — if you’re interested, comment ‘link’ and I’ll send it to you! 🧡 #pickles #fermentation #f101
#Fermentation Reel by @thehappypear (verified account) - Welcome back to our Lactoferment series! 🫙💫 We've had so much fun experimenting with lactic acid fermentation over the past few months, and loved th
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@thehappypear
Welcome back to our Lactoferment series! 🫙💫 We’ve had so much fun experimenting with lactic acid fermentation over the past few months, and loved this experiment with preserved lemons, also known as confit lemons 🍋 We’ve added some red peppercorns, cloves and star of anise for some added flavours and complexity. These preserved lemons were incredible: sweet, salty, tangy, butter and astringent all at once. They have a depth of flavour that can bring a whole new dimension to so many dishes, such as tagines, stews, salads and more. We can’t wait to experiement with all the possibilities! 🙌 To make all you’ll need is: 4 regular lemons (preferably organic as you’ll be using the peel) Coarse sea salt Thoroughly wash the lemons, slice them up into quarters and salt. Pack them in a sterilised jar, nice and tight, so they’re submerged in their juice. Seal the jar and leave at room temperature for a few weeks until the rinds are soft and tender. For full recipe and over 600 delicious plant based recipes to help you become healthier and a better chef, check out our Recipe Club 💯 Link in bio to learn more 🙌 #fermentation #fermenting #preservedlemons #lemonconfit
#Fermentation Reel by @kenjcooks (verified account) - top 5 of 2025: jerusalem artichoke miso @kenjcooks is this a miso? it has koji and salt but I've swapped out the traditional soybeans with whole roas
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@kenjcooks
top 5 of 2025: jerusalem artichoke miso @kenjcooks is this a miso? it has koji and salt but I’ve swapped out the traditional soybeans with whole roasted (and properly cleaned!) jerusalem artichokes. I’ve made this miso before and it’s really delicious - the natural sugars really popping out and all you need are four ingredients: rice koji, salt, jerusalem artichokes (and time!). So I guess more so three ingredients 😉 Comment MISO (and follow along!) if you want the method - which can be swapped for other vegetables (!!) and I’ll send it over but I’m curious: who’s made miso before? And who’s ready to start making jt? If you haven’t before - what’s stopping you? Lemme know what questions you have below! #kenjcooks #ferment #発酵 #fermentation #味噌
#Fermentation Reel by @revivre_par_lassiette (verified account) - Arrête les sodas industriels : fais ta propre limonade sauvage fermentée, pétillante, naturelle et riche en probiotiques pour soutenir ton microbiote.
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@revivre_par_lassiette
Arrête les sodas industriels : fais ta propre limonade sauvage fermentée, pétillante, naturelle et riche en probiotiques pour soutenir ton microbiote. Recette (1 L) • 3 à 4 citrons jaunes bio • 1 morceau de gingembre frais (≈5 cm) • (optionnel) 1 morceau de curcuma frais (2–3 cm) • 100g de sucre de canne non raffiné • 1 L d’eau filtrée ou de source Préparation 1️⃣ Presse les citrons dans un bocal et ajoute aussi les citrons à l’intérieur. 2️⃣ Version 1 : gingembre + sucre + eau. 3️⃣ Version 2 : gingembre + curcuma + sucre + eau. 4️⃣ Fermente quelques jours à température ambiante. 5️⃣ Filtre, mets en bouteille et laisse encore 2 jours pour obtenir une belle pétillance. #limonadefermentee #microbiote #probiotiques #fermentation #recettenaturelle
#Fermentation Reel by @amore_fermentum (verified account) - Welcome to the "I can't believe this actually works so dang well" club 🍍🫧🍞 I've wanted to make a sourdough starter from scratch for years! Partly,
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@amore_fermentum
Welcome to the “I can’t believe this actually works so dang well” club 🍍🫧🍞 I’ve wanted to make a sourdough starter from scratch for years! Partly, because so many people in my community ask how to do it, and I wanted to truly understand it myself. And partly because… how cool is it to say you made bread from scratch scratch? Then I learned about the pineapple juice method, developed by Debra Wink. My friends sold me on it and the science sold me: the acidity lowers the pH early on, suppressing unwanted bacteria and giving wild yeast and beneficial LAB the perfect environment to thrive. It sounded way too good to be true. Turns out, it’s not. 🪄 🫧 🍞 Day 4 starter. Real bread. Microbiology doing its thing 🧪🍞 📍If you’re interested in doing this as well, check out my highlight “🍍 Starter” in my bio. I share everything there, including the article from Debra Wink. Thanks to my friends, @candlelit_sourdough @ciaobellabreads and @bethbakes17 for inspiring me to try this! This community is freaking awesome 🙌🏼 ❤️Have a friend struggling with their sourdough starter? Send them this reel! #newyearnewstarter #sourdough #wildyeast #fermentation #sourdoughclub
#Fermentation Reel by @thespacethnow - How Pine Needles Turn Into Soda 🤯 If you think you need a factory to make soda like Sprite, think again. Some people make a similar fizzy drink at h
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@thespacethnow
How Pine Needles Turn Into Soda 🤯 If you think you need a factory to make soda like Sprite, think again. Some people make a similar fizzy drink at home using pine tree needles. First, the needles are collected and placed into a glass jar. Then sugar is added, followed by water, and the jar is sealed. Over the next three days, natural yeast on the needles feeds on the sugar, creating fermentation and producing gas in the liquid. After three days, a bit of lemon is added. The result is a naturally fizzy drink that tastes surprisingly similar to soda. #Fermentation #DIYDrinks #MindBlowingFacts #DidYouKnow #DailyKnowledge HowItWorks ViralReels InterestingFacts NaturalProcess HomeExperiments LearnSomethingNew AmazingFacts FactReels WowFactor
#Fermentation Reel by @justleob (verified account) - How is nobody talking about pickled grapes? #canyoupickleit #pickling #foodexperiment #foodtok
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@justleob
How is nobody talking about pickled grapes? #canyoupickleit #pickling #foodexperiment #foodtok
#Fermentation Reel by @chrifrapug (verified account) - Want 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
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@chrifrapug
Want 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

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Instagram hosts 8.9 million posts under #Fermentation, creating one of the platform's most vibrant visual ecosystems. This massive collection represents trending moments, creative expressions, and global conversations happening right now.

The massive #Fermentation collection on Instagram features today's most engaging videos. Content from @_fact_point._, @itsalisonjo and @bhagyasdaily and other creative producers has reached 8.9 million posts globally. Filter and watch the freshest #Fermentation reels instantly.

What's trending in #Fermentation? The most watched Reels videos and viral content are featured above. Explore the gallery to discover creative storytelling, popular moments, and content that's capturing millions of views worldwide.

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