#Fermentation Process Explained

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#Fermentation Process Explained Reel by @kirstykaminski - EP 17/25 - Fermentation 101: How to Avoid Explosions 💥 Carbon dioxide buildup is a completely natural part of fermentation and gives your drink the
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@kirstykaminski
EP 17/25 — Fermentation 101: How to Avoid Explosions 💥 Carbon dioxide buildup is a completely natural part of fermentation and gives your drink the delicious fizz we all love 🥤 But too much pressure in a sealed bottle can lead to a mess. Luckily there are easy ways to manage and avoid this if we just follow a few simple habits and safety measures. I wrote a detailed free guide on how to avoid explosions over on Substack 💌 — if you’re interested in step-by-step recipes for my fizzy sodas, these live in my ebook! If you want the direct links for both, comment “YES” and I’ll send it straight to your DMs 🧡 #probioticsodas #fermentation
#Fermentation Process Explained 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 Process Explained Reel by @thehappypear (verified account) - This is a 2% salt solution method which makes it super easy to adapt to whatever volume of veg or even fruit you are fermenting. You can also add flav
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@thehappypear
This is a 2% salt solution method which makes it super easy to adapt to whatever volume of veg or even fruit you are fermenting. You can also add flavour agents such as garlic, ginger, turmeric, chilli and herbs or spices to give each ferment more personality 🔥 The 2 secret ingredients to dictate the speed and the acidity of the ferment are TIME and TEMPERATURE. As a rule of thumb the longer you ferment anything the more acidic it will become and the more broken down the fruit or veg will become. The warmer the room the quicker the fermentation process. As in when fermenting in a cold room it will take much longer for them to become acidic than when compared to a warm room ✅💚
#Fermentation Process Explained Reel by @fact_cus - This Dough Is Alive! It looks like a bubbling, breathing creature-but it's actually sourdough starter! Made with just flour, water, and wild microbes
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@fact_cus
This Dough Is Alive! It looks like a bubbling, breathing creature—but it’s actually sourdough starter! Made with just flour, water, and wild microbes from the air, this living mixture is the secret behind real sourdough bread. Every day it’s “fed” with more flour and water, creating a wild fermentation process that brings it to life! Inspired by an awesome clip that truly captured the magic behind this living dough. #sourdoughstarter #breadfacts #foodscience #fermentation #yeast #bakingsecrets #alivefood #sourdoughmagic
#Fermentation Process Explained Reel by @thenottychef (verified account) - Good news and bad news.. 🙄 . #ferments #ferment #fermenting #fermentation #kombuchalife #kombuchaaddict #kombucha
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@thenottychef
Good news and bad news.. 🙄 . #ferments #ferment #fermenting #fermentation #kombuchalife #kombuchaaddict #kombucha
#Fermentation Process Explained 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
#Fermentation Process Explained Reel by @cultured.guru (verified account) - 3 Bubbly Ferment Tips🫧👇🏻 Every time I post a little video of my fermented vegetables bubbling, someone asks: "but why are yours so bubbly?" ONE �
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@cultured.guru
3 Bubbly Ferment Tips🫧👇🏻 Every time I post a little video of my fermented vegetables bubbling, someone asks: “but why are yours so bubbly?” ONE 🌊 salty salty salty An optimal salt concentration is EVERYTHING. I’ve fermented over 100,000 pounds of vegetables, and my life’s work is developing fermentation methods and recipes that result in the best microbial composition, flavor, and texture. The perfect salt concentration depends on the vegetable you want to ferment (guide linked in bio), but 2.5% total salt is the lowest I go. 2.5% total salt is 1% less salty than sea water and it’s a perfect sweet spot for selecting the best probiotic microbes for vegetable fermentation. (Note: for pickles 3.5% is where you want to be; total salt concentration factors in the weight of the water and vegetables). TWO 🍄‍🟫HEALTHY SOIL Apart from salt concentration, soil health and vegetable growing conditions are the variables that impact wild fermentation the most. The fermentative microbes that produce the bubbles originally come from the soil in which the vegetables were grown. If you use organic, homegrown, regeneratively farmed, or compost grown vegetables, you will have a more active fermentation. Get your vegetables from a source that stewards the soil. THREE 🫙I tighten the lid A LOT I do this on purpose to allow the gas to build up so it looks cool in videos. My favorite thing to do is film burping a super bubbly spewing jar in 60 fps so I can export it slow-mo. I’ve never used an air lock to ferment vegetables, and I never will. A solid plastic mason jar lid is perfect and all that’s necessary. Click the link in my bio for my salt concentration guide and recommended fermentation equipment!
#Fermentation Process Explained Reel by @modernnative - Fermenting vegetables yourself? It's that simple! 🥕🥒 1️⃣ Pick your favorite vegetables 2️⃣ Slice or grate them 3️⃣ Add salt - one tablespoon of sal
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@modernnative
Fermenting vegetables yourself? It’s that simple! 🥕🥒 1️⃣ Pick your favorite vegetables 2️⃣ Slice or grate them 3️⃣ Add salt – one tablespoon of salt per liter of water 4️⃣ Press the vegetables down firmly 5️⃣ Let ferment for 5-7 days at room temperature
#Fermentation Process Explained Reel by @nettlesandpetals (verified account) - Quick & Easy Fermentation! 🍅🧅🥬🥕 Today I'm Lacto fermenting some of my garden vegetables, including the last of the tomatoes, to preserve them so
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@nettlesandpetals
Quick & Easy Fermentation! 🍅🧅🥬🥕 Today I’m Lacto fermenting some of my garden vegetables, including the last of the tomatoes, to preserve them so I can enjoy them for just a little longer. Lacto fermenting is one of the easiest ways to ferment and preserve almost any vegetable, it’s basically preserving the vegetables in a salt brine. And although it sounds like it ‘Lacto’ has nothing to do with milk, it means lactic acid, specifically lactobacillus. Turning glucose into lactic acid! 👍🏻 Generally the standard brine percentage is 2% or 3% for veggies prone to mold like cucumbers. Weigh the item and water in grams, not including the jars weight, and times that by .02 or .03 to find the amount of salt needed in grams for a 2 or 3% brine. Use salt that doesn’t include anti-caking agents or preservatives as that may affect the fermentation. Ensure the vegetables stay submerged to prevent mold. Leave them at room temperature and burp them regularly to prevent gas build up. And after around 4 days they should be ready to start eating in theory, but I leave them for at least 7 - 14 days, at which point I pop them in the fridge and use for week or even months. Will you be preserving any of your garden veggies? 😊🥗 #fermentation #lactofermentation #preservingfood #vegetablegardening #organicgardening
#Fermentation Process Explained Reel by @revolveprimalhealth (verified account) - your easy guide to fermenting any veggie 👇👇 ❤️ follow @revolveprimalhealth if you want to learn all types of ferments!! 👉lacto-fermenting veggies
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@revolveprimalhealth
your easy guide to fermenting any veggie 👇👇 ❤️ follow @revolveprimalhealth if you want to learn all types of ferments!! 👉lacto-fermenting veggies is one of my favs bc once you master a simple equation you can ferment almost anything.. 👇ill walk you step by step though the process so you can save this video to come back to 👍🏻but first, some of the benefits of fermenting veggies: - extend the shelf life of veggies (these can last in your fridge for a year rather than a few days) - preserve an abundance of veggies during their peak - natural gut health support - add amazing flavor to any dish - fermentation process may make veggies easier to digest here’s how to do it: 1️⃣choose your veggies and chop them into deisred sizes/shape (carrots, peppers, cucumbers, radish, green been, beets, cabbage etc) 2️⃣place your glass fermenting vessel (i love @weckjars ) onto a kitchen scale and tare it. place your veggies in and add just enough water to cover them, leaving a bit of space in the jar. 3️⃣take the measurement of the veggie + water and multiply that by 2.5-3%. This will tell you how much salt to add. For firm veggies like carrots and cabbage, 2.5% is great. For softer or sweeter veggies like cucumbers or beets you will need higher salt content, like 3-3.5% to keep them crisp and mold free. Play around and find what works best. 4️⃣Once you know how much salt you need, tare out the scale and pour in the salt. Cover with a lid and shake until the salt is dissolved. Remove the lid and add a fermentation weight to keep everything below the water line. Cover with the lid. 5️⃣ Let sit out at room temp out of the sun for 7-31 days. You can taste as it goes to see when it gets to your desired flavor. If you’re using a fermentation air lock lid you can let them sit undisturbed. If you are using a regular lid check on them daily and unscrew the lid to burp the jars so that they dont explode. 👍🏻Save this post and go ferment some veggies! Let me know what question you have in the comments 👇
#Fermentation Process Explained Reel by @ediblealchemy.co (verified account) - Want to learn the magic of fermentation? The time is now! 🫙 🫧 Check out our Edible Alchemy Online Academy! Gain lifetime access to our growing libra
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@ediblealchemy.co
Want to learn the magic of fermentation? The time is now! 🫙 🫧 Check out our Edible Alchemy Online Academy! Gain lifetime access to our growing library of fermentation skills, ask me anything (I answer you personally), and enjoy regular course updates. 🔗 Link in bio to explore all our courses and start your fermentation journey today!

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