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#Fermentation

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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 @cultured.guru (verified account) - Fermentation is the most miraculous of all food transformations🫧 The process is full of life, and the life inside of fermented foods supports our hu
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@cultured.guru
Fermentation is the most miraculous of all food transformations🫧 The process is full of life, and the life inside of fermented foods supports our human lives. I often get questions about my fermentation recipes, and most people wonder why they look different from others they’ve seen. The short answer is that I focus on the microbes. My recipes aren’t just about what I want, but about what the microorganisms need and prefer. Surprisingly, these tiny creatures can be quite particular about their living conditions, and I take that into account when creating my recipes. It makes sense. I don’t do any of the fermenting; microorganisms do it. My role is only to set these tiny organisms up for success. ✨Free recipes and my online courses are on my website! https://cultured.guru Audio is Michael Pollan, from the Netflix Documentary Cooked #fermentedfoods #sauerkraut #fermentation
#Fermentation Reel by @revivre_par_lassiette - 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 @_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 @thehappypear (verified account) - Beet kvass ✨ Using freshly harvested beets from @thehappypear.farm we ferment them with just water and salt, letting the microbes unlock all that gut-
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@thehappypear
Beet kvass ✨ Using freshly harvested beets from @thehappypear.farm we ferment them with just water and salt, letting the microbes unlock all that gut-loving, mineral-rich goodness. After a short second ferment, you get a vibrant, naturally fizzy drink that supports digestion, boosts nutrient absorption, and connects you back to ancient food traditions 💛 Full recipe up on our Recipe Club - link in bio! #BeetKvass #FermentedDrinks #GutHealth #Probiotics #Fermentation #NaturalFermentation #FunctionalFood #FermentedFoods
#Fermentation Reel by @seattlehanddoc (verified account) - 10 Min Pickled Vegetables!! If you're not pickling your vegetables, I don't know what to tell you… Throwing in a beets not only makes them brillian
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@seattlehanddoc
10 Min Pickled Vegetables!! If you’re not pickling your vegetables, I don’t know what to tell you… Throwing in a beets not only makes them brilliant pink, but pickled beets are my new favorite vegetable! 10/ 10 you have to make this it literally takes 10 minutes. Glass Jars by @thebouqsco Gold Tongs @surlatable 2 cups of water 2 cups white vinegar 2 tspn salt 1-2 Tbsp of sugar (optional) Dissolve the above in boiling water and pour overcut vegetable vegetables. You can leave on the counter overnight or put them in your fridge! Enjoy! #pickled #pickles #pickledveggies #fermentation
#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 @darmfreundliche_rezepte (verified account) - Probiert es unbedingt aus! ✨🥰 Für mich war Wasserkefir mindblowing, so lecker und noch darmfreundlich! Beim Wasserkefir gibt es eine 1. und eine 2.
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@darmfreundliche_rezepte
Probiert es unbedingt aus! ✨🥰 Für mich war Wasserkefir mindblowing, so lecker und noch darmfreundlich! Beim Wasserkefir gibt es eine 1. und eine 2. Fermentation. Wie die 1. Fermentation funktioniert findest du als Video auf meinem Account „Anleitung Wasserkefir“. Vorteile Wasserkefir 
→ liefert probiotische Bakterien & Hefen → kann deine Verdauung unterstützten
→ kann Blähungen & Verstopfung lindern
→ stärkt dein Immunsystem
→ wirkt antioxidativ & entzündungshemmend → Spritziger Sommergenuss ☀️⛱️ Damit es nicht langweilig wird, kommt jetzt der Gamechanger: die Zweitfermentation!
Hier entsteht das Prickeln – und du kannst dich geschmacklich austoben 🍇🍓🍋 Meine Lieblingskombi aktuell:
➤ 150 g aufgetaute TK-Wildheidelbeeren – für eine tiefviolette Farbe & fruchtigen Geschmack 💜 So geht’s: 1. Gib deine Wunschzutat(en) in die Falsche. 2. Gieße den fertigen Wasserkefir (nach der 1. Fermentation) durch ein Sieb in eine Glasflasche (rühre mit einem Holzlöffe ggf. um) 3. Flasche fest verschließen & 1–2 Tage bei Zimmertemperatur stehen lassen. 4. Danach ab in den Kühlschrank & eisgekühlt genießen! 🥂 Am besten innerhalb weniger Tage verbrauchen :) 📌 ACHTUNG: Öffne die Flasche bei Zimmertemperatur täglich, durch die Kohlensäure baut sich Druck auf. ➡️ Speichern & probieren! Welche Kombi soll ich als Nächstes testen? Weitere Geschmacksideen für deine Zweitfermentation: 🍓 Erdbeeren + Basilikum 🍋 Zitrone + Ingwer 🍍 Ananas + Minze 🥭 Mango + Kardamom 🍎 Apfel + Zimt 🥕 Karottensaft + Orange 🍑 Pfirsich + Lavendelblüten 🫐 Heidelbeeren + Rosmarin 🍒 Kirschen + Vanille 🥥 Kokoswasser + Limette 🍉 Wassermelone + Zitronenmelisse 🍇 Rote Trauben + Salbei 🍐 Birne + Thymian 🍊 Blutorange + Sternanis 🍋 Zitronenschale + grüne Teeblätter 🌺 Hibiskusblüten + Himbeeren 🍏 Grüner Apfel + Zitronengras 🌿 Gurke + Minze Für die Zweitfermentation braucht es immer eine kleine Menge (Frucht-)Zucker, damit Kohlensäure entstehen kann. Wenn du Kombis ohne süße Früchte wählst – z. B. Zitrone + Ingwer – gib einfach 1 EL Zucker dazu. So wird’s schön spritzig und deine Limo fermentiert zuverlässig! 🫧🥂
#Fermentation Reel by @radieva_angelika - Пиши «Файл» в комментарии и я отправлю мини-гайд с проверенной закваской для этого лука. Попробуйте обязательно , это очень вкусно 😍, лук сладкий н
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@radieva_angelika
Пиши «Файл» в комментарии и я отправлю мини-гайд с проверенной закваской для этого лука. Попробуйте обязательно , это очень вкусно 😍, лук сладкий на вкус, без горечи. Свекла придает еще большей сладости 🍬 Ингредиенты: • 1 свекла по вкусу (можно без нее) • 2 столовые ложки соли • 8-9 головок красного лука • 3 литровая банка • Вода (фильтрованная) Закваска по желанию , она ускоряет процесс и защищает овощи, ну и хрустит больше с ней. Используйте штаммы бактерий, которые вам нравятся:) Без закваски все прекрасно получается. Процесс: 1. Вымойте и очистите 3-литровую банку. 2. Нарежьте свеклу тонкими ломтями, лук я делаю целиком . 3. Расчет рассола : на 1 литр воды 1 столовая ложка соли. 5. Залейте рассол в банку, чтобы овощи были покрыты полностью , используйте стеклянный грузик. 6. Оставьте банку при комнатной температуре на 3-5 дней, один раз в день открывайте ее, чтобы выпустить газ. 7. Перенесите в прохладное место , после достижения нужного вкуса . #ферментация #ферментированныепродукты #fermentation #пробиотики
#Fermentation 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
#Fermentation Reel by @symbiotic_cultures - After fermentation, one ingredient can become multiple tools, each used a little differently. #lactofermentation #fermentedfoods #koji #seattlemade
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@symbiotic_cultures
After fermentation, one ingredient can become multiple tools, each used a little differently. #lactofermentation #fermentedfoods #koji #seattlemade

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#Fermentation — один из самых популярных трендов в Instagram прямо сейчас. С более чем 8.9 million публикаций в этой категории, создатели вроде @_fact_point._, @itsalisonjo and @bhagyasdaily лидируют со своим вирусным контентом. Просматривайте эти популярные видео анонимно на Pictame.

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