#Fermentation Process

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fermentation in food processingsauerkraut fermentation processmead fermentation processragi idli fermentation processyogurt fermentation processsurströmming fermentation process explainedtepache fermentation processpineapple tepache fermentation processsurstromming fermentation processkimchi fermentation process

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#Fermentation Process Reel by @kirstykaminski - EP 1/25 - Fermentation 101: Welcome to my new series, where I'll teach you how to safely ferment at home in 25 days 🫙✨ Before we dig into all the sp
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@kirstykaminski
EP 1/25 — Fermentation 101: Welcome to my new series, where I’ll teach you how to safely ferment at home in 25 days 🫙✨ Before we dig into all the specifics of how to get that bubbly jar going, let’s dive into the basics: What even is fermentation? How does it work and what are its origins? Fermentation is a natural process where bacteria and yeast break down sugars and starches in foods and transform them into flavorful, nourishing, and long-lasting goodness. 🥒 It’s been used for centuries across every culture as a way to preserve food, especially when harvests were unpredictable and resources needed to last, but also to make food more digestible and certain nutrients more bio available. 🍊 It is a powerful way to support gut health and reconnect with how our food is made — inviting us to slow down, observe, and take part in the process instead of rushing to the result. Over the next weeks I’ll be teaching you all the basics, bust the myths and set you up with the confidence to start your first successful ferment! Comment “FERMENT” 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 🫶🏼 Also, what are traditional ferments from your country? #f101 #fermentation #guthealth
#Fermentation Process 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 Reel by @wendythefoodscientist - What's the difference between fermentation and pickling? 🥒🥕🥬 By @wendythefoodscientist As a food scientist, I get this question a lot: are all pi
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@wendythefoodscientist
What’s the difference between fermentation and pickling? 🥒🥕🥬 By @wendythefoodscientist As a food scientist, I get this question a lot: are all pickles fermented? What makes a pickle a pickle? Let’s dive into the food science: 🥬🥒 Lacto-fermentation is a natural process where beneficial bacteria (mostly Lactobacillus) convert sugars into lactic acid. This lowers the pH to preserve the food and it gives that signature tangy, complex flavour. Fermentation takes days to weeks, depending on temperature, salt, and food type. It also creates probiotics, which may support gut health. In this video I make kimchi and fermented dill pickles. For the kimchi I use my favourite vegan recipe from @thekoreanvegan ❤️(I halve the gochugaru because I can’t handle too much spice). For the fermented dill pickles I use a simple 2% salt brine. 🥕🧅 Acid Pickling is fast. Instead of relying on microbes, we add acid (usually vinegar) to instantly lower the pH. The result is a bright flavour of the vegetable, plus the aromatics you add. Most quick pickles are ready in a few hours. Here I make Vietnamese Đồ Chua (carrot & daikon for bánh mì). My family’s recipe is in the comments :) For the pickled red onions I use a 1:1 vinegar-water brine with 2 tbsp sugar + 1.5 tsp salt. 🧪 Both methods reach a pH < 4.6, which is key to preventing harmful bacteria like Clostridium botulinum. So whether you want the depth of fermentation or quick tangy pickling, both are safe and delicious ways to preserve your veggies. 💬 Do you prefer fermentation or pickling? 👇 Save this post for your harvest and preservation season! Follow me @wendythefoodscientist for more food science + from-scratch magic #fermentation #lactofermentation #pickling #guthealth #foodscience #quickpickle #fromscratch #preserved #harvestseason #kimchi #fromscratchcooking
#Fermentation Process 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 Reel by @funfoodandfrolic (verified account) - Kerala's Ancient Probiotic🍍🍍🍍 Your grandmother didn't need a probiotic supplement. She always had a jar on the counter 🫙This Kerala-style ferment
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@funfoodandfrolic
Kerala's Ancient Probiotic🍍🍍🍍 Your grandmother didn't need a probiotic supplement. She always had a jar on the counter 🫙This Kerala-style fermented pineapple never got the superfood rebrand it deserves. What does your family call it? Because I have a feeling every region has a version and I need to know ALL of them.👇 Leave it on the counter. Not fridge 🚫 24–48 hours. Done ✅ 💡 Hina's Pro Tip: Iodised salt kills the fermentation process. Use rock salt or sea salt. Non-negotiable. Your jar MUST be dry before packing. #gutfriendly #probiotics #indiansuperfoods Have you tried this Kerala's probiotic pickle?
#Fermentation Process Reel by @thehappypear (verified account) - Don't try this at home! Fermentation is alive - literally. The popping, fizzing, and sometimes explosive reactions you see here happen because the wil
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@thehappypear
Don’t try this at home! Fermentation is alive — literally. The popping, fizzing, and sometimes explosive reactions you see here happen because the wild yeasts and bacteria in your ferments are munching away on sugars and releasing gases. When they’re sealed in an airtight bottle, that gas has nowhere to go… until it forces its way out! Why burping matters:
Burping means quickly opening the lid to release pressure, and it’s essential to avoid gas buildup, especially in warmer environments, where fermentation speeds up because of higher microbial activity. Neglecting to burp = potential bottle bomb (yes, seriously!) 🔥 Hotter kitchen = faster fermentation = more gas = more frequent burping needed Please don’t try to recreate this at home. Glass explosions are no joke and they can cause serious injury. Always use caution if you’re fermenting in sealed containers. You can also get airlocks which let gases escape while preventing air (and potential contaminants) from getting in. We have a whole course on fermentation on our App if you’d like to learn more, as well as a Fermented Recipes section on our Recipe Club - link in bio! Tips to stay safe: 
✅ Use plastic bottles during the active fermentation stage (they’re less risky).
✅ Store ferments somewhere cool and out of direct sunlight.
✅ Always burp daily during peak fermentation.
✅ Keep an eye on pressure — if the bottle is rock hard, it needs burping! Fermentation is magical, but it’s also a powerful living process — respect the bubbles! 🫧💚 #FermentationFails #FermentationRecipe #fermenteddrinks #WildFermentation #ExplodingKombucha #HappyFermenting
#Fermentation Process 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 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 Reel by @kirstykaminski - Pickling vs Fermenting - why the confusion & what's the difference? 🥒🧅 Some foods, like dill pickles, include the word pickle but can actually be fe
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@kirstykaminski
Pickling vs Fermenting — why the confusion & what’s the difference? 🥒🧅 Some foods, like dill pickles, include the word pickle but can actually be fermented. The key difference is the source of acidity. In pickling, vegetables are soaked in a vinegar based brine which creates all the flavor. The tangy taste comes from the vinegar, not a biological process. Pickling is usually faster and ready within a few hours or days, however the end result is not probiotic. Fermenting, on the other hand, preserves food through the activity of beneficial microbes and the acidity and tangy taste is created by naturally produced lactic acid. Vegetables are submerged in a saltwater brine and left to ferment at room temperature for several days or weeks. No vinegar is used because it actually kills the beneficial bacteria needed for the fermentation process. The flavor profile is more complex, they’re rich in probiotics, but the method also takes longer. 🫙 If you’re interested in the recipes + all my fermentation/pickling knowledge, check out my ebook (link in bio) or comment “YES” and I’ll send you the link to purchase my ebook! ❤️ #fermentation #pickles #guthealth
#Fermentation Process Reel by @pubity (verified account) - That thing is more alive than I am😅 (TT: themama_aesthetic)
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@pubity
That thing is more alive than I am😅 (TT: themama_aesthetic)
#Fermentation Process Reel by @spicymoustache (verified account) - I've been in love with fermentation for many years and it's not only a great way to preserve food and boost the nutritional value but it provides a va
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@spicymoustache
I’ve been in love with fermentation for many years and it’s not only a great way to preserve food and boost the nutritional value but it provides a variety of benefits for your body and may help with your immune system. I’m not saying this is the cure for anything but it’s part of the way we live and I want to share it with you! Thank you @solar.in.the.sky @lawsonsmarketgarden NOTE: Some recipes were made before I went on a plant based diet! KOMBUCHA RECIPE: - 2 x SCOBY - 2 L filtered Water - 16g black tea (any tea could work) - 8% of tea weight in brown/white sugar - 1/3 or 1/2 the size of your bottle filled with any juice that you like NOTES: - I use an extra jar to keep all my formed SCOBY, called SCOBY Hotel - Always save 1 cup of brewed kombucha from each batch for your scoby hotel - Add your SCOBY to the tea only when completely cold - First phase to ferment for 7-10 days - Second phase in bottle for 5-7 days - Burp your bottles every day to release gas KIMCHI FULL RECIPE (to make 3.6kg of Kimchi): - 2.7 kg (4 x medium size cabbage) napa cabbage - 72 grams/2.5 ounces kosher salt - “PORRIDGE” MIXTURE: * 2 cups water * 2 tablespoons Sweet rice flour (glutinous rice flour) * 2 tablespoons turbinado sugar (or brown or white sugar) VEGETABLES: * 2 cups radish chopped to matchsticks * 1 cup carrot chopped to matchsticks * 7 to 8 green onions, chopped * 1 cup chopped Asian chives (buchu), we used garlic chives SEASONING AND SPICES: * ½ cup garlic cloves (24 garlic cloves), minced * 2 teaspoon ginger, minced * 1 medium onion, minced * ½ cup fish sauce * ¼ cup fermented salted shrimp (saeujeot) with the salty brine, chopped * 2 cups hot pepper flakes (gochugaru) FERMENTED GARLIC & HONEY: - 1/2 x Jar garlic cloves - Raw honey (Enough to cover the garlic) - Clean, sterile jar NOTES: If you are worried about Botulism, it doesn’t survive under 4.6 ph (Really unlikely to happen thanks to the fermentation) so just test it and add a few drops of vinegar if it’s over 4.6. #fermentedfoods #kombucha #kimchi #fermentedgarlichoney

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