People be like: I found this in the Top of my fermented honey , should I throw the batch ?5mo ⋅ Wise_Personality_786 ⋅ r/fermentation
I’m a glass blower and made myself some fermentation weights yesterday!1yr ⋅ Philterpheed ⋅ r/fermentation
Nearly a pound cuke I grew for the ultimate garlic dill pickle hero sandwich. Has my year-aged lactofermented spicy deli mustard, Duke's, thin sliced red onion, homegrown heirloom maters, and a half pound of pastrami.3yr ⋅ insaneinthebrine ⋅ r/fermentation
Thai basil and Thai chilis in honey. Goal is to resist opening this for one year.3mo ⋅ _McDrew ⋅ r/fermentation
This is so awesome... I thought ID done some decent sized ferments till I saw this.1yr ⋅ uplifting_southerner ⋅ r/fermentation
14 pound OS hydride. It's my first time growing this variety. Gonna be some kraut in a couple weeks!1mo ⋅ Severe_Station_5234 ⋅ r/fermentation
Sorry if this is against the rules but it’s too good not to try to share!1mo ⋅ Educational_Two_2954 ⋅ r/fermentation
Homemade olives before and after (many ways to go with olives but this was a 7 month process)10mo ⋅ insaneinthebrine ⋅ r/fermentation
My partner gave me an ultimatum. Your ferments, aged sauces, smoked cheese and aged meats need to go. They were taking up too much space in the family fridge. So I got my own fridge!!2yr ⋅ Norb_norb ⋅ r/fermentation
Sorry if this is against the rules but it’s too good not to try to share!2yr ⋅ Frito-Paw ⋅ r/fermentation
From r/baseball can we help Pete out. How to get homemade ape cider vinegar from 8% to 5% acidity.2yr ⋅ robby_synclair ⋅ r/fermentation
Found this on another sub, laughed too hard, had to share! Happy starters!2yr ⋅ flyingwithclecos ⋅ r/fermentation
I turned my hobby into a job, and business is going super well! Finished almost 300 bottles of my chipotle and date sauce, “Smokin’ Hot Date”2yr ⋅ seanyk88 ⋅ r/fermentation
Full disclosure: I am a lurker and have never fermented anything. But I saw this picture about Russian pickling which turns out is actually fermenting and I thought it was pretty and I wanted to share the joy.2yr ⋅ JaneSmash ⋅ r/fermentation
I like to skewer my sourdough donuts with my broadsword when I get stabby. So?2yr ⋅ EhDotHam ⋅ r/fermentation
Don't Mind Me. I Am Just The Girl From Your Math Homework....1yr ⋅ QueenShnoogleberry ⋅ r/fermentation
My newest hot sauce; A habanero garlic sauce with horseradish and red bell pepper7mo ⋅ rscarson ⋅ r/fermentation
I can’t get over the color of my blueberry and orange mead. Had to share.2yr ⋅ Sevenand7 ⋅ r/fermentation
When I was a kid, the only person I knew who fermented stuff was my weird uncle. Now I'm the weird uncle1yr ⋅ jaredaddy ⋅ r/fermentation
My husband is REALLY proud of his sauerkraut. Our friend memed him.3yr ⋅ LadyChicken ⋅ r/fermentation
Ten litres of what I intended to be light elderflower champagne turned out to be rocket fuel that got me drunk after a cup. Woops!3yr ⋅ SamsaraSurfer ⋅ r/fermentation
broccoli fermented with grapefruit (with zest). one of the tastiest pickles I've ever tried.8mo ⋅ anarchycuisine ⋅ r/fermentation
Grape leaves do a good job in preserving the crunch and taste awesome. New favorite ingredient8mo ⋅ anarchycuisine ⋅ r/fermentation
Throwback to my greatest Frankensteinian creation — fermented mushrooms soaked in maple syrup, dried, and coated in chocolate, served with a syrup made from habanero-hibiscus kombucha1yr ⋅ CurveOfTheUniverse ⋅ r/fermentation
My favorite byproduct of fermentation. Hot sauce mash. Put it in your dehydrator or oven on low and make yourself some hot sauce powder.1mo ⋅ rk7892 ⋅ r/fermentation
Pepperoni Pizza with Smoked Mozzarella on a 4 Day Cold-Fermented Sourdough Crust!4mo ⋅ carnitascronch ⋅ r/fermentation
POV: You’re married to a Mod of r/fermentation and you just ran the dishwasher3mo ⋅ brianswichkow ⋅ r/fermentation
Anyone else besides me get this instinct, except with Mason jars instead? 😆2yr ⋅ Redeemer206 ⋅ r/fermentation
Never in my wildest dreams did I think I’d be making so many bottles of sauce to keep up...1yr ⋅ seanyk88 ⋅ r/fermentation
This might be my silliest fermentation project yet. I bound a copy of my book in kombucha vellum.2mo ⋅ panicjames ⋅ r/fermentation
Had some leftover Thai chilis and blueberries. Should make an interesting hot sauce.1yr ⋅ FuckILoveBoobsThough ⋅ r/fermentation
What we have here is a kielbasa sandwich made from whole wheat sourdough and homemade sauerkraut. The beer and bread were both fermented using the same sourdough starter. The bread also contains 20% spent barley from the beer.2yr ⋅ wolfvonbeowulf ⋅ r/fermentation
I’ve been fermenting since I was 15 and now one of my projects has ended up on the menu at my restaurant!11mo ⋅ bl00dinyourhead ⋅ r/fermentation
My family just finally opened a jar of garlic we have had fermenting since April 2000. It was worth the 20 year wait.3yr ⋅ mr_turtle_neck ⋅ r/fermentation
Started a batch of pine nut miso today! Hoping to combine it with black garlic to make the funkiest pesto on earth!8mo ⋅ writing_about_trees ⋅ r/fermentation
Dutch residents pass around and save fermentation jars from a house hit during the liberation of Groningen in 1945.2yr ⋅ clydethefrog ⋅ r/fermentation
Getting ready to release my new flavor to my local farmers market! Beet Your Meat! A fully fermented hot sauce with so many earthy notes!2yr ⋅ seanyk88 ⋅ r/fermentation
Thai basil, ginger, garlic, lemongrass, and Thai chilis. In 3 weeks I’m going to blend everything and press through a cheesecloth to get a fermented Thai brine.1yr ⋅ _McDrew ⋅ r/fermentation
Tales of Eucalyptus mead. 6 kinds of Eucalyptus flowers, Eucalyptus honey, 'Silver Princess' nectar and lerps caps. Still many months to go, but day 0 was pretty beautiful.1yr ⋅ Kaszelpuss ⋅ r/fermentation
Found this small Fermentation Crock (with weights and tamper) at Aldi Australia for $14.99!9mo ⋅ soundslikeevan ⋅ r/fermentation
My first batch of kimchi! Cannabis fan leaf kimchi, made with my mom's kimchi paste.1mo ⋅ SiphonTechnology ⋅ r/fermentation
Going for a black hot sauce. Black nebula carrots and under ripe puma peppers8mo ⋅ ScubaNinja ⋅ r/fermentation
First Batches of Hot Sauce Ever! All in this was a ton more work than I expected. But I feel like a proud father today!3yr ⋅ PurpleLeatherCouch ⋅ r/fermentation
When I give my ferments away, can I transfer them into a cheap deli (right) cup instead of handing out $17 ferment setups (left)?2mo ⋅ RedditEqualsSAD ⋅ r/fermentation
Just would like to share my design about the magic of fermentation, mimicking a vintage show poster (shameless promo in comments)1yr ⋅ I_Love_Wasting_Time ⋅ r/fermentation
Ferments scare my roommate, so I’ve tried to make them less threatening2yr ⋅ senandsage ⋅ r/fermentation
A Rueben(made with my own sauerkraut, corned beef that I cured myself, and some sourdough rye bread of my own creation.) Taste: 10/10 presentation 1/102yr ⋅ lobsterneurons ⋅ r/fermentation
Started my fermentation company Good Big Nice 1 year ago! Exceptionally proud of this line up of kimchis and krauts!1yr ⋅ Emmadoesntusereddit6 ⋅ r/fermentation
Jugo de tamarindo (Tamarind drink), carbonated with a ginger bug. Might be the best drink I have made yet2mo ⋅ PipeLayer2016 ⋅ r/fermentation
Mugolio from start to finish. Total time is a little over two months.5mo ⋅ Squishy_Boy ⋅ r/fermentation
Halloween sourdough: Black is activated charcoal, cinnamon, nutmeg, and pumpkin seeds. Orange is Butternut squash (with a splash of dye)7mo ⋅ kevinhine ⋅ r/fermentation
I'm hoping this is allowed I began fermenting this salmon in July 20053yr ⋅ Missing_socket ⋅ r/fermentation
My neighbor just gave this to me. I returned the favor with a 3gal. croc!10mo ⋅ NikolaTes ⋅ r/fermentation
Gravity is overrated according to my celeriac, which has decided to levitate!1yr ⋅ Inmisericors ⋅ r/fermentation
My new favorite snack - dehydrated kimchi! Tastes just like Andy Capp’s Hot Fries1yr ⋅ Gary5Host9 ⋅ r/fermentation
Those aren't olives on my pizza, they're fermented cherries! I paired them with honey goat cheese, fresh basil, herbs, mozzarella, and some thinly sliced cowhorn peppers from the garden, and some chopped pistachios when it came out of the oven!9mo ⋅ knittykitty26 ⋅ r/fermentation
I inherited my maternal grandmother’s 15 gallon pickle crocks and a couple of smaller ones.1yr ⋅ bum_over_noggin ⋅ r/fermentation
I used to brew for a living and made Kombucha. That's 29.9 lbs of cellulose I pulled off one of my fermenters. Thought ya'll would get a kick out of it.1yr ⋅ AyekerambA ⋅ r/fermentation
