My second batch ever. Lemon, Garlic & Cracked Pepper... Lets hope this comes out well!1mo ⋅ CreepyPagan ⋅ r/fermentation
Mugolio from start to finish. Total time is a little over two months.1yr ⋅ Squishy_Boy ⋅ r/fermentation
My disabled daughter helps me with all sorts of ferments; kombucha, sauerkraut, kimchi, honey garlic, tepache, ginger bugs, koji, and so much more. She thought enough of our time together to pick this up for me with her life skills group. 🤗11mo ⋅ PipeLayer2016 ⋅ r/fermentation
Started my fermentation company Good Big Nice 1 year ago! Exceptionally proud of this line up of kimchis and krauts!2yr ⋅ Emmadoesntusereddit6 ⋅ r/fermentation
My neighbor just gave this to me. I returned the favor with a 3gal. croc!1yr ⋅ NikolaTes ⋅ r/fermentation
I'm hoping this is allowed I began fermenting this salmon in July 20054yr ⋅ Missing_socket ⋅ r/fermentation
Halloween sourdough: Black is activated charcoal, cinnamon, nutmeg, and pumpkin seeds. Orange is Butternut squash (with a splash of dye)1yr ⋅ kevinhine ⋅ 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!1yr ⋅ knittykitty26 ⋅ r/fermentation
My new favorite snack - dehydrated kimchi! Tastes just like Andy Capp’s Hot Fries2yr ⋅ Gary5Host9 ⋅ r/fermentation
I inherited my maternal grandmother’s 15 gallon pickle crocks and a couple of smaller ones.2yr ⋅ bum_over_noggin ⋅ r/fermentation
Gravity is overrated according to my celeriac, which has decided to levitate!1yr ⋅ Inmisericors ⋅ r/fermentation
A triple-ferment bonbon filled with fermented plum jam and roasted koji ganache4yr ⋅ presdaddy ⋅ r/fermentation
The idea that iodized table salt prevents fermentation of vegetables (still present in the Tips section in this sub) is complete BS1wk ⋅ brainfrog_ ⋅ 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.2yr ⋅ AyekerambA ⋅ r/fermentation
Name them, before I bannish them in a jar for a few weeks together with their slaughtered bethren and sisters.1yr ⋅ HighFives4Everyone ⋅ r/fermentation
Started fermenting about ten months ago, and now this is my attitude whenever I have more fresh produce than I can use10mo ⋅ ShallahGaykwon ⋅ r/fermentation
Scallop aguachile with fermented/dehydrated apricot, blackened koji oil, hoshigaki, picked redwood tips and more3yr ⋅ presdaddy ⋅ r/fermentation
All my friends are getting stinky veggies for Chanukah. Also, this is the most positive sub on Reddit ty for being good people ❣️3yr ⋅ fungi_and_ferments ⋅ r/fermentation
Yep, it's about that time that I make Kimchi for myself and my buddies. Instead of doing individual jars, I took advantage of my larger jars.1yr ⋅ SandyGreensRd ⋅ r/fermentation
If you drink wine, Trader Joe’s basically has free flip top bottles.1yr ⋅ NombreDesechable ⋅ r/fermentation
4 months later and my version of Noma's cep shoyu has made it to the bottle1yr ⋅ JonaJonaL ⋅ r/fermentation
14 pound OS hydride. It's my first time growing this variety. Gonna be some kraut in a couple weeks!3yr ⋅ huskerguy_07 ⋅ r/fermentation
Jalapeno escabeche Jalapenos, onion, carrot, garlic, peppercorn, oregano, coriander, bay leaf, brine. Would y’all add anything?1yr ⋅ wheelsnipecelly67 ⋅ r/fermentation
Ceviche with lactofermented strawberry, lactofermented plum juice, and koji oil4yr ⋅ presdaddy ⋅ r/fermentation
lactofermented potato crisps, what salt and vinegar wishes it tasted like!4yr ⋅ EveningMusic0 ⋅ r/fermentation
tofu scramble with my first lactofermented jalapenos and sauerkraut with homemade sourdough bread1yr ⋅ mildchicanery ⋅ r/fermentation
Cured limes! Half destined for lime pickles, half destined for some VERY funky margaritas3yr ⋅ senandsage ⋅ r/fermentation
Just moved into a new house and already starting a fermentation station1yr ⋅ sarunas3000 ⋅ r/fermentation
I thought I was out of apple cider vinegar ...then I remembered this jug of cider I left in the cellar three years ago1yr ⋅ WingnutTinkerer ⋅ r/fermentation
Did you see my recent garlic-dill salt-cured cucumber post where I made cured yolks with the leftover salt mash? The yolks are incredible. Shown here atop homemade Filet Mignon tartare. ALL homemade: pickles, Dijon mustard, AND Worcestershire sauce!1yr ⋅ insaneinthebrine ⋅ r/fermentation
Understand if post removed. Numerous sub members encouraged me to turn the ebook into a paperback so here it is. Had to be black & white given the 500+ pages but it's done! Deets in comments.2yr ⋅ insaneinthebrine ⋅ r/fermentation
My pandemic project is growing. I made this miso kit for anyone who wants to try their luck at making miso without having to scour the internet for all of the ingredients.3yr ⋅ eat_asparagus ⋅ r/fermentation
my brother lives in a different country and we often talk about our love for fermentation and discuss recipes, and I saw this and just had to show you all. This is his grilled fermented cucumber he had tonight.2yr ⋅ LORROTORRO ⋅ r/fermentation
This is what my fridge looks like most of the time - a shelfie! What do you have going on in your cold pantry?10mo ⋅ aquariusvitae ⋅ r/fermentation
My first vaccuum-seal ferment! yellow peaches with basil and raw honey in 2% sea salt1yr ⋅ kipobaker ⋅ r/fermentation
Keep up the good work fellow fermenters. You never know when you’ll need a jar of pickles2yr ⋅ Raymond-H-Burr ⋅ r/fermentation
Hi everyone, my father recently passed and as I'm the only son who actually would listen and learn about his ferments, sauces, and relishes, I have taken it up. Below are the last ferment ha had going before his untimely passing. I hope to learn alot here and thank you kindly for listening.2yr ⋅ Arca9xGMain ⋅ r/fermentation
Fermented Whole Apples with ginger and cinnamon. They came out delicious and perfectly crunchy!!!2yr ⋅ TheSpottedHound ⋅ r/fermentation
Well, that took a while. Planted and then harvested my soybeans, made milk and now, finally there is yoghurt.3yr ⋅ SproutSpice ⋅ r/fermentation
This is what happens when you share your fermented salsa with your gardening neighbors. They brought me a 5 gallon bucket of toms and peps with a huge grin asking me to make more.1yr ⋅ justynebean ⋅ r/fermentation
Starting a new wild yeast (Blue spruce cones, juniper berries, under ripe mulberries and blackberries, wild grapes, and crabapples)2yr ⋅ easy_cowboi ⋅ r/fermentation
Celebrating recovery from COVID-19 with grilled cheese made with 60-day sauerkraut4yr ⋅ applepiepirate ⋅ r/fermentation
Whole Wheat Sourdough Cherry Pie (for those who wanted a baked picture)3yr ⋅ ManuelaInTheKitchen ⋅ r/fermentation
What I’m giving as holiday gifts this year. Lacto carrots with Thai herbs.1yr ⋅ _McDrew ⋅ r/fermentation
My lovely two-gallon fermentation crock, made by my talented potter friend. She made the mug too. ❤2yr ⋅ tballey ⋅ r/fermentation
Magnolias are here!! 4-5% brine ferment. 4-5% dry ferment. Infused honey. The honey will start to ferment as well right? Thinking about also doing fermented magnolia hot sauce! What pepper do you think would be best?1yr ⋅ slippery_butts ⋅ r/fermentation
Brine overflowed, I forgot about it and it dried out producing these super cool salt crystals4yr ⋅ SheikhYabouti ⋅ r/fermentation
Got tired of fishing flies out of the water seal on my fermentation crock so I got my crock a “head net” 🤣4yr ⋅ Jperry360 ⋅ r/fermentation
So happy to announce the release of my second cookbook, centering mainly on fermented and pickled foods. (If this isn't appropriate to post, delete w/ no hard feelings). Link in comments.1yr ⋅ insaneinthebrine ⋅ r/fermentation
The Harvard edx course on fermentation is VERY tolerant when it comes to correct answers...3yr ⋅ Sursulapitschi ⋅ r/fermentation
So begins “Fuzzy Devil”, peach and habanero hot sauce (w/ a couple cayennes and a few jalapenos for good measure). Brine is ≈4% Himalayan pink salt.2yr ⋅ tipsyskipper ⋅ r/fermentation
May not look like much to some, but my first lactofermented garlic/dill spicy pickles. Amazing side to any sandwich.3yr ⋅ KingOfTheJaberwocky ⋅ r/fermentation
Now is a perfect time to ferment foraged plants. Different kind of Hill Mustard ferments inspired by Baudar's Wildcrafted Fermenation.1yr ⋅ TheMorbidToaster ⋅ r/fermentation
Fermented salsa verde. Goes from great with chips after a week to a sour and spicy condiment after three. I like it on eggs.2yr ⋅ _McDrew ⋅ r/fermentation
I've started making my guac with fermented purple onions and I'm never going back.4yr ⋅ saladfengas ⋅ r/fermentation
“The Darker Side of Belgium” Fermented Dilly Brussels Sprouts. Recipe in the comments.1yr ⋅ garbonsai ⋅ r/fermentation
Started a fermented mustard today using some left over brine from my hot sauce.1yr ⋅ PM_ME_YOUR__VAGINAS ⋅ r/fermentation
This is what happens when reddit suggests a subreddit to me that I know nothing about. Thanks, reddit.4yr ⋅ p_tron ⋅ r/fermentation
Never get tired of cracking open our 42gal mash ferments after 4 weeks.1mo ⋅ seanyk88 ⋅ r/fermentation
Garum made from chicatana ants (tastes like hot chocolate!) in just 3 hours3yr ⋅ presdaddy ⋅ r/fermentation
Fermented blueberry yogurt pops. I'm so loving fermented blueberries and keep looking for ways to use them.3yr ⋅ close_my_eyes ⋅ r/fermentation
“Perfect Is the Enemy of Good” Brussels Sprout Kimchi. Recipe in the comments.1yr ⋅ garbonsai ⋅ r/fermentation
best or worst decision of my life? 500g of Carolina reapers for a sauce1yr ⋅ xixouma ⋅ r/fermentation
I go through 10 pounds of morels a week at my restaurant. Now I’m growing koji on excess trim. Nothing wasted1yr ⋅ TheDrinkinTranslator ⋅ r/fermentation
Can't meet up with my family for Thanksgiving, so I made my neighbors some gifts!3yr ⋅ just_a_talking_head ⋅ r/fermentation
Have I reached peak fermentation by making my kimchi pancakes with sourdough discard?3yr ⋅ willowthemanx ⋅ r/fermentation
Today I’m starting my Cherry Liqueur. In the sun for 2 months3yr ⋅ thegrillinggreek55 ⋅ r/fermentation
For anyone interested, I just released this book in the past week, after over a year plugging away. Over 120 outside the box recipes for $9.99, or free on Kindle Unlimited. E-book only but may release print in the next year. Readable on any device using free Kindle app, don't need actual Kindle.2yr ⋅ insaneinthebrine ⋅ r/fermentation
Foraged muscadine cheong (maceration syrup using 1:1 white sugar by weight of muscadines). Aged 5 months so it got a little boozy and tastes almost of brandy. Incredible.1yr ⋅ insaneinthebrine ⋅ r/fermentation
Just getting started with fermentation, made sauerkraut a couple weeks ago and now adding 4 more ferments and a cheong to my journey!1yr ⋅ decultured ⋅ r/fermentation
Germinating heirloom purple corn from the Yucatan - to later be turned into malted corn for sendecho, a prehispanic fermented bev. Also gonna try to make a (gf) corn beer.2yr ⋅ moon-pigeon ⋅ r/fermentation
My husband never knows whats going on in my jars so I started making explanation labels. He likes to participate but he never remembers what to do with what.2yr ⋅ cindylooboo ⋅ r/fermentation
