Made a lemon garlic pasta using preserved lemon rind! It was delicious. Highly recommend making preserved lemons!2yr ⋅ chxrrysodas ⋅ r/fermentation
1 lbs Honey Crisp Apples, 6 Cloves Garlic, and 1 Habanero in a 3% Brine. Your porkchops won't know what hit em!2yr ⋅ MelancholyIncarnate ⋅ r/fermentation
My Carolina Reaper & Garlic hot honey is superb! 15 months in the making *chef's kiss*1yr ⋅ NationYell ⋅ r/fermentation
I’m 5 days into making banana vinegar. It smells like vinegar, however isn’t a liquid, it just looks like mashed bananas. Any advice?1yr ⋅ Aussiewhiskeydiver ⋅ r/fermentation
Standard selection of soy sauce at 99 Ranch market. Is there a best brand and what are the differences anyways?2yr ⋅ Ok_Development4063 ⋅ r/fermentation
I don’t have a problem. I don’t have a problem. I don’t have a problem. I don’t have a problem...1yr ⋅ hopefulhomesteader93 ⋅ r/fermentation
First time long time: ghost, jalapeno, peach, cayenne, red onion, garlic, ginger. 3%salt1yr ⋅ DirtUnderneath ⋅ r/fermentation
First try with my sourdough starter...hope it doesn't taste like ass3yr ⋅ Not_loitering ⋅ r/fermentation
My friends say I'm taking this too far... To be honest I feel like I'm just getting started3yr ⋅ esreveReverse ⋅ r/fermentation
Been trying to pick up more skills in quarantine, here are my first batch of hot sauces4yr ⋅ CaptainMagni ⋅ r/fermentation
Cucumbers, Habanero and Onion in a 2% Brine. Should Make an Excellent Sandwich on My Own Sourdough w My Own Bacon4yr ⋅ WastelandWesley ⋅ r/fermentation
Just some 2% lacto red onions to accompany all the good BBQ we’ll make this summer.1yr ⋅ Haltmaw ⋅ r/fermentation
For anyone that remembers my post in November where I made 400 lbs of sauerkraut; this is the culmination of it. Approximately 140 qts.3yr ⋅ Brswiech ⋅ r/fermentation
If you’re fermenting tomato’s in a vacuumed bag, don’t chop them up. Leave them whole, meaning you can get a full vacuum, and the pop each tomato like bubble wrap (:2yr ⋅ Braadlee ⋅ r/fermentation
Possibly the best thing I’ve ever made. Lavendar and lacto fermented peach ice cream3yr ⋅ Doug_Getty ⋅ r/fermentation
My idea of a perfect breakfast: My very own seeded sourdough, red cabbage kombucha sauerkraut, free-range eggs (though not very pretty but still very tasty) cooked in home-made kefir-cultured butter and no-mayo coleslaw!3yr ⋅ tetruss727 ⋅ r/fermentation
Cabbage, jalapenos, cilantro, 2% salt by weight. In two weeks, this will go on tacos1yr ⋅ capnthermostat ⋅ r/fermentation
First fermentation! Fermented jalapenos and garlic for two weeks in 3% brine. Once finished, I blended the peppers with fresh lime, avocado and cilantro and salted to taste. Voila! Can’t wait to whip up some tacos tonight.4yr ⋅ youhadmeathollandais ⋅ r/fermentation
a pretty active fermentation station for holidays, happy holidays for you all fellow fermenters1yr ⋅ junkonejo ⋅ r/fermentation
Fermented Mustard - 3 styles from the same base (recipes in comments)2yr ⋅ Toothlesskinch ⋅ r/fermentation
I went to World Market and stumbled across this beauty. I did purchase it🤗🥰1yr ⋅ SandyGreensRd ⋅ r/fermentation
Dehydrated and powderized thai chili, onion, garlic, and ginger mash (byproduct of making hot sauce)2yr ⋅ Emersonson ⋅ r/fermentation
First Post Here! Playing Around With My Ferments. Japanese Mountain Potato in Amazake Beurre Monte With Pine Nut Miso3yr ⋅ TheDrinkinTranslator ⋅ r/fermentation
injera fermented bread and red lentils. still not restaurant quality but I'll take it.3yr ⋅ [deleted] ⋅ r/fermentation
First time making kimchi ❤️ also no one at home likes the things I’m doing like kombucha and kimchi ... wish had someone who likes it as much as I do here3yr ⋅ Mighthicc ⋅ r/fermentation
Woke up to a bang at 5am and didn’t know what it was. Woke up later and went to grab coffee creamer and found what the noise was. My tepache from months ago that I didn’t care much for and had forgotten all about.2yr ⋅ SqueezeMyLemmons ⋅ r/fermentation
Homemade cumin seed / cracked pepper crackers; spicy ferment pickled eggs; homegrown cucumber kimchi; pressed homemade kefir cheese; homegrown garlic dill snap peas; homemade smoked ham; homemade garlic dill sour pickles. I grow the dill, garlic, cukes etc. (The pepperoni ain't my work😂)4yr ⋅ insaneinthebrine ⋅ r/fermentation
Red onions quick-pickled in lacto fermented tomato water on top of homegrown tomatoes2yr ⋅ dagurb ⋅ r/fermentation
One is for having fun in the kitchen, the other one for the university!3yr ⋅ larsenfltr ⋅ r/fermentation
Prepping for turkey day. Cranberries in honey with the juice of one orange.2yr ⋅ F1error ⋅ r/fermentation
What causes a pickling cucumber to hollow out like this? The pictured cuke has been fermenting about 2 weeks, but this hollowing appeared as early as 1 week in.1yr ⋅ meefjones ⋅ r/fermentation
Dutch residents pass around and save fermentation jars from a house hit during the liberation of Groningen in 1945.11mo ⋅ Fresh-Illustrator505 ⋅ r/fermentation
Got An A In My Garde Manger Class For This Pumpkin Vinegar. Thanks NOMA!3mo ⋅ suekiri ⋅ r/fermentation
Fried pork as an excuse to eat all my ferments! Hot sauce, red cabbage kraut, wild cucumbers and this Brazilian aromatic chili3yr ⋅ -Rezr ⋅ r/fermentation
I’m teaching my pro chef boss about fermentation and yesterday he put kimchi I made him on one of his restaurants dishes! Very proud moment!3yr ⋅ thorsjockstrap ⋅ r/fermentation
Can I add brine from a previous batch of sauerkraut to a new one to accelerate fermentation? Any drawbacks?1yr ⋅ Difficult_Mechanic26 ⋅ r/fermentation
What I do when both my spouse and I independently bought a metric shit-tonne of garlic. (fermentation weight hack: clean freezer bag of glass marbles!)2yr ⋅ giant_squid ⋅ r/fermentation
My first time making this! A Filipino delicacy in the province my family is from! It’s called buro ng isda (fermented salted rice w red yeast rice and catfish). Will be ready to eat in about 7-15 days!3yr ⋅ Delaft1 ⋅ r/fermentation
Update on lacto fermented grapes. 7 days tastes like salty slightly fizzy grapes. 14 days tasted like salty wine tide pods.1yr ⋅ BenedictCumberdoots ⋅ r/fermentation
Made a Louisiana style sauce from bell peppers and cayenne powder for a coworker. Tastes fantastic.1yr ⋅ HHTac88 ⋅ r/fermentation
Black Garlic, Sugar, and Water on their to becoming Wine on their way to becoming Vinegar3yr ⋅ CaveatLusor ⋅ r/fermentation
Hands down, favorite batch of kraut I’ve made yet. Pineapple, jalapeno, leeks, halved brussels, black pepper, and caraway seeds.11mo ⋅ c-g-joy ⋅ r/fermentation
Tripled the NOMA yellow pea shoyu recipe, here’s to April/May when I hope to press 6L of deliciousness out of this!1yr ⋅ slackslackliner ⋅ r/fermentation
Homemade sourdough bagels, 1 month sauerkraut and 9 day dill pickles for a perfect breakfast3yr ⋅ 5pruce_ ⋅ r/fermentation
Fermented blueberry, lemon, mint gin and tonic! I think I've found my summer cocktail!2yr ⋅ knittykitty26 ⋅ r/fermentation
Finally got mine, super stoked about all the knowledge in this beauty2yr ⋅ junkonejo ⋅ r/fermentation
This seasons champagne mead. Apple cider, honey, lemon & orange zest w juice, pineapple, ginger, and elderberry syrup with a bit of clove and cinnamon.1yr ⋅ medivka ⋅ r/fermentation
I ventured into the world of bread baking last week, this is my fourth loaf and I'm very proud of it. It's a wholewheat 100% spelt loaf2yr ⋅ rodgeramjit ⋅ r/fermentation
A reminder why stone is not suitable as weight (stone got eroded, batch ruined)2yr ⋅ ananaszjoe ⋅ r/fermentation
A dish i made with lacto fermented tomatoes and kimchi in the head roles2yr ⋅ poppypeppy01 ⋅ r/fermentation
Purple sweet potato makgeolli (korean rice wine). I didn't expect it to look so much like strawberry milk3yr ⋅ LadyCthulu ⋅ r/fermentation
Approximately 25 kgs total chillies and aromatics ready for first fermentation!2yr ⋅ LouisMXV ⋅ r/fermentation
Update! I used the pine nut miso I made and some black garlic to make a very funky shrimp pesto!1yr ⋅ writing_about_trees ⋅ r/fermentation
Fermented french fries (or as we call them chips in the UK). Ready in 5 days, to be cooked normally as you would.2yr ⋅ pelama ⋅ r/fermentation
Rice + Pickles (bonus double egg yolk!) products procured from the lovely Cultured Pickle Shop in Berkeley, CA. More info in comments!11mo ⋅ Ok_Needleworker2438 ⋅ r/fermentation
Haven’t baked bread in months...at this point I’m keeping my sourdough starter alive solely for ridiculous savory lunch pancakes, and I’m okay with that. Sourdough pancake with green onions, fried eggs, avocado and sriracha.3yr ⋅ BONG_OF_JUSTICE ⋅ r/fermentation
Hot dang! - local peppers, pineapple, small chunk of ginger, salt, pinch of cayenne powder, white vinegar, fried garlic and oil of that garlic. All strained through a cheesecloth and additionally stabilised with xathan gum. My second attempt at lactofermented sauce.3yr ⋅ muyfamoso ⋅ r/fermentation
5&1/2 Quarts of fermented hot sauce, because I can’t afford to buy as much as I use and I discovered it’s so much better to make my own. Live sauce on every meal!1yr ⋅ Alaskaguide ⋅ r/fermentation
Roasted asparagus, black garlic butter, and garlic honey on whole wheat sourdough3yr ⋅ CurveOfTheUniverse ⋅ r/fermentation
I was tired of not getting a good seal with my air lock. A cornstarch paste has worked perfectly!!2yr ⋅ JonWhite ⋅ r/fermentation
Y’all like fermentation? How about on charred oak? I work at a brewery and sourced whiskey barrel staves for fermenting hot sauce from peppers I’ve grown.3yr ⋅ cabepo ⋅ r/fermentation
Due to my family absolutely loving my cucumbers, I decided not step up my game. BEHOLD, THE GURKENING!2yr ⋅ emperor_of_steelcity ⋅ r/fermentation
9 weeks old kimchi! I used Maangchis recipe and it tastes incredible, especially now that it got sour!2yr ⋅ pissteria ⋅ r/fermentation
A 1.16 Kg batch of locally grown Jalapenos to be fermented for a month with 4 cloves of Garlic. Throw me your best hot sauce recipe!1yr ⋅ Xacrous ⋅ r/fermentation
A kid-sized fermenting crock to house surplus shredded veggies that cannot fit into its larger sibling.1yr ⋅ ZuzBla ⋅ r/fermentation
Genuinely can't get over how addicting it is fermenting stuff (something I never thought I'd say in my life!). Even learning about it is addicting.2yr ⋅ LORROTORRO ⋅ r/fermentation
