1.5 Year Old Beer Mustard

11mo ⋅ ⋅

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A kid-sized fermenting crock to house surplus shredded veggies that cannot fit into its larger sibling.

1yr ⋅

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My fermentation fridge now has a name!

2yr ⋅

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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 ⋅

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I thought it could give some of you a good chuckle

4yr ⋅

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Maesil Cheong started. See you in 99 days! Anyone else made it before?

2yr ⋅

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when life gives you pineapples, make... what? I’ve come into an absolute glut of surplus pineapple, what ferments shall i make?

2yr ⋅

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Wild Yeast Starters Made Using Green Black Walnuts and Unripe Spruce Cones

2yr ⋅

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Homemade sourdough french baguettes

3yr ⋅

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Dragon fire hot sauce. I hope it turns out well

3yr ⋅

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Going to need some shelves in the basement soon. GF is getting annoyed with how much counter space my fermentation station is starting to take up.

1yr ⋅

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All aboard the fermentation station!

1yr ⋅

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Carbonated fermented cola

2yr ⋅

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Card a Mom day 6ish: Cardamom must have some serious antibacterial properties. Day 6ish in brine and not a single CO2 bubble. Fresh, dried, hand shelled by me. Should be full of wild lacto. Also, happy Mother’s Day.

1yr ⋅

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Found this interesting

3yr ⋅

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Ginger, peach, and mint kombucha.. I call it impeachmint :)

4yr ⋅

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Some of these are over 60 days ... even the youngest must be over 30 days ... really need the turmeric and ginger so I’m excited about that 🙂

11mo ⋅

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Wild Capers, gathered on the cliffs of Moni island in Greece, starting fermentation

4yr ⋅

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Beef garum. See you in half a year. 🥴👋

2yr ⋅

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Today I opened my jar of miso paste that have been fermenting for almost two years. It is darker, smells better and are more fragrant than anything I can buy. Oh the longer the waiting the sweeter the kiss...

4yr ⋅

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Pine Needles Vinegar

1yr ⋅

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Fake umeboshi - made with unripe plums, not ume. Still smells legit

3yr ⋅

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A shelf of ferments I made for my restaurant

4yr ⋅

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Lacto fiddlehead tempura with a bread miso aioli

2yr ⋅

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Kimchi green beans, recipe linked in comments

1yr ⋅

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I fermented a habanero hot sauce. And then I used the fermentation brine to make canned (read: pasteurized) dill pickles

3yr ⋅

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Saving for retirement (torshi seer)

2yr ⋅

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Keep eating these carrots faster than I can make them

2yr ⋅

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These yeasty bois need to kahm down

1yr ⋅

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First take on “umeboshi”

1yr ⋅

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laba garlic - does it really go blue?

1yr ⋅

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My homemade dille pickles!

3yr ⋅

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Cherry mead turned out amazing. Local honey, cherries from our tree, and wild yeast. 7.5%ABV and bottle carbonated.

3yr ⋅

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Me when I’m high:

2yr ⋅

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I love cilantro

2yr ⋅

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New handmade fermentation crock just came in!! I’m speechless!! So beautiful!!!!

4yr ⋅

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Pear & Thyme fermentet in Honey

4yr ⋅

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Experimental batch of guava vinegar. Didn't have high expectations but so far very pleased with how it's coming along.

2yr ⋅

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I'm experimenting with tempeh to make burgers. Currently, I'm making them in petri dishes and have tried mung beans, soy beans and black beans. Mung beans have been the best yet. I wonder how you guys marinade your tempeh and whether you make burgers too.. Feel free to shoot me a question too.

3yr ⋅

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After 3.5 months my first fermentation is a success! Scottish Bonnets and Peach hot sauce. Death in a bottle 💀🔥

1yr ⋅

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My fermentation station is looking *chef's kiss* this morning

4yr ⋅

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honey garlic )or is it garlic honey?) has nice gentle bubbles. it been cooking for 5 days. I think I'll taste it on the 7th day

1yr ⋅

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Has anyone else started collecting fermentation jars?

2yr ⋅

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Apparently my ginger beer is alcoholic. Guess I’m done working for the day.

2yr ⋅

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Just bottled some strawberry rhubarb wine at 12%

3yr ⋅

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grass fed cultured butter made from local cream

2yr ⋅

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Eggs pickled in torshi-left brine (pickled turnips dyed with beet) then deviled with my homemade-homegrown radish/turnip kimchi from November.

4yr ⋅

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Fermented lemons anyone?

2yr ⋅

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Fermented Black Cherries for cocktails, charcuterie, and snacking. 🍒

4yr ⋅

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Just happened upon piloncillo at the store this morning so I took it as a sign to try my hand at tepache soon!

2yr ⋅

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Hard Boiled Eggs fermented in Kvass... Pretty AND Yummy

4yr ⋅

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Wild Rose Petal Wine

3yr ⋅

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Every three months I make a new batch of kimchi

1yr ⋅

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The sound this closet is going to give off will be great over the next couple days.

3yr ⋅

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Peanut and I want to know if a Peanut miso is possible. I'm seriously considering following the Hazelnut miso recipe from Noma, but with peanuts.

2yr ⋅

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Friday dinner, scratch made pizza using my homegrown spicy garlic dills from last summer. Made about 10 gallons of my pickles and down to about 2, just in time for the new growing season.

3yr ⋅

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From a Facebook group I’m in...

4yr ⋅

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I thought you all might enjoy these majestic bubbles that appeared on my injera batter.

3yr ⋅

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Tepache

1yr ⋅

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Garlic ferment, first attempt!

3yr ⋅

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fermented ginger pickels.

2yr ⋅

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Finally the Noma smoked mushroom garum was delivered to me!

2yr ⋅

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We may have gone overboard on the black garlic...

3yr ⋅

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Raw Jersey kefir cream

2yr ⋅

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Just finished making my fermentation chamber!

1yr ⋅

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Do we post home brew pics here too? r/homebrewing doesn't let you post pics, and I'm ever so proud of my first real batch. The Verdant IPA yeast ripped through this hazeboi in about 7 days.

3yr ⋅

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Pears in buttermilk! Pealed and quartered pears, 1 star anise, 2 cloves, 1 cinnamon stick, Pinch of saffron, 2 allspice berries 5 black peppercorns Add 2% of the total weight of pink salt. Ferment at room temperature for three days then pop in the fridge. These are great on granola for breakfast!

2yr ⋅

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Finished fava bean and rice shoyu. It tastes like liquid Parmesan cheese.

3yr ⋅

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Sourdough focaccia is really tasty.

4yr ⋅

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Got all the krauts out this morning for a lil photoshoot over breakfast.

4yr ⋅

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Look what my girlfriend got me 🥰

4yr ⋅

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Coworker brought in a ton of these small plums. What could I make with them?

1yr ⋅

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Every part of me was telling me not to pour the boiling water into it. Did I listen? No

1yr ⋅

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My Pink Preserved Lemons turned out super tasty

3yr ⋅

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who likes garlic!

1yr ⋅

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First run at kimchi. Large jar is a Napa kimchi with home grown Napa and daikon. Small jar is daikon and pear kimchi.

1yr ⋅

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Pretty confident my garlic honey is active.

3yr ⋅

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Fire Cider

1yr ⋅

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My girl loves franks red, can't find 'serano' pepp3rs in the UK, hopefully our attempt turns out well!

1yr ⋅

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3-Week Mark. One of the Best Pickles I’ve Ever Made.

3yr ⋅

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Fermentation trifecta: sourdough bagel, almond cream cheese, red curry kimchi. All homemade!

3yr ⋅

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Cucamelons (mouse melons) and nasturtium seeds in 5% brine

2yr ⋅

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Vegan kimchi, my first go!

2yr ⋅

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kid wanted to make hot sauce so I used a bunch of peppers from tge farmers market. Will this work or did I leave too much room for expansion?

1yr ⋅

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My first proper sourdough bread. It's the third try and I think I'm getting somewhere.

4yr ⋅

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Hope my family likes fermented stuff!

3yr ⋅

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I ignored the warnings about using square bottles for tepache. Don’t be me unless you want to be woken up at 4am to the sound of exploding glass bottles

2yr ⋅

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After several trips to various stores with my girl, we finally have our tea & ferment shelf up and running!

1yr ⋅

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After many months of testing and waiting, I’m finally able to release my favorite flavor to date! Ghosted.

2yr ⋅

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Fresh sourdough and ginger beer

2yr ⋅

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chickpea natto, after just 24 hours of fermentation and lots of stirring. will be using it to make hummus after 4 days in the fridge

1yr ⋅

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Had to move the ferments into my office closet. Rack was a snug fit but I feel it adds a certain something to the space!

3yr ⋅

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I made some of u/insaneinthebrine's fermented mustard. Made spicy and added 1/2 a cup honey fermented garlic, and 1/2 a cup IPA. Definitely worth the try!

3yr ⋅

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Lacto plums done!

1yr ⋅

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This year's batch of olives from my tree starting to ferment

3yr ⋅

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Giving fermented soda another try. The mother is in the middle. I know what it looks like fellas.

3yr ⋅

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Ricotta miso! The tamari tastes like a better version of yellow nacho cheese. Has to be one of my favorite ferments to date.

2yr ⋅

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Fermentation of green tomatoes coming right up, anyone tried?

1yr ⋅

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Kimchi time!

1yr ⋅

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I’m wondering if I’ve overfilled these? Does the veg actually expand during fermentation?

2mo ⋅

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I may have gotten a little carried away 😂 that’s a lot of miso!

2yr ⋅

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The miso is taking over! For someone with no patience this is the wrong hobby!

3yr ⋅

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Ramps fermenting in raw honey

2yr ⋅

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Lemon Syrup Ferment - Day 5

1yr ⋅

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Sooo, The Guardian posted a koji garum recipe.

1yr ⋅

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What did I grow? I've never seen this before

1yr ⋅

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(4 months later) - Garlic in: Honey, Vinegar & 3% Brine.

3yr ⋅

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Pain.... Tapped the jar against my counter ever so slightly and kaboom. RIP kimchi

2yr ⋅

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My new homemade fermentation chamber spat out some beautiful tempeh. Next stop, quinoa tempeh burgers!

3yr ⋅

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Purslane Ferment Was A Success

1yr ⋅

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15 bean tempeh!

1yr ⋅

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Lemons, fermented for 5 years

3yr ⋅

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Board with 3 varieties of sauerkraut, fermented blueberries, & “escabeche”

4yr ⋅

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My wild yeast starter is one year old today! A beautiful birthday loaf! 😃😃😃

4yr ⋅

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Scotch Bonnets, 4% brine

1yr ⋅

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Just kicking off a fermented giardiniera with homemade cured olives.

2yr ⋅

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Christmas tepache! I did it!!

2yr ⋅

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Some Xmas gifts ready already (my son helped make it and designed the labels).

2yr ⋅

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She lives a third of the way around the world, but my sis always wins the best gift game.

4yr ⋅

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Pandemic Achievement unlocked.

3yr ⋅

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Here we go!

3yr ⋅

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One crock of sauerkraut coming right up.

4yr ⋅

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Chocolate dipped maple candied fermented oyster mushroom mignardises from the Noma Book!

3yr ⋅

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Day 3 and my honey garlic is looking very active!

3yr ⋅

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I finally have my first ripe pepper! Can’t wait to make my first lactofermented hot sauce. Can you spot the ripe one?

3yr ⋅

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My first brine fermentation!

1yr ⋅

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Feline based sourdough

4yr ⋅

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Is it really this easy?

1yr ⋅

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The color of my lacto habanero hot sauce is bonkers!

3yr ⋅

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Tonight, I feast! Chickpea+sesame and black bean tempeh!

3yr ⋅

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Lacto-fermented white asparagus

2mo ⋅

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My mum came over for a cup of tea and she brought me a delayed Christmas present. Really made my day. Bean fermentation scares me but as a minimum it'll be a very interesting read.

3yr ⋅

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I made tape (pronounced ta-pay), which is fermented cassava commonly found in Indonesia (and South East Asia?). Tape itself is the spelling in Javanese, my native language, where this food is very much loved. I live in Canada so I'm quite proud of finally making it.

3yr ⋅

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My first try to fermentation : Habanero, Mango, Lemon, Garlic, Ginger, Black pepper, Black and White mustard.

1yr ⋅

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Mango habenero and garlic jalapeno

4yr ⋅

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Can't source chonggakmu (ponytail radish) so I make do with white globe radish. Really delicious, one of my favorite kimchis. My recipe link is in comments.

2yr ⋅

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It begins. (New fermenter and excited for this Christmas gift!)

2yr ⋅

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Blueberry ginger beer. I thought it would be a bit boring but it’s Seriously underrated. Try it!

4yr ⋅

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Where's the Fermenters Anonymous meeting?

1yr ⋅

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Finished my Makgeolli today on my birthday. It has a strong boozy flavor and it’s pretty tart so I REALLY hope I didn’t screw up and make vinegar on accident. But I followed all the instructions correctly so I think it’s gonna be ok. Overall I’m pretty happy about it.

1yr ⋅

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Made homemade chicken soup using my fermented carrots and garlic. 10/10 would recommend.

2yr ⋅

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Gonna have a butt load of hot sauce soon !

1yr ⋅

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38 lbs of limes

1yr ⋅

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Irish kimchi

1mo ⋅

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My friend said I probably couldn't make a fermented pasta sauce so I started a batch on his birthday put of spite!

1yr ⋅

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Came across this mess on FB myco group - this allegedly store bought salami started blooming like this in storage. Owner plans on eating it. Is it a good idea?

1yr ⋅

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