🦠❤️

#TeamFerment

New additions to the ferments family:

- In the big jar: purple kohlrabi, set in 2% salt brine with its skin (?), along with bits of a purple carrot, horseradish, garlic and pepper

- on top the radicchio sauerkraut, in the small jar: thin slices of horseeradish in 2% salt brine with pepper and a couple rings of red onion. may end up a nice surprise and will prob make a great condiment!

#Fermentation #TeamFerment

I kept coming across recipes that included an intriguing "optional" ingredient--preserved lemons. Decided to make my own since I'm into fermented foods. Wow, this really does elevate a dish!
#TeamFerment

One essential aspect of #natto culture, flavour-wise is:

While incubating, put the innoculated beans in a jar where the lid is just put (not sealed) on top of a piece of fabric. This will retain the moisture, so the air is wet, while not drippy... #protip

The fun part: incubation becomes an exercise in 1/ getting the temperature right 2/ keeping it right 3/ finding optimal path to set and keep temperature. An exercise in energetic frugality! :)

(pic: cozy alpaca incubator)

#TeamFerment

Fermenting #Natto S02E01 - The Rise of the Homemade Incubator

Dunno yet how to call it yet: IncuNattor? Ferment-o-tron? Ferm-e-Nattor?🤖

Built from found parts and 30Є heating mat + thermostat (for seedlings, terrariums), It will simplify the process of making natto & #tempeh!🌱

1/ soak beans
2/ cook until they paste between fingers
3/ inocculate culture (from powder or natto), stir
4/ set at 38-45° for 15-24h

(pic: 1st batch experiment w/ semi-broken mungo beans.. unsure)

#TeamFerment

Our grandmas were the real badass bio-hackers! ✊

They made seasons rhyme with ancestral shared practices, preserving abundant, naturally available stocks of raw ingredients, turning them into delicious, healthy, shareable, replicable, safe foods that would make people around them happy for weeks and months.. without even needing electricity!

#Fermentation gives us time to reconnects with time, with what is alive, around us, and... delicious! 😋

I really love to ferment! 😍

#TeamFerment

4/4

also, non-exhaustive and in no particular order ❤️

#cheese 🧀 #vinyl 🎵 #wikileaks :wikileaks: #chili 🌶️ #photography 📷 #decentralization 🌐 #analog 🔊 #food 🥦 #teamferment 🦠 #sauerkraut #kimchi 🥬 #natto #tempeh #kefir #kombucha #sourdough 🫓 #synth 🎹 #p2p 🖧 #superfamicom #pcengine 👾 #emulation 🕹️ #FreeAssange ✊ #contemplation 🖼️ #art 🎨 #ethics 🎭 #love 💕 #pinephone 📲 #gnulinux #devuan :debian: #teamcapy 🐹 #yerbamate 🧉 #tea 🍵 #datalove :datalove: #i3 🗔 #cumbia 🌴 #floss :linux:

Pain de la semaine, ou les aventures de Perséphone. Moitié grands épeautres anciens, moitié amidonnier rouge.

#pain #levain #TeamFerment

Pain de la semaine, ou les aventures de Perséphone. Je le partage aujourd'hui, parce que c'est mon premier pain à l'amidonnier rouge (100 %).

Et c'est très bon.

#pain #levain #TeamFerment

Pain de la semaine : https://igor.milhit.ch/pain-semaine-3/

#Perséphone #pain #levain #TeamFerment

Pain de la semaine, ou les aventures de Perséphone. Pur épeautre, 70 % d'hydratation, fermentation longue à température ambiante.

#levain #pain #TeamFerment

Pain de la semaine ou les aventures de Perséphone. Moitié épeautre tamisé, moitié engrain tamisé, 70 % d'hydratation, fermentation longue à l'extrême fraîcheur nocture de 22 degré Celsius.

#pain #levain #TeamFerment

Pains de la semaine, ou les aventures de Perséphone. 2/3 blé tamisé, 1/3 engrain tamisé, 70 % d'hydratation, fermentation longue a température caniculaire (27,26 degré à l'intérieur, 8+1 heure).

#pain #levain #TeamFerment

Pain de la semaine, ou les aventures de Perséphone. Moitié épeautre, moitié engrain, 70 % d'hydratation, fermentation longue.

#pain #levain #TeamFerment

Pain de la semaine, ou les aventures de Perséphone. Environ 2/3 épeautre, 1/3 blé intégral, 68 % d'hydratation, fermentation lente à température ambiante.

#pain #levain #TeamFerment

Pain de la semaine, ou les aventures de Perséphone. Moitié farine blanche, moitié épeautre. 5 % de levain, 70 % d'hydratation, 10 h d'apprêt à température ambiante, 1h d'appoint.

#pain #levain #TeamFerment

Pain de la semaine ou les aventures de Perséphone. Moitié mi-blanc, moitié épeautre, 70 % d'hydratation. Fermentation longue à température ambiante : 10h d'apprêt (la nuit quoi), 1h d'appoint, à quelque chose comme 22 degré en moyenne, au pif.

1/2

#pain #levain #TeamFerment

Pain de la semaine, ou les aventures de Perséphone qui trouve franchement que j'aurais pu me donner un peu plus de peine pour la forme quand même.

2/3 engrain, 1/3 mi-blanc, 70 % d'hydratation, première fermentation de 4h30, deuxième de 1h30. Et c'était peut-être un peu beaucoup, cette fois.

La tartine ne devrait pas être dégueu.

#pain #levain #TeamFerment

Making nattō (particularly gooey and smelly japanese fermented soy beans!) S01E01

What a joy to eat the *best* natto I ever had, on very first try of fermenting it myself!

It is really easy:
* boil soy beans for 2-3h;
* innoculate with bacillus natto while still warm, mix well. (you can buy culture online);
* leave at 40° covered in jars for 12-24h.

To me it is def. 24h fermenting + a few days in closed jars in the fridge for stronger/best taste!

#TeamFerment #Natto

https://en.wikipedia.org/wiki/Natto

Pain de la semaine, ou les aventures de Perséphone. Moitié farine bise, moitié engrain tamisé, taux d'hydratation 70 %

#pain #levain #TeamFerment