If you grow things, compost things, ferment things, make things, cook things (among other similar crafting stuff) you automatically become like 10x sexier as a person

#gardening #cooking #composting #fermenting #crafting

Warm weather's good for #fermenting 🙂 #cider #homebrewing

@mayiggs Welcome! 👋🏼

It looks like you're pretty much covered when it comes to hashtags - I've also seen people recommend adding hashtags to your profile.

This short guide by journalist @faduda is also helpful I think:

https://faduda.ie/200-words/mastodon-for-migrants

(It's aimed at users based here in Ireland, hence the reference to Mastodon dot ie, but it's otherwise applicable to everyone, I think.)

#introduction #introductions #fermenting

Blubbyblub people! #cider #homebrewing #fermenting

I found a sad, old ¼-#wombok (AKA #NapaCabbage, #ChineseCabbage) in the fridge this afternoon, and thought I'd better do something with it (other than throw it into the compost bin). Fortunately, I just happened to buy 1.5kg of ugly carrots yesterday...

Here's what I did:

Sliced wombok ~550g
Grated carrot ~400g
Chopped spring onion ~50g
Lime juice ~1 lime
Garlic ~3 cloves
White miso paste 1T*
Salt 2t**
Chilli flakes 1t

#kimchi #NotReallyKimchi #fermented #fermenting

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*T is for Tbsp
**t is for tsp

FYI, this is what I did (if anybody is interested). To ferment 1.6kg of #limes:

✅ Chop limes into eighths
✅ Add 2T non-iodised salt (I used coarse sea salt)
✅ Add 6 or-so cloves of garlic (peeled)
✅ Add 1t of chilli flakes
✅ Add 1t of whole black peppercorns
✅ Stir with wooden spoon to ensure salt dissolves and coats all ingredients
✅ Keep stirring
✅ Once a good amount of juice has been drawn from the fruit, force the lot into your chosen vessel (I chopped one too many limes, and had to discard a few pieces - I should have stuck to 1.5kg...)
✅ Top-up lime juice with water if necessary to submerge all fruit, and agitate to mix
✅ Apply airlock
✅ Go do something else for at least a week

Enjoy!

#fermenting #fermented #preserving #preserved

Also, I've put a bunch of pre-jerky in to season. I'll add details and photos later if anybody cares to ask (and probably even if nobody cares to ask).

#jerky #fermenting

Hmm, the meter is showing it is dropping down to 58-59F, might bump up the setpoint a bit as the #Lalvin #D47 apparently like its ABOVE 59F. Will put it up at 65F. #fermenting

#mead #fermenting at 60F in new-to-me, precision controlled outdoor #fridge. #homebrewing

My first batch of #fermented #SourPlums is done & jarred. There's over 300 in this jar. Starting next batch in 2 weeks, with some of my yellow #plums this time. Preserved with simple coarse salt & cane sugar.

#AsianMastodon #SaltedPlums #Fermenting #FoodPreservation #dehydrated #FruitPreservation #Teochew #Chinese #CulturalFoods #ChineseSnacks #DriedSaltedPlums #TraditionalFoods #AncientFoods #FoodSecurity #SelfSufficiency #homemade #DehydratingWithSunPower #SolarDehydration #SaltySour

Somehow, fermented things are becoming a major staple around the house; sourdough starter, kimchi, and a ginger bug are the current projects… #fermenting #cooking #food

Preserving #ginger & #SourPlums using simple #solar power with #repurposed takeout container & old serving platter. The ginger is #fermenting in the sun, after being soaked in #fermented salty mung bean juices. Sour plums are on day 3 of dehydrating in sun & coming along nicely (coarse salt & cane sugar used).

#AsianMastodon #Teochew #Chinese #DIY #AsianFermenting #PreservingFood #FoodPreservation #AsianFoods #ChineseStyle #AncientFoodPreservation #CulturalFood #TraditionalMethods

🎶"It's the moooost wonderful time of the year! "🎶

Time to put up this year's #garlic for #fermenting!

22 heads of garlic in a 3.5% #brine for at least the next 2-3 months.

#ferment #fermentedfoods #fermentation #ferments #foodpreservation #preservedfoods

@arndell @Sheril
I don't have a specific title, but any book about #fermenting vegetables should be good. Fermenting is easy, it reduces waste and extends shelf life. Fermented foods restore your gut microbiome. All you need are mason jars and some special venting lids.

Bought these colorful mini peppers at Costco #today and I'm #fermenting them. I first got started in #fermentation by making hot sauce; these are *not* hot peppers, but they should be good as a snack, in salads, and what have you. #lactofermentation

Beet rhubarb mead in secondary. #ambrewing #mead #fermenting love the color.

#experimenting with wrapping my #cheese in #stingingnettle.

#cheesemaking #nettles #ferments #fermenting #fermented #fermentedfoods #slowfood

Started my first ever attempt at brewing #mead today. It's only been six hours since I set it off, but it's already bubbling away 🥳 #fermenting #homebrew

Think I might try some of these: https://www.salisburycentre.org/spring-foraging-three-cornered-leek/ #fermenting #foraging

@LifeTimeCooking

Please excuse the drop-in, but:

The past few years, my Tahitian lime has produced around 40kg of fruit each year. That's too much, even if I'm able to give heaps away.

My two favourite ways of preserving limes for future use are #dehydrating and #fermenting. Both are quite simple*, and more-or-less foolproof.

Dehydrating is the simpler of the two: wash & dry limes (if you can be bothered); slice into 6mm (quarter inch) slices; arrange on drying racks & dehydrate at ~57C (135F) for 12 or so hours, checking periodically. Once dried, the lime flesh should simply push out from the rind.

When fermenting limes, I like to add other aromatics, like black peppercorns, chilli flakes, and cloves of garlic. I generally cut the limes into eighths and place them into a large tub with the aforementioned ingredients. I then add 1Tbsp of salt (sea salt is good) per kilogram of fruit, plus a bit more salt for luck. Mix thoroughly. After 20 minutes or so, the liquid will start being drawn from the fruit. This is when I place the limes into my 5L fermenting jar (I can usually get 4kg in there, with a little breathing room at the top), using a wooden spoon or my fist to smoosh the limes down. By the end, there should be a layer of liquid at the top of the jar. Seal jar & insert airlock. Wait for at least one week, but I've had them fermenting actively for 6 months at a time.

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*simple, but they require fairly specialised equipment

@Spokeswoman @stufromoz @VickiWoodward