The Internet is truly a wonderous place for knowledge. I can look up pretty much anything I would want to know, without needing to plan my forays out to libraries. Especially techniques and processes improved upon for the home enthusiast. Fermenting is a newer hobby on the list, and I've started a few on a mere whim - it's that appraochable. The wild garlic leaves and wild garlic flowerbud pickles work well (they were meant to be wild ferments, but the use of iodized salt may have nixed that...). The gingerbug doesn't seem to be getting anywhere yet (though it's only been a couple of days...) And there's a simplified _sima_ starting out on my work desk now... 🤣 When the time is ripe for berries, I will launch into a sweet red berry "kvass" (untraditional as I understand, no bread involved...) Still, I really want to go see what the library does have by way of literature on my newer hobbies. Oh if someone had told me years ago that all this knowledge was exciting and available, and the processes so (allegedly) unforbidding, I would probably be in a very different place now.... #fermentation #kvass #sima #GingerBug #wildgarlic #wildFermentation #officeCooking #notMouldyISwear
Wanting To Get Hands On With Fermentation? Join Us Sunday May 19th 1-5pm On Our Farm In Marshall For Our Next Hands On Farm To Ferment Workshop! Limited Spots Are Available! Sign Up Now To Secure Your Spot! If You Would Like To Join Us But Need An Incentive Add Coupon Code: IDFERMENTTHAT For 10% Off Your Ticket Price You'll Get 2 Full Fermenti Fermenting Kits Filled With Ferments You Make Day Of, A Pound Of Celtic Sea Salt To Ferment With, A Personalized Tasting Of Fermented Serving Suggestions & Unlimited Q&A With Fermenti.....So Join Us To Get Started On This Delicious Journey @celticseasalt
❤️ Chaud et réconfortant, les plats conseillés pour cette semaine : 🍲 Entrée de soupe tofu (bouillon des algues, tofu soyeux, sauce piment-gingembre-ail-cacahuètes) 🍲 Gamjang Tteokbokki (« gnocchi » de riz, blettes, carottes en sauce soja-sésame + kimchi légèrement pimenté) . A partir du 13/05 on reprend nos horaires habituels : 12h - 14h Lundi - Vendredi 19h30 - 21h30 Mercredi & Vendredi (👍 pensez à réserver à l’avance 😉) ☎️ 09 82 28 34 78 #Restaurant #GrenobleFood #coreen #chinois #japonais #asiatique #vegan #vegane #vegetarien #vegetarian #cuisinevegetale #faitmasion #madefromscratch #tempeh #kimchi #koji #pickles #lactofermentation #wildfermentation #mochi #sake #sakejunmai #naturalwine # vinnature #vinnaturel #umami #poweredbyplants #plantpower #circuitcourt
Great day for it! 🍻 The sun is finally shining on the Sunshine Coast! 🤙☀️ Enjoy the long weekend Queensland! 🎉🔥 #craftbeerlover #sunshinecoastsmallbusiness #sunshinecoasttourism #breweries #brewers #noosabrewery #noosahinterlandbrewery #barrelagedbeer #wildbarrel #bellibeef #wildbeer #wildfermentation
Adelaide is known for balmy, glorious shoulder season weather that can be, if anything, almost a little monotonous. So on yet another night not bitterly cold but bearably so, my esteemed colleague and I descended the steps of @hellbound.winebar to experience the splendour of a fine Tasmanian squall blown in from across the strait. Holding court under the ghoulish neons, outsized for the subterranean setting, we had come to be regaled by @twometretall himself Ashley Huntington. Arraigned away from farming duties by @tastingaustralia to give representation to alternative ferment beers, there are few more qualified- the man has been pioneering grain to glass production before most Australians were even giving beer a second thought. I had heard plenty about Ashley and his passion, and in the flesh he lived up to his mythos, a flurry of limbs and barely contained nervous energy, jumping erratically between iconoclastic discourse on qualitative assessment, tales of Lazarus beers raised from the dead and humorously self-deprecating stories of his initial receptions in the industry. He led us through a reasonable showing of his catalogue, along with a nod to the developing SA scene via @lonegumfarmhouse and with @brasseriecantillonofficiel Geueze as a control. Under a character limit, suffice to say the selection was diverse and immersive, and the key takeaway from the evening- that Wild ferment beers are, if not always perfect, always with place and purpose that can be divined by careful observation- seemed to be unanimously received. The agitated musings were fascinating and the majority of hot takes; dead nuts on, though I had to bite my tongue a couple of times- not the space for elongated discourse, but claims around ‘the only real saison in Australia’ and offhand references to native grain product development were talking points worth leaning into. This is where beer becomes more than the sum of its parts, chirping happily away with some frankenstinian drill sergeant/acid evangelist on a Saturday night, drinking world class local products and sharing the room with people who understand this excitement in much the same way.
After a record-setting sweltering summer in 2023, we could well be in for a repeat season, according to the Farmer’s Almanac’s long-range forecast. The report says most regions in the Western Hemisphere will experience high heat, predominantly felt mid-June throughout early September with some temperatures expected to reach well over 40°C/ 107°F. With these unpredictable conditions come potential courier delivery disruptions caused by natural disasters like tornadoes, already seen in the US Midwest just a couple of weeks ago. That said, we’re urging everyone to order enough now to cover your needs over the summer period (or purchase at your local store instead, if you can). All confirmation E-mails will provide a link to your tracking number. It’s really important to follow its progress so that you or your neighbours can bring the package inside once delivered (and into the fridge again) rather than let it sit outside in the hot sun. We know that so many of you rely on taking our probiotic kefir every day - we don’t want anyone to be without for any length of time. 🙏🏼 ** Only heat above 40°C/107°F will damage our beneficial bacteria. This is our primary concern over the summer months. ** > > > > > > #skincare #guthealth #healthygut #healthyguthealthymind #theculturedcoconut #rawfood #goodmoodfood #wildfermentation #cdhf #realfoodprobiotics #brainfood #healyourgutnaturally #madebynaturenotinalab #allhealthbeginsinthegut #foodismedicine #drinkyourmedicine #probioticsforpets #ibsawareness #pharmabiotic #ancientfoodforthemoderngut #ancienttraditons #naturesmedicine #glutenfree #dairyfree #ancestralhealth #foodismedicine #coconutkefir #food4guthealth #womenownedsmallbusiness
I'm super stoked on my homemade tart cherry soda! This is the best one yet. Of course, I measured with my heart so I have no earthly clue how to replicate it in any meaningful way, but I'm getting better at making it! Shout out to my ginger bug, the weird brown stuff in the jar on the right. #ginger #gingerbug #gingerbugsoda #ferment #fermenting #wildfermentation
My little mead sign I drew... kind of happy with how it turned out! I used to draw a lot of comic books when I was a kid where the main character was a stick figure. My art skills never really got past stick figures but hey its a functional medium! #ncmead #NCMeadAlliance #nchoney #Mead #nectarofthegods #meadmaking #wildfermentation #wildyeast #spontaneousfermentation #diymead
Join Fermenti Today For Market On The Farm At @olivetteasheville 12-2pm Free To Attend & Family Friendly
Vasse Felix Margaret River Sauvignon Blanc 2021 Wines from this famous vineyard has been a long time favourite. First tastings of Vasse Felix was in my university days a life time ago. This vintage displays an enticing perfume reminiscent of pistachio, a floral bouquet to tantalise the senses. On the palette it has a soft body with creamy texture, lemon, Asian spice, and herbal tones intermingle with hints of lavender and thyme, and a light, mouth drying tannins. The vineyard notes hail it a new style of Sauvignon Blanc for Margaret River- “We worked on making a more luscious, enjoyable style from our best fruit using our own approach. Refined winemaking techniques, in particular a focus on wild fermentation, have better captured our version of a more delicious sense of place, highlighting the exciting complexities of the powerful, aromatic, and savoury elements of Margaret River Sauvignon Blanc. The portion of full skins fermentation is very clearly an influence at a higher percentage this year. The wine was allowed to develop in beautiful, mostly older, large format French oak for 11 months before blending, followed by a further 4 months to harmonise and refine before bottling.” #VasseFelix #VasseFelixWines #VasseFelixSauvBlanc #SauvigonBlanc #WildFermentation #MargaretRiver #WesternAustralia #WAVineyards #Winemaking #MargaretRiverWineMakers #WesternAustralianWine #MargaretRiverWines #MargaretRiverWhiteWine #FrenchOak
Rauwe cacao, gefermenteerd en gedroogd, recht uit Panama. Toen ik dit geschenk kreeg moest ik onmiddellijk denken aan cacao-ceremonies. De rauwe cultuur op die cacao moét ik uiteraard inzetten. Gecombineerd met rijstkoji en kruiden zal dit een zot krachtig brouwsel worden. Drie soorten bijvoet, welriekende ganzevoet, dagga, scharlei, Californische klaproos, hartgespan, monarda, paardebloemwortel, meidoornbes, mariadistel, huacatay en chili... Nu nog effe laten staan en dan eens voorzichtig proeven 🤔 #cacaoceremony #kojibuildscommunity #wildmedicinals #wildplukken #wildfermentation @giannidgrza 🙏
We are suuuuper excited for this one! In collaboration with our great mate @giorgio_de_maria we are throwing a little Thursday night party with 2 of our favourite Australian natural wine & wild beer producers, @tomshobbrook & Ashley Huntington of @twometretall . Bar Spontana is all about wild/spontaneous fermentation and these 2 guys are absolute pioneers in this field in Australia and we have been lucky enough to work with them and call them friends for many years. When Giorgio called to say they were all going to be in Melbourne together and would we like to do something we jumped at the chance. So, on Thursday 16th of May Tom, Ashley & Giorgio are taking over our wine & beer list and will be on hand to answer any and all questions you have about the drinks on offer or anything else you want to chat about (within reason). There will be a huge list of Shobbrook wines and TMT beers & ciders available by the glass including some exciting new releases, their incredible collaboration ’Two Metre Tom’ (beer fermented on wine lees) and some absolute gems we are pulling out of the cellar just for this special occasion. Chef Noom is also creating a couple of SA and TAS inspired food specials so this is sure to be one seriously tasty and fun evening. Booking is recommended (via Bar Spontana website) but walk ins are always welcome!
Perfect day for Harkham’s Old Vine Shiraz, a massive, brooding red that breaks convention in the Hunter Valley which is typically known for lighter, medium bodied styles of Shiraz. Picked a little later than other Shiraz plantings, and from 65 year old vines, the concentration of fruit already present is turned up to 11 through a northern Italian method called ‘appassimento’ 🌞 literally drying the grapes in the sun to increase sugars and flavour intensity via mild dehydration so we can present an ‘amarone’ styled Shiraz which weighs in at a warming 15.2%alc, deep, heavy and dark fruited, laced with spice, cedar, tobacco, charcuterie, all preceded by an intoxicating sweet fruit entry which takes the edge off- characteristic of this style. Pair with all things fired ‘low and slow’ to provide the groundwork for pliant tannins to get to work on - repeat the process all night long🍇🌞 #harkham #harkhamwines #oldvines #vino #huntervalley #huntervalleynsw #pokolbin #huntervalleywinecountry #appassimento #wildfermentation #wildferment #wildyeast #minimalinterventionwine #lowintervention #smallbatch #italianstyle #bigreds #soma
Thank you @kandangafarmstore for inviting us to be part of the bush tucker inspired long lunch! Great to be involved in the GourMay festival for the first time this year and be able to share our beers. 🍻 #craftbeerlover #sunshinecoastsmallbusiness #sunshinecoasttourism #breweries #brewers #noosabrewery #noosahinterlandbrewery #barrelagedbeer #wildbarrel #bellibeef #wildbeer #wildfermentation
Vasse Felix Margaret River Sauvignon Blanc 2021 Wines from this famous vineyard has been a long time favourite. First tastings of Vasse Felix was in my university days a life time ago. This vintage displays an enticing perfume reminiscent of pistachio, a floral bouquet to tantalise the senses. On the palette it has a soft body with creamy texture, lemon, Asian spice, and herbal tones intermingle with hints of lavender and thyme and light, mouth drying tannins. The vineyard notes hail it a new style of Sauvignon Blanc for Margaret River- “We worked on making a more luscious, enjoyable style from our best fruit using our own approach. Refined winemaking techniques, in particular a focus on wild fermentation, have better captured our version of a more delicious sense of place, highlighting the exciting complexities of the powerful, aromatic, and savoury elements of Margaret River Sauvignon Blanc. The portion of full skins fermentation is very clearly an influence at a higher percentage this year. The wine was allowed to develop in beautiful, mostly older, large format French oak for 11 months before blending, followed by a further 4 months to harmonise and refine before bottling.” #VasseFelix #VasseFelixWines #VasseFelixSauvBlanc #SauvigonBlanc #WildFermentation #MargaretRiver #WesternAustralia #WAVineyards #Winemaking #MargaretRiverWineMakers #WesternAustralianWine #MargaretRiverWines #MargaretRiverWhiteWine #FrenchOak
CANDID SHOT BY @atigerstale OF SOME AGNOLOTTI BY GOD LOOK HOW CUTE THEY ARE! Tender yet firm stuffed pasta filled with our cultured cashew-hazelnut cheese and served with a fermented Hakurei turnip puree, fresh chives and lemon zest. This pasta is what we’re all about: local @cairnspringmills wheat for pasta, local hazelnuts for cheese, fresh chives from the market, and Hakurei turnips from @groundworkorganics we fermented and purred into a piquant sauce. Heck yeah. Come on in for dinner and eat these ok? Ok bye. #agnolotti #pasta #vegetablerestaurant #vegansofig #pdxfood #fancyhippyfood #reallylocal #wildfermentation #miso #whatveganseat #tempeh #pickles #vegancheese #pdxfood #punksishippies #vegetableswillbeslaughtered
Apple pressing is a wonderful time of year. A community event from harvest to pressing that celebrates the changing of seasons from summer to autumn. Food is something that we share, something that brings us together and connects us. Even today, we gather around a table for meals, or exchange gifts of cake, wine, or beer. Events in the calendar often come with their customary food, specially made or bought only once a year. In olden days, orchards were a thing of abundance and celebration, sacred in a similar way to the citrus groves of the world. But due to a variety of factors, they’ve been neglected or removed from large parts of the British countryside, with most people only experiencing the flavour of chemically preserved fruits from abroad. Like most of the modern world we live in, a system of convenience has been sold to us over one of substance, and we are paying the price for it. Much like the crop of wheat, apple and pears require group activity to harvest and process. These fundamental crops drove entire communities to pause their daily lives and gather for harvest. Here, we have a much smaller operation, but still a group of us gather each year in order to harvest, wash, prepare, crush and press the various heritage apples growing in Steven’s orchard. This year, we have each taken the juice of different apples home to turn into single variety ciders, using wild fermentation of the yeasts present in the orchard and natural sugars of the fruit. I’ll share more about that another time, but for this video I wanted to share with you the tradition so we can welcome the changing of the seasons together. A special thank you to Steven and Huw, and everybody else who helped for day one of apple pressing. This process takes us multiple days and we hope for sunny weather! #apple #applepressing #cider #ciders #cidermaking #ciderlover #harvest #orchard #autumn #autumnvibes #traditionalfood #seasonal #fruit #flavour #fermentation #yeast #wildfermentation #apples
Wild garlic 😋🍃 collect it while you can, it won't be around much longer. Apart from throwing it into what ever I'm cooking or adding to salads, here I'm fermenting it. All parts of the plant make good lactic acid ferments. It reduces down drastically, so pick a good amount. Wash really well and spin. Roughly chop Add 2% salt of weight. Massage/squeeze...brine will release. Pack into a jar, press down well and ensure brine covers it. Add primary and secondary follower. Wait... First photo - just the garlic leaves. Second photo - just the flowers and stems I also made a third one of garlic leaves and nettles. I always have questions about what to use as a follower with ferments where you're not using cabbage. When making sauerkraut you'd use a cabbage leaf on top. There are options: 1. Use a zip lock bag filled with a brine solution. This will also act as your weight. 2. A plastic food bag pressed down on the surface and use a fermentation glass weight or, a pebble. 3. Tannin rich leaves such as grape, black currant, oak, bay (Note: some leaves have a stronger flavour such as bay) 4. Here, I've used discs cut from a humous pot - the lid and the base. You can cut them to exactly the right diameter. Add a weight ontop. Pic 2 shows a smaller jar sitting inside. Love it when I find one that fits perfectly!! 😂 Wild garlic, also known as ramsons, grows in shady, damp woodlands, fields and hedgerows. Wild garlic is not only a heart protector and blood purifier, it also cleanses and improves digestion. It is widely known for its antibacterial, antibiotic and possibly antiviral properties, and contains vitamins A and C, calcium, iron, phosphorus, sodium and copper. Studies have also shown that it may help reduce blood pressure, thereby reducing the risk of stroke and heart disease. Interestingly, although all types of garlic have these benefits, wild garlic is thought to be the most effective at lowering blood pressure. #wildgarlic #lactofermentation #fermentation #wildfermentation #guthealth #probiotics #microbiome
It's All Fun & Games Until Your Body Let's You Know....
🍀❤️ Hast du deinen Kefir schon mal mit Ananas kombiniert? Ananas und frischer Kefir passen prima zusammen! Das intensive, leicht säuerliche Aroma der Ananas wird von der Cremigkeit des Kefirs perfekt abgerundet. 😍 👉 Unser Tipp: Besonders cremig und vollmundig wird es, wenn du für deinen Kefir Milch mit 3,5% Fett verwendest. Fett ist nicht nur ein Geschmacksträger, der den sauren Geschmack milder macht, sondern enthält in diesem Falle auch viele gesunde Omega-3-Fettsäuren. Für das Rezept benötigst du: 👉 250 ml Kefir 👉 150 g frische, vollreife Erdbeeren oder andere rote Beeren 👉 1 kleine Dose Ananas in Scheiben oder Stücken 👉 1 Zweig Pfefferminze Ananasscheiben und Kefir fein pürieren. Eventuell mit etwas Ananassaft aufgießen, bis ein cremiger Drink entsteht, und in Gläsern abfüllen. 👉 Tipp: Wenn du die Menge gesunder Bakterien und Hefen zusätzlich erhöhen willst, lass das Glas mit geschlossenem Deckel zunächst rund 2 Stunden bei Zimmertemperatur stehen. Anschließend kaltstellen und jederzeit verzehren. Der frische Zucker der Ananas sorgt für eine kurze Zweitfermentation und eine sprunghafte Vermehrung der Mikroorganismen. Dein Kefir wird so ernährungsphysiologisch besonders wertvoll und prickelig durch extra Kohlensäure. 👉 Direkt vor dem Servieren Erdbeeren oder Beeren in kleine Stücke schneiden und auf dem fertigen Kefir-Ananas-Drink verteilen. Mit Pfefferminze garnieren. 👉 Das ausführliche Rezept findest du wie immer auf unserer Website. Link im Profil. 🍀❤️ www.wellness-drinks.de #kefir #kefirgrains #kefirmilk #milchkefir #kefirpilz #milchpilz #kefirknolle #fermentation #wildfermentation #ananas #smoothie #fermented #culturedfood #healthyfood #superfood #gesundessen #fermenteddrinks #fermentedfoods #probiotic #probiotisch #mikrobiom #darmgesundheit #darmbakterien
Small bake today. ❤️🌵🌾 #sourdough #sourdoughbread #wildfermentation #freshmilled #freshmilledwholegrain #ajoaz #desertflourbread #ajobaker #slowdough #bluezonebread #imhappywiththat
See you tomorrow!✨💗 #millcityfarmersmarket #supportsmallbusiness #probiotics #wildfermentation #slowfoodusa #minneapolis
Half volkoren brood om de week af te sluiten. 🎉
Nature’s abundance and medicine right there! - I am loving spending more and more time in nature, I am discovering new places and hidden gems! I must admit I feel I need it to ground and reconnect me as I feel all over the place still from the madness of the last couple of years. - Anyhow, it’s about moving forward now…enough of the past, hopefully we have better weather to make the most of the beauty around us this summer. #naturesmedicine #natureknows #mothernature #naturehastheanswers #gaia #fathersky #plants #plantmedicine #medicina #foraging #wildfermentation #fermenting #healing
Abbiamo usato le meravigliose fioriture primaverili per preparare i nostri lieviti selvaggi! Per nuove avventure in fermento!!! #malvarosa #escolzia #lillà #gelsomino #papavero #nasturzio #sambuco #calendula #melissa Per informazioni sulle nostre attività ed i nostri prodotti scriveteci in DM #flowerbugs #wildfermentation #fermentation #fromnature #fermentationlover #naturalfarming #foodculture #helty #foraging #foragingitaly #massalubrense
•Fermentazioni Mediterranee• Vi proponiamo una serie di quattro appuntamenti in cui esplorare insieme diverse tecniche di Fermentazione: dalle Bevande fino al Tempeh senza tralasciare Verdure e Fermentazione Selvaggia, vi mostrerò come gestire tutto il processo di fermentazione in autonomia e sicurezza. A fine laboratorio assaggeremo bevande e cibi fermentati trasformati dalle mani di Mario Avallone in autentici Intrattenimenti Fugaci. Ospite dell’ultimo incontro, Roberto Vetromile, ci accompagnerà alla scoperta delle erbe selvatiche del Lago d’Averno. Posti limitati, per info e prenotazioni: 3483396161 3804396988 #fermentazione #kefir #kombucha #gingerbeer #wildfermentation #foraging #gingerbug #
Jun Es un aperitivo impresionante, limpia el paladar y pone en marcha las enzimas digestivas antes de una deliciosa comida. #JunTea #wildfermentation #Kombucha #greetea
🌟 We've had a top up from our local supplier, Crafty Pickle Co. 🌟 Gut-friendly, unpasteurised, living fermented foods handmade in South East Wales by our favourite two nutritionists, Maddi and Arthur. They're great for the environment because * They reduce food waste by using as much perfectly edible but imperfect or surplus produce as possible. * A percentage of all their sales goes towards addressing food insecurity. * Low food miles ALSO, this delivery is especially good news if you are planning to take a little more care of your gut health in 2024. Come and get some! #monmouthshire #shoplocal #fermentedfood #wales #shopsmall #guthealth #smallbusiness #fermented #fitnessfoods #cymru #supportlocal #independent #supportsmallbusiness #digestivehealth #monmouth #gutbacteria #visitbritain #shopindependent #wildfermentation #walesonline #welsh #livefood #chepstow #ferment #wholefood #southwales #local
We Are Over Here Gearing Up For Our 8th Annual WNC Fermenting Festival This November 3rd 11am to 5pm Now At Olivette Farm In Alexander!!!! We Can't Wait Folks, FREE TO ATTEND, FAMILY FRIENDLY FUN, Great Music, Farm Tour, FREE DEMOS & More! Are YOU Joining Us?
Join Us Sunday November 3rd 11am to 5pm At Olivette Farm In Alexander, NC For The 8th Annual WNC Fermenting Festival We Are Super Excited To Have Our Festival 10 Minutes From Downtown Asheville 🙌 We Are Busily Planning An Incredible Time.....Already With Demos From Talented Lori Jenkins Of @sisterofmotherearth & Marissa Percocco @happyferalfamily & Meg Chamberlain Of @fermenti.foods Your Friends Band @yourfriends.band Will Be Returning To Perform #woohoo Lots Of FREE & Family Friendly Fun Olivette Farm @olivettefarm Will Also Be Offering Farm Tours...A Book Walk, Goat Visiting & More!
Back with a special one. Mikkeller Baghaven Havnesæson Blend 2. God bless. More relaxed reviews now, and I have more time so here we go. This is a wild ale with all Danish malt and unique yeast, aged in a red wine foeder for 9 months. The nose is big with red and purple fruits and a champagne-esque finish. Apple, pear, citrus. Super floral white blossom and citrus notes follow. There’s also a baked ham thing going on which I can understand doesn’t sound appealing but oddly, it works really well. Expected funk present with some straw and barn-yardy notes. Flavour wise, we’re talking mad Burgundian Chardonnay notes. Fresh and zippy apple and pear at first, some melon, the slightest nod to a hint of honey. This quickly gives way to fizzy lemon dodey sweets (please tell me you know what I mean? Pick’n’mix sour sugary lemon sweet vibe), orange peel, and grapefruit. Honeydew melon, kiwi, and pear come in after and linger beautifully. Subtle peppery notes are also present, with this deliciously integrated vanilla touch from the oak at the end. Carbonation is aggressive, with very fine bubbles. ABV: 6% TLDR: This is unreal. #beer #craftbeer #belgianbeer #neipa #ipa #doubleipa #germanbeer #westcoastipa #lager #wildfermentation #lambic #geueze #beerfood #goodbeer #brew #craftbrew #beerlover #beernerd #paleale #saison #beerstagram #trappistbeer #beerusa #beerfans #worldbeer #specialistbeer #gueze #mikkeller #mikkellerbeer #wildbeer
Checking out @thetownsendfarm’s Dabinett 2021 tonight, another bottle picked up from @therattleghyll This one opens with an energetic fizz from its bottle conditioning with Jonagold juice. Hazy amber with a fantastically fruity nose of satsuma, peach and caramel. On the tongue, those tannins deliver real astringency with bitter orange marmalade, wild rocket and star anise to the fore, followed by softer, juicy nectarine characteristics. Precise, well-made, tasty 👍🏻 #finecider #cider #hardcider #cidergram #herefordshirecider #herefordshire #bottleshot #drinksphotography #dabinett #bittersweet #nowdrinking #bottleconditioned #wildfermentation #jonagold #leifvollebekk
Gorgeous bakes this week! 😍 Wild fermented, organic loaves of love have been dropped off @skyland_farms . This week you can find: Country, Cheddar, Rosemary Parmesan, Cinnamon Raisin, and Cranberry Walnut. All made with @lindleymills organic flour, with a wee bit shorter ferment time this week of 15-19 hours. There's also a new loaf in town, the Lemon Blueberry Loaf. It's quite scrumptious and passed the taste testing with Dough Boy himself & Nana. 😊 FYI it's great as a breakfast option, dessert with vanilla ice cream..or lemon ice cream 🤤 or whip cream.. honestly there's many pairings that could go down with it.. and of course as a snack attack. Find turnovers & scones there also, but best to get there day of delivery (Tues & Thurs) as they don't last long. 4124 N Hwy 14, Greer, SC 29651 Thank you to all my carb-o-hydraters! 🙌💛 #eatlocal #shoplocal #upstatesc #organicsourdough #sourdoughbread #wildfermentation #handlaminated
Edit: we’ll announce winner Sunday! No more entries! LET’S TALK ABOUT EQUAL EXCHANGE! A CONTEST BELOW! There’s a WHOLE LOTTA NONSENSE out there in the world and we all have to sift through it to figure out what in the HECK IS GOING ON! This insane little device we hold in our hands tries to sell us products and ideas every second of every day and it gets to a point where we just want to throw our hands up and say GOSH DARN IT! (pardon my language) ANYWAY, through the muck there are some absolutes that will universally ring true…things like YOU SHOULDN’T SCREW OVER OTHER PEOPLE (or ANIMALS!). So, how to avoid that? Make sure you find folks who share your values for one. That’s just one reason why we buy chocolate from EQUAL EXCHANGE. These folks are obsessed with real fair trade and make it their life’s work to connect agricultural products from other parts of the world with us folks up here in a way that is fair and equitable for the consumer AND the producers. It’s their life work and buying chocolate from them allows me to offer a chocolate tart that has sentimental value to me, tasty value to you, and more money in the pockets of the actual people who did the work to produce the chocolate. And I can sleep at night knowing I didn’t contribute to the horrible things common to a lot of chocolate like child labor and slavery. This is just one of the decisions we make when producing our food. From using local EINKORN WHEAT (@lonesomewhistlefarm) for making pasta to only using AVOCADO OIL and local OLIVE OIL (@durant_oregon) for cooking, we’re trying to make ethical decisions for environmental and personal health so you can feel good about dining with us. So, contest: (1) follow us, (2) tag a friend, (3) write a value that’s most important to you when considering dining or purchasing. We want to hear your words and learn what’s important to you ❤️ We’ll pick TWO winners by 5/4 who will get $50 gift certificates for Il Paffuto! Ok, let’s go!!!!
Want to learn to make this? Not only is fermented food delicious it is beneficial to your gut bacteria and a very cheap and effective way to boost your immune system and add pre and probiotics. - Workshop date 18th of this month near Braintree £95 investment for lessons lunch and lifelong skills #fermenting #fermentation #guthealth #microbiome #nutrition #nourishment #tasty #wildfermentation #love #laughter #skills #preservation
View of the day ! En de lekkerste geur ook !
Wanting To Get Hands On With Fermentation? Join Us Sunday May 19th 1-5pm On Our Farm In Marshall For Our Next Hands On Farm To Ferment Workshop! Limited Spots Are Available! Sign Up Now To Secure Your Spot! If You Would Like To Join Us But Need An Incentive Add Coupon Code: IDFERMENTTHAT For 10% Off Your Ticket Price You'll Get 2 Full Fermenti Fermenting Kits Filled With Ferments You Make Day Of, A Pound Of Celtic Sea Salt To Ferment With, A Personalized Tasting Of Fermented Serving Suggestions & Unlimited Q&A With Fermenti.....So Join Us To Get Started On This Delicious Journey @celticseasalt
Cos'è uno SCOBY? 🟡 . #FermentatiPerTutti #probiotics #fermentation #fermented #fermentedfoods #fermentedfood #lactofermentation #wildfermentation #probiotici #fermentazione #fermentati #superfood #organicfood #saluteebenessere #kombucha #kombuchabrewing #ferments #kombuchalife #kefir #tibicos #scoby #natto #tempeh #saukercraut
Some like this, some like that. ❤️🌵🌾 #sourdough #sourdoughbread #sourdoughrye #wildfermentation #freshmilled #freshmilledwholegrain #ajoaz #desertflourbread #ajobaker #imhappywiththat
Recycled Grain Bread This is whole-wheat sourdough bread with leftover millet grain and water from cooked chickpeas I had for dinner last night. I made the sourdough sponge with whole wheat flour, millet and chickpea water, which fermented overnight. If you have any grains, oatmeal, vegetables, or soups sitting in your fridge and not getting eaten, you can try adding them to your bread making. This is an excellent way to recycle food and avoid food waste. I got this idea from Sandor Ellix Katz's book 'Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods,' which is an excellent resource for fermentation enthusiasts. #recyclefood #stopfoodwaste #wholewheatsourdough #sourdoughbread #wildfermentation #sandorellixkatz #grainsourdough #ryesourdoughstarter #breadmaking
Our MAY Newsletter is now out! Check out all our latest updates. * May Pop up Sale @Gypsea's Boutique & Cafe - May 4th * Baljalla Night Market - May 14th * Family Reflections * Recommendations * Rancho update Click here to read the full newsletter: https://www.ranchopacificobaja.com/so/ffOyblHOU?languageTag=en Remember to subscribe to our website at RanchoPacificoBaja.com so you can get these every month directly to your inbox. We hope to see you at our Pop up Sale or at the Baljalla Night Market. Gracias Amigos #wildfermentation #guthealth #zerowaste #fermentedfoods #sourdoughbread #sourdoughpizza #permaculture #pescadero
🧀🍐 FORMAGGIO E PERE FERMENTATI 🍐🧀 Che al contadino è bene non far sapere, perché qui davvero tocchiamo vette inesplorate di sapore! 🍐🍎🍏🫙Le pere fermentate, ma soprattutto le mele, sono una specialità della tradizione russa ed hanno un gusto leggermente piccantino, sapientemente combinato con il leggero sentore di sale ed il dolce proprio del frutto. Ma l'avete visto il colore spaziale? E rimangono persino croccanti! 🧀 Per il formaggio, ci rifugiamo nella ormai consueta e rodata pratica! Per entrambe le ricette, LINK QUI ▶️ https://ravanellocurioso.wordpress.com/2017/09/02/il-formaggio-con-le-pere-fermentate/ . . . #pere #perefermentate #fruttafermentata #frutas #frutta #formaggiovegan #formaggiovegano #formaggioveganofattoincasa #rejuvelac #fermentation #fermentati #wildfermentation #crusca #mandorle #anacardi #ravanellocurioso
1st of May. Working on labour day. But also: Beltane, fertility feast, celebration of summer. So, we watered our new amphorae! Can’t wait to age our ciders in these beauties. To celebrate we made ‘maitrank’ with our first cider of 2023. Traditionally the Germanic people drank it the first of may; white wine (or cider …) infused with woodruff. Cheers! #workingonlabourday #beltane #maitrank #amphorae #wildfermentation #naturalcider #vlaamseardennen @vinetterre #onzelievevrouwebedstro #petnat #belgiancider
An invitation for all Portugal-based fermentation enthusiasts and professionals: ✧˖°. Berlin’s celebrated Bacteria Barista, Alexis Goertz from @ediblealchemy.co , is coming to Caldas da Rainha! ∘˙○˚. Whether you’re a chef, gastronomer, brewer, sourdough baker, winemaker, cheesemaker, foodie, hobby fermenter or total newbie, if you’re curious to learn more about the wild and wonderful world of microbes, stop by and say hi! Join us for a bubbly gathering featuring: ~ A fermentation talk by Alexis from @ediblealchemy.co ~ Wild sodas brewed by Maia from @quintadacultura ~ Electronic music mixed by Joël from @simulationsix ~ Snacks & natural wines served by @local.cafe1 ✧ Bring your curious selves and an interest in trying and learning new things. We will also have a Q&A where you will have the opportunity to ask Alexis your most pressing fermentation questions. » Please RSVP to this Facebook event (LINK IN BIO) to help us plan. This event is free of charge. Drinks and nibbles can be purchased at the bar. #wildfermentation #fermentacaonatural #caldasdarainhaportugal #caldasdarainha #fermentationlove
MAI… Seid ihr schön rein getanzt? Der Wonnemonat begrüßt uns mit viel Sonnenschein, Spargel, Rhabarber, den ersten Erdbeeren, Holunderblüten und vielen anderen Schätzen der Natur 🥰 Auf was freut ihr euch besonders? Wir freuen uns jetzt schon über volle Fermentationsgläser mit frischem Gemüse, Wildkräutern und auf aromatische, erfrischende Kombucha- bzw. Wasserkefir-Kreationen.😍🙊 Wir haben wieder eine Saisonkalenderübersicht und -eintrag für diesen Monat angelegt. Farbiges Obst /Gemüse kommt überwiegend frisch vom Feld, grau hinterlegtes aus dem Gewächshaus oder Lager. . . #weltdermikroben #saisonkalender #saisonal #fermentation #darmgesundheit #saison #fruitillustration #kombucha #wasserkefir #achtsamleben #obstundgemüse #probiotika #besseressen #saisonaleküche #mikrobiom #heilpflanzen #gemüse #ernährungskompass #saisonküche #fermentation_de #gesundesessen #naturapotheke #wildfermentation #regionalessen #erntesaison #permakultur #urbanfarmer #gemüsegarten #frühlingsfest #entzündungshemmend
That’s right we only went and added a couple of hot sauces to our offering…. While we are not about to dedicate a section of the shop to all things spicy, we thought it fitting to grab a small allocation of two collaborative sauces between @devil_dog_sauces and @rivingtonbrewco. • Never Known Fog Like It | Passionfruit & Scotch Bonnet • Dilated Particles | Sour Cherry & Habanero Cheers Team State X • #stateofloveandtrust #beer #hotsauce #rivingtonbrewingco #devildog #wildfermentation #hotsaucelover #craftbeer #cardiff #beergeek #beernerd #beerlover #beerstagram #instabeer #shoplocalwales #cardiffindiecollective #caerdydd #beercellar #beerbeerbeer #ipa #habanero #scotchbonnet #hotsauceaddict #hotsauceoneverything
Fermented Cardoon I had heard of this vegetable which is popular in Mediterranean cuisine but never tasted it until I bought some recently from @Riverford. At first bite it seems quite bitter but when I tasted a bit from nearer the root it was a combination of celery and artichoke. Fermenting bitter vegetables often reduces some of the bitterness so I thought I’d try with some other flavour combinations and added wild garlic flowers and strips of lime zest. The resulting fermented cardoon was slightly less bitter but after reading some more about dishes from Spain, Portugal, and Italy, it is this bitterness which is prized and enjoyed. I actually quite like the complex flavour and texture of the bitter, sour, and crispy and am looking forward to trying it in different dishes. I also blanched some slices in boiling salted water for a few minutes which did reduce the bitterness and then stored the pieces in the balancing water in the fridge. Both the brine and the cardoon turned a blue-ish green hue. I’m definitely going to try to consume more cardoon when it’s in season and maybe try to grow some. 🌱🌱🌱 #cardoon #fermentedcardoon #vegan #plantbased #vegetarian #lactofermentation #guthealth #microbiome #fermentation #culturedfood #wildfermentation #wildyeasts #fermentingfervour #fervere #ferments #gutmicrobiome #foodpreservation #fermentationworkshops #zerowaste
Apple pressing is a wonderful time of year. A community event from harvest to pressing that celebrates the changing of seasons from summer to autumn. Food is something that we share, something that brings us together and connects us. Even today, we gather around a table for meals, or exchange gifts of cake, wine, or beer. Events in the calendar often come with their customary food, specially made or bought only once a year. In olden days, orchards were a thing of abundance and celebration, sacred in a similar way to the citrus groves of the world. But due to a variety of factors, they’ve been neglected or removed from large parts of the British countryside, with most people only experiencing the flavour of chemically preserved fruits from abroad. Like most of the modern world we live in, a system of convenience has been sold to us over one of substance, and we are paying the price for it. Much like the crop of wheat, apple and pears require group activity to harvest and process. These fundamental crops drove entire communities to pause their daily lives and gather for harvest. Here, we have a much smaller operation, but still a group of us gather each year in order to harvest, wash, prepare, crush and press the various heritage apples growing in Steven’s orchard. This year, we have each taken the juice of different apples home to turn into single variety ciders, using wild fermentation of the yeasts present in the orchard and natural sugars of the fruit. I’ll share more about that another time, but for this video I wanted to share with you the tradition so we can welcome the changing of the seasons together. A special thank you to Steven and Huw, and everybody else who helped for day one of apple pressing. This process takes us multiple days and we hope for sunny weather! #apple #applepressing #cider #ciders #cidermaking #ciderlover #harvest #orchard #autumn #autumnvibes #traditionalfood #seasonal #fruit #flavour #fermentation #yeast #wildfermentation #apples
What a Tasting!! Thank you to everyone who attended and special thanks to Jonny for leading us through all the beers. It was an exceptional insight into the world of @millsbrewing and the genesis of so many unique beers. The last photo in the slideshow is the range now available in the shop to take away. Resin Standing Beer Saison Cider Cask Spectre Sister We can’t wait to announce the next beer tasting for the end of May…. Cheers Team State X • #stateofloveandtrust #beer #beertasting #millsbrewing #wildfermentation #farmhouseale #craftbeer #cardiff #beergeek #beernerd #beerlover #beerstagram #instabeer #shoplocalwales #cardiffindiecollective #caerdydd #beercellar #beerbeerbeer
Ugh Bruh....Nawww
Our New 2023 Field Blend Sparkling 🍾🍾🍾 Harvested from our vineyard according to 🍇 flavour and balance at different times throughout the fall. 1. Skin-Fermented Geisenheim 2. Partial-Carbonic Gewürztraminer 3. Whole Cluster Chardonnay (picked early for sparkling) Bottled unfined and unfiltered with no addition of sulphur (or anything else). Layers of pear, green apple and lime, backed with yeasty notes. Full bubbles carry this wine forward with a mouthwatering finish. Electric acids!!! Trust us, it tastes as glorious as it looks! Link in bio to order. #FieldBlend #princedwardcounty #wildfermentation #unfiltered #skincontactwine #vinorange #sparkling #terroir #Sparklingwine #localwine
We love when those who love our wines share their journeys. A bottle of Unruly ‘wild’ Chardonnay being enjoyed on the banks of the river in Robinvale VIC. 🍷🍇🥂 @unrulywines #unrulywines #unrulywine #brokefordwich #brokefordwichwineregion #wildfermentation #wildferment #wildfermentchardonnay #huntervalleychardonnay
こんにちは。 今週も明日から3日間、Openいたします。 今日は八十八夜で、遅霜が発生する時期と言われているのですね。元々は農家の方々への注意喚起のためにできた雑節らしいのですが、霜まではいかないにしても肌寒さが当たっています。気温が下がるのに合わせて酵母も大人しくなっているので、今週はじっくり発酵させて焼けそうです。 さて、写真は、たまに販売しているバゲットをカットしたものに、しまこぴさんのジャムをサンドしたものです。この形での販売はしておりませんが、一例として撮ってみました。シンプルなパンにほっこりするいちごの甘さがぴったりのジャム。まだ数個ずつございますので、気になる方は手に取ってみてください。 また、今週も定番パンに加えてゴルゴンゾーラハチミツフォカッチャの販売もいたします。ゴルゴンゾーラチーズをのせて焼きあげた生地の上からbiyajima_bee_farm さんの濃厚な風味の蜂蜜をかけております。蜂蜜もお店で販売していますので、こちらも良ければお試しください。 【今週の販売パン】 いちじく、りんご（シャルドネ少し）のmix酵母です。 ⚫︎イチジククルミカンパーニュ（ドライ白イチジクとクルミ入りパン） ⚫︎オーガニックチョコレートとオレンジピールパン（オーガニックチョコレートとオレンジピール入りパン） ⚫︎ヴィーガンクロワッサン（乳製品不使用で作ったクロワッサンです。国産小麦粉、有機豆乳、さとうきび糖、国産塩、有機ココナッツオイル） ⚫︎イギリスパン（山食。乳製品不使用で全粒粉も入れています。ぎゅっと生地の詰まったモチモチした食感で食べ応えがあります。国産小麦粉、有機豆乳、オリーブオイル、大豆オイル、さとうきび糖、国産塩） ⚫︎パンドカンパーニュ （香ばしい香りともちもちとした生地が特徴です。冷凍保存にも向いています。国産小麦粉、さとうきび糖、国産塩） ⚫︎杏とクリームチーズのプチバゲット（ドライ杏とクリームチーズをカンパーニュ生地に練りこんで焼き上げています。） ⚫︎シードクッペ（カボチャとヒマワリの種をカンパーニュ生地に練りこんだ香ばしいパン。スープに合わせたり、ワインのおつまみにもぴったりです。） ⚫︎ベーコンエピ （モチモチ生地にベーコンと塩胡椒を練りこんで焼きました。） ⚫︎パン・コンプレ（pinatisのコンプレは全粒粉だけでなくライ麦粉も使用し、食べやすい全粒の量にしています。麦の香りと風味が特に濃いパン。国産小麦粉、さとうきび糖、国産塩） ⚫︎有機あんバターサンド（甘さ控えめの有機つぶあんと国産バターのサンド。） ⚫︎ゴルゴンゾーラ・ハチミツフォカッチャ（全粒粉入りのもちもちフォカッチャにゴルゴンゾーラチーズをのせて焼き上げました。上から美谷島養蜂さんの蜂蜜をかけています。生地は、国産小麦粉、さとうきび糖、エクストラバージンオリーブオイル、国産塩、使用。g販売。） ⚫︎ヴィーガンメロンパン(全粒粉入り。国産きび砂糖の自然な甘さで、モチモチしていて食べ応えあり。国産小麦粉、有機豆乳、オリーブオイル、大豆オイル、さとうきび糖、国産塩使用。) ⚫︎イングリッシュマフィン（ヴィーガン生地。国産小麦粉、国産塩、さとうきび糖、有機豆乳、有機とうもろこし粉、オリーブオイル、大豆オイル使用。） パンのお取り置きご希望の方は、Instagram、Facebook、LINE公式アカウントからのメッセージ、もしくはお電話で承りますので、ご利用ください。（HPメール、FAXでは承っておりません。） お取り置きのご連絡には必ずご返信いたしますので、返信のない場合にはお手数ですが再度ご連絡いただくか、別の方法でご連絡いただければ幸いです。 今週も、よろしくお願いいたします。 #天然酵母パン #自家製酵母パン #paindecampagne #カンパーニュ #善光寺 #長野市パン屋 #wildfermentation #ハードパン
When life hands you Chinese Yellow Heart Cabbage you ferment! I guess nature is in charge of when I am going to be fermenting - which is kindve beautiful and makes sense when you are striving to use local, seasonal ingredients. Another ferment will be featuring @gypsyrain_organics vegetables!! #nature #natureismyboss #fermentation #cabbage #yellowheart #chinesecabbage #organic #wildfermentation
Apple pressing is a wonderful time of year. A community event from harvest to pressing that celebrates the changing of seasons from summer to autumn. Food is something that we share, something that brings us together and connects us. Even today, we gather around a table for meals, or exchange gifts of cake, wine, or beer. Events in the calendar often come with their customary food, specially made or bought only once a year. In olden days, orchards were a thing of abundance and celebration, sacred in a similar way to the citrus groves of the world. But due to a variety of factors, they’ve been neglected or removed from large parts of the British countryside, with most people only experiencing the flavour of chemically preserved fruits from abroad. Like most of the modern world we live in, a system of convenience has been sold to us over one of substance, and we are paying the price for it. Much like the crop of wheat, apple and pears require group activity to harvest and process. These fundamental crops drove entire communities to pause their daily lives and gather for harvest. Here, we have a much smaller operation, but still a group of us gather each year in order to harvest, wash, prepare, crush and press the various heritage apples growing in Steven’s orchard. This year, we have each taken the juice of different apples home to turn into single variety ciders, using wild fermentation of the yeasts present in the orchard and natural sugars of the fruit. I’ll share more about that another time, but for this video I wanted to share with you the tradition so we can welcome the changing of the seasons together. A special thank you to Steven and Huw, and everybody else who helped for day one of apple pressing. This process takes us multiple days and we hope for sunny weather! #apple #applepressing #cider #ciders #cidermaking #ciderlover #harvest #orchard #autumn #autumnvibes #traditionalfood #seasonal #fruit #flavour #fermentation #yeast #wildfermentation #apples
Apple pressing is a wonderful time of year. A community event from harvest to pressing that celebrates the changing of seasons from summer to autumn. Food is something that we share, something that brings us together and connects us. Even today, we gather around a table for meals, or exchange gifts of cake, wine, or beer. Events in the calendar often come with their customary food, specially made or bought only once a year. In olden days, orchards were a thing of abundance and celebration, sacred in a similar way to the citrus groves of the world. But due to a variety of factors, they’ve been neglected or removed from large parts of the British countryside, with most people only experiencing the flavour of chemically preserved fruits from abroad. Like most of the modern world we live in, a system of convenience has been sold to us over one of substance, and we are paying the price for it. Much like the crop of wheat, apple and pears require group activity to harvest and process. These fundamental crops drove entire communities to pause their daily lives and gather for harvest. Here, we have a much smaller operation, but still a group of us gather each year in order to harvest, wash, prepare, crush and press the various heritage apples growing in Steven’s orchard. This year, we have each taken the juice of different apples home to turn into single variety ciders, using wild fermentation of the yeasts present in the orchard and natural sugars of the fruit. I’ll share more about that another time, but for this video I wanted to share with you the tradition so we can welcome the changing of the seasons together. A special thank you to Steven and Huw, and everybody else who helped for day one of apple pressing. This process takes us multiple days and we hope for sunny weather! #apple #applepressing #cider #ciders #cidermaking #ciderlover #harvest #orchard #autumn #autumnvibes #traditionalfood #seasonal #fruit #flavour #fermentation #yeast #wildfermentation #apples
I have been expanding my fermentation experimentation recently from just sourdough (it can go in anything and everything, am I right?) to a newfound obsession: ginger beer and mead! Wild yeasts are incredible Also, cardamom buns??? I've been making them almost every week this past month. They're a new favorite. #wildfermentation
Koji and Indian Gastronomy Wednesday May 1, 2024 - 11:00 AM EST (8:30 PM Goa, India) Indian Fermentation Cultures - Pickles, Koji, Breads Sunday May 12, 2024 - 1:00 PM Southeast Asian Ferments and Cultures Saturday May 18th 9 PM EST - Southeast Asian Ferments and Cultures Tempeh And Mixed Cultures Sunday, June 2 PM, 1:00 PM EST Cheese as Milk’s Destiny with David Asher June 23, 2024 at 1:00 PM EST Ayurveda and Fermentation with Dr.Tejas Saturday June 29 at 11:00 AM EST Three Sisters: Corn, Beans, Squash Soirée-Leone July 28, 2024 11:00 AM EST Celebration and Comfort Foods of Japan August 25 at 11 AM - 12:30 PM EST with Kenji Morimoto Video Festival of Japanese Cultures and Ferments August 25 at 1 PM - 3 PM EST Spices and Herbs: Wild Things and Foraged Tastes September 15, 2025 11:00 AM EST with Mallory O’Donnell Chocolate, Soy Sauce, and Chick Peas: Sauces and Umami Sources October 27, 1 PM EST to 2:30 PM EST Sandor Katz and Naomi Duguid ($15 or Annual Member or Paid Substack Subscriber) Fermentation and Cultures Festival Sunday November 17 - 1:00 PM EST ($15 or Annual Member or Paid Substack Subscriber) Special Event December 15, 2025 - 11:00 AM Special Event #desifood #chaap #kurma #knowyourdesivegetables #kartikskitchen #koji #goa #maddthoppu #brownkojiboy #achaya #borthekera #ghee #bajra #ukma #cafreal #culturesgroup #ayurveda #fermentation #preservedfood #preservation #kojibuildscommunity #wildfermentation #recheado #shiokoji #koji #chanadal #feni #kaffir #kodava #coorg
Koji and Indian Gastronomy Wednesday May 1, 2024 - 11:00 AM EST (8:30 PM Goa, India) Indian Fermentation Cultures - Pickles, Koji, Breads Sunday May 12, 2024 - 1:00 PM Southeast Asian Ferments and Cultures Saturday May 18th 9 PM EST - Southeast Asian Ferments and Cultures Tempeh And Mixed Cultures Sunday, June 2 PM, 1:00 PM EST Cheese as Milk’s Destiny with David Asher June 23, 2024 at 1:00 PM EST Ayurveda and Fermentation with Dr.Tejas Saturday June 29 at 11:00 AM EST Three Sisters: Corn, Beans, Squash Soirée-Leone July 28, 2024 11:00 AM EST Celebration and Comfort Foods of Japan August 25 at 11 AM - 12:30 PM EST with Kenji Morimoto Video Festival of Japanese Cultures and Ferments August 25 at 1 PM - 3 PM EST Spices and Herbs: Wild Things and Foraged Tastes September 15, 2025 11:00 AM EST with Mallory O’Donnell Chocolate, Soy Sauce, and Chick Peas: Sauces and Umami Sources October 27, 1 PM EST to 2:30 PM EST Sandor Katz and Naomi Duguid ($15 or Annual Member or Paid Substack Subscriber) Fermentation and Cultures Festival Sunday November 17 - 1:00 PM EST ($15 or Annual Member or Paid Substack Subscriber) Special Event December 15, 2025 - 11:00 AM Special Event #desifood #chaap #kurma #knowyourdesivegetables #kartikskitchen #koji #goa #maddthoppu #brownkojiboy #achaya #borthekera #ghee #bajra #ukma #cafreal #culturesgroup #ayurveda #fermentation #preservedfood #preservation #kojibuildscommunity #wildfermentation #recheado #shiokoji #koji #chanadal #feni #kaffir #kodava #coorg
Koji and Indian Gastronomy Wednesday May 1, 2024 - 11:00 AM EST (8:30 PM Goa, India) Indian Fermentation Cultures - Pickles, Koji, Breads Sunday May 12, 2024 - 1:00 PM Southeast Asian Ferments and Cultures Saturday May 18th 9 PM EST - Southeast Asian Ferments and Cultures Tempeh And Mixed Cultures Sunday, June 2 PM, 1:00 PM EST Cheese as Milk’s Destiny with David Asher June 23, 2024 at 1:00 PM EST Ayurveda and Fermentation with Dr.Tejas Saturday June 29 at 11:00 AM EST Three Sisters: Corn, Beans, Squash Soirée-Leone July 28, 2024 11:00 AM EST Celebration and Comfort Foods of Japan August 25 at 11 AM - 12:30 PM EST with Kenji Morimoto Video Festival of Japanese Cultures and Ferments August 25 at 1 PM - 3 PM EST Spices and Herbs: Wild Things and Foraged Tastes September 15, 2025 11:00 AM EST with Mallory O’Donnell Chocolate, Soy Sauce, and Chick Peas: Sauces and Umami Sources October 27, 1 PM EST to 2:30 PM EST Sandor Katz and Naomi Duguid ($15 or Annual Member or Paid Substack Subscriber) Fermentation and Cultures Festival Sunday November 17 - 1:00 PM EST ($15 or Annual Member or Paid Substack Subscriber) Special Event December 15, 2025 - 11:00 AM Special Event #desifood #chaap #kurma #knowyourdesivegetables #kartikskitchen #koji #goa #maddthoppu #brownkojiboy #achaya #borthekera #ghee #bajra #ukma #cafreal #culturesgroup #ayurveda #fermentation #preservedfood #preservation #kojibuildscommunity #wildfermentation #recheado #shiokoji #koji #chanadal #feni #kaffir #kodava #coorg
As you can see, There’s almost as much sliced shallots as oil. It has to be cooked at 315 F degrees for 20 to 25 minutes. You do not want to get too brown or black. You want the moisture to evaporate out very slowly. That is why as opposed to frying something or deep frying something properly, you want to crowd the pan so that the moisture or the water slowly releases and it does not brown too quickly. I lightly salt the oil using one teaspoon per 400 ML or pint of oil. Now is the time to add msg if that’s your intent. You can omit the salt and the msg entirely if you like. Using a heavy bottomed pan, aromas and taste stay in the oil. Also, you can add some hot mustard oil to it if you are going for a specific taste. Like Indian. Prachet Sanchetti of Brown Koji Boy in Goa, India talks about this. The need to come to where people are with their current taste preferences and techniques. I hope you all will attend this Wednesday. Register at the link below. Koji and Indian Gastronomy (Click to Register) Wednesday May 1, 2024 - 11:00 AM EST (8:30 PM Goa, India) Prachet Sancheti of @BrownKojiBoy. Prachet will discuss bridging the gap between traditional and modern flavors, exploring the rich possibilities of Koji-based fermentation in the gastronomy of India through an exclusive range of products that celebrates the diversity of Indian produce through a fusion of both traditional and modern Asian fermentation techniques. Replay at May 12 Event. Indian Fermentation Cultures - Pickles, Koji, Breads (Click to Register) Sunday May 12, 2024 - 1:00 PM (10:30 PM Goa, India) #desifood #chaap #kurma #knowyourdesivegetables #kartikskitchen #koji #assam #maddthoppu #kachampulli #achaya #borthekera #ghee #bajra #maharasthra #gardiniapendulata #culturesgroup #ayurveda #fermentation #preservedfood #preservation #kojibuildscommunity #wildfermentation #assam #shiokoji #koji #chanadal #bengaluru #mumbai #kodava #coorg
Tadka riffing. Just wait. As you can see, There’s almost as much sliced shallots as oil. It has to be cooked at 315 F degrees for 20 to 25 minutes. You do not want to get too brown or black. You want the moisture to evaporate out very slowly. That is why as opposed to frying something or deep frying something properly, you want to crowd the pan so that the moisture or the water slowly releases and it does not brown too quickly. I lightly salt the oil using one teaspoon per 400 ML or pint of oil. Now is the time to add msg if that’s your intent. You can omit the salt and the msg entirely if you like. Using a heavy bottomed pan, aromas and taste stay in the oil. Also, you can add some hot mustard oil to it if you are going for a specific taste. Like Indian. Prachet Sanchetti of Brown Koji Boy in Goa, India talks about this. The need to come to where people are with their current taste preferences and techniques. I hope you all will attend this Wednesday. Register at the link below. Koji and Indian Gastronomy (Click to Register) Wednesday May 1, 2024 - 11:00 AM EST (8:30 PM Goa, India) Prachet Sancheti of @BrownKojiBoy. Prachet will discuss bridging the gap between traditional and modern flavors, exploring the rich possibilities of Koji-based fermentation in the gastronomy of India through an exclusive range of products that celebrates the diversity of Indian produce through a fusion of both traditional and modern Asian fermentation techniques. Replay at May 12 Event. Indian Fermentation Cultures - Pickles, Koji, Breads (Click to Register) Sunday May 12, 2024 - 1:00 PM (10:30 PM Goa, India) #desifood #chaap #kurma #knowyourdesivegetables #kartikskitchen #koji #assam #maddthoppu #kachampulli #achaya #borthekera #ghee #bajra #maharasthra #gardiniapendulata #culturesgroup #ayurveda #fermentation #preservedfood #preservation #kojibuildscommunity #wildfermentation #assam #shiokoji #koji #chanadal #bengaluru #mumbai #kodava #coorg
Apple pressing is a wonderful time of year. A community event from harvest to pressing that celebrates the changing of seasons from summer to autumn. Food is something that we share, something that brings us together and connects us. Even today, we gather around a table for meals, or exchange gifts of cake, wine, or beer. Events in the calendar often come with their customary food, specially made or bought only once a year. In olden days, orchards were a thing of abundance and celebration, sacred in a similar way to the citrus groves of the world. But due to a variety of factors, they’ve been neglected or removed from large parts of the British countryside, with most people only experiencing the flavour of chemically preserved fruits from abroad. Like most of the modern world we live in, a system of convenience has been sold to us over one of substance, and we are paying the price for it. Much like the crop of wheat, apple and pears require group activity to harvest and process. These fundamental crops drove entire communities to pause their daily lives and gather for harvest. Here, we have a much smaller operation, but still a group of us gather each year in order to harvest, wash, prepare, crush and press the various heritage apples growing in Steven’s orchard. This year, we have each taken the juice of different apples home to turn into single variety ciders, using wild fermentation of the yeasts present in the orchard and natural sugars of the fruit. I’ll share more about that another time, but for this video I wanted to share with you the tradition so we can welcome the changing of the seasons together. A special thank you to Steven and Huw, and everybody else who helped for day one of apple pressing. This process takes us multiple days and we hope for sunny weather! #apple #applepressing #cider #ciders #cidermaking #ciderlover #harvest #orchard #autumn #autumnvibes #traditionalfood #seasonal #fruit #flavour #fermentation #yeast #wildfermentation #apples
Received our Blueberry Wine 🫐 from @revelcider Can’t wait to get this chilled to enjoy! Get yours before it’s gone! #wine #craftcider #wildfermentation #homebrewers #beer #distill #craftspirits #craftbeer #shoplocal #ontario
As you can see, There’s almost as much sliced shallots as oil. It has to be cooked at 315 F degrees for 20 to 25 minutes. You do not want to get too brown or black. You want the moisture to evaporate out very slowly. That is why as opposed to frying something or deep frying something properly, you want to crowd the pan so that the moisture or the water slowly releases and it does not brown too quickly. I lightly salt the oil using one teaspoon per 400 ML or pint of oil. Now is the time to add msg if that’s your intent. You can omit the salt and the msg entirely if you like. Using a heavy bottomed pan, aromas and taste stay in the oil. Also, you can add some hot mustard oil to it if you are going for a specific taste. Like Indian. Prachet Sanchetti of Brown Koji Boy in Goa, India talks about this. The need to come to where people are with their current taste preferences and techniques. I hope you all will attend this Wednesday. Register at the link below. Koji and Indian Gastronomy (Click to Register) Wednesday May 1, 2024 - 11:00 AM EST (8:30 PM Goa, India) Prachet Sancheti of @BrownKojiBoy. Prachet will discuss bridging the gap between traditional and modern flavors, exploring the rich possibilities of Koji-based fermentation in the gastronomy of India through an exclusive range of products that celebrates the diversity of Indian produce through a fusion of both traditional and modern Asian fermentation techniques. Replay at May 12 Event. Indian Fermentation Cultures - Pickles, Koji, Breads (Click to Register) Sunday May 12, 2024 - 1:00 PM (10:30 PM Goa, India) #desifood #chaap #kurma #knowyourdesivegetables #kartikskitchen #koji #assam #maddthoppu #kachampulli #achaya #borthekera #ghee #bajra #maharasthra #gardiniapendulata #culturesgroup #ayurveda #fermentation #preservedfood #preservation #kojibuildscommunity #wildfermentation #assam #shiokoji #koji #chanadal #bengaluru #mumbai #kodava #coorg