Louisiana Hot Sauce in prep. Come back in 4 weeks. #HotSauce #Lousiana #fermentation

Bottling the Granddad's Bluff saison. First beer this newly caught culture has made and it's tasting pretty good, judgement reserved until it's fully carbed, but I'm thinking it's gonna be good.

Hey #plant friends,

Does anyone have any knowledge of juniper species that are good for making gin/jenever that can be grown in hot summers (occasionally 100+F/ 37+C), very long growing season (March to November) and mild winters (no less than 20F / -7C and mostly above freezing throughout)?

The traditional European variety is too sensitive for our summers.

Please boost for visibility.

Lactic acid bacteria can improve plant-based dairy alternatives

https://phys.org/news/2025-04-lactic-acid-bacteria-based-dairy.html

My second attempt at making homemade sauerkraut came out really good. I guess I'm going to try to make my own kimchi next. I'm really enjoying my adventure into #fermentation

Wild yeasties are all happy this morning and ready for the brew day! Hive came from my bee hive (comb, honey and bees). GrandDad came from juniper berries my wife snagged at Granddad's Bluff in LaCrosse, WI. The unlabeled is my 'abbey' culture that originally I caught from my neighbor's raw honey back in 2013.

I'll be brewing a Honey Tripel (thanks to all who voted in the poll!) for the abbey, and Saison for the two new recruits.

Engineered yeast boosts D-lactic acid production, advancing eco-friendly biomanufacturing

https://phys.org/news/2025-03-yeast-boosts-d-lactic-acid.html

SPAAACE MISOOOO! I want to try some space miso. #Miso #Fermentation

Fermenting miso in orbit reveals how space can affect a food’s taste https://www.sciencenews.org/article/ferment-miso-orbit-space-food-taste-iss

A pilot study found that acidification of raw whole milk (with citric acid) to a pH of 4.1-4.2 for 6 hours resulted in complete inactivation of the bird flu (H5N1) virus.

There was an indication that the effectiveness of inactivation may be dependent on fat content of the milk.

These pH levels are within the range resulting from fermentation (4.0-4.5).

First time making Gujarati Handvo in muffin tins instead of a skillet... I'm sold! This will be great for freezing the leftovers, plus it's faster.

If you're unfamiliar: it's a sort of savory breakfast bread made from fermented dals and rice with lots of shredded veggies. I serve it with a dollop of cashew cheese mixed with cilantro chutney. It's about as healthy as can be & great for clearing out the veg drawer. #fermentation #veganfood

The afternoon of April 4, 2025. This is a sample of what the garlic space looks like in the vegetable garden. The soil probe is eight inches into the soil. Most of the garlic is waiting for warmer soil before surfacing. These two garlic shoots have experienced freezing temperatures. This is a no-dig garden. #gardening, #minnesota, #zone4b, #garlic, #growyourown, #fermentation

If you are into #fermentation, do yourself a HUGE favour and get yourself a mandoline.

I can't believe I've lived my whole life without one.

My experiments in fermentation continue: preserved lemons. My sauerkraut turned out awesome! #fermentation #sustainableliving

It was almost a full house tonight in the Auditorium of the #Science Building of Middle #Tennessee State University for Sandor Katz telling his “#Fermentation Journey” to students and faculty in our Fermentation Science program, as well as interested members of the Murfreesboro community. https://www.mtsu.edu/program/fermentation-science-b-s/

My next batch of fermentation underway - Kimchi with swede, carrot, red onion, red pepper, spring onions, green chlli, root ginger, chilli powder, salt and black pepper. We generally have a small amount of this every day to keep our gut healthy. #fermentation #kimchi #vegan #vegetarian