#til farmers can use #lactofermentation to make water safer for #livestockfarming
Here, they claim to capture lactobacillus by soaking rice :
https://youtube.com/shorts/a9yKJkYKn78
Is this guy perhaps culturing something else? Is imported rice possibly a source of #genetics diversity that I can use in my #yogurt and #sourdough cultures?
I don't have training in #microbiology , but I have done both fungal and bacterial #fermentation
Kinda forgot about the burnt bread kvass I made a while ago because it didn't carbonate. Just opened a bottle from the fridge and there's actually some pressure on it. It tastes a bit like dark caramel. Next time I should add some flavours, maybe ginger. But all in all not bad, a bit like cola but in a good way and not sweet at all. #fermentation #bread #kvass
It's 5 litres of garlicky citrus dillkraut!
So, there are several types of hog plum TIL. The one I have seems to be one known in India as anbazhanga in Malayalam. It is very popular in several parts of India especially Goa and Kerala. It is apparently tart and can be used as a souring agent.
It apparently makes excellent pickles and I have a number of recipes.
Also, of course, it can be fermented in brine with green chillies! I read this "Tender ambazhanga in brine is an excellent snack with cocktails, like olives." There you go, I had pickles in mind but maybe I should brine them, to have a snacks.
The #Fermentation table atm.
From the back left:
2 jars of Beet Kvass, each have different ingredient combos.
1 of the 2 jars of chinotto syrup that are infusing in the fridge. Not a ferment, but up to a month infusion. It tastes REALLY GOOD even now. 
Made from roasted chinotto oranges plus a range of citrus (primarily sour), sugar and spices. See yesterday's post for pic.
Blue garlic, fermenting. The lovely blue colour is a result of a reaction that often occurs in pickled and fermented garlic.
Mustard greens, prepared a little different to the previous batch. These are chopped small, salted and massaged, then fermented in there own liquid. THEY ARE TASTING GOOD TOO, still crunchy and fresh but also fermenty and mustard-greeny. Different to the other jar. They'll be capped of and put in the fridge today.
I've been playing in the kitchen.
Two jars of beet #kvass made - it'll take 6-7 days to ferment. One is beetroot, carrot, greens, turnip and spices. The other is just beetroot and a few greens with spices. I 
beet kvass.
Lots of veg prepared for the week and a pile of beetroots cooked. Future me will Sunday me.
All the limes and cumquats picked, and some of the chinotto oranges, lemons and oranges.
A tray of mixed citrus, mostly chinotto oranges, and some sweet spices is roasting, ready to make chinotto the drink syrup. THE HOUSE SMELLS AMAZING. They'll go into a sugar syrup tonight to infuse for a month.
Other chinotto oranges prepared for making an Indian pickle during the week.
Lemons and limes are cut into wedges and are in the freezer.
I'll pick more oranges during the week and spread around the neighbours. (I already have dehydrated orange slices and citrus scrap vinegar. I could make sweet things but sugar is off the table atm. Neighbours love them.)
I tasted the fermented mustard greens for the first time tonight - it was still bubbly, and it was 12 days. I was going to stop it at 10 but decided to give it another couple of days.
They taste good! A rather lovely side dish for dinner. Still very crunchy, nicely briney, rather different to their original taste. The crunchy texture is really nice. 
Recipe is a Vietnamese one from #KirstenShockey 's #FermentedVegetables .
If you're noticing a spike on your Clichée-O-Meter today, that's us making Sauerkraut from homegrown cabbage.
A DIY Fermenter for Flavorful Brews - Fermentation is a culinary art where tiny organisms transform simple ingredients i... - https://hackaday.com/2025/08/03/a-diy-fermenter-for-flavorful-brews/ #home-assistant #fermentation #beerbrewing #hardware #brewing #beer
A gift from a friend 
To qualify as Daiginjo, the white rice used in brewing must be milled or polished down to less than 50% of its original size. This process removes the outer layers of the rice, leaving behind the starchy core rich in pure carbohydrates. Using this core in fermentation results in a refined sake with fruity aromas and flavors
The #FermentationTable this morning:
I made 2 probiotic gut shots to use up some veg in the fridge. Fermenting is a great way to preserve veg that need to be used. Both have ginger and spices added. This time I didn't add garlic or onion. A weak brine. I stir each day with a chopstick.
From left to right:
Mustard Greens - added yesterdayProbiotic gut shot with carrots and beetroot Probiotic gut shot with super greens and carrots GarlicFennel Kimchi - one jar was capped and refrigerated this morning. I am leaving this one an extra day
Design Milk : KEEP the Culture Alive: On Your Counter and In Your Glass https://design-milk.com/keep-the-culture-alive-on-your-counter-and-in-your-glass/ #kitchenaccessories #foodpreservation #HomeFurnishings #Taste:Work:Shop #BenjaminHubert #foodcontainers #fermentation #foodstorage #LayerDesign #containers #Lifestyle #container #glassjars #Orrefors #recipe #glass #Layer #Taste #Main
Remember the mustard greens I picked up yesterday? I've been wondering what to cook with them. It is decided.
Some of the greens have been left out to "wilt" and will be fermented (of course).
I am going to make this wonderful mung bean dal with mustard greens and spinach. The rest of the greens are soaking/washing atm, and I'll put the dal on to cook, probably in the Instant Pot, in spare moments.
Luckily the mung beans soaked overnight 
I was going to make sprouts with them but I'll soak more and use these for the dal.
The garlic is bubbling away nicely. No intense aromas yet.
The fennel kimchi is also fermenting well. I can't wait. Tasting begins tomorrow.
The first trial of cooking soy beans in the #instantPot has just finished the 50min cooking cycle and I'll let it pressure release for about 30mins 
The garlic ferment is bubbling already. No strong aromas yet though, so it is not banished outside yet.
Sandor Katz lives off-grid (I think this is recent). He became a fermenter when diagnosed with HIV when in his 20's, when there was little medical help available.
A fascinating look in his kitchen (FULL of ferments) and his garden
Yes, the labels are on crooked 
but they will be replaced when the ferments are ready and will be re-jarred if necessary and refrigerated. And I can see the kimchi needs a clean up at the top of the jar (thanks, pic).
My fermentation table atm.
The kimchi is fennel, and has a slice of red onion as the follower and a weight on top. The red onion has coloured the brine a little I think, along with the gochugaru.
The garlic has a home-made follower that I cut from a spare dehydration net sheet. This are excellent followers as I can cut to the size of the jar. It is also weighted on top. (The weights are to keep the veg under the brine.)
The garlic may turn blue. This is entirely normal for some varieties of garlic and I look forward to it.
This time I am doing the daily burp method. The garlic will be burped outside. It it gets to aromatic inside it will be banished to under the verandah or the garden shed till the end of the month.
Garlic ferment improves the longer you let it ferment. I've seen these quotes:
"Place the jar in a cupboard and forget about it until the next time you move. "
"Start a recipe for fermented garlic when your child is born, and give them the jar for their 18th birthday"
One of the most exciting things from all of my reading about #miso this week has been that you can make it from just about anything. I saw millet miso today.
Shockey even has a miso made from dried shiitake mushrooms!
Eat your greens: P72 wants to make plant-based dining fun and inspirational. https://www.japantimes.co.jp/life/2025/07/25/food-drink/p72-plant-based-cuisine-osaka/?utm_medium=Social&utm_source=mastodon #life #fooddrink #chefs #vegetables #fermentation #osaka
My miso-making kit has arrived!! It's a nice way to experiment with making miso for the first time, and feel supported and guided by their kit and instructions. It could be a project for this weekend.
Having read the instructions carefully, it seems to be much like this recipe from the great and lovely Nami from Just One Cookbook
https://www.justonecookbook.com/how-to-make-miso/
(I have recipes in my 4 fermentation cookbooks which I'll use for later miso efforts. Perhaps in smaller batches.)
The miso is from soybeans with a fair ratio of rice koji. It doesn't specify which miso - perhaps Shiromiso?
It takes around 6 months or so to ferment and makes 1.8 KILOS of miso. There will be miso presents for everyone in January if all is successful.
The kit provides a plastic bucket to make it in. There is another kit from another provider which uses a jar - better for no-plastic, and better to be able to see the process. I'd try that one too, but 4 kg of miso seems a little much.
