Shakedown Social

Preston MacDougallIt was almost a full house tonight in the Auditorium of the <a href="https://mstdn.science/tags/Science" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Science</a> Building of Middle <a href="https://mstdn.science/tags/Tennessee" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Tennessee</a> State University for Sandor Katz telling his “<a href="https://mstdn.science/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermentation</a> Journey” to students and faculty in our Fermentation Science program, as well as interested members of the Murfreesboro community. <a href="https://www.mtsu.edu/program/fermentation-science-b-s/" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.mtsu.edu/program/fermentation-science-b-s/</a>

Sourdough2021My 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. <a class="hashtag" href="https://bsky.app/search?q=%23fermentation" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a> <a class="hashtag" href="https://bsky.app/search?q=%23kimchi" rel="nofollow noopener noreferrer" target="_blank">#kimchi</a> <a class="hashtag" href="https://bsky.app/search?q=%23vegan" rel="nofollow noopener noreferrer" target="_blank">#vegan</a> <a class="hashtag" href="https://bsky.app/search?q=%23vegetarian" rel="nofollow noopener noreferrer" target="_blank">#vegetarian</a>

Joe Steinbring :thisisfine:I haven't used this fermentation crock in a few years. I'm giving kimchi a try. <a href="https://toot.works/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermentation</a> <a href="https://toot.works/tags/Kimchi" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Kimchi</a> <a href="https://toot.works/tags/LacticAcid" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#LacticAcid</a>

Pollinators<a href="https://mastodon.au/@LifeTimeCooking" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@LifeTimeCooking</a> Home made fermented hot sauce is so tasty. I am glad you are pleased. The complex flavors are a concentrated kitchen treasure. We also dilute during cooking with this variety of concentrated ferment. It’s inspiring what the ingredients have become from the fermentation. You are on top of the world. <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a>, <a href="https://epicure.social/tags/garlic" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#garlic</a>, <a href="https://epicure.social/tags/ginger" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#ginger</a>, <a href="https://epicure.social/tags/turmeric" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#turmeric</a>, <a href="https://epicure.social/tags/hotchilisauce" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#hotchilisauce</a>, <a href="https://epicure.social/tags/solarpunk" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#solarpunk</a>, <a href="https://epicure.social/tags/growyourown" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#growyourown</a>.

EyeInHandCider Making Albemarle Ciderworks<a href="https://fosstodon.org/tags/photography" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#photography</a> <a href="https://fosstodon.org/tags/RuralSouth" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#RuralSouth</a> <a href="https://fosstodon.org/tags/handmade" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#handmade</a> <a href="https://fosstodon.org/tags/Farming" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Farming</a> <a href="https://fosstodon.org/tags/orchard" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#orchard</a> <a href="https://fosstodon.org/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a>

EvanLatest Adventure in Homebrewing: The Big DIPA SMaSH - On paper it was planned to be a ~10.5% IPA, but the OG (original gravity) was slightly low - 1.086 instead of 1.105After 36 hours, fermentation activity is starting to slow & it should level out at around a final gravity of 1.016 for an ABV of ~9.5% with an IBU of ~180.<a href="https://social.lol/tags/homebrewing" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#homebrewing</a> <a href="https://social.lol/tags/beer" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#beer</a> <a href="https://social.lol/tags/smashIPA" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#smashIPA</a> <a href="https://social.lol/tags/homebrew" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#homebrew</a> <a href="https://social.lol/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a> <a href="https://social.lol/tags/tiltHygrometer" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#tiltHygrometer</a>

AdamI've been on a fermentation kick lately, and I'm loving these silicone airlock lids. Here's some pictures of one on a jar of filmjölk I made, a yogurt-adjacent Swedish fermented milk product that's fermented at room temperatures (20-25.5°C/68-78°).They fit snugly inside the mason jar. I have another on a jar of kombucha at the moment.<a href="https://mastodon.tacoma.community/tags/filmj%C3%B6lk" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#filmjölk</a> <a href="https://mastodon.tacoma.community/tags/tacoma" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#tacoma</a> <a href="https://mastodon.tacoma.community/tags/yogurt" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#yogurt</a> <a href="https://mastodon.tacoma.community/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.tacoma.community/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a> <a href="https://mastodon.tacoma.community/tags/milk" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#milk</a> <a href="https://mastodon.tacoma.community/tags/sweden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#sweden</a>

Adrianna TanIncredible video about fermented meats in SE Asia that I’m posting because I saw a silly comment about how there can’t possibly be fermented meats Your food culture is not everybody’s food culture<a href="https://youtu.be/iicVZqczLdM" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://youtu.be/iicVZqczLdM</a><a href="https://hachyderm.io/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://hachyderm.io/tags/TootSea" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#TootSea</a> <a href="https://hachyderm.io/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermentation</a>

Alex Kuchendieb1. Welche Möglichkeiten habe ich meine Gärbox aktiv zu kühlen? 2. Würde ein Kühlschrank bzw eine aktiv gekühlte Kühlbox kaputt gehen wenn ich sie über den Inkbird steuere, also immer wieder Strom an- und ausschalte?Mein Setup sieht im Moment so aus: Ich habe eine kleine Styrobox, ein Inkbird Thermostat und ein Heizkabel für Terrarien. Ab und zu lege ich einen Kühlakku mit rein, das wird aber im Sommer nervig. <a href="https://a.gup.pe/u/sauerteig" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@sauerteig</a> <a href="https://a.gup.pe/u/fermentation" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@fermentation</a> <a href="https://mastodon.social/tags/Sauerteig" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Sauerteig</a> <a href="https://mastodon.social/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermentation</a> <a href="https://mastodon.social/tags/Krautchi" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Krautchi</a>

SarafinaJust tasted this vinegar i made by continually collecting whatever little bits of leftover alcohol I would otherwise throw out (in a jar with some vinegar mother)It's... really good?People told me it was easy to make nice vinegar this way, but I kinda didn't believe it until I tried it 😅<a href="https://a.gup.pe/u/fermentation" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@fermentation</a> <a href="https://radikal.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a> <a href="https://radikal.social/tags/fermentering" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentering</a> <a href="https://radikal.social/tags/vinegar" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#vinegar</a> <a href="https://radikal.social/tags/eddikke" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#eddikke</a>

ghost_shit 🪣Picked my first handful of chillis (jalapenos, Anaheim & unspecified "hot" varieties), and had a bunch of tomatillos and tomatoes just sitting around. I've decided to make a spicy seasoning powder, and this 1.8kg of produce is just the beginning. <a href="https://aus.social/tags/GardeningAU" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GardeningAU</a> <a href="https://aus.social/tags/GrowYourOwn" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GrowYourOwn</a> <a href="https://aus.social/tags/fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermenting</a> <a href="https://aus.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a>

Pollinators<a href="https://mstdn.social/@ArtseaGardener" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@ArtseaGardener</a> <a href="https://infosec.exchange/@johntimaeus" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@johntimaeus</a> <a href="https://fosstodon.org/@Jackiemauro" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@Jackiemauro</a> Unsolicited comments. Bok Choi and kholrabi are happy to be the sauerkraut. We have good conditions for them. Shredded kholrabi sauerkraut is pretty much sauerkraut to everyone but the one grandma that wonders about the shapes. <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a>.

Amit/AsuphSo the <a class="hashtag" href="https://bsky.app/search?q=%23sake" rel="nofollow noopener noreferrer" target="_blank">#sake</a> experiment seems to have progressed decently well so far. Initial <a class="hashtag" href="https://bsky.app/search?q=%23fermentation" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a> done, I'm cold racking it. Very muddy right now, hopefully it will. Else I'll call it nigori. I'm cooling it before testing, at this stage. <a class="hashtag" href="https://bsky.app/search?q=%23HomeBrewing" rel="nofollow noopener noreferrer" target="_blank">#HomeBrewing</a>

GangaThe dehydrator is out again, had a good clean, and now there are freshly picked chillies on one tray and I thought I'd make my first fermented powder with some greens and herbs I fermented recently. I love greens powders and make them anyway with green from the garden for use in wintery dishes and also in smoothies. So why not a fermented one?I think both <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KirstenShockey</a> and <a href="https://mastodon.au/tags/SandorKatz" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SandorKatz</a> talk about them. I just couldn't find it again when I looked in Katz.<a href="https://mastodon.au/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a> <a href="https://mastodon.au/tags/Dehydration" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Dehydration</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

The Japan TimesJapan is full of iconic foods, but domestic cheese? Several producers are elevating the country’s reputation from processed chaff to top-shelf cheddar. <a href="https://www.japantimes.co.jp/life/2025/02/16/food-drink/japan-cheese-awards-hokkaido/?utm_medium=Social&utm_source=mastodon" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.japantimes.co.jp/life/2025/02/16/food-drink/japan-cheese-awards-hokkaido/?utm_medium=Social&utm_source=mastodon</a> <a href="https://mastodon.social/tags/life" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#life</a> <a href="https://mastodon.social/tags/fooddrink" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fooddrink</a> <a href="https://mastodon.social/tags/japanesecuisine" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#japanesecuisine</a> <a href="https://mastodon.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a>

RDNWith the current spread of bird flu, a couple of recent review articles describing links between gut microbiota and influenza may be of interest:<a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC10420791/" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://pmc.ncbi.nlm.nih.gov/articles/PMC10420791/</a><a href="https://www.sciencedirect.com/science/article/pii/S2405844024136924" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.sciencedirect.com/science/article/pii/S2405844024136924</a><a href="https://floss.social/tags/Science" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Science</a> <a href="https://floss.social/tags/Health" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Health</a> <a href="https://floss.social/tags/BirdFlu" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#BirdFlu</a> <a href="https://floss.social/tags/Influenza" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Influenza</a> <a href="https://floss.social/tags/GutMicrobiome" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GutMicrobiome</a> <a href="https://floss.social/tags/Probiotics" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Probiotics</a> <a href="https://floss.social/tags/Prebiotics" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Prebiotics</a> <a href="https://floss.social/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermentation</a> <a href="https://floss.social/tags/Kimchi" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Kimchi</a> <a href="https://floss.social/tags/Kefir" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Kefir</a>

GangaThe second ferment from the beets has developed kahm yeast growth on top. This is quite common in fermentations. While <a href="https://mastodon.au/tags/SandorKatz" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SandorKatz</a> would remove it and devour the contents anyway, I am not that game, at least not yet.I'll make another beet kvass from fresh beets. it is so delightful. I am enjoying my daily "shot" of it.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermentation</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#vegetarian</a> <a href="https://mastodon.au/tags/kvass" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#kvass</a>

phoenix🐧🏕🏞🚀🍝First try fermenting hot sauce. Let's see if this works .... <a href="https://chaos.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a>

justmichelle<a href="https://beige.party/tags/Introduction" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Introduction</a> I just migrated from queer.party. I like <a href="https://beige.party/tags/cats" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cats</a> <a href="https://beige.party/tags/knitting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#knitting</a> <a href="https://beige.party/tags/startrek" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#startrek</a> <a href="https://beige.party/tags/gardening" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#gardening</a> <a href="https://beige.party/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cooking</a> <a href="https://beige.party/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a>I was content at queer.party but needed some stability in my life.I have two ginger cats, Finn and Travis. I have a complicated Medium Distance Relationship (MDR). I punch Nazis.

GangaI had a chance to have a "shot" of the beet kvass with breakfast this morning, and a proper, considered taste of the shiitake.I am so please with the kvass. It is slightly effervescent, which I didn't notice last night, salty, beet-sweet and beet-earthy. Yum. I have put the beets on to ferment again.And OH the shiitake. I sliced one and ate it, and it is so good but I can't wait to have some with rice or noodles or dumplings.....I think some might ferment the shiitake for longer, but this is perfect for me.Also, I put a pan on the stove with some oil and forgot it, so now I have a very smoky kitchen, windows and doors open and the cooler on high to try to blow it out. Sigh.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermentation</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmEating</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a>

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