#ferment

🇰 🇴 🇲 🇧 🇺 🇨 🇭 🇦🍾 🇨 🇦 🇸 🇪🇮 🇷 🇴 . 🍻2fermentação de 🍾KOMBUCHA de Chá 🍃Verde com . 🍐 💖 . 🌟🎀DRYKA🎀🌟 . YouTube - Dryka Low Carb https://www.instagram.com/drykalowcarb/ ou drykalowcarb https://www.youtube.com/channel/UCxyPNB5C8Dd8up5L6McHIZQ https://www.instagram.com/probioticosdry/ ou probioticosdry . . . . . drykalowcarb Kombuchavida fermentados refrigerantenatural scoby Kombucheiros comida chaverde Kombuchadefrutas Kombuchalover Kombuchabreak kombuchatea ferment organic probiotics fermentedtea uva maç keto pera maracuj Kombucha chaverde saovicente litoral litoralsp litoralsampa litoralsantos baixadasantista lowcarb Kombuchanatural


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Piklované okurky picklesfermentvivarestaurantbrno


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Mikrokosmos? Nie, to nasze tryliardy bakterii , dla mnie bajeczne obrazy 📷 bazarekuniny klinikasoika kiszonki kisimy ferment pickled fermentation wroclawkisi caaPolskajekiszonki Polskakisi healthyfood recipe healthyfood foodporn foodphotography zielono green kochamjeć tworzymy


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Natural Yeast Facts by Caleb Warnock - Natural yeast exists only in nature. It has not been sold commercially for decades. - All yeast in the grocery store is genetically modified (created through mutagenesis). - Like many natural probiotic cultures, natural yeast is mesophilic, meaning it needs a certain warm temperature (70 to 80 degrees) for optimum growth. - Yeast is a living organism. Natural yeast eats the gluten naturally found in wheat flour and turns it into amino acids, which are the building blocks of life and health. As yeast digests gluten protein, it creates carbon dioxide as a byproduct. This gas causes yeast bread to rise. - Gluten is a long-chain protein made up of several types of gliadins (a water-soluble protein) and glutenins (a non-water-soluble protein). The human body cannot digest gluten because of its chain length. (Different types of gliadins and glutenins are distinguished by their amino acid sequences, which differ.) Amino acids are the building blocks of life. The human body creates cells using amino acids. There is a growing consensus that a lack of amino acids may be the root of all human diseases. There are 20 known amino acids. Of these 20, the human body can create 11 (from food). The remaining 9 are only available to the human body through the digestion of true and real food. Continued in comments. rcherbals ridgecrest rcherbnerd rcalmanac almanac ridgecrestherbals ridgecrestherbalsalmanac naturalyeast yeast sourdough ferment fermented fermentedfoods culture sourdoughculture homestead diy homesteading backtonature glutenfree gluten glutenintolerance bread wheat


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We made kimchi all together at this workshop and ate supper together. It worked really well working together to make a big batch.. This was a lovely setting thanks roarjuice and a wonderful group of people. . In Korea, families and communities get together to make their family, neighbours supply of kimchi for the winter. In Eastern Europe families and communities would get together to make sauerkraut for the winter. So is this what we are missing here in the UK? That common goal, a reason to get together and socialise? Getting back to basics? Reconnection through food? Growing more of our own? Preserving? I suggest at the workshops we make gatherings with our friends to make ferments whether it be apple pressing, making wine, sauerkraut, kimchi.. Many hands make light work. Bring food to share and just get together more often.. That's what I think we need more of apart from kimchi of course! 😁😋 . kimchi koreanchilli korean sauerkraut ferments fermentedfoods fermentationworkshops ferment lactofermentation kraut masterclasses guthealth healthyfood wellbeing community goodfood umami pungent spicy flavour


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Everyone loves a pickle! 🥒🦠🍃 . 🥒🦠 Wild fermented full sour pickle: Kirby cucumbers ❌ fresh dill ❌ crushed head of garlic ❌ black peppercorns ❌ coriander seeds ❌ bay leaves 🍃 ❌ mustard seeds ❌ Himalayan pink salt 🧂❌ 2 week lactofermentation in weighted crock with water airlock


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🚨Last Call! 🚨Get 20% off FastFerment and accessories. Make the move to the one-stage fermenter that allows you to do primary & secondary fermentation in the same unit. It eliminates racking & transferring between buckets & carboys and reduces oxygen exposure. ⏱️Sale ends Wednesday at midnight. Link in bio.⠀ .⠀ ferment fastferment conical brewing homebrewing beer fermenter sale freeshipping brewhq


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Queremos compartirles que el corazón nos estalla de emoción, finalmente estamos materializando algo que deseábamos muy fuerte, más lo habíamos proyectado para el año próximo, los talleres de masa madre!! Sisi y lo mejor es que están ATR.⠀ ⠀ Ser emprendedor tiene sus pro y sus contra, lo bueno en este sentido es que como decidís vos, podes frenar, pensar y pegar el volantazo!⠀ Y henos aquí,lo hicimos💪 frenamos la produ semanal y nos dimos a la tarea de armado de los talleres de masa madre y alimentación consciente...debo decir que el paisaje de este nuevo camino es hermoso y desafiante, como nos gusta!⠀ ⠀ Soltar la produ semanal no fue fácil, sobre todo cuando va mejor de lo que esperas...pero lo cierto es que el cuerpo tiene un límite y hay que escucharlo.⠀ ⠀ Esto significa que no haré más pan? Por supuesto que no, nos vas a encontrar en flordeferiadeltransformador como siempre y en casona_namaste con nuestros panes y dulzuras saludables, así que atenti que aquí estaremos compartiendo las fechas para que puedas reservar tu pan.⠀ Mientras tanto te compartimos las imágenes del taller que dimos el sábado en moronsurco, un espacio de agroecología maravilloso, gestionado a pulmón y con mucho amor.⠀ ⠀ Estuvimos de la mano de Olgui ingeniera agrónoma jubilada que emplea su tiempo en dar talleres sin cobrar un peso y facilitando mucha data, así que imaginen el placer que representa para de mi cocina participar de estas iniciativas amorosas y de una calidad impecable!⠀ ⠀ Estoy profundamente agradecida a la vida por hacer lo que amo, por seguir aprendiendo, por conocer gente generosa que lleva la palabra de la alimentación consciente a los lugares donde es imperioso que circule.⠀ ⠀ Y agradecida para siempre por el voto de confianza de Charly de almaceneresloquecomes y de Noe de verde.almacen.natural ⠀ Y recorda, tu alimento, tu decisión. . . . . . alimentosoberano organico alimentoorganico fermentos ferment masamadre sourdough bakerlife eresloquecomes


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Hi there !! I’m still here!! The past few weeks I’ve definitely neglected my love for baking. First my mixer died...which I love to mix by hand but it totally kills my hands.. then I had a lovely get away in Mexico so.. couldn’t bring my starter with me there 😂 So last night I bit the bullet and mixed up a batch of soured rye! (By hand, still no mixer!) Felt great to get back at it and smells even better !! Happy baking !! tuesdaybake wakeandbake dailyloaves aloafadaykeepsthedoctoraway souredrye sourpower ryeandshine loaf bread carbs yummy naturallyleavened theoldway thenaturalway ferment fermenteverything healthyishgut caraway rye marylinthesourdoughstarter bake baker homebake homebaker vegan plantbased bakeittillyoumakeit your_neighborhood_vegan_baker


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خبز ساوردو ابيض مع جاودر، الفكره كانت بإستخدام الجاودر بإشكال مختلفه للحصول على خبز ابيض وطعم اعمق للجاودر! استخدمت جاودر مستنبت & جاودر حَب وطحنتهم و عصيدة جاودر(rye porridge )، نسبة العصيدة كانت كبيره واثرت على الترطيب وتشكيلها كان صعب 😅، الخبز جميل وطري جداً ولكن كنت متوقعه طعم اعمق!


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Probiotic anyone? Consuming a gutsupportive probiotic daily is helpful. Kombucha also contains antioxidants, can kill harmful bacteria and may help fight several diseases. We swear by it in our healthyhome, use it as the liquid base for our smoothies, take shots of it and even consume the mother! Here we are creating our first ferment and second ferment. homebrewhousehold kombucha probiotic whynotbrew healthy mushroomtea antioxidants


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Yüzyıllardır kullanılan elma sirkesi Hipokrat tarafından birçok sağlık sorununda bitkisel reçete olarak kullanılmıştır. bal polen propolis arısütü ari dogal gida saglik sagliklibeslenme sirke alicsirkesi kekikyagi kantaronyagi honey beekeper bee ferment vinegar karisim doga sifadogadasakli temizgida saglikligida helalgida saglikliyasam bee nobees


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Einkorn Sourdough🙏 This ancient grain tastes absolutely amazing and it's easy on the gut unlike modern wheats and breads. Einkorn is not hybridized with GMO's so it's DNA structure is still the same as it was thousands of years ago so it is easy for our bodies to digest. We've been hearing a lot about gluten-related diseases and sensitivities lately. And although some people are allergic to grains, I believe most people are just sensitive to grains and that can't just be attributed to gluten alone. It is also the modified structures of modern wheats that make it harder for our bodies to digest them but people end up mistaking that for a gluten allergy. Modern wheat has been modified heavily so it can be grown in large quantities and also resistant to pesticides. I worked in a biotech research lab in college for 3 years and learned a lot about how food is genetically modified and although it has its applications in some cases, I believe if you have the opportunity to avoid it, please avoid GMO foods as much as possible My wife and I have been sensitive to modern grains for some time now and we've been looking for ways around that and we finally stumbled upon Einkorn and some other ancient grains. Einkorn has gluten too but it is a much weaker gluten and since the DNA structures are not modified, it is extremely easy for our bodies to digest. And sourdough is a fermented bread so it's even easier to digest. This is how bread has been eaten for thousands of years; without any artificial yeast or ingredients. It's just water, fresh flour, sourdough starter, and some salt. The process is laborious with a lot of wait time involved as it is with a lot of fermentation projects but the end product is worth every ounce of effort🙏 • • • training bread sourdough einkorn ancientgrains ancient # fall trailrunning trail functionaltraining food fermentedfood ferment livingfood alive guthealth microbiome kombucha spartan spartantraining nutrition running ocr ocrtraining october


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I've been working on refining my rye recipe and I keep getting some pretty impressive spring despite the high percentage of rye flour that I'm using. For this round I used a small percentage of corn flour and house-milled malted rye berries. Super happy with the results.


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I've got a pretty darn good ferment goin on here. There are several methods and products on the market but for food safety and ease of use I recommend kraut_source sauerkraut ferment probiotics krautsource


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No filter on these magical babies...keeping The Madre happy every day! . . kefirgrains aguademadre moveoverkombucha motherculture madre madrehour waterkefir ferment realwaterkefiruk


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Wer hätte das vor ein paar Jahren gedacht: Es ist noch gar nicht so lange her, dass wir in derselben Situation waren, in der du dich vielleicht gerade befindest Wir waren häufig angeschlagen und haben uns manchmal wie unter einer Glocke oder einem Schleier gefühlt, dem wir nicht entkommen konnten Permanente Wehwehchen, hatten Konzentrationsschwierigkeiten, litten unter andauernder Antriebslosigkeit, und anstrengende Tätigkeiten auf Arbeit oder an Sport war gar nicht zu denken Alles war einfach energieraubend Wir wollten einfach nicht mehr so lange krank sein und ein "normales" Leben führen. Wir wussten, dass wir etwas verändern wollen und müssen. Aber wir wussten nicht, wie! Irgendwann ist es uns, vor allem Marco, dann zu viel geworden. Ich war immer 10 Tage am Stück krank - 3 Tage ist es gekommen, 3 Tage war es da, und 3 Tage hat es gedauert, bis die Krankheit weg war. Und meistens waren es dann Sachen wie Nasennebenhöhlenentzündungen, die mich komplett außer Gefecht gesetzt haben. Mit Antibiotika hat man das dann auch schnell in den Griff bekommen. Diese haben dann aber auch die Magensäure kaputt gemacht und die wichtigen Bakterien im Darm abgetötet, und dadurch ist mein Immunsystem nur noch schwächer geworden. Es war ein Teufelskreislauf, der immer weiter nach unten führte. Wir haben dann Schritt für Schritt begonnen, unsere Ernährung umzustellen. Die Essenz aus all den Informationen, die wir zu dem Zeitpunkt gesammelt hatten, war möglichst naturbelassen zu essen und wenn möglich, die Lebensmittel selbst herzustellen und nicht fertig zu kaufen. Maria war da ein wenig die Vorreiterin als es um das Fermentieren ging :) Wir haben einfach einmal angefangen, unseren Weißkohl selbst einzulegen und Sauerkraut herzustellen, damit wir auch im Winter frisches, regionales Gemüse essen konnten. Das wurde dann auch ganz schnell anderes Gemüse, und das hat super funktioniert und unser Immunsystem unterstützt. Das Problem war jedoch, dass es zwar viele Informationen zum Thema der Fermentation gab, vor allem auf Englisch, aber es war nie konkret genug und einfach sehr schwammig. Weiter gehts in den Kommentaren 👇👇👇


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Nur noch wenige Stunden ist die Anmeldung für die FERMENTATIONSFORMEL - Endlich erfolgreich Gemüse fermentieren noch geöffnet. Bis heute Nacht um 23:59 Uhr hast du noch die Chance, mit dabei zu sein. Was passiert, wenn ich nicht mit dabei bin? Ich fühle mich immer noch müde und antriebslos Ich leide weiterhin unter Heißhungerattacken Ich habe Probleme mit Magen und Darm, weil ich mich nicht um eine gesunde Darmflora kümmere Ich kämpfe mich weiterhin energielos durch den Alltag Ich finde immer noch keinen Anfang und keine Routine, mein eigenes Gemüse zu fermentieren Ich bin durch Misserfolge entmutigt, nochmals selbst zu fermentieren WILLST DU DAS ÄNDERN? Dann hole dir JETZT die Fermentationsformel. Der Kurs beinhaltet neben tollen Live-Sessions, Gruppencoachings und hochwertigen Videoanleitungen auch physische Goodies: du bekommst unser Fermentationsset zugeschickt, ein großartiges Workbook mit vielen hilfreichen Übersichten und Checklisten und natürlich ein Zertifikat über die erfolgreiche Teilnahme am Kurs. Melde dich hier an unter dem Link in der BIO ☝️☝️☝️ FermentationIsNotATrend sauermachtglücklich ferment gesundwerden gesundesessen gesundundlecker gesundernhren gesundeernhrung vegandeutschland rohkost probiotisch rohvegan fermentedfood veganaustria  probiotika selbstgemachtes sauerkraut ko hausgemacht handgemacht wildefermente bewusstleben vitalitt lebensenergie immunsystem immunsystemstrken darmgesundheit guthealth positivity


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From today lokalfeldberg two new products in stock!! Between the whole Kimchi and Sauerkraut family you will find our SHOYU MUSHROOM and the BLACK GARLIC!! 🏃‍♂️🏃‍♀️🏃‍♂️🏃‍♀️🏃‍♂️🏃‍♀️🏃‍♂️🏃‍♀️🏃‍♂️🏃‍♀️🏃‍♂️🏃‍♀️ . . puretaste tastenotdiscriminate food foodlover foodinnovation lokal shoyu mushrooms blackgarlic sauerkraut kimchi finefood localfood hancrafted fermentedfood fermentation ferment basel schweiz swissmade organic feldbergstrasse pilze taste umami delicatessen delicious finefood topquality


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Jeg har forsømt min kombucha. Jeg kastede et blik på den igår blev faktisk lidt ærgerlig over det. Den lever i bedste velgående og har en svamp på 3-4 cm tykkelse😅 Jeg overvejer at sælge den, eller måske skal jeg bare ind i rytmen igen?


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Sunshine ✨


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Kombucha ferments using allotment fruits....so enjoying making them & drinking them 😍


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Verdant "Random Rules" 6.5%. IPA. 🐰 🐰 🐰 Oh verdant... what can I say?! You've done it yet again. You've left me in such awe and wonder yet i crave more... double this shit up ASAP!! a beaut of a rusty, hazy, orange pour with a big, fuck off, bright white head. I could tell you what it smelt like, or you could just imagine? That's it... sniff the air bitch. Now lick it. FUCKING LICK IT. That's it, you've got it... keep going... don't stop now, that wouldn't do anyone any favours. There it is... oh shit that's the ticket. Tastes like verdant don't it. Tastes like fucking verdant. Stunning. 8/10. Cheers!! 🍻🍺🍻🍺 🐰 🐰 🐰 verdant randomrules ipa beer tastingnotes pub drink alcohol ale hops bitter craftnotcrap beerreview beerreviewer beerporn bier  craftbeernotcrapbeer instabeer craftbeer craftbeerlover craftbeerboy beersnob craftbeercommunity craftbeerjunkie craftbeergeek beerblogger ferment camra stayhoppy


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Wir hatten gestern ein mega Webinar mit vielen guten Fragen und tollem Input von der Community! Nochmals danke an alle, die dabei waren, für euer Interesse - wir waren und sind immer noch überwältigt! Hast du unsere Live-Fragestunde gestern verpasst? Wir stellen dir die Aufzeichnung für kurze Zeit zur Verfügung. Den Link dazu findest du in der BIO ☝️☝️☝️ Die Nachfrage zu unserem Kurs “Die Fermentationsformel” ist sooo groß! Und es sind schon so viele tolle Leute dabei! :) Wenn du dir noch unschlüssig bist, kommen hier die Gründe im Schnelldurchlauf: Mit der Fermentationsformel wirst du… ✔ leckere Köstlichkeiten selber fermentieren ✔ endlich in den Fermentationsmodus kommen ✔ tolle Rezepte umsetzen ✔ lecker schmeckende Resultate hervorbringen ✔ Mitglied der exklusiven Fermentations-Masterclass sein ✔ gemeinsam mit uns, Maria & Marco fermentieren ✔ unschätzbare Erfahrungen sammeln ✔ all die Fragezeichen in deinem Kopf klären ✔ eine unfassbar schöne Zeit haben ✔ das beste Kurs-Package ever haben Nur noch bis heute Abend um 23:59 Uhr - beeil dich! ;) der Link zur Anmeldung ist in der BIO ☝️☝️☝️ FermentationIsNotATrend sauermachtglücklich ferment gesundwerden gesundesessen gesundundlecker gesundernhren gesundes gesundeernhrung vegandeutschland veganberlin rohkost probiotisch rohvegan fermentedfood veganhealthy veganaustria darm magen  probiotika bewusstleben vitalitt lebensenergie immunsystem immunsystemstrken darmgesundheit guthealth positivity superfood superfoods


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COMPETITION TIME! ->Swipe across to see some amazing smegaustralia appliances that could be yours, along with a cheesefest_ferment General Admission ticket! Spend the day enjoying some of South Australia’s finest produce and leave with a gorgeous black kettle and toaster, coming to over $400 of goodies! All you have to do is tag your bestie and make sure you’re both following us to be in the draw! Competition closes Friday at 4pm and the winner will be direct messaged. Thanks to our Cheesefest partners at smeg for this great prize. T&C’s apply. Ticket is for Sunday 27 October and appliances must be picked up from CheeseFest&FERMENT between 4-5pm.


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🍯 HONEY GARLIC 🍯 With autumn officially here, I'm reminded to once again make a big batch of immune boosting fermented honey garlic to get me through the winter. The fermentation mellows the garlic, so it's easy to just pop a whole clove when you feel a sickness coming on!⁠ *⁠ It's also so delicious that I'll drizzle it over roasted veggies, use it in vinaigrettes, or to glaze a holiday ham!🐖⁠ *⁠ The most time-consuming part of this super simple recipe is peeling enough garlic to fill your mason jar. Top with enough raw, local honey to submerge your garlic and you're good to go. Easy peasy!🍯⁠ *⁠ I only use raw honey in my ferments because it's not heated above ⁠95°F, the natural temperature of a beehive. This means it still has all the beneficial bacteria and good enzymes that are necessary to kick start fermentation. honeygarlic fermentedhoneygarlic fermentedgarlichoney garlichoney garlicandhoney honeyandgarlic honey honeyrecipe rawhoney rawhoneylove localhoney localrawhoney rawlocalhoney glorybee savethebees bees🐝 fermentedfoods fermented fermentedfood fermentedgarlic fermentedhoney fermentation fermentationnation ferment fermenting immunesupport


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🍯 HONEY GARLIC 🍯 With autumn officially here, I'm reminded to once again make a big batch of immune boosting fermented honey garlic to get me through the winter. The fermentation mellows the garlic, so it's easy to just pop a whole clove when you feel a sickness coming on!⁠ *⁠ It's also so delicious that I'll drizzle it over roasted veggies, use it in vinaigrettes, or to glaze a holiday ham!🐖⁠ *⁠ The most time-consuming part of this super simple recipe is peeling enough garlic to fill your mason jar. Top with enough raw, local honey to submerge your garlic and you're good to go. Easy peasy!🍯⁠ *⁠ I only use raw honey in my ferments because it's not heated above ⁠95°F, the natural temperature of a beehive. This means it still has all the beneficial bacteria and good enzymes that are necessary to kick start fermentation. I love using raw honey from companies like honeyandherb1 that are committed to saving the bees!🐝⁠ *⁠ Have you made fermented garlic honey yet?💛⁠ *⁠ Get the recipe at the link in my profile!💫⁠ ⁠.⁠ honeygarlic fermentedhoneygarlic fermentedgarlichoney garlichoney garlicandhoney honeyandgarlic honey honeyrecipe rawhoney rawhoneylove localhoney localrawhoney rawlocalhoney glorybee savethebees bees🐝 fermentedfoods fermented fermentedfood fermentedgarlic fermentedhoney fermentation fermentationnation ferment fermenting immunesupport immuneboosting


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Great meeting the theteaenthusiasts at darlington_market this weekend! I like their style! And it was nice trading with them! 👍😁😘


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Sauerkraut making - it's so beautiful 🥰 I can't believe we ate 6 litres of sauerkraut in 2 months..! Not bad. . . . sauerkraut ferment fermentation fermenting ferments cabbage guthealth healthygut health healthylifestyle 🙂


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Hello new friends and followers, I thought I would take a moment to reintroduce myself and why I set up this account. First thank you so much for your comments, messages and love over the last few weeks. Especially regarding my decision to search for an endometriosis specialist. I have so many helpful ideas now, so thank you for getting me started! I put this account together 6 months ago when I decided to come off the contraceptive pill and deal with my endo symptoms head on. My symptoms include: Ovulation pain (the week before I ovulate and 2 days after) Period pain Hip pain Shoulder pain Occasional fatigued Pain with sex IBS, constipation and painful bowel movements (Ps I’m listing these symptoms not for sympathy but in case anyone can relate or wants to discuss similar symptoms) I started this account because I felt that I could improve my symptoms by eating “better” I’ve tried all sorts of dietary changes in this quest. I now work with a lovely nutritionist mindbodytree to help me on my food journey. I also work with an acupuncturist and a pelvic floor physio. I have recently become fascinated by fermenting and pickling. I host pickling parties (yay) and always have a good supply of kraut in my fridge. So hopefully some of these things interest you, join me on my journey to better health and eventually finding answers to my endometriosis pain 💕 📷 of me with a kombucha! 🔹 hello endometriosis endowarrior endocommunity acupuncture pelvicfloorphysiotherapy hightonepelvicfloor fermentation pickling ferment fermentedfoods kombucha ovulationpain periodpain shoulderpain hippain fatigue painwithsex ibs irritablebowelsyndrome constipation painwithbowelmovements contraceptivepill endospecialist excisionsurgery chronicpain 1in10 tryingtobehealthy eatingforhealth kraut


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SCOBY JERKY is complete! . . Aaaaaaand.... it's not my favorite thing...lolll 🙈🙈🙈 but definitely worth trying, we will have no problem eating it but I think there might be better things to do with extra scobys. . . But, if you're interested: 🔪 Slice into as thin of strips as possible 🥣Marinade with teriyaki sauce (or whatever "jerky" seasoning you want.) 🥖Bake at 170ish for about 12 hours. 🍴That's it! . . It turned out either really chewy or really brittle. It might have done better if I had taken it out of the oven sooner or if I had put it in the dehydrator instead.... . We'll probably try something different with the rest of the extra scobys, we're thinking fruit leather or candied scoby... Have you tried either? . . . . . . scoby scobyhotel kombucha kombuchatea kombuchalover kombuchabrewing kombuchalife homebrew homebrewing ferment fermentation fermentedfoods fermented scobyjerky jerky dehydratedfoods meatalternative jerky


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Acupuncture Doggo. Today visiting allnaturalvet to help me with my “windy” problem 💨 ferment 💩


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As I ate my meals over the weekend, I noticed I had eaten quite a bit of fermented food. Id eaten pickled celery, 🥬cucumber🥒, carrots🥕, had kimchi🥢 with my dinner last night and drank my fair share of kombucha🍹. With the fermented food hype going around at the moment, my natural curiosity wondered- is fermented food actually good for me? • So, I did my research and found out the answer. To find out- click on the link in my bio ☝️☝️ • And for an extra bonus, keep an eye out for my socials for my very own thyme fermented carrots, inspired by one of the meals I had this weekend 🥕🥕 . . . . . . . . . . . . . ferment fermentation fermented homemade fermentedfoods yeast kombucha homebrew sourdough probiotics waterkefir kefir scoby kefirdeagua cookbook vegan bread honey smallbatch withlove homebaker drink community diy organic scobylove baking floraintestinal intestinosano bhfyp


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Check out the link in my bio to watch my interview on ktla5live. We talk kombucha and the origin story behind youbrewkombucha and my book, The Kombucha Crafter’s Logbook. ktla5live ktla5news ktla


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To strain or not to strain (strain) also known as “how big of a mess can I make tonight?” Cultured dairy is definitely an adventure. Very new and interesting science to me. Also, use the damn cheese cloth and don’t cut corners with a regular metal kitchen strainer. That was a nightmare. yogurt filmjlk homemade makeitathome montana 406 eatlocal ferment cultures cultureddairy


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Making kombucha hasn't just been a hobby for me these past several months. It has become a way of living and has opened my eyes to just how important gut health is. And as I started to get more interested in the health benefits of fermented foods, it got me thinking...why aren't fermented foods included in the "food pyramid"? And then I found this...I introduce you to the Psychobiotic Food Pyramid. And coming in at number 4, I give you fermented foods. DAILY. Drinking kombucha DAILY is such an easy way to get what your gut needs. I know I usually post a lot of pretty pictures of bottles of booch and the like, but I'd like to start really educating you how your gut plays such an important role in your physical and mental health. Stay tuned for lots more info on the psychobiotic revolution. (Look it up, it's a real thing) ✌ . . . . mileyshandcrafted kombucha kombuchatea kombuchascoby kombuchalove kombuchabrewing kombuchabrewer kombuchaaddict booch boochlife ferment fermentedtea fermentation probiotic lancastercounty lancasterpa lancaster buyfresh buylocal vegan glutenfree probioticrevolution guthealth mindgutconnection


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But some spelt sourdough! Simple yet complex. I really love spelt flour and this loaf will go great with tomato soup. bread sourdough bubbles fermentation ferment love baker awesome bakery seattle washington flour mill cook foodphotography foodstagram foodblogger


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Got my Rima (Russian farmhouse yeast) pitch from mainiacalyeastlabs and decided the first order of business was to brew a true Russian imperial stout. Same grist I use for Duncan Hills, roughly: -78% 2-row -9.7% flaked oats -4.8% pale chocolate -2.5% roasted barley -2.5% black malt -2.5% Special B I had miserable efficiency (~40%) so I goosed the gravity with D-180 candi syrup and brewingwithbriess Golden Light DME, contributing 8% and 16% of the fermentables respectively. 70ish IBUs of it-doesn't-matter-what-hop (okay, it was Jarrylo) from a 60-minute addition. Pitched a crashed and decanted 4-quart starter at 80° and I'm letting it run at ambient, which is 70ish degrees in my basement presently. Tried to leave a decent amount of headspace because I bet this is gonna rip. Curious to see how dry the yeast takes it and what the overall flavor profile is like. I usually shoot for a very neutral yeast profile in my stouts but this might get weird. homebrew homebrewing homebrewer homebrewery brew brewer brewery brewing ferment fermented fermentation fermenting craftbeer indieveer dark black beer darkbeer russian imperial stour russianimperialstout imperialstout farmhouse yeast water malt hops


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If you love spicy ferments like I do, you will absolutely love this ✨ Fermented Spicy Turmeric Cauliflower ✨ So tasty and packs a tangy and spicy punch with the perfect crunch . . Check out the recipe on my blog, link in bio ➡️➡️➡️➡️


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Just bought a little habanero plant. Let’s see how fast I manage to kill it 😂😂😂🌱🌶🌶🌶


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Yes indeedy. Einkorn sourdough boule for dinner!


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El tremendo SCOBY(symbiotic culture of bacteria and yeast) es el ingrediente principal para hacer nuestra kombucha. ¿Ya lo conocías? kombuchatea kombuchalove probioticos ferment hechoartesanalmente hechoamano hechoenmexico consumelocal 64kombuchatea kombucha thedrinkperfect guadalajara drink hongochino tedealga


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The First Step To Fermented Hot Sauce 🔥🌶🔥 Pickle Your Peppers! These Will Ferment For 14 Days In A Salt Brine Of 2Tbsp Salt / Liter Of Water ! Stay Tuned For The Next Step In The Recipe! pickledpeppers fermented hotsauce fermentation fermentedfoods fermentedfood ferment culture food foodphotography timelapse local organic vegan vegetarian slowfood yyc calgary alberta fermentyourfood artisanal gourmet tasty delicious healthy food


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Its black! Mash one of two... Looking forward to this Stout called "Dia De Los Muertos" diadelosmuertos stout beer craftbeer craft ferment conicalfermenter homebrew grainfather polkadotbrewery brewfather #


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Kimchi in progress kimchi fermentbitch ferment fermentacja


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Are you a Cheese Lover!? (If not, it might be a good idea to see a specialist...) See you ALL this Saturday and Sunday at the cheesefest_ferment! You will enjoy of course Cheese but also wine, beer, kombucha, chocolate and charcuterie! Because all these products are fermented. Music, Masterclass, Fun... Who would miss that?!


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Unpasteurized, airlock, time! See you in a couple weeks! hardcider apples ferment


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Soybean blocks - this is one of the first steps to making my own soy sauce. This is based on a Korean recipe that gourmetvegetariankitchen put up on YouTube. The soybeans are cooked and put through a food processor and shaped into these blocks that need to dry out before going into a brine to ferment. From start to finish it looks like a 14 month journey.


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Best best present ever! Homemade kimchi from a friend's mom! kimchi homemade korean cabbage foodstagram pickle ferment


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Ok local friends, I’ve literally tried a few times to do the bootch thing and my brain gets overwhelmed and I just don’t carry through. But this is the time! I’m ready to learn and honestly, learn from the best! My friend’s kombucha is the best! She sells it and every week it sells out so fast. Last time I was there I had a mango one that was delicious and bubbly and just everything I could ever want. It’s another gut supporting fermented thing, which I am ALL about. Gut health is life! So, I am taking this class for sure! Anyone else want to take it with me??! 👋🏼


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Pumpkin spice morningbuns coming soon for a limited time 🎃


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Oh how I love fermentation. This is a 2 gallon batch of strawberry wine. Perfect for sangria. winefermentredstaryeast homebrew hobbies summerdelights glassofwine glassofsummer


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Had a blast talking kombucha on ktla5news ktla5live — catch it at 12 and 2 pm Pacific online — ktla.com.


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الكمبوتشا هي كائن حي مكون من أنواع نافعة معروفة من البكتريا والخمائر يشبه نموه فطر عش الغراب غني بالبروبايوتك ويحسن من صحة الجهاز الهضمي ويمكن إضافة النكهات الطبيعية لها مما يجعلها بديل صحي ممتاز للمشروبات الغازية. بعض فوائد الكمبوتشا 1⃣ تقلل من تكوين التجاعيد وتحسن لون البشرة.✅ 2⃣تخفف من تكوين الخلايا السرطانية.✅ 3⃣ تساعد في الشفاء من إلتهابات المفاصل وآلام العضلات.✅ 4⃣ تساعد في علاج ضد ضغط الدم المرتفع، فهي تثبت ضغط الدم في مستواه الأمثل.✅ 5⃣ تحسن الصحة العامة وتقلل التوتر وتساعد على النوم الهادﺉ.✅ 6⃣تساعد في الشفاء من الأمراض المناعية.✅ جاهزين لتلبية طلباتكم😃 #كمبوتشا #بروبايوتك #بكتيريا_نافعة #صحي #مكة #ساوردو #ساوركراوت # كيفر #خبز_صحي #عضوي #خميرة_طبيعية #تخمير #خميرتي #مضادات_أكسدة #هيلثي_فود #مخمر #كمبوتشا_سكوبي #الفطر_الهندي probiotic sourdough ferment helthy starter levain organic


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My first batch in a couple of years. Hit me up if you need a scoby. kombucha scoby teatime probiotics ferment guthealth loveyourgut gutbrainconnection


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How’s the haze game treating y’all? Favorites out there at the moment? Still going strong or slowly dying down you think? 🧡🔥🙌🏻🤘🏻🍻


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Oyster meets ferment! ⚓️🦠🍋 What’s the best thing you’ve put on a raw oyster? . 🍋🦠 Long Island East Coast oyster garnished with thin slices of fermented meyerlemon, featuring: Meyer lemon wedges 🍊🍋 ❌ 5g sauerkraut brine starter culture ❌ 2% pickling salt ❌ vacuum bag lactofermentation method ❌ 15 day ferment


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Baba Ganoush cru lacto-fermenté 🍆 Cette purée d’aubergine au tahiné est un plat traditionnel du Moyen-Orient, souvent servi en mezzé aux côtés du houmous, de labneh ou de couscous. Il est généralement cuit, mais sa version lacto-fermentée sans cuisson est excellente aussi, et permet de garder tous les nutriments et les vitaminés intacts, tout en détruisant les toxines présentes dans les aubergines. . Recette : Pour un bocal de 500ml Commencez par faire lacto-fermenter 6 aubergines de taille moyenne. Pour ça, épluchez la peau et coupez les en grosses lamelles, et saupoudrez généreusement du sel dessus, en l’étalant bien sur toutes les surfaces de l’aubergine, puis patientez 40 minutes pour laisser l’aubergine suer (ce qui va la libérer de son jus amère, et d’une partie de ses toxines). Pressez les un peu pour extraire un peu plus de jus, que vous pouvez jeter. Mettez les aubergines dans un bocal à joint avec 5 gousses d’ail coupées en deux, en les recouvrant d’une saumure à 3% de sel (30g pour 1L d’eau), avec un poids (en verre par exemple, ou une tranche de peau d’aubergine avec une queue d’aubergine pour appuyer dessus avec la pression du couvercle. Laissez fermenter deux semaines, gardez la saumure pour un assaisonnement, et mélanger dans un mixeur les aubergines et l’ail, 3 càs de tahiné, de l’huile d’olive (généreusement), 1 càc de paprika (fumé si possible, pour retrouver le goût fumé de la version originale), et mixez jusqu’à obtenir une texture onctueuse. Pas de citron, l’acide lactique créé pendant la fermentation apporte l’acidité. Laissez reposer 24h au frigo puis servez en décorant avec du persil ciselé et du paprika. . Il est possible de mettre les aubergines fermentées dans l’huile d’olive pendant 2 semaines pour les faire un peu confire avant de les mixer aux autres ingrédients.


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Homemade Kimchi w/apples... We're still finding ways to use up some of our apples. I subbed a few apples in for the more traditional daikon radish in this kimchi. It gives it a tiny bit of sweetness to offset the spicy. I like it! In the video you can see the fermentation is progress. It's so much fun! A huge thanks to jill.sessa for the amazing glass weights...they work incredibly well!! . . mutinyranch farmfresh farmlet farmlife fermentedfoods fermentation ferment kimchi guthealth probiotics foodpreservation apples eatwhatyougrow happygardeninglife growyourownfood


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Coming soon... Ne fermento anche il cane hahahash sandorkatz ferment keepongoing ealthylife


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Repost from argiolaswinery. Our Turriga on Ferment, prestigious Polish wine magazine. Maciej Świetlik reviews the vintages 1998, 2004, 2007, 2010 and 2013. argiolas argiolaswinery ferment winemagazine turriga cannonau cannonaudisardegna igt winery wine winelover winelovers redwine instawine madeinitaly bestwine winegram enjoywine experiencewine winemoments italianwine winetasting LLSWine


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Our Turriga on Ferment, prestigious Polish wine magazine. Maciej Świetlik reviews the vintages 1998, 2004, 2007, 2010 and 2013. argiolas argiolaswinery ferment winemagazine turriga cannonau cannonaudisardegna igt winery wine winelover winelovers redwine instawine madeinitaly bestwine winegram enjoywine experiencewine winemoments italianwine winetasting LLSWine


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JUICY


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probiotico kombucha 4 in prima fermentazione con tè verde e in seconda fermentazione in bottiglia con rosacanina ibisco e melagrana rossa ; 3 in prima fermentazione con tè verde e miele di castagno e in seconda fermentazione in bottiglia con meladeliziosa e aloegel aloevera ; 1 in prima fermentazione con tverde e mieledicastagno e in seconda fermentazione in bottiglia con kalanchoe foglie e melagrana rossa . tefermentato kombuchatea culturefoodlife culturedvegetables fermentations fermentedvegetable probioticfoods ferments healtyfood ferment fermentazionenaturale kombuchacolture microbioma kombuchaitalia


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