Ferment

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mollycheang: 發酵之夜 fermentation nignt  

peashooter85: Garum —- The official condiment of the ancient Roman Empire In the ancient Roman world

Best Ever Pickled Asparagus Recipe By Mary Jane Phifer The recipe is modified from Ball Complete Bo

biodiverseed:Natural fermentation of plums in beeswaxBy Nordic Food LabIs it possible that waxing fr

Best Ever Pickled Asparagus Recipe By Mary Jane Phifer The recipe is modified from Ball C

I think it was a wise idea to replace my 15 year old band heater today. Cooked it! #heater #homebrew

DRINK: AmazakeJust like sister-superdrink kombucha, amazake, Japan’s ancient energy drink, dra

Debouuut il est 7h! C’est le jour du fermenteuuuur! #biochemistry #bioch #fermentation #sexyla

These two jars are bubbling away now. Lots of fermentation. There’s a bit of a learning curve

First trial run with lacto-fermentation is underway. This is a sauerkraut mix, with beets and carrot

Jessica Wang’s Underground Pickle ClubLocation: Pasadena, CACalifornians love a good pickle. F

Something different than tabletop this time. Today, the 20 litre glass receptacle I ordered a few da

“Sohla’s gone full Wilson.”[From: “Brad Makes Garlic Ginger Paste | It&

Make Your own Fermented Dairy Products Tap the benefits of delicious fermented dairy products. By L

An editorial piece on exploring umami flavors produced by fermentation.

Benton Fermentation Eye Cream 4/5 Good: softening, moisturizing, a little goes a long way Bad: thick

DRINK: AmazakeJust like sister-superdrink kombucha, amazake, Japan’s ancient energy drink, dra

Something different than tabletop this time. Today, the 20 litre glass receptacle I ordered a few da

November 2015 - A gallon and a half of hot pepper mash fermentUpping my quantity game! Still need to

First trial run with lacto-fermentation is underway. This is a sauerkraut mix, with beets and carrot

amysfarm: Making Sauerkraut - We picked 3 cabbages (about 10 lbs. total) and are turning them into 4

These two jars are bubbling away now. Lots of fermentation. There’s a bit of a learning curve

In addition to the traditional process of whiskey fermentation and ageing, our American oak barrels

I hope you all had a lovely day yesterday and there wasn’t too much coal in anyone’s sto

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