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By the woodstove today, we've got raw milk yogurt going in a warm-water bath in the cooler, sourdough bread rising in the bucket, lacto-fermented ketchup and chickpeas on a 24-hour whey soak. I added cornmeal in lime water to the group and now the bread is baked and the yogurt is PERFECT.
On June 14th, the seventh edition of the Fermentation Festival was held at X TU Delft! Here you can find the pictures that were taken that evening.
The fermentation system is installed, and everything seems to be, you know, sort of working. I just wish I could get the red lights to go out. Oh well, extra illumination...
Taken at Rookswood Brewery and Bottling Company, Port Babbage (236, 165, 119)
OK, here it is in all its glory: excessively dried-out chickpea miso, almost exactly a year old. A bit gross, eh?
We put cabbage and turnips in this batch. It's going to be spicy and Awesome. You can come on over to my house and try it in about a week. I have the recipe.
On June 14th, the seventh edition of the Fermentation Festival was held at X TU Delft! Here you can find the pictures that were taken that evening.
On June 14th, the seventh edition of the Fermentation Festival was held at X TU Delft! Here you can find the pictures that were taken that evening.
On June 14th, the seventh edition of the Fermentation Festival was held at X TU Delft! Here you can find the pictures that were taken that evening.