View allAll Photos Tagged fermented
It's fun to be a tourist in your own city once in a while (before the real tourists arrive at least)
This is a prime example of why it's so hard to escape from Alcatraz. I certainly wouldn't want to swim in that water.
Every year we watch inebriated birds drunk from eating the fermented berries. The cats gather under our window to get the birds who knock themselves out trying to fly away.
During Covid I began to research how to improve my immunity and stumbled across this formula. Fresh chopped garlic along with fresh honey in a jar. Every day give it a burp for the first week or so to let the gasses out that the garlic emits and wallah! No more getting sick no colds and no flus. Though I do have the covid antibody I displayed no symptoms what so ever. And I did not get any vaccination. Screw that.
Started doing this Feb 2020 and will be doing this for the rest of my life.. Garlic itself is a powerhouse for our immune system and I eat it as often as possible.
I make a few jars every Fall to help me through the winter and if I feel even the slightest sniffle or cold symptom I take this a few times a day until the sniffle is gone.
Just finished making 5 small jars.
My first attempt at fermented sauerkraut turned out so well, today I put up a jar of kosher dill pickles to ferment. It's all rather exciting -- and easy.
The pickling cucumbers and garlic were fresh this morning from the Qualicum Beach Farmer's Market
7136
10-28-2008
All the leaves are gone from this decorative apple tree. Fruit remains for the birds and squirrels. The picture reminded me of a story my Dad use to tell. He grew up in Iowa and he said on the farm they had a pig that loved to drink the juice that drained from the silo after if was filled, it would quit eating completely and only drink the juice that was found in pools. After consuming the juice he would stagger around the pasture and eventually find a sunny spot to sleep the effects off, after waking he would resume drinking. He did not return to food until the fermented juice had dried up.
One of the best beers I've ever had! Amazing balance of hops and malt. YUM!! 16.5%, only takes one. :-)
There is a kind of serenity in love which is almost a paradise. (Alain Badiou)
Cala Formentor, Mallorca
Jar for the fermentation of kombucha. In the right you see the jar for coffee kombucha. And we also do kefir.
www.bbcgoodfood.com/howto/guide/how-make-kombucha
By the way in this stage it's not ready for drinking yet.
Chirimoyas, Passion fruit and Muscat grapes.
Today there is much effort to introduce words like 'fresh' and 'crisp' to modern foods and fruits. Whilst these ideas may have also existed for early fruits growing slowly into modern shape through the late neolithic, the idea of a fruit that is allowed to ferment, or ripen to the point of turning into a firm 'liquid', or a point where its outer skin wrinkles like aged skin can seem almost alien, and yet all of these fruits of today also remain within this frame. Passion fruit can have the ugliest outer skin whilst remaining fruity and sugared inside. Chirimoyas need to squash like an over-ripe pear, with their white flesh browning into a sweet and divine slush, and grapes can dry and rot into Sautern or be left to bubble into sterilized alcoholic water. An accurate interest in every aspect of the potential evolution of a 'food' - way past many of today's 'sell by dates' - led to such prehistorical innovations such as bread, cheese, wine, beer, whisky and game meats,
AJ
A house with air-dried fermented fish the Faroese way in Miðvágur, Vágar, Faroe Islands.
Føroyar
Faeröer
Faroe Islands
Færøerne
Stu and I spent part of our morning in the kitchen making Fermented Vegetables. These "all" came from our garden, even the Coriander Seeds I used for some of the spices.
...Bombo Point.
Chamonix 045F1, Skink 0.4mm f.214 pinhole in Copal #0 shutter, Fomapan 100, Xtol(1.2)+paRodinal(1.160)
This is only part of the fermenting that has happened in this house this year. When I tell people that we're not really big drinkers, I don't think they believe me. I know I wouldn't.
My part of a collaborative build for Brethren of the Brick Seas showing the components of an 18th century cocoa processing plant. My section shows the first stage, the fermentation of the cocoa beans. Our collaboration will show four stages of Cocoa processing:
Stage One: Fermentation- Ayrlego
Stage Two: Drying - Puvel
Stage Three: Roasting - Silentwolf
Stage Four: Grinding and Pressing - Bregir
Pods were harvested from trees and smashed open. The white pulp which contains the beans is placed in large wooden boxes. These boxes must have provision for the liquefied pulp to drain away and for the entry of air. 6-7 days of fermentation is usual with the beans often transferred between boxes each day to ensure uniform fermentation and increase aeration.
Once the beans are fermented they are ready for the next stage of processing - Drying.
I discovered a booth that sells tempeh they make from green lentils, another made of chickpeas, and another made of grains and seeds.. I bought the green lentil one, though tasted the chickpea one and would have preferred that but they were out... thwir tempeh is available also at various other markets through town. This was delicious and satisfying cooked in a little olive oil.
www.americastestkitchen.com/guides/vegan/what-is-tempeh
please see large...
Beery christmas - Divers 2021
Smith Street - Amber Lager [Dominik] Smith Street Brew Ce 3eme jour marque la premiere biere de fermentation basse (lager) du Beery Christmas. Un type de fermentation qui permet d'offrir des bieres equilibrees entre tous leurs ingredients. Generalement epures, ces types de bieres demandent beaucoup d'attention. Le moindre defaut se sentira tout de suite ! C'est avec une Czech Amber Lager que l'on souhaitait ouvrir le bal. Un style de Republique tcheque, beau bastion de la biere d'ou provient le Saaz. Un houblon dit noble car un des premiers a etre cultive il y a plus de 700 ans ! Pour vous offrir une biere la plus authentique possible, nous nous sommes rapproches de Smith Street. Anders Wiken et son equipe se sont rapproches des meilleurs fournisseurs pour cette Dominik qui vous fera remonter le temps ! Qui dit Amber Lager dit une robe ambree fonce aux reflets cuivres. Le nez va vous permettre de decouvrir le caractere herbace du Saaz que vous pourrez retrouver dans toutes les lagers traditionnelles tcheques. Des notes plus chaudes et sucrees vont s'inviter grace au malt. La brasserie a utilise un malt descendant du malt Hana utilise pour brasser les premieres Lager de Republique tcheque ! Malte a meme le sol comme l'ancienne tradition, ce travail va apporter des aromes de pain, de miel, de noisette avec des notes plus caramelisees issues d'autres melanges de malt. En bouche, c'est sucre mais attenue par la legerete du corps de la biere. On attaque sur la sucrosite puis on finit sur l'amertume typique du Saaz. On y retrouve les notes herbacees mais aussi le caractere mielleux du malt. C'est le type de biere qui vous paraitra simple mais qui cache un vrai travail d'equilibre et d'attention. Ici Smith Street nous propose une biere pure avec un beau respect de la tradition tcheque et des ingredients utilises. Retenez-le : facile a boire ne veut pas dire biere simple non plus ! Lire la suite Degre d'alcool 5.3% Temperature de degustation ideale 6° - 8° Le style Czech Amber Lager Commander cette biere Le style Au 19e siecle, c'etait la revolution industrielle. Des innovations qui ont profite au developpement de la biere, notamment en Angleterre, sur le maltage et la conservation de la biere. Des techniques qu'un certain Dreher, autrichien, ramene chez lui pour developper la Vienna Lager. Une biere cuivree au caractere malte juteux. La Czech Amber Lager est une petite soeur avec une variante non negligeable : l'utilisation du houblon Saaz, typique de la region de Republique tcheque ! Ce houblon va apporter a cette lager des notes terreuses et subtilement herbacees.
Le calendrier de l'Avent de bieres pas comme les autres
Partez a l'aventure dans l'univers incroyable de ceux qui font le Beery Christmas ! Nos brasseurs et brasseuses vous reveleront tout sur notre passion commune : la biere.
Chaque soir du mois de decembre, nous serons des milliers a travers l'Europe a decouvrir ensemble une nouvelle biere et surtout de nouvelles saveurs.
Brassees exclusivement pour vous, decouvrez des styles et des procedes de brassage inedits pour une experience gustative unique et depaysante !
( Divers albums de photos prisent en 2021 sans sujet reel.
Various albums of pictures taken in 2021 without real subject. )
Non avevo mai visto i gruccioni a terra, è stata talmente forte l'emozione che quasi non riuscivo a scattare...