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#fermentation

4 posts4 participants0 posts today
J blue<p>Hey <a href="https://mastodon.world/tags/plant" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>plant</span></a> friends,</p><p>Does anyone have any knowledge of juniper species that are good for making gin/jenever that can be grown in hot summers (occasionally 100+F/ 37+C), very long growing season (March to November) and mild winters (no less than 20F / -7C and mostly above freezing throughout)?</p><p>The traditional European variety is too sensitive for our summers. </p><p>Please boost for visibility.</p><p><a href="https://mastodon.world/tags/gardening" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>gardening</span></a> <a href="https://mastodon.world/tags/brewers" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>brewers</span></a> <a href="https://mastodon.world/tags/brewery" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>brewery</span></a> <a href="https://mastodon.world/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> <a href="https://mastodon.world/tags/permaculture" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>permaculture</span></a> <a href="https://mastodon.world/tags/plantas" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>plantas</span></a> <a href="https://mastodon.world/tags/plantes" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>plantes</span></a> <a href="https://mastodon.world/tags/pflanzen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>pflanzen</span></a> <a href="https://mastodon.world/tags/jardin" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>jardin</span></a> <a href="https://mastodon.world/tags/garten" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>garten</span></a></p>
joie<p>Faire naitre et entretenir un levain : <a href="https://www.61degres.com/techniques/faire-naitre-et-entretenir-un-levain/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">61degres.com/techniques/faire-</span><span class="invisible">naitre-et-entretenir-un-levain/</span></a></p><p><a href="https://piaille.fr/tags/levure" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>levure</span></a> <a href="https://piaille.fr/tags/levures" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>levures</span></a> <a href="https://piaille.fr/tags/levain" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>levain</span></a> <a href="https://piaille.fr/tags/pain" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>pain</span></a> <a href="https://piaille.fr/tags/panification" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>panification</span></a> <a href="https://piaille.fr/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> <a href="https://piaille.fr/tags/faitMaison" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>faitMaison</span></a> <a href="https://piaille.fr/tags/cuisiner" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>cuisiner</span></a> <a href="https://piaille.fr/tags/boulangerie" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>boulangerie</span></a> <a href="https://piaille.fr/tags/joie" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>joie</span></a></p>
Lightfighter<p>My second attempt at making homemade sauerkraut came out really good. I guess I'm going to try to make my own kimchi next. I'm really enjoying my adventure into <a href="https://infosec.exchange/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a></p>
Katrien M Michiels<p>Our little Nanopore flongle has read &gt;550 million DNA basepairs today. From 24 fermentation pots by over 50 students from 5 schools to one tiny drop of pooled DNA library containing billions of bases...<br>Next step: condens this giant sea of data into 24 easy to read high school level graphs.<br>Science outreach is such a fun challenge!<br><a href="https://mas.to/tags/steam" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>steam</span></a> <a href="https://mas.to/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> <a href="https://mas.to/tags/microbiology" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>microbiology</span></a> <a href="https://mas.to/tags/BioIngenieurswetenschappen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>BioIngenieurswetenschappen</span></a></p>
RDN<p>Fermentation of plant-based milks using lactic acid bacteria derived from plant sources can potentially be used to improve the taste and reduce the amount of antinutrients (e.g., phytates).</p><p>Summary: <a href="https://www.eurekalert.org/news-releases/1079633" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">eurekalert.org/news-releases/1</span><span class="invisible">079633</span></a></p><p>Original paper: <a href="https://ift.onlinelibrary.wiley.com/doi/10.1111/1541-4337.70134" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://</span><span class="ellipsis">ift.onlinelibrary.wiley.com/do</span><span class="invisible">i/10.1111/1541-4337.70134</span></a></p><p><a href="https://floss.social/tags/Science" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Science</span></a> <a href="https://floss.social/tags/Nutrition" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Nutrition</span></a> <a href="https://floss.social/tags/PlantMilk" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>PlantMilk</span></a> <a href="https://floss.social/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Fermentation</span></a> <a href="https://floss.social/tags/Lactobacillus" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Lactobacillus</span></a></p>
Dr_Bombay<p>SPAAACE MISOOOO! I want to try some space miso. 🚀 🤤 <a href="https://mstdn.social/tags/Miso" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Miso</span></a> <a href="https://mstdn.social/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Fermentation</span></a></p><p>Fermenting miso in orbit reveals how space can affect a food’s taste <a href="https://www.sciencenews.org/article/ferment-miso-orbit-space-food-taste-iss" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">sciencenews.org/article/fermen</span><span class="invisible">t-miso-orbit-space-food-taste-iss</span></a></p>
RDN<p>A pilot study found that acidification of raw whole milk (with citric acid) to a pH of 4.1-4.2 for 6 hours resulted in complete inactivation of the bird flu (H5N1) virus.</p><p>There was an indication that the effectiveness of inactivation may be dependent on fat content of the milk.</p><p>These pH levels are within the range resulting from fermentation (4.0-4.5).</p><p><a href="https://floss.social/tags/Science" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Science</span></a> <a href="https://floss.social/tags/Health" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Health</span></a> <a href="https://floss.social/tags/BirdFlu" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>BirdFlu</span></a> <a href="https://floss.social/tags/H5N1" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>H5N1</span></a> <a href="https://floss.social/tags/Milk" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Milk</span></a> <a href="https://floss.social/tags/RawMilk" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>RawMilk</span></a> <a href="https://floss.social/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Fermentation</span></a> <a href="https://floss.social/tags/Kefir" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Kefir</span></a></p>
Strfnurfn<p>First time making Gujarati Handvo in muffin tins instead of a skillet... I'm sold! This will be great for freezing the leftovers, plus it's faster. </p><p>If you're unfamiliar: it's a sort of savory breakfast bread made from fermented dals and rice with lots of shredded veggies. I serve it with a dollop of cashew cheese mixed with cilantro chutney. It's about as healthy as can be &amp; great for clearing out the veg drawer. <a href="https://mstdn.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> <a href="https://mstdn.social/tags/veganfood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>veganfood</span></a></p>
Ganga<p><a href="https://mastodon.au/tags/GrapesofWrath" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>GrapesofWrath</span></a></p><p>Things have definitely quietened down in the grape vinegar fermentation department. Previously, altho the bubbling was easing, once it was stirred there would be a renewed oxygenated effort. But today, very little fermentation.</p><p>As I understand it, this is as it should be, and we are heading towards straining time.</p><p>It's about at this point in the video I am using (in conjunction with a couple of articles, but the video is a good guide), </p><p>Click on the link for a description of where it is at: <a href="https://youtu.be/y0wqy0acxeA?t=48" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://</span><span class="">youtu.be/y0wqy0acxeA?t=48</span><span class="invisible"></span></a></p><p><a href="https://mastodon.au/tags/GrapeSaga" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>GrapeSaga</span></a> <a href="https://mastodon.au/tags/grapes" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>grapes</span></a> <a href="https://mastodon.au/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> <a href="https://mastodon.au/tags/vinegar" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>vinegar</span></a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Food</span></a></p>
Joe Steinbring :thisisfine:<p>I'm starting my second test batch of kimchi, tonight. I added carrot, radish, and a ton of additional spices to this one. The last batch went for 8 days. I don't know if I should go that long again. </p><p><a href="https://toot.works/tags/Kimchi" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Kimchi</span></a> <a href="https://toot.works/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Fermentation</span></a></p>
Joe Steinbring :thisisfine:<p>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">#<span>Fermentation</span></a> <a href="https://toot.works/tags/Kimchi" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Kimchi</span></a> <a href="https://toot.works/tags/LacticAcid" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>LacticAcid</span></a></p>
Pollinators<p><span class="h-card" translate="no"><a href="https://mastodon.au/@LifeTimeCooking" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>LifeTimeCooking</span></a></span> 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">#<span>fermentation</span></a>, <a href="https://epicure.social/tags/garlic" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>garlic</span></a>, <a href="https://epicure.social/tags/ginger" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>ginger</span></a>, <a href="https://epicure.social/tags/turmeric" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>turmeric</span></a>, <a href="https://epicure.social/tags/hotchilisauce" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>hotchilisauce</span></a>, <a href="https://epicure.social/tags/solarpunk" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>solarpunk</span></a>, <a href="https://epicure.social/tags/growyourown" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>growyourown</span></a>.</p>
EyeInHand<p>Cider Making<br>Albemarle Ciderworks</p><p><a href="https://fosstodon.org/tags/photography" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>photography</span></a> <br><a href="https://fosstodon.org/tags/RuralSouth" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>RuralSouth</span></a> <br><a href="https://fosstodon.org/tags/handmade" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>handmade</span></a> <br><a href="https://fosstodon.org/tags/Farming" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Farming</span></a> <br><a href="https://fosstodon.org/tags/orchard" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>orchard</span></a> <br><a href="https://fosstodon.org/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a></p>
Adrianna Tan<p>Incredible 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 </p><p>Your food culture is not everybody’s food culture</p><p><a href="https://youtu.be/iicVZqczLdM" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://</span><span class="">youtu.be/iicVZqczLdM</span><span class="invisible"></span></a></p><p><a href="https://hachyderm.io/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Food</span></a> <a href="https://hachyderm.io/tags/TootSea" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>TootSea</span></a> <a href="https://hachyderm.io/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Fermentation</span></a></p>
Momo Kuchendieb<p>1. Welche Möglichkeiten habe ich meine Gärbox aktiv zu kühlen? <br>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?</p><p>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. <span class="h-card" translate="no"><a href="https://a.gup.pe/u/sauerteig" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>sauerteig</span></a></span> <span class="h-card" translate="no"><a href="https://a.gup.pe/u/fermentation" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>fermentation</span></a></span> <a href="https://mastodon.social/tags/Sauerteig" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Sauerteig</span></a> <a href="https://mastodon.social/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Fermentation</span></a> <a href="https://mastodon.social/tags/Krautchi" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Krautchi</span></a></p>
Darren<p><a href="https://sfba.social/tags/powbio" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>powbio</span></a> is recruiting a full stack developer to build an intelligent fermentation data and simulation platform. It's a pretty interesting opportunity. The existing code is a mixture of Python, <a href="https://sfba.social/tags/Fsharp" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Fsharp</span></a> and JavaScript. <a href="https://sfba.social/tags/GetFediHired" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>GetFediHired</span></a>. Based in Alameda but open to remote. DM me if you have questions. <a href="https://sfba.social/tags/precisionfermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>precisionfermentation</span></a> <a href="https://sfba.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> <a href="https://sfba.social/tags/synbio" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>synbio</span></a> <a href="https://sfba.social/tags/ai" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>ai</span></a> </p><p><a href="https://job-boards.greenhouse.io/powbio/jobs/4653975007?gh_src=4c20c69c7us" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://</span><span class="ellipsis">job-boards.greenhouse.io/powbi</span><span class="invisible">o/jobs/4653975007?gh_src=4c20c69c7us</span></a></p>
ghost_shit 🪣<p>Picked my first handful of chillis (jalapenos, Anaheim &amp; 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. </p><p><a href="https://aus.social/tags/GardeningAU" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>GardeningAU</span></a> <a href="https://aus.social/tags/GrowYourOwn" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>GrowYourOwn</span></a> <a href="https://aus.social/tags/fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermenting</span></a> <a href="https://aus.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a></p>
RDN<p>With the current spread of bird flu, a couple of recent review articles describing links between gut microbiota and influenza may be of interest:</p><p><a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC10420791/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://</span><span class="ellipsis">pmc.ncbi.nlm.nih.gov/articles/</span><span class="invisible">PMC10420791/</span></a></p><p><a href="https://www.sciencedirect.com/science/article/pii/S2405844024136924" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">sciencedirect.com/science/arti</span><span class="invisible">cle/pii/S2405844024136924</span></a></p><p><a href="https://floss.social/tags/Science" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Science</span></a> <a href="https://floss.social/tags/Health" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Health</span></a> <a href="https://floss.social/tags/BirdFlu" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>BirdFlu</span></a> <a href="https://floss.social/tags/Influenza" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Influenza</span></a> <a href="https://floss.social/tags/GutMicrobiome" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>GutMicrobiome</span></a> <a href="https://floss.social/tags/Probiotics" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Probiotics</span></a> <a href="https://floss.social/tags/Prebiotics" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Prebiotics</span></a> <a href="https://floss.social/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Fermentation</span></a> <a href="https://floss.social/tags/Kimchi" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Kimchi</span></a> <a href="https://floss.social/tags/Kefir" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Kefir</span></a></p>
Ganga<p>The 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">#<span>SandorKatz</span></a> would remove it and devour the contents anyway, I am not that game, at least not yet.</p><p>I'll make another beet kvass from fresh beets. it is so delightful. I am enjoying my daily "shot" of it.</p><p><a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>FromTheKitchen</span></a> <a href="https://mastodon.au/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Fermentation</span></a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>food</span></a> <a href="https://mastodon.au/tags/vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>vegetarian</span></a> <a href="https://mastodon.au/tags/kvass" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>kvass</span></a></p>
phoenix🐧🏕🏞🚀🍝<p>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">#<span>fermentation</span></a></p>
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