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#fermentation

2 messages2 participants0 message aujourd’hui
Public
Chris Nelson

I'm in the US, for them as don't know, and unless you haven't seen a screen this year, you probably know that we have disappeared all the people who pick our food. Genius. So now I'm scrambling to get anything I can in the ground and growing. The next step is preservation. I am capable of internet search, so please don't send wikipedia or saurons eye search, but if you have good, useful resources to direct me to, I would love to be buried in them.
#Gardening #Canning #Fermentation

Suite du fil
Public
Ms. Que Banh

My Friday is better now. Just got my big gift jar of homemade #kimchi from my client's sweet daughter 😀 Mom's going to love this too - she loves kimchi! We make our own too but everyone makes a different style.

This is their longtime #Korean family's style & it's just the right amount of spicy & tangy 👍 Excellent on it's own or as snack toppers or added to soups & other dishes.
The jar is big enough to last us for a couple of months!

High-angle, close-up shot focuses sharply on the content of a clear plastic container filled with kimchi. The dominant colors are the reddish-orange from the sauce coating the light yellow and pale green of the kimchi cabbage. The composition is filled entirely with the kimchi and the container's rim, eliminating background distractions.
#AsianMastodon#vegan#AsianFood
Public *
Merlin Makes

#Introduction
I've been on Mastodon for quite some time now, but under another name. I started a new account because I decided to take a step back from world news, collapse, climate change, hunger, war, fascism and inequality.
In short less doom and gloom and a little bit of positive small scale projects that might also inspire or help others.

With this account I'll focus more on my day to day life, the things I do and make.

Of course I sometime still will post concerning subjects that provoke my rage or frustration. Sorry, it's not all moonshine and roses.

Having said that, I've a broad range of subjects that have my interest, so hopefully something useful will stick with you.

From my profile text:

#Collapse aware person, born @ 320 ppm CO2, world population 3.1 billion.

Fighting depression and #sadness by doing some positive and small scale things that might help people.

Too many interests, like:
#DIY #SelfReliancy #LowTech #gardening #food #fermentation #preserving #ReUse #ReCycle #ReThink #WoodWork #electronics #MicroControllers #Taoism #Cycling #reading #photography

PRO: #sharing #local #ecocentric
NO: #capitalism #states

Public
Mute Dog Brewing

Wild yeasties are all happy this morning and ready for the brew day! Hive came from my bee hive (comb, honey and bees). GrandDad came from juniper berries my wife snagged at Granddad's Bluff in LaCrosse, WI. The unlabeled is my 'abbey' culture that originally I caught from my neighbor's raw honey back in 2013.

I'll be brewing a Honey Tripel (thanks to all who voted in the poll!) for the abbey, and Saison for the two new recruits.

An Erlenmeyer flask and two other glass jugs sit on a red towel, all are partially filled with wort and fermenting yeast has put a cap of foam on the surface of all of them. Some jackass is also flipping off the camera in the mirror behind them (it me).
#BrewDay#Brewing#Yeast
Public
RDN

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.

There was an indication that the effectiveness of inactivation may be dependent on fat content of the milk.

These pH levels are within the range resulting from fermentation (4.0-4.5).

#Science#Health#BirdFlu
ExplorerFlux en direct
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