Sep 18, 2024
Loading...
seen from United States
seen from Singapore
seen from Norway
seen from T1
seen from Spain
seen from Germany
seen from Australia
seen from Canada
seen from Romania
seen from Japan
seen from Italy
seen from Canada
seen from United States
seen from T1
seen from United States
seen from Canada
seen from United States
seen from Australia
seen from Norway
seen from Brazil
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
Lacto-fermentation gone whak !
My roommate is fermenting some peppers for hot sauce and they've started bubbling!
Fermentation Jar prototype complete! Gone for an olive green food safe glaze that doesn’t craze for this one, it’s come out a bit retro 70s but I think it works with the shape? The next one will be Tenmoku. Unfortunately this now means I am going to have to make another massive batch of Kimchi goodness to test it out! #kimchi #ferment #fermentation #lactofermentation #lacto #olivegreen #pottery #pot #food #northyorkshire #yorkshire #croftpottery #make #makersmovement #makersgonnamake #pottersofinstagram #ceramics #homeware #experiment #design #korea #korean (at Rainton) https://www.instagram.com/p/Cjalkf6DUDO/?igshid=NGJjMDIxMWI=
Here we go! First venture into lacto-fermentation. Vegetables and then a sauerkraut on the end.
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
Fermenting 101
I started another batch of fermented onions today. The first jar was so tasty and so easy to add to meals.
While I’m far from an expert yet, I’ve come to a few conclusions now about the process:
1. At least while you’re a beginner, successful fermentation is more about chemistry than it is recipe. Get the ingredients right. Use coarse kosher or sea salt, fresh vegetables, and distilled water. Keep everything clean and sterile. Your goal is to create an environment in which a particular chemical process --i.e., lacto-fermentation --- can take place.Â
2. If you don’t see fizz and bubbles within a day or so, something isn’t right.Â
3. Taste test along the way. When the taste and texture are where you want them to be, remove the airlock and put the jar in the fridge. The fermentation will continue there, but at a much, much slower rate.
I’ll put these two jars in a place that is warm-ish and away from direct sunlight. They should be checked every other day to make sure nothing is going awry. You may need to skim them on occasion.
I can’t wait to start fermenting hot sauces this summer. By then, I should have a better sense of how all this works and how to produce a consistent process. Mango-habanero salsa, anyone??Â
Celeri rave en saumure (lacto-fermenté)
Celery in brine (lactofermentation)
Recipe in french here
A month ago I put a head of cauliflower, two carrots, a jalapeño, 2 bay leaves, a few grape leaves, a dried cayenne pepper, a tsp each of dry dill, mustard seed, and turmeric, 2 tsp black pepper corns, and 4% salt by weight into a vacuum seal bag and sealed it. After a couple days of flipping the bag I pushed all of the contents to one end compressed it a bit to keep everything submerged. After a week or so, the bag was firm with gas and I clipped a corner to remove it and resealed the bag. After three weeks, I emptied the contents into this jar (I tasted it and it was delicious but a bit salty). Once in the jar I added equal parts vinegar and filtered water to cover. This diluted the saltiness in just a couple days. They are absolutely delicious and I can't wait to make more. #pickles #fermentedveggies #lactofermentation #pickledcauliflower #pickledcarrots #pickledpeppers https://www.instagram.com/p/CCVIITrBdBt/?igshid=14sbz31oiyy24