@AmeliasBrain Haha, lovely poem! The newer Classico bottles are far more reusable than other brands, but I don't eat pasta that often these days, so I haven't been accumulating the bottles. I'm really happy to keep nearly everything in my pantry in glass, especially since a Christmas visit from a mouse!
As well, I do regular #fermentation, and I often give away jars of #kimchi and #sauerkraut. The jars don't generally come back to me. One jar did, filled with dried pasta, which I appreciated. In the summer, I like to preserve some jam if berries come my way. These jars will certainly get used by me, and they aren't all that cheap to buy.

🌴 Designer enzyme enables yeast to produce custom fatty acids, reducing need for palm oil

https://phys.org/news/2026-01-enzyme-enables-yeast-custom-fatty.html

#biotech #gmo #yeast #lipids #oil #food #agriculture #palmoil #manufacturing #fermentation

Ever tried a Japanese wine aged in “mizunara” oak? A small but growing number of wineries are maturing their wines in barrels made from native trees instead of using imported oak. https://www.japantimes.co.jp/life/2026/02/06/food-drink/japanese-wine-aged-local-barrel-mizunara/?utm_medium=Social&utm_source=mastodon #life #fooddrink #alcohol #whisky #sake #fermentation

RE: https://mastodon.social/@theperpetuallycurious8/115668564884978981

🌾 Did you know Ethiopian injera gets its signature honeycomb texture from wild fermentation?

Teff grain ferments spontaneously for days as wild yeasts and Lactobacillus bacteria produce carbon dioxide bubbles, creating the spongy flatbread with its distinctive sourness.

✍️ Discover how fermentation traditions reveal humanity's invisible partnerships with microbes in the original post.

#Fermentation #FoodHistory #Ethiopia #TraditionalFoods #TPC8

@hanktank61 @WestLawns

Haha, looks lovely! I hope that you got to try and/or purchase some. #fermentation is really growing as a movement.
Meanwhile, my ginger bug is bubbling away on my kitchen counter, as I feed it more ginger and honey every day.

For those following along re the raw fermented babaganoush, this is how you make it altho I'll leave out the kefir/yoghurt and add more tahini rather than sesame seeds. https://www.annamiddleton.com/babaganoush

And this is a cute video on the process https://www.youtube.com/watch?v=gPF-FMJKsCU

I prefer the way the first one ferments the eggplant, I think, and like the process of making the dip that the video as does not use yoghurt. I also like her pics of the dip piled with veg in the opening shots.

I didn't peel my eggplant before fermenting - it wasn't really a decision, I just didn't think of peeling. I suspect i will get away with it tho, as the Vitamix will blend everything together nicely. I fermented one jar of eggplant for a week and one for 2 weeks. The longer one has better flavours, and I will do 2-3 weeks in future.

I'll use a nice tart garlicky brine in the babaganoush. Will let you know how it all turns out.

#Fermenting #Fermentation #Babaganoush #Eggplant #Food

.... and today I am spreading her Onion Miso on toast and topping with avocado. This is also SO VERY GOOD. The onion, mixed with miso, caramelises over time and turns dark with a beautiful umami taste. As good as vegemite 😆 , just different.

https://cookingwithkoji.wordpress.com/2018/02/02/onion-miso/

#fermentation #ferment #Miso #OnionMiso #Food #Vegetarian #WhatIAmEating #FromTheKitchen

Have you ever thought of making vegan cheese? Mary's Test Kitchen has an extended video of her making vegan cheese from peanuts, where she trials three approaches. What I like about it is that it gives you a good overview of the processes of making vegan cheese.

https://www.marystestkitchen.com/will-peanuts-cheese/

The link includes the video which I recommend watching, then the post fills in some of the details if you ever decide to make the cheese. Just skip the ad in the video unless interested.

#Vegan #Cheese #food #Links #Ferment #Fermentation #Fermenting #Peanuts

@LifeTimeCooking Yes. The purslane fermentations are the good funky. The funky has notes of seaweed. Our seaweed experience is with dried ingredients. Congratulations on the liter so far!#fermentation

Eine Freundin meiner Freundin hat mir zwischen den Jahren ein Küken von ihrem #Kombucha-Pilz versprochen, ich wurde informiert dass es fertig ist und jetzt bis zur nächsten Gelegenheit zut Übergabe betüddelt wird😺
Ich freu mich, will das seit Jahren schon ausprobieren eigentlich!
#fermentation

Fermented Jalapeno slices

https://lemmy.ca/post/59866010

@Pollinators I've just made another litre jar of purslane which will ferment with garlic, ginger and onion (same as last year). I love that last year I described it as having a taste of seaweed - a little salty, tart and a bit funky. 😆

It struck me while I was making it that dry brining would probably work well - it is so succulent. I heard Katz talking in an interview the other day and he says that he almost exclusively dry brines these days.

#Ferment #Fermentation #Purslane #FromTheKitchen #WhatIAmCooking #Food

I made 3 jars of kimchi recently. It has been very hot here (so ferments quicker), so I wanted to try for various lengths of time to compare taste. I opened the first one a week ago, and it is great. I opened the second one yesterday, and it has such a lovely acidity, the bite of the chilli has mellowed a bit (in a good way), and the flavours are somewhat more complex.

I'll open the third jar in another week or so.

#FromTheKitchen #WhatIAmCooking #WhatIAmEating #Food #Kimchi #Ferment #Fermentation

I think that the last week was slightly more hectic than Present Me can tolerate, so I spent the last few days with weird sleeps and a flare-up of medical stuff. No regrets, just a little more caution, going forward.
2 meals out, brewery visit: Chinatown Dining Week (Padmamadi) and Seoul Bite in Leduc, as well as Bent Stick Brewery. Coronation Park Sports and Leisure Centre grand opening on Friday: I want to visit this bouldering wall in the future.
Saturday night was my #fermentation class, and I have a really active ginger bug to use for future drinks. Of course, I've been sorting through everything I own and gave away my growlers last week. I need to look for more. I have this excellent pair of size 8 hockey skates to give to a good home.
I'll return today to the eco station with my e-waste, and to the Re-Use Centre with my pots and various items.
#AmReading: Finished The Mighty Red by Louise Erdrich, reading There's No Such Thing as an Easy Job.
#kdrama To My Beloved Thief, Korea-Khitan War

@keira_reckons
Curtido (central American spiced sauerkraut, a big hit in my family),
cabbage and radish kimchi,
hot sauce and
gherkins at the end of summer #fermentation

Oublions un instant les manuels scolaires et leurs explications sages. Et si l’un des plus grands bouleversements de l’histoire humaine n’était pas né d’un calcul rationnel, mais d’un désir de partage, de rituel et d’ivresse légère? L’idée fait sourire, mais elle repose sur des indices archéologiques très sérieux.

#Préhistoire #Archéologie #Civilisation #Fermentation #Bière #brewing #Fermentation #beer #belgique #Allemagne #history #histoire #agriculture

https://mesplaisirs.com/et-si-lagriculture-etait-nee-pour-la-biere/

Irgendwann habe ich mal Cocktailtomaten fermentiert. Und das Glas dann vergessen. Heute habe ich es dann wieder gefunden und skeptisch geöffnet und probiert. Einwandfrei, wenn auch sehr weich. Die Tomaten stammen noch vom Balkon. Das müsste jetzt vier Jahre her sein. Gelagert in der Wohnung. So viel zum Thema Haltbarkeit von Fermenten.

#fermentation #fermentieren #kleingarten #schrebergarten

@LifeTimeCooking Possibly of interest: the reading I've done about #fermented peanuts suggests that the #fermentation process removes and/or neutralises naturally occurring allergens, thus reducing the risk of anaphylaxis.

It is #WorldFermentationDay!!

A great day to get some things going.

* Fermented koji oat milk
* beetroot kvass
* pick heaps purslane and get it washed for fermenting (will probably ferment tomorrow as it takes a while to prepare)
* set the 2026 miso-making process in place. I need to email a koji supplier about what they have and decide which misos to make, and how much of each.

I have boiled water for the koji oat milk, now letting it come down to the required temp ✅

#ferment #Fermentation #Fermenting #FromTheKitchen #WhatIAmCooking #food #Vegetarian