I made a chocolate bar!!

Bought my cacao pod, fermented the beans for 4 days, roasted them for 2 hours, winnowed them (cracked the shells and took out the actual cacao) took me THREE hours , ground them into cacao

powder, mixed with milk powder, ginger, brown sugar and melted cacao butter, mixed that in a food processor, tempered it, put it in moulds and let it set in the fridge for ~an hour and now i have four delicious door shaped chocolate bars!!

And theyre so delicious!! im so pleased w myself

The more I eat them, the more I like it ! These are my new snacks, also validated by my friends and family.

Carrots cured following the recipe from KOJI ALCHEMY: - boiled, smoked, salted… then fermented with tane koji, and dried with a dehydrator.

I'm not into pickling and rarely eat pickles. But something about Cody's video made me want to experiment with with pickling.

For the people in EU, I found these at a site selling brewery equipment (Browin). They sell the 82mm and 100mm version so they should fit the common fermentation/canning jars.

No more filling little freezing bags with water. And they cost only €0.66.

Asparagus inoculated with Aspergillus oryzae.

Not exactly a complete recreation of the original NOMA recipe.

Used young Sansho shoots for accent which was a huge hit.

Sauce is made with cold smoked Shio Koji, Lacto fermented kiwi juice, butter and split with Koji oil and parsley oil. Super rich and creamy.

Last fall I posted about how I had hundreds of pounds of peppers. I was able to preserve most all of them and now that I understand how the farm behind me works, it turns out that there are three separate harvest seasons, the first being broccoli. They've already harvested the broccoli and there's an endless supply of broccoli leaves, stems and some immature broccoli florets.

Luckily I just got a pressure canner, but my limitations are similar. No fridge and no freezer. Has to be things that are shelf stable after canning or otherwise.

So far this is what I have:

Broccoli greens kimchi

Pressure canned broccoli leaves

Pickled broccoli stems

Broccoli stem and leaf Chow Chow

Broccoli stem and head giordanera

Dehydrated broccoli leaf powder

If anybody has any strong suggestions considering I have literally as much as this ingredient as I want and tons of canning space, I'm all ears.

FINAL EDIT: The app is live now! 🎉 Thank you to everyone who tested it and sent me feedback, it really helped. You can grab it on iOS and Android here: https://bubblesferment.com

Thanks again ❤️

Hi everyone!

I'm a solo developer and I've been working on an app for tracking home ferments. It comes with a set of recipes, walks you through each one step by step, tracks your active ferments, and sends reminders for things like feeds and burping jars. There are also some helpful guides to read through, and you can add your own recipes too.

It's getting close to ready, but so far it's mostly been friends testing it, and I'd really love feedback from people who actually ferment. I'm looking for a small group on Android or iOS to try it out and let me know what's confusing, missing, or could work better.

If you'd like to give it a go, just comment or send me a DM and I'll get it over to you. Happy to answer any questions!

(Checked with the mods first to make sure this is okay under Rule 6.)

Edit 1: Thank you everyone, I didn't expect so many of you to respond! It might take me a bit to get back to each of you, so please bear with me. 

Edit 2: Thank you so much! I've actually got more than enough testers for now, so I'm closing sign-ups for a bit. If I haven't replied to you yet, don't worry - I'll keep you in mind if a spot opens up. Otherwise, the app is launching very soon, so you'll be able to try it out then!

Fermentation recipes using seasonal produce and easy to get equipment. Plenty of Korean, Japanese and Chinese recipes. Lots of nice pictures too.

He’s sharing all this on his IG stories (it's all archived here: https://www.instagram.com/stories/highlights/18106534192690862/), but several journalists have expressed interest so I expect a good deal of coverage in the coming weeks. He’s also organising protests outside of their LA popup.

I started this ferment of cashews in a cherry apple habanero hot sauce brine last night. I forgot to soak the cashews first. Can i just ferment them longer?

So I live in the middle of a bunch of farmland. I'm on good terms with one of my neighbors. They told me that they're done for the season with the peppers, and everything out in the field was basically going back to the land. In fact, they ran a tractor over it to help the process along.

...this is maybe 0.001% of the peppers that were just going to rot.

I have no idea what I'm going to do with this amount of peppers.

I took a bag earlier before I understood the scale with the idea of just making a few jars of red pepper sauce. And then I thought oh I guess I could also make some red pepper jelly. But this is a monumental amount of peppers. This is like a few hundred pounds of peppers. My dumbass that can't stomach waste literally filled every single bag I had in the house with them.

If anybody has any easy ideas, I'm all ears.

I have two air fryers, a giant microwave, a two chamber oven, and instant pot, a small dehydrator, and two slow cookers. And a pretty standard electric range. I could have quite a few things going concurrently. I also have a ton of canning jars. What I do not have is freezer space.

Thank you for any input.

I’ve been experimenting with Turkish coffee and wanted to see just how fine we could go with the grind size. Inspired by enzymatic breakdown in other food processes, I tried using digestive enzymes to fully break down the coffee bean before brewing.

The idea was to let the enzymes theoretically convert starches to sugars, proteins to amino acids, and fats into smaller lipids, allowing for a finer and more complete extraction without the physical limitations of conventional grinding. As a result, the coffee was remarkably smooth with magnitudes less bitterness and a more pronounced acidity. The bottom of the cup had no grittiness and coated the tongue like chocolate ganache. Definitely potential here.

Instead of pickling eggs I decided to ferment them.

Picking spices, 7 or 8 cloves sliced garlic, 2 tablespoons of thyme and 2 tablespoons of sugar so the ferment had something to feed on.

They are tangy and really good. Somehow they seem lighter and less dense than pickled eggs

Hello everyone!

I am trying to lacto ferment tofu. Do you think it could work out?

This is what I did:

1. Boiled tofu and let it cool down to room temperature

2. Put tofu in a clean jar and added brine from the lacto fermented cabbage (around 90%) + water (10%).

3. Weighted everything and added 2.5% salt and mixed well.

4. Closed it with a lid.

Now it has been at room temperature for about 20 hours.

Please, give me advice if I did something wrong and if I can improve or change/add something else. 🫣

I posted here a few weeks ago asking about fermenting herbs to make a ranch. Welp, I did do it and wanted to update, it worked! And it definitely did give me that briney, dilly flavor I was after!

I just took what leftover herbs I had in my fridge and some other items with 3.5% salt by weight. Now…I don’t have a vacuum sealer. It’s next on my list to buy and y’all can hate on me for my method but it worked.

I put it in a ziplock baggie, pressed all of the air out by rolling it up and zipping it shut. It was essentially an herb mash. Then I was able to squish it around a little every day to make sure if there was any air pockets trapped in there, everything got moved around. I let it go for 20 days and every time I unrolled it, there was no looseness in the bag, it still was air tight. I’m not saying it was a method I’d put all my money on but the theory worked in my head and the whole thing was experimental anyway and it seems to have worked!

I posted a picture of the bottle of sauce that I was kind of basing the flavor profile off of..but the Hog Blues sauce is super runny and I wanted something thicker. Unfortunately I went too heavy on the buttermilk and ended up with another runny sauce but I know it will be delicious on a salad! We took half of it and added a jalapeño just for kicks. I’d say it was a successful experiment and would definitely do it again, maybe try mixing it up a little with different herbs/spices. Also, I will be getting a vacuum sealer in the near future which I would recommend for anyone wanting to try this but do give it a try and let me know how yours turns out!

Ingredients:

Scallions

Dill

Cilantro

Parsley

Garlic

Crushed black and red peppercorns

Crushed Sichuan peppercorns

3% Salt by weight

Back in April of 2021 I made a gallon of white miso using sweet corn as the base instead of soybeans. I pulled about 3/4 of it at 1 year and used it (it was delicious especially in pastry applications. corn miso flan was probably the best thing i made with it). I left about a quart to age to a more typical red miso age just to try it.

the small jar in the last picture is what the miso looked like at 2 years (still very good, much richer in flavor and good in braises). i also pulled off a little bit at 3 and 4 years but seem to have lost the photos of it.

the first two photos are how the miso currently looks at 5 years of age. it is super rich in flavor and has gotten quite dark in color. the tamari coming off the top is almost a syrup it is so thick and has a very sweet character on top of the obvious saltiness. unlike soybean miso that can develop strange flavors when aged too long the corn miso has remained quite good throughout the process.

Meal with most of the ferments i had going. Will try to tackle sake soon I think. Only disappointed item were my fermented spicy carrots(only used 1 serrano) and the garlic dill weren't garlicky enough(garlic cloves were a bit bruised so used less). Kefir Ranch worked surprisingly well as a sub for buttermilk. Also, my kimchi was a bit too gingery for my personal taste(used like 25g for a 3-3.5lb napa cabbage.

• Fermented spicy carrots

• 3 types of pickles(hot pepper, black pepper, and garlic dill)

• Kefir homemade ranch

• Sauerkraut

• Kkakdugi

• Kimchi

• Jasmine rice

• Strawberry Soju

I harvested 52 fresh green walnuts... Then i place then in a Glas Bottle with clean 60% Alkohol. Later i will add some other stuff.

​

Any good Infos are Welcome 😎

Welp. I wish I took a pic from the start, it was even worse before this. I was pretty damn upset and so was my mother. My dad laughed.

It was a soda I was trying to make using some watermelon I blended with some water and sugar. I know not to open them at room temp, but it was just overnight. I figured there couldn’t be that much pressure and just wanted to see if my bug was even still working.

Think I’m gonna stick to just plastic 2 liters from now 😂

These century eggs are made by my friend. He takes a lot of raw duck eggs, coats them in a mixture with lime and leaves them in a dark place. After up to 100 days they turn into this kind of beauty.

I’m a professional chef, but I still don’t dare to make these myself, even for friends.

I’m happy to eat them though, and I really envy his courage.

If you have the courage, you’ll fall in love with century eggs.

There is still a surprising amount in my fridge but here is the entire manifest as of yet:

-broccoli stem Chow Chow (classic pickling)

-Asian soy broccoli pickles (classic pickling)

-broccoli kimchi (ferment)

-dehydrated broccoli (dehydrated)

-broccoli greens powder (dehydrated)

-Gundruk (ferment and dehydrated)

-fermented broccoli greens Furakake (ferment and dehydrated)

-blanched broccoli greens (Frozen)

-blanched broccoli (Frozen)

-pasculinas (cooked food prep)

-broccoli greens and cottage cheese croquettes (food prep)

To the person who suggested gundruk, this is a fantastic suggestion that I think should be more common. The traditional Nepali recipe seems to be somewhat unsafe which is I imagine why it's not common, but if made like a salted lactic ferment, it's perfectly safe and delicious. Someone made another suggestion of furakake, which I used the Gundruk to make, and to be perfectly Frank it is by far the best outcome of this entire project considering how expensive that stuff is. Luckily I had many other ingredients I dehydrated myself that were congruent which I could infuse with MSG and soy: sesame seeds, dehydrated paprika, lamb jerky, dehydrated shiitake and button mushrooms. Honestly I checked the ingredients list of a few different furakake, the seaweed's pretty far down the list actually. honestly think my product is better. And I can use it with reckless abandon.

Very happy how this turned out and thought I'd share. Loved the fermented white asparagus and my new favorite sauce: lacto koji water, cold-smoked butter and tomatowater (noma guide to building flavor). Was skeptical whether lactofermenting koji water was worth it, but man so great for sauces etc.

For anyone interested here's the recipe: grilled green asparagus in koji oil, lacto fermented white asparagus (noma guide fermentation but grapeleaves instead of lemon), strawberry/horseraddish paste, hazelnutcrunch, dill and the kojisauce (equal parts lacto koji water, tomato water and smoked butter with a dash of salt)