Lmst

I'm now obsessed with wild fermentation (see more in alt txt!). On the left is rhubarb + strawberry + rosemary soda. On the right is a rosemary soda I started today, so in 3 or so days it will be bubbly due to the wild yeast on the rosemary! #wildfermentation #probioticsoda #homemadesoda

photo of my hand holding a glass filled with home made soda. I used a steam juicer to juice rhubarb and strawberries, added sugar and then some turmeric bug (like a ginger bug starter but with turmeric) and then a couple of sprigs of rosemary (which also have wild yeast on them so they cause fermentation too). This was so tasty and not too sweet either as the yeasts consume the sugars.

sugar water and rosemary - 3L pot and I will just leave these at room temp now and they will be fizzy in a couple of days (as the kitchen is v warm). I'm hoping a fizzy rosemary drink will be delish...

Containers and me at @massiasprout residency in southern Estonia for the whole month. Brewing, wild, fun, and mystery. Very thankful for the opportunity and the trust in the practice.

So lovely to spend time on the other side of the blatic sea.

In the lens of @zeno_graton

11.03.24

#massia #SPROUTresidency #wildfermentation #artistresidency #wine #brewing #homebrewing #yeast

Someone smiling and sitting at at a table in the middle of an old fashion kitchen. On the table: Fermentation containers, unused wine bottles, books, computer.

My grandmother taught me so much about cooking, preserving, and making the most of what we have. Fermentation has always been part of our traditions—not just for preserving food, but as a way to gather, share, and pass down knowledge. It’s in the collective hangouts around the table, in the slow transformation of simple ingredients, and in the care of those who came before us.

Seeing her hold this poster for our fermentation workshop with @thebigbellysupper makes me so proud. It feels like a full-circle moment!

This happened on the 22 March at Casa Independente (Lisbon) an afternoon of fermentation, storytelling, and good food. We explore flavors, traditions, and the magic of transformation.

#Fermentation #PortugueseFood #TraditionalFood #FoodCulture #PreservingTraditions #WildFermentation #FoodWorkshop #LisbonEvents #CasaIndependente #FoodStories #SlowFood #HeritageCooking #DIYFermentation

I use dance as a medium for listening better. For me, it is a technology of porosity, contemplation and enchantment. Sometimes, this quality of movement is observed and experienced in unexpected places: in a protest, in a warm embrace, in the darkness of a nightclub, in the magic of singing together or when a fermentation crock bubbles like a jacuzzi in the kitchen.

Super thrilled to take part to @massiasprout art residency in spring time at dear @massiaofficinale in Estonia. I will spend time with my research project 'Spontaneous fermentation: Collaborating with wild yeasts and revealing Massia's terroir'.
Basically doing some food choreography.
Looking forward to meet other participants and share quality time together.

massia.ee/sprout

06.10.23

#wildfermentation #residency #artresidency #fermentation #spontaneousfermentation #massia #SPROUTresidency #dance #danceforplants #choreography #food #foodchoreography #yeast #wildyeast #terroir

A tryptich:
- The bust of someone sitting with white tee shirt and brown trousers.
- A fermentation crock on a kitchen counter
- Some beer bottles drying on a rack by a sink

Like a monday

Vild gæret kirsebærvin fra A og L's have, 11% ABV, i øl flasker, alt er godt = ✅️

(1/2)

02.10.23

#kirsebær #cherrywine #wildfermentation #spontaneouswine #homebrewing

A dining table with a bunch of dark brown bottles (beer bottles). They actually contain homemade cherry wine.

Where are my #fermentation, #lactofermentation #wildfermentation people at‽

Luckily for us yeast can’t help them and want to party like it’s the best rave of the century ! Gives a new meaning to the word “wild” in wild fermentation! Credit Skeleton Claw for graphics. #yeast #cider #autolysis #WildFermentation

There is a history in Turkey, Albania, Bulgaria and Macedonia of making yoghurt with ant nest #microbiomes, either by leaving the starter in an ants' nest or by adding some ants directly. Some researchers recreated the practice by adding some #Formicarufa ants to milk and then characterised the cultures that were produced.

Paywallked summary in New Scientist here: https://www.newscientist.com/article/2450495-ants-can-be-used-to-make-yogurt-and-now-we-know-how-it-works/

Preprint on biorxiv here https://www.biorxiv.org/content/10.1101/2024.09.16.613207v1.full.pdf

#fermentation #WildFermentation #hymenoptera

Mmmmm nom nom nom
#food #pickles #WildFermentation

Glass jar bearing the label: "Hawthorne Foods. Ginger Beet. Wild Fermented. Farm Fresh Vegetables. 16oz." With an pink/purple watercolor illustration of a farmer on a tractor

@foodkoreografi Book learning is all we have when the internet is make believe. The Sandor Katz book The Art of Fermentation is full of history. This resource could help you teach fermentation. #fermentation, #WildFermentation, #sandorkatz. You could borrow our book however we just met. And we are in southern Minnesota.

Same question, in the context of food fermentation: I am looking for help naming things correctly, with the purpose of teaching:

I would like to make the difference between 'Wild fermentation' (when microorganisms occur naturally on the food) and... 'Cultured fermentation'? Or at least when you control which microorganism will inoculate your food, with a starter culture for example.
Any leads?

#Wildfermentation #Wild #Aceticacid #Starterculture #Saurkraut #Yoghurt #Food

The beer that went in was a wort brewed by Gulpener (for their Ur-hop), which was already fermented by the Nevel house yeast for a month and a half on steel fermenters. Time to move on to the wood!

The beer was still malty, soft, sweet, a nice but moderate bitter and already a tad sour.

#craftbeer #WildAle #WildFermentation #BarrelConditioning

@beersofmastodon

Adoption of a barrel at Nevel Wild Ales!
Nevel (https://nevel.org) is a brewery making "wild and sour ales, straight from nature" with a mission to "reconnect people with nature". I am excited to be part of a project where we as a group of 16 fans "adopted" a barrel, and following tastings and masterclasses, determine what happens to the beer in that bottle. A year and a half of learning about wild fermentation and wood aging lies ahead!
#craftbeer #beersofmastodon #beer #WildFermentation

@iamwahl @Nessiest ...had beginner's luck back in 2015 with commercial red cabbage mixed with some home-grown cukes-- put some garlic & cumin in to hopefully control any off-bacterial growth & it was great! Tried kale & beet greens in Spain later that year, not so great. #listeningclub #wildFermentation