#wild ferment

[fruitxbat]

The way none of you will post all of the scans together... like would it kill you to just put them all in the same place <3

Source

#gee #so young #ik these are absolutely old news by now but this has been fermenting in my drafts for way too long #just releasing it into the wild for tagging purposes bc my point still stands <3 #originalpost

[mushroomgay]

Elderflower champagne!

Three weeks of fermenting later, this is finally ready to taste and it's delicious - light, floral, carbonated, and only slightly alcoholic (you can taste that it's not strong, and elderflower champagne tends to cap out at about 4% if you don't add extra yeast).

This recipe is super simple - you add heads of elderflower to cold water, sugar and lemon and let the tea sit for 24 hours. It can then be strained into clean, plastic bottles and left to ferment for a few weeks, depending on how warm it is. You can add extra yeast if you want a more alcoholic beverage, but the natural yeasts on the elderflowers are enough to ferment for a fizzy, low-alcohol drink.

You do need to 'burp' the bottles (release the cap slightly to let some air out) every so often, to avoid the pressure splitting the plastic - this is why it shouldn't be done in glass bottles, unless you have an airlock to let out the gas, or you'll get explosions!

Some sediment will gather at the bottom - this is a normal byproduct of the yeasts and is harmless, but unpleasant if you shake the bottle too much and get it in your glass. I had one out of the three bottles actually go mouldy, which was a shame, but the other two have worker perfectly.

I cooled it in the fridge for a few hours before tasting it, and I'm so glad I put the time into it!

#foraging #wild food #elderflower #elderflower champagne #alcohol #food #not fungi #fermenting

[vaynglories]

one of those "steal his look" bird memes but it's this guy and his look is just a white sleeveless tanktop

#steal his look: the kererū! #there's one that's taken up residence in the trees next door and i see its fat ass regularly testing the weight capacity on those branches #love these guys. they'll eat the fermented fruit off your trees and fall passed-out drunk in ur backyard #wild shrieks.txt #birds #kererū

[morethansalad]

Fermented Japanese Knotweed Pickles (Vegan)

#vegan #condiments #pickles #diy #Japanese knotweed #wild food #dill #garlic #black pepper #chili #lemon #prickly ash berries #sea salt #fermented foods

[glitter-and-be-gay]

✨Pine and citrus fermented soda experiment✨

#fermented food #fermented drinks #I think this could qualify as wild yeast water kefir #I’m calling it citrus because the peel came from a fruit #that was originally a mandarin tree #but a lemon tree was grafted onto it #and it’s been left alone for so long that it’s reverted to mandarin shape #but they still taste like a lemon #it’s an experience #anyway #I have high hopes for this experiment #the little flowers are #onionweed #aka #Asphodelus fistulosus #I picked them right by the sea and they’ve been blooming for a week #I love them #personal

[littlepawz]

Just some teddy bears reclining on a bed of fermenting apples. Let’s hope they don’t have a hangover tomorrow :) 

#bears #black bears #bears eating apples #fermenting apple feast #bears getting drunk #tipsy bears #nature #wildlife #wild animals #wild bears #treat for bears #awww #YUM

[stumblngrumbl]

i picked the last of the orchard's apples last week and pressed them into cider... now fermenting

#hard cider #fermentation #probably put just a bit too much in that bottle #very happy yeast despite its age but it's been kept in the freezer #i 'activated' it first and made sure it was alive #many of the apples were picked up off the ground so i didn't want to go with a wild yeast ferment #video #there's bubbles if you look carefully #this isn't just video of a stupid normal bottle of juice lol

[gemwel]

How to Make Fermented Mallow Leaves

So there are mallow plants growing all over Southern California right now, maybe even as weeds in your yard. But you can preserve them now to enjoy later after they are gone.

First, find some mallow plants with big leaves. With all the rain this year, they can get huge. Make sure they don't have orange rust spots on them and are blemish free (we will remove insects in a subsequent step).

You will need a large amount of leaves as they will compact down a lot in subsequent steps. But you can keep adding more each day until your container is full. You can use scissors or clippers to cut the leaves off the stem, as shown below. You want as little stem as possible as it interferes with layering.

The first thing we need to do is thoroughly wash both sides in running water to remove insects, dirt, etc. Discard any leaves with orange rust spots or serious insect damage. After washing, spin dry in a salad spinner. They don't have to be completely dry, just not super wet.

Now that our mallow leaves are clean and excess water removed, we are going to do the really hard part of this recipe. Grab a small plate and put some granular sea salt on it. (I used Kirkland Signature sea salt, but any brand of sea salt is fine. Do not use iodized salt or chemical salt/NaCl.)

Grab a leaf, then touch the salt (you should pick up a small amount on your damp fingers), then rub onto both sides of the leaf. It should feel like rubbing it with sand. You only need a small, evenly distributed amount on both sides to draw out the moisture. Once the leaves are rubbed in salt, start stacking them in a clean glass container (I used a half gallon kimchi jar, but a glass bowl will also work).

Stack them in layers, altering position on the leaves to keep everything as flat as possible. Try not to tear or otherwise damage the leaves. Once you have added your leaves, add a bit of liquid culture from live, active kimchi or sauerkraut.

This is extra liquid from a previous batch. That will also work. Let everything sit for at least a week to ferment, pressing down daily into the liquid. Then put it in the fridge until you need them. If you want to use them right away, soak in plain water to desalt (optional). You can also use them as a substitute for fresh seaweed.

To store them long term, the next step is to dehydrate them. This will make them crispy like chips and they can be eaten whole & dried (you can also coat them with a thin coat of oil prior to drying if they will be eaten right away, but don't do this if they will be stored more than a week).

The batch shown above had some kimchi brine added, which gives it a reddish color. I dried them on parchment paper to make it easier to get them off the dehydrator tray. If you have some that break, put them aside to be ground up into a salt substitute, as shown below.

You can grind the dry leaves quite easily, I used a wooden pestle (or even a small glass/metal container with a flat bottom) in a salad bowl. Pass them through a sieve if you want them to be a uniform size (keep grinding the bigger pieces until they pass through.)

The powder has a nice flavor (a bit seaweed like) and can be used to add salt & flavor to dishes and baked goods.

#california native plants #urban foraging #free food #california mallow #wild food #wild edibles #fermentation #fermented foods #fermented leaves #seaweed substitute #sustainability #losangeles #leaf wrap

[masgwi]

How To Increase Your Sourdough Starter - The Pantry Mama

Understanding Sourdough Starter Ratios To Increase Amount Of Starter

In general, your sourdough starter is made from equal amounts of flour and water, or thereabouts. This is called 100% hydration because the amount of water is equal to the amount of flour. You will see this referred to as 1:1:1 (starter:flour:water). It's always written in this order.

You may also come across stiffer starters like Pasta Madre which uses a 1:1:0.5 ratio or less.

If you have 50g of starter in your jar, but you would like to have 200g of starter because you want to bake a few different things then you would need to add 100g of each flour and water to that starter to make 200g (because 200g divided by 2 is 100g).

Even if you only had 10g of starter and you wanted 200g of starter, you'd just have to feed it at 1:10:10 which would mean adding 100g of flour and 100g of water to that 10g of sourdough starter. This would mean that your starter would take quite a while to peak ready for baking as it has a lot of food to get through.

You can feed your starter a different ratio if you want to. Feed your starter 1:2:1 which means you'd feed it twice as much flour as water. This 1:2:1 ration can be handy if you are trying to strengthen your sourdough starter. It will decrease the hydration though, so it's often something you just do for a few days.

#sourdough starter #baking #bread #sourdough #fermentation #wild yeast

[grungusdollar]

WINE. WINE. WINE. WINE. WINE.

#it's my first time fermenting alcohol without the intent to turn it into vinegar #im having so much fun and she's so pretty #just a baby batch bc this was just from fruit we didnt have a use for :) #it's blueberry plum wine w wild yeasties im so excited to see how she turns out

[jazzeria]

I've now been making sauerkraut for about a year.

I've had some experiments that went awfully--I got excited and wanted to pickle everything, which kinda meant that everything got kahm yeast. Carrots, man, carrots are hard.

So I decided to try my hand at carrots again, but tempering them with cabbage. I was going for "dill pickle carrots", with dried dill and (fermented) garlic. I cut my carrots and cabbage thicker than usual "Coleslaw" blend, for more crunch. It's pretty good!

#food #fermentation #sauerkraut #pickled carrots #preserved vegetables #lactofermentation #fermented foods #LAB fermentation #pickles #wild fermentation #home fermentation #cabbage #dill carrots #dilly carrots

[morethansalad]

Fermented Japanese Knotweed Relish (Vegan)

#vegan #condiments #relish #diy #Japanese knotweed #wild food #bell peppers #green onion #cilantro #lemon #olive oil #chili #fermented foods

[trollamulet]

verse tags - main universe / alternate timelines for toa.

#i would shun the light ; share in evening’s cool and quiet [ main ] #if i wanna be rich; i’ve got to find my soul all before i sleep [ main ii ] #i’ll will my wild eyes bright [ wizards ] #with heavy heart enslaved [ the arcane beast ] #i was housed by your warmth; but i was transformed [ trollhunters ] #slippery roads ; and sunburnt dreams [ bridge ] #don’t be long ; for the end is nigh [ rott ] #something isn’t right [ unbecoming ] #innocence died screaming ; ask me i should know [ changeling jim ] #rot ; ferment & decompose [ arcane order jim ]

[twiceastasty]

Sharing Starters and the 7th Annual Sourdough Month

The 7th Annual Sourdough Month has begun! I’ve teamed up with other fermenters to share sourdough starter, scoby, kefir grains, and more. Learn how to share and receive free sourdough starter.

Since 2017, I have declared each January to be Sourdough Month here at Twice as Tasty. What began as encouragement to fill chilly winter kitchens with the aroma and warmth of baking fermented bread—by sharing recipes and giving away the sourdough starter needed to follow them—has grown into a record-breaking annual giveaway. Hundreds of people in northwest Montana and around the world have had…

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#favorite bread #fermented bread #flathead beacon #food column #free kefir grains #free scoby #free sourdough #free starter #homemade sourdough #sourdough by mail #wild yeast

[flora-bigs]

Oh if she's the god of drugs too the forest would be perfect.

ya? oh.... maybe ya.....

#goddess of mushrooms that make you see god #goddess of funny little berries that ferment into tasty wine #goddess of dark woods and wild animals?