#Basi Fermentation Process

✨Fermentation Episode 3: Chhattisgarh Traditional Bore Basi | बोरे बासी Recipe: (Soak Overnight) Cooked or Leftover Rice Water Serve With: Salt Curd/Dahi Onion Green Chilli Patal Chatni/Tomato Chutney: Roasted Tomatoes 2 Garlic 4-5 Green Chilies 2 Handful Of Coriander Salt #reels #borebasi #chhattisgarh #chhattisgarhi #chhattisgarhifood #chhattisgarhiculture #borebaasi #cg #cgfood #cgrecipe #ʙᴏʀᴇʙᴀsɪ #borebaasidiwas #बोरेबासी Bore basi khane ke fayde, bore basi recipe, bore basi divas, bora basi, bore baasi, bora baasi, bore basi sangma patal chatni, bore basi sangma patal chatni, bore basi sang ma khawahu tola o patal chatni, bore basi or chutney, bore basi cg, बोरे बासी

The next time you bake with yeast, make sure it’s alive and ready to rise! This tip is for active dry yeast. Start with warm water (100–110°F), a little sugar, and stir in the yeast. Let it sit 5–10 mins; it should bubble and foam. No action? Start over—your water may be too hot, or your yeast might be expired. Save this for later or send it to a friend who needs a little baking backup! 🍞 #bakingtips #yeastdough #bakingwithyeast

EP 2/25 — Fermentation 101: Vinegar Pickling vs. Fermenting 🥒🧅 The key difference is the source of acidity. In vinegar pickling, veggies are soaked in a vinegar-based brine which creates all the flavor. The tangy taste comes from the vinegar, not a biological process. This method is quick and usually ready within a few hours or days, but it doesn’t create probiotics. Fermenting, on the other hand, preserves food through the activity of beneficial microbes. The veggies are submerged in a saltwater brine, and over the span of weeks, those microbes convert sugars into lactic acid — which is what gives fermented foods their tangy taste and probiotic benefits. No vinegar is needed — in fact vinegar would actually stop the fermentation. So while both methods preserve food and create tangy flavors, only fermented food contains live cultures that support your gut. 🫙 Bottomline is all fermented brined foods are pickles, but not all pickles are fermented—some are just soaked in vinegar, without probiotics Comment “PICKLE” and I’ll send you the link to my free in-depth Substack article + a link to my ebook if you’re interested in digging a bit deeper 🫶🏼 #f101 #fermentation #guthealth #pickles

Chattisgarh famous summer food Bore Basi 🦠 Good for gut health – naturally fermented (probiotics) ⚡ Instant energy – light but filling 💧 Prevents dehydration – keeps body hydrated 🌾 Rich in nutrients – improves digestion 💸 Budget-friendly superfood – zero waste, full nutrition Ingredients and method Soack leftover rice in water. In morning add curd and onion. Enjoy with aloo borta( boiled aloo, salt, fry onion, fry green chlli, Coriander leaves) #borebasi #leftoverrice #reels #food #instagood

Don’t try this at home! Fermentation is alive — literally. The popping, fizzing, and sometimes explosive reactions you see here happen because the wild yeasts and bacteria in your ferments are munching away on sugars and releasing gases. When they’re sealed in an airtight bottle, that gas has nowhere to go… until it forces its way out! Why burping matters:
Burping means quickly opening the lid to release pressure, and it’s essential to avoid gas buildup, especially in warmer environments, where fermentation speeds up because of higher microbial activity. Neglecting to burp = potential bottle bomb (yes, seriously!) 🔥 Hotter kitchen = faster fermentation = more gas = more frequent burping needed Please don’t try to recreate this at home. Glass explosions are no joke and they can cause serious injury. Always use caution if you’re fermenting in sealed containers. You can also get airlocks which let gases escape while preventing air (and potential contaminants) from getting in. We have a whole course on fermentation on our App if you’d like to learn more, as well as a Fermented Recipes section on our Recipe Club - link in bio! Tips to stay safe: 
✅ Use plastic bottles during the active fermentation stage (they’re less risky).
✅ Store ferments somewhere cool and out of direct sunlight.
✅ Always burp daily during peak fermentation.
✅ Keep an eye on pressure — if the bottle is rock hard, it needs burping! Fermentation is magical, but it’s also a powerful living process — respect the bubbles! 🫧💚 #FermentationFails #FermentationRecipe #fermenteddrinks #WildFermentation #ExplodingKombucha #HappyFermenting

Comment me sare बोरे- बासी lovers हाज़िरी। दे 😍😍 जय जोहार 🙏🙏🙏 Bore Baasi is a traditional fermented rice dish from Chhattisgarh, especially popular in rural households during hot summers. The name comes from two words: * “Bore” = soaked * “Baasi” = stale/leftover It’s made by soaking cooked rice overnight in water. By morning, the rice lightly ferments, giving it a mildly tangy taste and cooling effect. How it’s usually eaten People commonly serve Bore Baasi with: * curd or buttermilk * raw onion * green chilies * pickle * salt * roasted vegetables or chutneys Why it’s popular * Helps keep the body cool in extreme heat * Very inexpensive and filling * Naturally probiotic because of mild fermentation * Traditionally eaten by farmers before work In Chhattisgarh, people even celebrate Bore Baasi Day on May 1 (Labour Day) to honor workers and local cuisine. #bilaspur #explorepage #raipur #chhattisgarh #borebasi Cg, cgfood, Chhattisgarh food, cgsong

Fermenting is the only way to preserve food that actually adds nutrients. It's amazing, and I have so much to share with you! Comment "ferment"

EP 17/25 — Fermentation 101: How to Avoid Explosions 💥 Carbon dioxide buildup is a completely natural part of fermentation and gives your drink the delicious fizz we all love 🥤 But too much pressure in a sealed bottle can lead to a mess. Luckily there are easy ways to manage and avoid this if we just follow a few simple habits and safety measures. I wrote a detailed free guide on how to avoid explosions over on Substack 💌 — if you’re interested in step-by-step recipes for my fizzy sodas, these live in my ebook! If you want the direct links for both, comment “YES” and I’ll send it straight to your DMs 🧡 #probioticsodas #fermentation

nudistaudio.com/fermenter @sandorkraut can i do the audiobook

Bulk fermentation doesn’t start in the center. It shows at the edges first. Surface bubbles mean gas is building. That’s structure forming. Before shaping, check: - Edge bubbles - Slight aeration - Soft resistance Don’t wait for doubling. Save this before your next bake.

Wild yeast doing its magic. ✨ Tradition, patience, and living dough. Fermentation is life — not force. #pastamadre #lievitomadre #wildyeast #naturalleaven #fermentation

Fermenting vegetables yourself? It’s that simple! 🥕🥒 1️⃣ Pick your favorite vegetables 2️⃣ Slice or grate them 3️⃣ Add salt – one tablespoon of salt per liter of water 4️⃣ Press the vegetables down firmly 5️⃣ Let ferment for 5-7 days at room temperature