#Fermentation Process

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

This Dough Is Alive! It looks like a bubbling, breathing creature—but it’s actually sourdough starter! Made with just flour, water, and wild microbes from the air, this living mixture is the secret behind real sourdough bread. Every day it’s “fed” with more flour and water, creating a wild fermentation process that brings it to life! Inspired by an awesome clip that truly captured the magic behind this living dough. #sourdoughstarter #breadfacts #foodscience #fermentation #yeast #bakingsecrets #alivefood #sourdoughmagic

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

Is this Dough ALIVE? 😱🥖 Wait, is this bread... breathing? 😱🥖 It appears to be a creature from a sci-fi movie, but it's actually the key to making the most scrumptious bread ever! 🥯✨ The Explanation: Meet the Sourdough Starter—a thriving ecosystem of wild yeast and beneficial bacteria. 🦠 Unlike regular bread, sourdough relies on a natural fermentation process. 🧪 As the microorganisms feed on flour, they release Carbon Dioxide, causing the dough to rise, bubble, and move like it's living! 🧬 Some starters have been around for over 100 years, passed down through generations. #sourdough #foodscience #fermentation #wildyeast

Good news and bad news.. 🙄 . #ferments #ferment #fermenting #fermentation #kombuchalife #kombuchaaddict #kombucha

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

Fermentation is the most miraculous of all food transformations🫧 The process is full of life, and the life inside of fermented foods supports our human lives. I often get questions about my fermentation recipes, and most people wonder why they look different from others they’ve seen. The short answer is that I focus on the microbes. My recipes aren’t just about what I want, but about what the microorganisms need and prefer. Surprisingly, these tiny creatures can be quite particular about their living conditions, and I take that into account when creating my recipes. It makes sense. I don’t do any of the fermenting; microorganisms do it. My role is only to set these tiny organisms up for success. ✨Free recipes and my online courses are on my website! https://cultured.guru Audio is Michael Pollan, from the Netflix Documentary Cooked #fermentedfoods #sauerkraut #fermentation

Дайте сердец, если хотите, чтобы продолжал тему Ферментация это целый мир. Если вам это интересно, сделаем много полезных видео, чтобы вам было вкусно и полезно Кстати, вечером выложу рецепт, по которому готовлю квашеную капусту в своей телеграм. Кто еще не подписан, ссылка в шапке.

This Homemade Fermented Lemonade puts a gut healthy twist on a classic! It’s packed with probiotics due to the fermentation process and is so simple to make! A great recipe to try if you’re new to fermentation! Check out the link in our bio for the full recipe or to learn more about our Fermentation Course on our app 🙌💚 #lemonade #lemonaderecipe #homemadelemonade #fermentation #fermentedfoods #fermenteddrinks

🌟 The Golden Rule of Fermentation: GET THE VEGETABLES SUBMERGED. Having enough brine (without overfilling) and using Masontops Pickle Pebble glass weights is the key to successful ferment. This rule applies to both, brine ferments and dry-salting ferments 🙌🏻 Keeping your vegetables & spices below the brine level will prevent the bad bacteria from growing. Here is why: mold and any other harmful bacteria require oxygen to grow. When vegetables are submerged in brine, they are kept in an anaerobic (oxygen-free) environment, which is ideal for the growth of the beneficial lactic acid bacteria but hostile to mold and other unwanted microorganisms! That’s why our Pickle Pipes are so important as well with their one-way valve, as it doesn’t let any air IN, only air OUT ☺️ Ferment successfully with Pickle Pebble glass weights and Pickle Pipe airlock lids! And always keep everything SUBMERGED 😍😍😍 If this tip was useful, share it with someone who needs to know it as well! 💚 #fermentation #fermented #fermenting #ferment #fermentedfoods —— fermentingfood masontops preservingfood preserving homestead homesteadlife homesteading foodpreservation fermentingtips tips masontopsferments

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"

This is everything I made using food science 🥕 By @wendythefoodscientist Preserving food isn’t just something our ancestors did it’s a powerful toolkit that still makes sense today. It saves waste, deepens flavour, and lets us eat seasonal produce all year long. I used five ancient techniques to preserve my favourite summer veggies and fruits and each one is backed by fascinating science. In upcoming posts, I’ll explain exactly how they work and how you can try them too. If you are looking for ways to preserve your harvest, stay tuned! Here are the 5 techniques, and what I made👇 1️⃣ Lacto-fermentation: I made kimchi and dill pickles. Friendly bacteria convert sugars into lactic acid, which lowers the pH and preserves the veggies while building flavour and probiotics. I eat kimchi everyday to keep my gut healthy and happy. 2️⃣ Acid pickling: This is what my family uses to make Đồ Chua: sweet-sour Vietnamese pickled carrot and daikon, a classic for for bánh mì. I used the same technique, but different recipe for red onions. It’s quick and tangy, preserved in vinegar. 3️⃣ Wild fermentation: Berries from my garden, fermented by itself. Their natural yeast and bacteria did the work! It’s a slow, wild, and sometimes unpredictable process but deeply rewarding. 4️⃣ Sugar + acid preservation: I made a shrub, which is an old-school vinegar-based syrup that preserves fruit through osmosis and acidity. It’s tangy, sweet, and makes the best mocktails. 5️⃣ Dehydration: I slow-dried tomatoes to lock in all their umami. You can use a dehydrator, oven, or even sun-dry if it’s hot enough! (Sun)drying removes water, making it one of the oldest preservation methods. 💬 Which one are you most curious to learn more about? Follow allong to see my next videos highlighting the 5 techniques! #fermentation #foodscience #fromscratchcooking #lactofermentation #pickles #wildfermentation #fromscratch #fromscratch #pickling