scottymarinarai wont know more about my supportive housing opportunity until my meeting with my patient services rep on this coming thursday but i'm crossing all my crossables and it likely wont happen until sometime in 2027 but shit! gimme gimme gimme! i cant wait to have kitchen room, for sourdoughs and my mad scientist #fermentation stuff like in omaha! wheeeee!!!! #stroke
Jürg VollmerAm 1. Februar 2026 ist der erste #WorldFermentDay 🥬 🫙 🍞
Dazu starte ich eine #Serie: Ich erkläre #Fermentation verständlich und liefere praktische Einstiege mit #Hintergrundgeschichten und #Reportagen. Wenn du selbst einsteigen willst: Das ist der Startpunkt. 👇
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open.substack.com/pub/juergvol...
Der erste #WorldFermentDay am 1. Februar wurde von der britisch/US-amerikanischen #Fermentations-Community um die Ernährungswissenschaftlerin Jo Webster und die Kochbuchautorin Kirsten K. Shockey ins Leben gerufen. Das Motto: Hast du den Mut dazu?
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#HaveYouGotTheGuts
Am 1. Februar ist der erste #WorldFermentDay. Die #Fermentation wird gerade wiederentdeckt, weil sie mit Low-Tech das Essen haltbar und schmackhafter macht 🥬 🫙 🍞 Wenn du es selbst versuchen möchtest, hier ist der Startpunkt zu meiner neuen #Serie👇
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open.substack.com/pub/juergvol...
Alles über Fermentation: Wisse...
Alles über Fermentation: Wisse...
GangaWell, the kimchi is in 3 * 500ml jars and looking (and tasting) good. Salty with a heat background but not too hot. It is so easy to make, really.
My plan is to refrigerate them on the 40+ days when the house will be a tad warmer than usual, to slow the fermentation rates. I could set up cooler (styrofoam) boxes but they take some maintenance to keep their temps consistently down over 8 days or so, so fridge it is.
Apparently exercise has positive effects on our gut microbiota, so dancing in the kitchen is just the ticket 💃💃💃
(that beetroot and strawberry kvass is SO good. definitely dance-prompting.)
#FromTheKitchen #WhatIAmEating #DancingInTheKitchen #Fermentation #Food #Vegetarian
Kimchi is today's topic in #KirstenShockey 's 30-Day Fermentation Challenge.
One of the reasons that my appreciation of Shockey has lifted even higher during this challenge is that not only is she a #fermentation guru, she is also a mum. So you get wonderful advice along the way. She especially knows about feeding people easy but nutritious meals.
Like, "when you are making this kimchi, keep some of the chopped ingredients aside to top baked potatoes and you can make it your main meal today. It is one of my favourite easy meals." (paraphrased)
So she shares the kimchi recipe AND the baked potatoes recipe. Gotta love her.
Her toppings are: butter or olive oil and sour cream. Then anything you have - leftover chili, shredded cheese. Some braised greens, a few fresh vegetables and a tour of the ferments in the refrigerator. And any bits of vegetables from kimchi making—some green onion tops, grated radish and carrots, etc.
Alcohol to Vinegar: a process done better in a jar than in your body
I love this title of Kirsten Shockey's latest newsletter. I can't share as it needs a subscription.
She compares what happens to alcohol in your body as it ferments and turns acidic to what happens when fermenting wine or cider in a jar to make vinegar. Comparable, but of course one is much better for your body and long term health than the other.
She also explains why the end product of fermented vinegar (not the distilled vinegars), has so many health benefits. I always knew that people extol the qualities of apple cider vinegar, but it seems that good quality fermented vinegars have similar (depending on how it is made).
Fascinating.
and today's challenge from Shockey was to drink some fermented beetroot kvass. We do this daily anyway, so not a chore.
I made 2 recently and capped and refrigerated them the day before yesterday.
The one made with beets, basil and strawberries is really really delightful. The one with beets, oranges and cardamom is more "medicinal" shall I say. But drinkable and still very healthy of course.
Today I made the fermented oat groats porridge - oats are soaked overnight then cracked in a blender, fermented for 2 days, and finally cooked. It is a delightful, nutty, stick-to-your-ribs porridge - probably similar to making porridge with steel cut oats except with fermented goodness and flavours - and definitely full of fibre.
In my youth, porridge was always a comfort dish - a bowl full of piping hot porridge, drizzled with ample golden syrup and surrounded by ice-cold milk from the fridge. The contrast between hot and cold, and the way that golden syrup works with the porridge ..... heaven!
These days it is with almond milk, and topped with berries and plain yoghurt. No other sweetener.
#Food #Fermentation #FromTheKitchen #WhatIAmEating #WhatIAmCooking #Vegetarian