Mastodawn

Before today, I never posted a pet or food photo onto social media. Just never had the urge

After breaking the ice with my earlier pet photo, I’m following up with this jar of homemade Saurkraut #ferment

This one is currently 2 weeks old- first taste today and it’s good but still has some maturing to do to achieve the zing I really like

Any fellow fermenters out there in the Forkiverse? whether experienced or just curious, I’m always up to chat about it and would love to see your creations

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jesse.id 4d ago

@Bee My Mom carried on a family tradition of making saurkraut on New Years Day and I can smell this picture.

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Ben 4d ago

@jesse_id na, this one doesn’t have much smell yet - it’s probably my last one you’re smelling. After opening the jar to get our a couple servings, the smell would noticeably linger in the kitchen for well over an hour

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Ganga 4d ago

@Bee @jesse_id That's interesting. Mine has a typical smell but not unpleasant, overwhelming or lingering.

I also adore "fresh" kraut in our summer. It can be really hot here (45C today), and a kraut fermented for only a few days, around 5 in our heat, is refreshing and tasty.

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Robert Smith 4d ago

@Bee fermentation ftw!

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Ganga 4d ago

@Bee Ah, I see you DO like fermenting. You should follow @Pollinators too.

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Pollinators 4d ago

@Bee The fermentation enthusiasts are all over the fediverse. We have hashtags. Fermentation doesn’t have a weekly thing yet. #fermentation, #kimchil, #sauerkraut

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