I finished posting 'signature sounds' for 5 main fermentation microorganisms: acetic acid bacteria, bacilli, lactic acid bacteria, yeast and mold --> https://www.instagram.com/datagrazing/?img_index=1
Yet, these organisms are never alone in the process. Stay tuned for the microbial symphony.
Another #datapottery iteration. This one is a #miso jar, based on a ratio for sweet miso. 10% salt for 3 parts koji & 1 part rice. I will never forget either the contents or the ratio or recipe that I used. #datarepresentation inspired by my fermentation jar viz @observablehq https://observablehq.com/@maxeneg/fermentation-jar
These are all first tries, and though not perfect, I'm excited to see how they develop. Pottery is a lengthy process reliant on nature and technique, and so are its iterations.
#fermentingdata
Frustrated by recipes and googling for fermentation ratios, I wanted to create a central location where I could easily know how much salt each ferment uses, and their fermentation time. To use this tool, just pick the oversimplified ferment base (lacto for vegetables, like for making sauerkraut or kimchi and koji for ferments like miso), then select a ferment from the drop-down menu. If you're combining ferments, as I often do, you can usually just use the salt ratio for the vegetable that takes up the most
