Our unique Pickle Pipe design maintains the perfect, maintenance-free fermenting environment, that will allow you to leave your ferments unattended without the daily maintenance, making them super convenient and great for first-time fermentors 💚
Bread ready for the baking. 🥰
I have wished to see chemistry applied to domestic objects, to malting, for instance, brewing, making cider, to fermentation and distillation generally, to the making of bread, butter, cheese, soap, to the incubation of eggs, &c.
#trainees #internships #industrialdesign #industrialvisit #industrialpiercing #industrialtraining #fermentedfoods #fermentationstation #fermentations #fermentationtraining #fermenation #internshiplife #internshipdiaries
Ahhh, so close. Look at that toothless grin it's giving me... 😂😠😜 Gifting this one to a friend who's been helping us a lot.
Procrastinating on Sunday chores and Dutch grammar homework like... 🍋🥒
First time my scoring didn't completely explode. Eek, I'm so excited! 😍 Now I have to think about some better designs... 🤔😆
Join us next Saturday, February 23, from 1-4 pm at Wild Love Apothecary, in Topanga, California, to learn the artistry and alchemy to make fermented foods at home, which are medicinal, delicious, and healing!
We will explore the medicinal aspects and science to the methods of fermentation, and the ingredients one can use as well as give a start to finish demonstration of how to make your own at home.
In this workshop Dan De Lion of Return to Nature will share the history and origins of fermentation, the metaphors and symbolism that alchemy brings behind these practices, and how to apply it as a tool for self introspection, and alchemical transmutation.
Dan will also discuss recent major breakthroughs the modern scientific understanding of the role of bacteria in human health and survival, and how proper gut bacteria is at the leading edge of healing the western worlds major diseases.
Bring your questions, pen & paper, and also your appetite for learning about ferments! $40 prepay/$45 at door. Link in bio. 🌿💚🌿
Looking for your next favorite ferment? From kraut to beer and everything in-between there will be something for everyone at the 3rd Annual Atlanta Fermentation Festival.
Getting cultured with @potsandfoodtoshare
❤️ Thank you so much for such a fun afternoon. We learnt loads and are ready to ferment 🙌
We will never get tired of this shot ☀️ Happy Weekend ATL ☀️
Checking in on my sprouted buckwheat shiro miso: very interesting; sweet and kind of grassy with a bit of buckwheat bitterness hanging on. It’s been just over a month now.
I like to think about the process of transforming this simple staple crop across states: grain, sprout, koji, miso. It’s a common cereal but becomes something a bit more enchanted and rare across its transformations, but it’s just time and simple preparation that perform all the alchemy. A nutritious rotation crop can arrive at a more rarefied place, adding all sorts of new nutritional properties and flavour compounds along the way.
Roses are for more than just Valentine’s Day. Rose happens to be one our favorites for cardiovascular health. We usually associate Rose with the emotional heart but it has many cardiac benefits. Celebrate today with our Rose Water Kefir! 🌹 💗
A quick snapshot just to say “Hey there!” to kombucha brewers... bottling day today. This was a long stretch in between batches - 17 days. I turned off the seedling heating mat to slow the ferment down on the F1. Did my usual 4 gallons, each gallon with 10g tea, 2C starter and 1C organic sugar. I used a green/black mix this time. Even though I only used 3oz puréed fruit in each bottle, I added a bit of left over dragon fruit & it really made for a saturated color. The lighter one is Asian Pear, then there’s Blueberry Lime, Strawberry Mango, and Cranberry Lavender. Happy brewing, everyone! #bottlingday #healthydrinking