Are beets any good in hot sauce? We'll find out!

This banger about pickled beets never took off on Instagram but I'm very proud of it. It's one of the last short videos I made before the hiatus. #preservation youtube.com/shorts/-MRVR...

This sauce is dedicated to Sampson, who always helped me start my seeds and plant the seedlings, including the ones used for this sauce. I miss my little helper.

Got enough ripe chilies plus some stored in the freezer to finish the main #HotSauce this year, along with smoked and dried chilies from September and vacuum bag #fermented mash from August. Just need to put it all together.

The Koji Dinner was amazing! Didn't take many photos, too busy eating. Wore my mushroom shirt!

I once again have more tomatoes than I can eat, so this is all getting cooked down and milled today. Since I recently did ketchup with fermented tomatoes I might dry this into paste and ferment that as a comparison.

Last of my 2022 (Ash & Ember) and 2023 (Firefruit Elixir) hot sauce reserves from before the move. This summer I've been working on the next batch since the hiatus, feels good. #fermentation

Koji Dinner happening in Chicago at Charlie Trotter's on Sept 28! Jeremy Umansky himself will be participating. I convinced my boss to do a double date and expense it! 😆 www.cleveland.com/entertainmen...

On this #MisoDay, I am remembering a chocolate wedding cake miso I made for the lucky couple and gifted to them on their first anniversary. crockoftime.com/logbook/wedd...

Summer honey sun Trapped in amber on the vine Burst with fleeting joy 📒Fermented Cherry Tomato Ketchup crockoftime.com/logbook/ferm...

Summer honey sun Trapped in amber on the vine Burst with fleeting joy 📒Fermented Cherry Tomato Ketchup crockoftime.com/logbook/ferm...

USA: the undisputed king of pepperoni.

My starter whisk made Mark Bittman's newsletter today: bittmanproject.com/things-we-li...

Time to smoke some chilies for the yearly hot sauce. Beautiful day for it, high of 64°F.

🚨BREAKING: Bread is now woke, according to Alex Phillips

I got in trouble taking this photo, but respect to Hunt & Gather in Portland! #KojiBuildsCommunity

About 2 years ago, I wanted my next video to be about my best hot sauce yet. Then life happened, and I haven't made a video or posted on the website since. Today I started fermenting this year's hot sauce. No recording, minimal photos, just me and my trusty physical notebooks.

I don't like adding balsamic vinegar to my caprese salad because it overwhelms the flavor of my homegrown heirloom tomatoes. However, adding a dash of my homemade tomato vinegar really helps balance the tomato umami and creamy mozzarella. crockoftime.com/logbook/toma... #fermentation

First canning session in a long while, dipping my toes back in slowly. I cringe a little at the passata video from a few years ago, would love to do an update but it's hard to find the time these days.

DOGE has finally gotten around to ruining bread www.instagram.com/p/DIjz6APTbz...

The best time to start making soy sauce is always several years ago.

Tragedy has struck.

who up corning they beef

The beef, it is corning. Little later than I usually start, and couldn't find plain brisket, so we're trying a picanha roast this year. As per usual, I'm using my own recipe with Tender Quick and a little shio koji, plus a little a little liquid smoke this year. #fermentation #CornedBeef

My “Great Taste, Zero Waste” presentation is this afternoon at 3pm EST. I’ll talk about all these delicious ferments and more—tickets at kojicon.org. Join us! All the cool kids are doing it.

Guess I should start posting my old videos here, and maybe get back to making new ones. This is from Feb 2023 of a #sourdough tianmanjiang I started in 2021. I can even post a link to the logbook! crockoftime.com/logbook/sour... #fermentation #KojiBuildsCommunity

When people call it "Kahn yeast"

Time to remove another social platform icon from the website... Oops, Twitter is still on there too, isn't it.

Time to remove another social platform icon from the website... Oops, Twitter is still on there too, isn't it.

Calling all fermenters and koji enthusiasts: the 5th annual Kojicon virtual conference is happening in February 2025! Tickets are on sale now: kojicon.org #fermentation #KojiBuildsCommunity

Apparently there's a new ignorance-fuled food freakout about how citric acid is mostly made with mold (koji, aspergillus niger). I've used that example for a while now to enlighten folks about how not all molds are "bad", sad to see some people are using this fact as a weapon. youtu.be/26FgONpRRsk

Sous vide prime rib with shio koji was a success at the picky family Xmas Eve dinner! 8 hours at 140°F, couldn't go lower for the picky eaters but I think I preferred it this way too. Finished under broiler. Forgot to 📸 the finished result, we ate it too fast. Nicely pink, juicy, and tender.

My recipe for Miso Ramen Tare is currently the #1 result for "miso tare" on Google! crockoftime.com/recipe/miso-...

Aside from this extremely relevant fact, the history of recipes on the internet is blogs. There are people behind those recipes. If there's no preamble about why a recipe is done the way it is, I frankly don't trust it.

Your IKEA product name is your name backwards with an umlaut. EMITFOKÖRC: a miso crock with built-in drop-lid and pressure mechanism. David Zilber once posted about crocks like these and I want them badly as mass-produced IKEA products. www.instagram.com/p/CaULBKituK... #fermentation

Happy Thanksgiving! I am thankful that no one thought my turkey was "weird", even though it was dry-brined with some shio koji and slathered with miso herb butter. They loved it! #KojiBuildsCommunity

Along with the #fermentation starter pack, I have a meticulous habit of adding people I follow to lists. Check out the lists tab on my profile to find even more folks to follow!

me when I see a crock

The #fermentation feed is hopping lately. So far most of it is relevant, though there are outliers. I welcome reports of weird stuff getting through in my DMs.

A helpful list for fermentation fans:

there are two genders: fermented pickles and vinegar pickles

Breakfast today: Earl Grey Tea, hot, and natto.

Finally, I have a chance to make a small difference on a new social platform. Introducing the Fermentation Feed! No platform I've ever joined has an interest category for fermentation, but here I can create that feed myself and share it with you all. #fermentation bsky.app/profile/did:...

Like the person who smoked 2 packs a day and lived to 99, bad canning methods might NOT kill you and your family. Feeling lucky?

It's #fermentation #FollowFriday, folks!

#Fermenters of Bluesky, do I have a #StarterPack for you. crockoftime.com/2024/11/ferm...