Millet is a cereal crop, that is cultivated between April and May, it's a useful cereal or grain that has many economic important, it's seed is brown or white in shape and are very tiny,its plant resemble that of maize but it grows taller in height than the maize which grow to an average height, . Millet is a starchy grain that are used for many purpose, a number of these purposes include Production of Millet cake which is prepared like pap Used in 🍻 beer production due to its fermentation characteristics It is also used in the production,local beer such as African brukutu and pito . These are all fermented alcoholic beverages popularly known in Africa especially Nigeria. Millet is converted to malted Millet that is allowed to germinate , this malted Millet is called whort . This Millet that has sprout grain will be used to produce local beer by me,I will steep it in water so it can absorb enough moisture for germination.it is drained and close in a sack bag for three days so that it will germinate and turn into malt, after germination, I will Mill it, and after I will boil it ,then I will live it to ferment for three consecutive days. Then it will be boiled again and left to cool . The local beer is now ready for drinking. Health benefits of drinking Millet beer It is a good source of vitamin and protein It boosts the immune system, It is a source of calcium etc If you need this local Millet beer it can be shipped to you at anytime , so you can taste and leap the benefits of  
Stratview Research has published a new report on the Fermentation Defoamers Market covering its size (volume and value) and industry chain structure, and many other insightful details. Its high-quality database can be a valuable source of guidance and direction for companies and individual interested in the industry. Major companies with their market volumes and revenues are covered for each of the regions. Click here to get a free sample report - https://www.stratviewresearch.com/Request-Sample/1757/fermentation-defoamers-market.html#form Market Insights Overall, the Fermentation Defoamers market is likely to rebound at a promising CAGR in the long run to reach highest value in 2026. The Fermentation Defoamers Market report is a specialized and in-depth study with a special focus on the global market trend analysis. The report aims to offers an overview of the market with detailed market segmentation and offers key trends and opportunities in the market. The Fermentation Defoamers Market is studied thoroughly by segmenting it based on product, application scope, and region. Market share held, growth rate, and valuation of each segment, region, and country is enclosed as well. For more information on the TOCs of the report Click here - https://www.stratviewresearch.com/toc/1757/fermentation-defoamers-market.html Companies Mentioned as key players in the market are: Accepta, ADDAPT Chemicals B.V., Blackburn Chemicals Ltd., Dow Corning, Elkem ASA, Hydrite Chemical Co., Momentive Performance Materials Inc., PennWhite Ltd., Shin-Etsu Chemical Co., Ltd., and Wacker Chemie AG. Moreover, key companies contributing to the market valuation are studied thoroughly. The study entails a list of these companies along with detailed information regarding their offerings, strategic decisions such as partnerships, product launches, and mergers & acquisitions. Market Segmentation This insights also cover the production, value, market share, and growth rate of these top manufacturers and examine the competitive landscapes for a better understanding of the market scenario. The report is projected to help the users develop a practical and intelligent approach to market dynamics and make better use of the opportunities accordingly. Interested in buying the report? Connect with us at…. Stratview Research E-mail: sales@stratviewresearch.com Direct: +1-313-307-4176 Customization of the report - Stratview research offers custom research services across the sectors. In case of any custom research requirement related to market assessment, competitive benchmarking, sourcing and procurement, target screening, and others, please send your inquiry at sales@stratviewresearch.com. About Stratview Research Stratview Research is a trusted brand in the research industry with the capability of providing complex market reports and other consulting services within a short span of time with a high level of accuracy. At Stratview, we believe in building long-term relations with our clients. Our services cover a broad spectrum of industries including Energy Chemicals, Advanced Materials, Automotive, Aerospace and more.
Finally, after months of trial and error, my very first successful batch of kombucha has been created! Kombucha is a fermented beverage which originated from Eastern Europe and Asia, possibly hundreds of years ago! It is a sugary tea full of probiotics and antioxidants which promote gut and cardiovascular health! Although, caution should be taken when made at home, as it can be easily contaminated with unwanted microbes! How to make kombucha: CAUTION ⚠️ All equipment should be thoroughly sterilised! Ingredients: - 1 tbsp dried black or green tea leaves (or 4-5 tea bags) - 100gr white sugar - 1,5L of water - SCOBY (Symbiotic Culture of Bacteria and Yeast), the solid thing that appears in the photo, on the top layer of the liquid (it can be made at home, however it is a whole other procedure, and it will be covered in another post) Recipe: - Bring water to a boiling point. - Add tea and sugar. - Stir to dissolve. - Wait until it comes down to room temperature. - Add to a glass container with the SCOBY, big enough to leave approximately 1cm of space. - Store in room temperature, in a dry, dark place with the top covered with a coffee filter or a paper to allow breathing. Leave for 6-7 days (time may vary). - Move liquid to 0,5L plastic bottles and leave for another 2-3 days. This is the time to add fruit or herbs to add flavour! - Store the SCOBY in newly made tea, with 1 cup from the previous batch, following the same procedure! - If the bottles become rock solid, it means that the drink has been completed and successfully carbonated! - Refrigerate and consume within a month! If the SCOBY develops black or green spots, or if the drink has a cheesy, rotten, or otherwise unpleasant smell, the whole batch, including the SCOBY, should be discarded! A vinegary smell is definitely allowed though!
Did you know that fermented foods are vital to fueling the body and preventing cancer? Or that 80% of your immune system is in the gut? In the brief video, you'll learn our top 5 fermented foods and how they promote a healthier, happier life. https://www.youtube.com/watch?v=HNv25yaMtmk
[](https://appics.com/referenced.html?ref=steemit.com&type=image&id=365275&url=https://s3.us-east-1.amazonaws.com/appics-content/09825abed633f7c5d65b02fb32269dbd-640&caption=getting%20my%20probiotics%20for%20the%20day&category=food&hashtags=probiotics+kombucha+fermentation+gut&author=pbgreenpoint&profileImageUrl=https://s3.us-east-1.amazonaws.com/appics-content/profileImages/2793-1574181099453-640&permlink=appics-v1-appics-im-365275)<br/><br/>[](https://appics.com/referenced.html?ref=steemit.com&type=image&id=365275&url=https://s3.us-east-1.amazonaws.com/appics-content/09825abed633f7c5d65b02fb32269dbd-640&caption=getting%20my%20probiotics%20for%20the%20day&category=food&hashtags=probiotics+kombucha+fermentation+gut&author=pbgreenpoint&profileImageUrl=https://s3.us-east-1.amazonaws.com/appics-content/profileImages/2793-1574181099453-640&permlink=appics-v1-appics-im-365275)
... family will enjoy it in different taste as times go by.<br/><br/>[](https://appics.com/referenced.html?ref=steemit.com&type=image&id=352711&url=https://s3.us-east-1.amazonaws.com/appics-content/76f5edf39889a9f0ee2781160bd94864-640&caption=9%20boxes%20of%20kimchi%20are%20well%20made%20with%20sources%20and%20fermented.%20For%20coming%201%20year,%20my%20family%20will%20enjoy%20it%20in%20different%20taste%20as%20times%20go%20by.&category=food&hashtags=kimchi+fermentation+photography&author=bigman70&profileImageUrl=https://s3.us-east-1.amazonaws.com/appics-content/profileImages/254-640&permlink=appics-v1-appics-im-352711)<br/><br/>[](https://appics.com/referenced.html?ref=steemit.com&type=image&id=352711&url=https://s3.us-east-1.amazonaws.com/appics-content/76f5edf39889a9f0ee2781160bd94864-640&caption=9%20boxes%20of%20kimchi%20are%20well%20made%20with%20sources%20and%20fermented.%20For%20coming%201%20year,%20my%20family%20will%20enjoy%20it%20in%20different%20taste%20as%20times%20go%20by.&category=food&hashtags=kimchi+fermentation+photography&author=bigman70&profileImageUrl=https://s3.us-east-1.amazonaws.com/appics-content/profileImages/254-640&permlink=appics-v1-appics-im-352711)
... dedicated kimchi fridge for fermentation.<br/><br/>[](https://appics.com/referenced.html?ref=steemit.com&type=image&id=351085&url=https://s3.us-east-1.amazonaws.com/appics-content/13039d2192667744f4089056800bfae3-640&caption=Korean%20healthy%20food,%20KIMCHI.%20I%20bought%2030%20heads%20of%20cabbage%20and%20filled%209%20boxes%20to%20the%20dedicated%20kimchi%20fridge%20for%20fermentation.&category=food&hashtags=kimchi+fermentation+photo+covid19&author=bigman70&profileImageUrl=https://s3.us-east-1.amazonaws.com/appics-content/profileImages/254-640&permlink=appics-v1-appics-im-351085)<br/><br/>[](https://appics.com/referenced.html?ref=steemit.com&type=image&id=351085&url=https://s3.us-east-1.amazonaws.com/appics-content/13039d2192667744f4089056800bfae3-640&caption=Korean%20healthy%20food,%20KIMCHI.%20I%20bought%2030%20heads%20of%20cabbage%20and%20filled%209%20boxes%20to%20the%20dedicated%20kimchi%20fridge%20for%20fermentation.&category=food&hashtags=kimchi+fermentation+photo+covid19&author=bigman70&profileImageUrl=https://s3.us-east-1.amazonaws.com/appics-content/profileImages/254-640&permlink=appics-v1-appics-im-351085)
[](https://appics.com/referenced.html?ref=steemit.com&type=image&id=329222&url=https://s3.us-east-1.amazonaws.com/appics-content/5fbe59c0eb04f66616f5053d59a8ac0b-640&caption=Whiskey%20in%20the%20making&category=business&hashtags=whiskey+fermentation+alcohol&author=pbgreenpoint&profileImageUrl=https://s3.us-east-1.amazonaws.com/appics-content/profileImages/2793-1574181099453-640&permlink=appics-v1-appics-im-329222)<br/><br/>[](https://appics.com/referenced.html?ref=steemit.com&type=image&id=329222&url=https://s3.us-east-1.amazonaws.com/appics-content/5fbe59c0eb04f66616f5053d59a8ac0b-640&caption=Whiskey%20in%20the%20making&category=business&hashtags=whiskey+fermentation+alcohol&author=pbgreenpoint&profileImageUrl=https://s3.us-east-1.amazonaws.com/appics-content/profileImages/2793-1574181099453-640&permlink=appics-v1-appics-im-329222)
[](https://appics.com/referenced.html?ref=steemit.com&type=image&id=327553&url=https://s3.us-east-1.amazonaws.com/appics-content/e93bcc7685842cb57961c3e527088389-640&caption=Craft%20beer%20fermentation&category=business&hashtags=beer+craft+fermentation+brewery&author=pbgreenpoint&profileImageUrl=https://s3.us-east-1.amazonaws.com/appics-content/profileImages/2793-1574181099453-640&permlink=appics-v1-appics-im-327553)<br/><br/>[](https://appics.com/referenced.html?ref=steemit.com&type=image&id=327553&url=https://s3.us-east-1.amazonaws.com/appics-content/e93bcc7685842cb57961c3e527088389-640&caption=Craft%20beer%20fermentation&category=business&hashtags=beer+craft+fermentation+brewery&author=pbgreenpoint&profileImageUrl=https://s3.us-east-1.amazonaws.com/appics-content/profileImages/2793-1574181099453-640&permlink=appics-v1-appics-im-327553)
[](https://appics.com/referenced.html?ref=steemit.com&type=image&id=310753&url=https://s3.us-east-1.amazonaws.com/appics-content/30d10a4651393dc8fe4ed04d66a3258d-640&caption=whiskey%20barrels&category=lifestyle&hashtags=whiskey+barrels+fermentation+booze&author=pbgreenpoint&profileImageUrl=https://s3.us-east-1.amazonaws.com/appics-content/profileImages/2793-1574181099453-640&permlink=appics-v1-appics-im-310753)<br/><br/>[](https://appics.com/referenced.html?ref=steemit.com&type=image&id=310753&url=https://s3.us-east-1.amazonaws.com/appics-content/30d10a4651393dc8fe4ed04d66a3258d-640&caption=whiskey%20barrels&category=lifestyle&hashtags=whiskey+barrels+fermentation+booze&author=pbgreenpoint&profileImageUrl=https://s3.us-east-1.amazonaws.com/appics-content/profileImages/2793-1574181099453-640&permlink=appics-v1-appics-im-310753)
Here is a little twist on pickles. For this recipe I will be using baby zucchini as the main ingredient. This is a great way to get some gut healthy bacteria in your diet. We will be fermenting these pickles. To tell the difference between fermented and pickled you need to look at the brine. If the brine is cloudy then you have fermented veggies, if the brine is clear then they're pickled. There will be an optional ingredient depending on how spicy or hot you want your pickles. Lets get to the ingredients. <center> </center> You are going to need the following: 1.5 lbs of baby zucchini 1 tsp of coriander seeds 12 dill sprigs 4 Chili peppers to your choosing, halved lengthwise (optional for spicy/hot) 2 garlic cloves halved 4 cups room temperature water 2 Tbsp Kosher salt <center></center> Directions: Divide zucchini, coriander, dill, chiles, and garlic between 2 (1-Quart) jars Combine 4 cups of water and salt. Stir until salt dissolves fully Divide liquid between jars to cover zucchini, leaving about 1/2 inch of space between liquid and top of jar. Add water as needed to ensure solids are covered. Cover jars loosely with lids. Let stand in a cool, dry place away from direct sunlight for 5 to 7 days. The liquid will turn cloudy, then bubble and fizz after several days as it develops lactic acid. Once fermented, refrigerate pickles. They will keep in sealed jars for up to 3 months. <center></center> That is all it takes. What are you waiting for? Go start fermenting your own veggies and let me know how it goes. Thanks for stopping by and I will see you soon.
Hey everyone, if you read my earlier posts, you would know that I did a DIY for making your own [SCOBY](https://steemit.com/diy/@pbgreenpoint/diy-scoby-for-homemade-kombucha) and a [DIY Kombucha](https://steemit.com/diy/@pbgreenpoint/diy-kombucha) for making your own Kombucha via a primary fermentation. However, if you drink your Kombucha after only the primary fermentation, you will quickly realize that it does not have that "fizz" or flavor like the ones found in the health stores. In order to get that "fizz" you will need to do a secondary fermentation. Have no fear, it's super easy to do. Lets get to it... <center>https://proxy.duckduckgo.com/iur/?f=1&image_host=https%3A%2F%2Fs-media-cache-ak0.pinimg.com%2F736x%2F6b%2F72%2F41%2F6b72412e52f431f9c1039e16ff279a29.jpg&u=https://i.pinimg.com/736x/6b/72/41/6b72412e52f431f9c1039e16ff279a29.jpg</center> In order to do a secondary fermentation, you are going to need some glass bottles with a screw cap, pop top, or mason jar top to seal the air inside. Essentially, we are going to feed the SCOBY some more sugar, but this time in a sealed bottle. This prevents the carbon dioxide (gas produced as a byproduct of the SCOBY digesting the sugar) from leaving the bottle, leaving you with a carbonated beverage. This is similar to bottling beer in order for the beer to obtain carbonation. https://proxy.duckduckgo.com/iu/?u=https%3A%2F%2Fapproachingzerowaste.files.wordpress.com%2F2015%2F07%2Fbooch-on-the-wall.jpg%3Fw%3D758&f=1 The secondary fermentation usually takes 24-72 hours. All you have to do is keep your Kombucha bottled at room temperature and wait. WARNING: DO NOT FERMENT longer than 72 hours. This could produce excessive gases in the bottle, and the bottle could explode. You are better off testing each bottle daily, by opening it up and "burping" the bottle. You can even give a taste test to see if the flavoring is right and the carbonation is to your liking. Once the "fizz and tartness" are to your liking, simply refrigerate to slow the fermentation process. WARNING: FERMENTATION continues in the refrigerator...although at a much slower pace. If you drink your Kombucha in the following days to a week or two, then you will be fine. If you keep your Kombucha in the fridge longer than that, I would "burp" the bottles every 2 weeks or so to release the gases. The longer you store the Kombucha, the more vinegary it will get as well, because the SCOBY will continue consuming the sugar. <center>https://proxy.duckduckgo.com/iur/?f=1&image_host=https%3A%2F%2Fs-media-cache-ak0.pinimg.com%2F736x%2F47%2F71%2Fa5%2F4771a596195d4057cdf21bb274d811bd.jpg&u=https://i.pinimg.com/736x/47/71/a5/4771a596195d4057cdf21bb274d811bd.jpg</center> Once you decide to drink your Kombucha, you may see a small, thin SCOBY growing on the top. That is natural and normal. You can consume it, it does have nutritional value. However, if this bothers you, simply strain your Kombucha through a mesh strainer before consuming. After your primary fermentation, your SCOBY will multiply, leaving you with 2 SCOBYs. You can give one to someone else so they can start their own Kombucha, or you can save both of your SCOBYs and start a little SCOBY harvest farm. <center>https://proxy.duckduckgo.com/iu/?u=https%3A%2F%2Fwildjuggling.files.wordpress.com%2F2013%2F08%2Fscreenshot-from-2013-08-19-093056.png%3Fw%3D500%26h%3D328&f=1</center> Well that is all for now. Let me know if you have any questions. In a following post, I will give you some flavoring recipes and ideas to really personalize your Kombucha. The possibilities are endless. Thanks for stopping by and good luck with your Kombucha!
## Introduction <h2> Philosophy and fermentation go hand in hand. My previous posts are about these aspects: fermentation is vital for a peculiar understanding of philosophy. I want to revisit some of these aspects. While doing this, I want to introduce this peculiar way of doing philosophy for philosophical counselling. In the following essay, I briefly sketch the idea of philosophical counselling. I then revisit so to speak some of my previous posts to lay out some of the aspects that is important, such as time and salt. In the third and last part of the essay, I synthesize these two, in other words, I bring together fermentation and philosophical counselling.  ## What is Philosophical Counselling? <h2> Using philosophy in the counselling space might seem at first strange. One might ask a very important question before introducing philosophy in the counselling space: What exactly is philosophy? Philosophy can be many things but using analytic philosophy in a therapeutic session seems odd. The importance of defining philosophy cannot be overstated. Using philosophy as done in the academy is also problematic. This might consist of exegesis of texts. What this means is simply the analyzing and interpretation of texts and what other philosophers said. Once again, this is not conducive for a counselling session. Philosophy, as the literal word means, entail the love of wisdom. “Philo-” means loving and “sophia” means wisdom. Philosophy in this more archaic understanding is totally different from the contemporary understanding of the word. What is this “philosophia” then? One might look back at the history of ancient Greek philosophy and philosophers to answer this question, but this will seem strange at first because the work done in that time period has no relevance to our daily lives at this moment. In other words, trying to read Marcus Aurelius (Roman Stoic philosopher) in a way which is relevant to our daily lives will render the original context in which it was produced useless. This is where philosophical counselling enters. Philosophical counselling is the using of philosophical wisdom gained over an extended period of time by a philosopher to translate complex texts into something relevant to the everyday person in his or her everyday life and struggles. This is not an easy task. Philosophy has become a very technical subject with few if any philosophers specializing over a vast number of fields. One might claim that Aristotle was the last and only philosopher having the right to claim such a feat. The problem of contemporary philosophy then is that philosophers like scientists and doctors specialize in a very particular niche and this knowledge might be incomprehensible to the everyday person, and the philosopher might also struggle to explain his or her work without losing much of the complexities.  The philosophical counsellor can thus not specialize in one field because his counselees (read: clients) will have various problems stretching over numerous fields. The philosophical counsellor, in other words, needs to be generalist and not a specialist, but he or she needs to have the insight in specialist niches. The philosophical counsellor should thus be well read in various philosophical sub-disciplines but also cross disciplines like art and religion so that he or she can respond adequately to the needs of the counselee. So, what is philosophical counselling? In a condensed and compressed form, philosophical counselling is the rendering of complex contemporary philosophy in such a way that it has practical value for the everyday person in his or her everyday life. The philosophical counsellor will thus help the counselee answer the question “How might I live my life?”. The philosophical counsellor will also provide the counselee the necessary tools to read philosophy in such a way as to edify his or her own life. The philosophical counsellor, in short, will help the counselee become a fellow philosopher so that they might philosophize together.  ## Philosophy and Fermentation Go Hand in Hand <h2> In some of my previous essays, I claim three things. Fermentation and philosophy are very similar because in both there is (i) an element of waiting (i.e. time is an ingredient in both), (ii) an element of transformation due to time, and (iii) things which cause this halting of time (like salt). I will briefly revisit these notions to introduce them for philosophical counselling. #### (i) An Element of Waiting <h4> Time is often disregarded as an ingredient in cooking and in philosophy. We live in an era of instant gratification. We need bread or any type of dough to rise in three hours and then we want it now. Counselling and therapy which lasts for extended periods of time are often not supported by medical schemes. We want pills now that make us healthy, we do not want to put in the effort to heal ourselves. Time is often the answer to many question and ailments. However, time in baking is very important; the longer the dough ferments the better it is taste wise and health wise. Taking one’s time in understanding something (like philosophy) can be more rewarding in the long run than the easily digestible pop-phil or pop-psy books which are readily available to the general public. Time might also heal one’s mental health when one takes time for oneself to just be for a while without the constant running around. (One common problem is that big corporates cannot sell or commodify time, thus our reluctance to believe in the power of time). #### (ii) An Element of Transformation Due to Time <h4> An important consequence of time is the transformation of, say, the dough into something else. When food is fermented long enough there is a transformation. The initial thing one started with is not the same as the final product. The product of this transformation is sometimes more digestible than the initial product one started out with. A common example of this is phytic acids in flour. When the dough is fermented for long enough, the final product turns “sour” and in this transformation, it helps the body with absorption of nutrients because the phytic acids are “neutralized” due to the sour environment. The final product, after an extended period of time (being fermented), is more digestible and healthier. One might make the same claim in philosophy and understanding some complex argument. This might take an extended period of time, so to speak fermenting in one’s mind, but the final product will be better and healthier for one’s mind. #### (iii) Things Which Cause This Halting of Time <h4> The quality of ingredients one use is important. It is almost impossible to make something good from something which cannot be turned into something good. (One might here ask the help or Aristotle’s teleological argument.) One cannot take a mass-produced product and turn it into a healthy and wholesome product. There are thus ingredients which might stifle our growth, but there are others which stifle our growth with a particular and good goal or end in mind. (Again, recall Aristotle’s teleological argument). Salt (of good quality) is such an ingredient. Salt, in the baking process, will help with the slowing down of time. One might see this as a reverse-catalyst. Without salt, the bread will ferment too fast. Salt also preserves and kills off unwanted bacteria.  ## Fermentation and Philosophical Counselling <h2> The above mentioned three notions cannot be dealt with on their own. On might, as I have done, try to explain them separately, but the problem is that all three happens simultaneously and all three depend on each other to happen. One cannot ferment without salt, and fermentation would not happen without time. It is simply not a quick project. This is where philosophy and philosophical counselling also enters and why fermentation is important to explain the ideas. Philosophy based on these three notions is the conception of philosophy I want to put forward for philosophical counselling. Let me explain. Philosophy is like fermentation because it helps one transform what one currently possesses. It helps one take everyday life, which is mostly messy and does not always make sense in the bigger scheme of things, and it ferments this. The product, after fermentation, is more digestible. Read: after one philosophizes about everyday life and problems, these problems are more understandable and makes more sense. This does not necessarily happen immediately, and sometimes it might happen too quickly, or negative things happen (read: bad bacteria or non-beneficial yeast grows). The need for salt to slow down and kill off bad bacteria and non-beneficial yeast is just as important in the process of philosophizing. Read: the philosophical counsellor acts like the salt. ## Conclusion <h2> Philosophical counselling influenced by the idea of fermentation can be beneficial. The philosophical counsellor, acting like salt, can stifle the growth of bad bacteria and non-beneficial yeast, but he or she can also stifle one’s own growth in beneficial ways. Slowing down of time can help in philosophical counselling sessions in such a way as to promote “fermentation” over ideas and arguments. This process (read: philosophizing) helps to digest what seems to be problems and helps to digest things which is not digestible at the present stage. Everyday life, problems, and just “being” can be broken down into digestible pieces. Consequently, these fermented pieces (read: philosophical discussions with a philosophical counsellor) become healthier and helps with cultivating one’s own new way of being in the world. One might call this an edifying process. Basically, what this means is that one grows stronger morally, emotionally, and spiritually. But this cannot happen alone or without the help of someone else. Enter the philosophical counsellor. With the help of philosophy (influenced by the idea of fermentation) the counselee can be helped on the road of growing stronger.
### <center>Fermenting Experiments</center>
<p>
<center>*Jars of yummy goodness brewing!!!*</center>
<div class="text-justify">
Last year, *when we could travel the world freely*, we found ourselves spending a week on this amazing and super well organized **sustainability education center** called **Rancho Mastatal**.
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*Check it out here, it was really inspiring for us and I'm sure it will be for a whole lot of you too: https://steempeak.com/permaculture/@senorcoconut/costa-rica-let-s-visit-a-sustainability-education-center*
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One of their main subject in sustainability is food, growing it through agro-forestry, permaculture and experimenting with all kinds of different ferments, both for conservation and health.
So as you could imagine, every meal was served with a choice of two or three fermented yumny goodness to pick from and that was when I got hooked.
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### <center>Experimentation time!</center>
<p>
I had had kimchi and sauerkraut before but there was also a very familiar taste in lacto-fermentation, something I still can't put my finger on but I know that I know it. Maybe it was something my grandmothers use to make.
So I had a few tries with simple cabbag, carrot and cauliflower ferments and I eventually got it just about right. The next problem to tackle was to not eat it all before starting another batch...
With this pandemic I decided to make more of it, more often. So, right now we have one in the fridge, a small jar of radishes going, a big jar of daikan radishes going and I finally tried a kimchi... **courtesy of @artemislives, a recipe that you will find here: [Building Immunity with Kimchi - Kpop, Resistant 15 Year Olds & Things to Do In #Covid19 Lockdown](https://peakd.com/hive-120078/@artemislives/building-immunity-with-kimchi-kpop-resistant-15-year-olds-and-things-to-do-in-covid19-lockdown)**
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I used what we had on hand and so the recipe has been properly butchered but hey, it is an experiment **and we're in the middle of an apocalypse!**
We had a red cabbage, and I chopped it smaller than I should have, and as for scallions, I went out in the woods to get them ('tis the season).
We had an old piece of ginger that was just enough a bit of garlic and instead of fish sauce (wich I wish we had... I love the stuff!) I used Bragg's Amino acids, a soy sauce substitute made from soy. I'm not sure how the stuff isn't soy sauce, do you?
Probably not the best julian job, but I think that'll work 😁.
A couple hours later I mixed it all up by hand, the paste, the veggies and put it in a large jar.
Haha, doesn't look at all like kimchi but it smells really nice. I can't wait to try it.
Thank you for the recipe @Artemislives I will try again with the right ingredients eventually!
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**What has your experiences been like in your fermentation journey? I would love to hear from you.**
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<center>**AS ALWAYS... THANK YOU FOR LOOKING, YOUR SUPPORT IS GREATLY APPRECIATED**</center>
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<center>**If you want to know what really is inside this [*Coconut*](https://steemit.com/@senorcoconut), take a look at my [Humans Of Steemit](https://steemit.com/humansofsteemit/@humansofsteemit/26-humans-of-steemit-senorcoconut-a-cool-papa-who-has-an-interesting-story-and-creating-a-beautiful-life).**</center>
<center>*And don't forget… [Dreams Come True!](https://steempeak.com/ecotrain/@senorcoconut/the-land-of-dreams-a-neo-tribal-village-in-the-making)*</center>... mint.<br/><br/>[](https://appics.com/referenced.html?ref=steemit.com&type=image&id=181755&url=https://s3.us-east-1.amazonaws.com/appics-content/6b3f6e028e4f9dd4ad6fdb31f6812f1d-640&caption=Fermented%20lemons%20are%20next%20going%20into%20this%20salad.%20And%20lots%20of%20fresh%20finely%20chopped%20mint.&category=food&hashtags=sandiego+homesteading+fermentation+food&author=marianne.sand&profileImageUrl=https://s3.us-east-1.amazonaws.com/appics-content/profileImages/2542-1573663655855-640&permlink=appics-v1-appics-im-181755)<br/><br/>[](https://appics.com/referenced.html?ref=steemit.com&type=image&id=181755&url=https://s3.us-east-1.amazonaws.com/appics-content/6b3f6e028e4f9dd4ad6fdb31f6812f1d-640&caption=Fermented%20lemons%20are%20next%20going%20into%20this%20salad.%20And%20lots%20of%20fresh%20finely%20chopped%20mint.&category=food&hashtags=sandiego+homesteading+fermentation+food&author=marianne.sand&profileImageUrl=https://s3.us-east-1.amazonaws.com/appics-content/profileImages/2542-1573663655855-640&permlink=appics-v1-appics-im-181755)
 A couple days ago @goldendawne made a [#ulog post](https://steemit.com/hive-114105/@goldendawne/ulog-185-making-a-new-batch-of-ginger-bug) about making a ginger bug. She’s posted about this before and each time I’ve thought I must try this. This time I had all the ingredients so I went for it.  This is her recipe. My helper friend was here on Tuesday and he did the chopping. I used the filtered water from my Berkey as I didn’t have spring water.  I used a wide mouth quart jar, as I thought it would provide more air space for fermentation.  I have both buttercloth (above) and cheesecloth. Experience has shown me that buttercloth works as well as cheesecloth in fermentation, but will keep the fruit flies out. Now it’s on my counter and on Wednesday I must make the first addition of more sugar and ginger. I hope it begins to work!
... This is day 6 of the ferment and the Kraut is slightly sour, just a little bit crispy, and so easy to eat as is. Loving it and many jars already went home with family and the fermentation crew. We processed 50 lbs of veggies. There will be plenty of Kraut at all stages of development until it is time to make the next batch 😀<br/><br/>[](https://appics.com/referenced.html?ref=steemit.com&type=image&id=94174&url=https://s3.us-east-1.amazonaws.com/appics-content/509c0a084dc2ab06c7713843aa32dee5-640&caption=I%20am%20probably%20boring%20you%20all%20with%20all%20my%20ferments.%20But%20I%20am%20so%20excited%20about%20them.%20This%20is%20day%206%20of%20the%20ferment%20and%20the%20Kraut%20is%20slightly%20sour,%20just%20a%20little%20bit%20crispy,%20and%20so%20easy%20to%20eat%20as%20is.%20Loving%20it%20and%20many%20jars%20already%20went%20home%20with%20family%20and%20the%20fermentation%20crew.%20We%20processed%2050%20lbs%20of%20veggies.%20There%20will%20be%20plenty%20of%20Kraut%20at%20all%20stages%20of%20development%20until%20it%20is%20time%20to%20make%20the%20next%20batch%20%F0%9F%98%80&category=food&hashtags=sandiego+homesteading+fermentation+health&author=marianne.sand&profileImageUrl=https://s3.us-east-1.amazonaws.com/appics-content/profileImages/2542-1573663655855-640&permlink=appics-v1-appics-im-94174)<br/><br/>[](https://appics.com/referenced.html?ref=steemit.com&type=image&id=94174&url=https://s3.us-east-1.amazonaws.com/appics-content/509c0a084dc2ab06c7713843aa32dee5-640&caption=I%20am%20probably%20boring%20you%20all%20with%20all%20my%20ferments.%20But%20I%20am%20so%20excited%20about%20them.%20This%20is%20day%206%20of%20the%20ferment%20and%20the%20Kraut%20is%20slightly%20sour,%20just%20a%20little%20bit%20crispy,%20and%20so%20easy%20to%20eat%20as%20is.%20Loving%20it%20and%20many%20jars%20already%20went%20home%20with%20family%20and%20the%20fermentation%20crew.%20We%20processed%2050%20lbs%20of%20veggies.%20There%20will%20be%20plenty%20of%20Kraut%20at%20all%20stages%20of%20development%20until%20it%20is%20time%20to%20make%20the%20next%20batch%20%F0%9F%98%80&category=food&hashtags=sandiego+homesteading+fermentation+health&author=marianne.sand&profileImageUrl=https://s3.us-east-1.amazonaws.com/appics-content/profileImages/2542-1573663655855-640&permlink=appics-v1-appics-im-94174)
... After only 3 days, it was surprisingly good. We took some out to eat right now and the rest will ferment away. Probably pull a portion every week to have different stages of sour on hand. So yummy!!!<br/><br/>[](https://appics.com/referenced.html?ref=steemit.com&type=image&id=93054&url=https://s3.us-east-1.amazonaws.com/appics-content/cd7cab811f10257d69b1be7f6c48f855-640&caption=The%20fermentation%20pot%20was%20going%20crazy.%20so,%20we%20decided%20to%20give%20the%20Kraut%20a%20first%20try.%20After%20only%203%20days,%20it%20was%20surprisingly%20good.%20We%20took%20some%20out%20to%20eat%20right%20now%20and%20the%20rest%20will%20ferment%20away.%20Probably%20pull%20a%20portion%20every%20week%20to%20have%20different%20stages%20of%20sour%20on%20hand.%20So%20yummy!!!&category=food&hashtags=homesteading+fermentation+sandiego+palnet&author=marianne.sand&profileImageUrl=https://s3.us-east-1.amazonaws.com/appics-content/profileImages/2542-1573663655855-640&permlink=appics-v1-appics-im-93054)<br/><br/>[](https://appics.com/referenced.html?ref=steemit.com&type=image&id=93054&url=https://s3.us-east-1.amazonaws.com/appics-content/cd7cab811f10257d69b1be7f6c48f855-640&caption=The%20fermentation%20pot%20was%20going%20crazy.%20so,%20we%20decided%20to%20give%20the%20Kraut%20a%20first%20try.%20After%20only%203%20days,%20it%20was%20surprisingly%20good.%20We%20took%20some%20out%20to%20eat%20right%20now%20and%20the%20rest%20will%20ferment%20away.%20Probably%20pull%20a%20portion%20every%20week%20to%20have%20different%20stages%20of%20sour%20on%20hand.%20So%20yummy!!!&category=food&hashtags=homesteading+fermentation+sandiego+palnet&author=marianne.sand&profileImageUrl=https://s3.us-east-1.amazonaws.com/appics-content/profileImages/2542-1573663655855-640&permlink=appics-v1-appics-im-93054)
... only, the other with carrots and cabbage mixed. Used up 40 lbs of cabbage and 10 lbs of carrots. Also made some beet kvaas. And a big mess 😹 Just got done cleaning 👍 Luckily, it was a nice day in San Diego and we were able to use the outside counter as well.<br/><br/>[](https://appics.com/referenced.html?ref=steemit.com&type=image&id=91461&url=https://s3.us-east-1.amazonaws.com/appics-content/874d8a7a83a4cc2383201babc767d679-640&caption=Kraut%20making%20day.%20Got%20two%2010%20l%20fermentation%20pots%20filled%20to%20the%20brim.%20One%20with%20%20cabbage%20only,%20the%20other%20with%20carrots%20and%20cabbage%20mixed.%20Used%20up%2040%20lbs%20of%20cabbage%20and%2010%20lbs%20of%20carrots.%20Also%20made%20some%20beet%20kvaas.%20And%20a%20big%20mess%20%F0%9F%98%B9%20Just%20got%20done%20cleaning%20%F0%9F%91%8D%20Luckily,%20it%20was%20a%20nice%20day%20in%20San%20Diego%20and%20we%20were%20able%20to%20use%20the%20outside%20counter%20as%20well.&category=food&hashtags=fermentation+sandiego+health+homesteading&author=marianne.sand&profileImageUrl=https://s3.us-east-1.amazonaws.com/appics-content/profileImages/2542-1573663655855-640&permlink=appics-v1-appics-im-91461)<br/><br/>[](https://appics.com/referenced.html?ref=steemit.com&type=image&id=91461&url=https://s3.us-east-1.amazonaws.com/appics-content/874d8a7a83a4cc2383201babc767d679-640&caption=Kraut%20making%20day.%20Got%20two%2010%20l%20fermentation%20pots%20filled%20to%20the%20brim.%20One%20with%20%20cabbage%20only,%20the%20other%20with%20carrots%20and%20cabbage%20mixed.%20Used%20up%2040%20lbs%20of%20cabbage%20and%2010%20lbs%20of%20carrots.%20Also%20made%20some%20beet%20kvaas.%20And%20a%20big%20mess%20%F0%9F%98%B9%20Just%20got%20done%20cleaning%20%F0%9F%91%8D%20Luckily,%20it%20was%20a%20nice%20day%20in%20San%20Diego%20and%20we%20were%20able%20to%20use%20the%20outside%20counter%20as%20well.&category=food&hashtags=fermentation+sandiego+health+homesteading&author=marianne.sand&profileImageUrl=https://s3.us-east-1.amazonaws.com/appics-content/profileImages/2542-1573663655855-640&permlink=appics-v1-appics-im-91461)
mantarların ekmeği büyüttüğü sürece ne denir? Cevap: Fermantasyon Biri bana yardım et, buna bakan çılgın bir insan var