/r/CLT_Fermentation
A fermentation community for those in the Charlotte/NC area; with the goal of facilitating specialization in fermentation through trades, sharing, and connections with likeminded individuals
A fermentation community for those in the CLT/NC area, with the goal of facilitating specialization in fermentation through trades, sharing, and connections with likeminded individuals
/r/CLT_Fermentation
50 Subscribers
has anyone created any nettle ferments?
03:52 UTC
4 month fermented hot sauces. Jalapeño banana pepper, jalapeño, habanero grapefruit
21:07 UTC
First of the season made with homegrown dill
20:11 UTC
Pina Colada Soda (ginger bug, coconut water, pineapple)
17:37 UTC
Lacto Carrots with curry, ginger, garlic, lemongrass, and habanero
12:24 UTC
Radish Kimchi
17:58 UTC
Ol Faithful; just some cabbage and salt magic
12:43 UTC
51 bottles of a celebration ipa clone, and a rye from a couple weeks ago to assist with the labeling process.
18:17 UTC
Red habañero, red onion, carrot, garlic and mandarin hot sauce. 3.5% Let's see how long this baby can go!
15:56 UTC
Second take at a wild fermentation perry, you can see how the first take would explode my glass bottle
21:32 UTC
Very Successful Trade—Big thanks to a person in this group, you know who you are!
22:04 UTC
My basic all-purpose vegetable fermentation visual guide - 2.5% salt brine.
15:00 UTC
Cinnamon, Honey, Gingerbug, Chai soda to-be
15:19 UTC
Trades
I’m looking to do some trades. Anyone have any hot sauce or bread/bread starter they want to barter?
00:53 UTC
Gallon of Ginger Beer in the Making
13:28 UTC
Fresh Batch of Mesophilic Yogurt
19:36 UTC
Happy Kimchi Bubbles
13:46 UTC
The smelly of jerky in the morning
13:30 UTC
Trades Thread
A thread for people to post ferments (or other preserved items) they are willing to trade, and items they are hoping to receive in return
22:05 UTC
Last bottle of ginger beer before brewing the next gallon
19:02 UTC
Welcome!
Welcome to r/CLT_Fermentation !! Some goals for the group:
Connect with fellow fermenters in the CLT area in order to:
-trade ferments locally to allow for specialization in niche areas of fermentation without losing personal access to diverse ferments
-share information, tips, recipes, etc
-boast prideful pictures of your personal creations
-cultivate relationships with likeminded individuals
Also: Please share any thoughts for approaches we can take as a group to establish safety/quality standards for recipes or products that we will (hopefully) be sharing and trading soon!
17:59 UTC