redditletter: top posts for fermentation between 2023-12-15 and 2023-12-22

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Here are the top 20 Reddit posts between December 15 2023 and December 22 2023 for category: fermentation. This category includes posts from the following subreddits: homebrewing, sourdough, kombucha, fermentation, mead, charcuterie, hoocho, koji, yogurtmaking, and bokashi. Enjoy!

📷 First time attempting sourdough and scoring. Critiques welcome 🙏

// 565 ▲ by lmayol on /r/Sourdough. Comments

📷 Help. Everything went fine until baking. what is this abomination

// 326 ▲ by ST0RMthePotatoes on /r/Sourdough. Comments

📷 Getting very consistent results now!

// 311 ▲ by toothpickhoarder on /r/Sourdough. Comments

📷 For those interested on how the 15 hour overnight ferment went…

// 295 ▲ by Embarrassed_Ad6461 on /r/Sourdough. Comments

📷 HOLY MOLY!!! I FINALLY DID IT!!

// 269 ▲ by Mothered_ on /r/Sourdough. Comments

📷 Did an overnight prove and came back to this…

// 269 ▲ by Embarrassed_Ad6461 on /r/Sourdough. Comments

📷 My first attempt! It's not perfect, but I'm so happy about it.

// 248 ▲ by fackshat on /r/Sourdough. Comments

📷 5 year old Honey Garlic

// 201 ▲ by thorsjockstrap on /r/fermentation. Comments

📷 Can anyone tell me what kind of mold has grown on my kimchi?

// 164 ▲ by RainbowOrangeade on /r/fermentation. Comments

🗒 Why hasn’t mead broken into the mainstream?

Why is mead not a mainstream alcohol in most of the US? This may differ regionally but for many of...

// 130 ▲ by nikkeljordan on /r/mead. Comments

📷 Mushroom-Garlic Mead

// 86 ▲ by BrewingMischief on /r/mead. Comments

📷 My first terrine in 20years

// 81 ▲ by twezer1 on /r/Charcuterie. Comments

🗒 Milling grain wrong for 8 years

When I began using BrewFather several years ago, I discovered that my mash efficiency was...

// 57 ▲ by Positronic_Matrix on /r/Homebrewing. Comments

🗒 my wine making fiasco and why you shouldn't worry over much.

At some point over 12 years ago I purchased 2 cans of kiwi puree to make some wine at my...

// 49 ▲ by Rabbitmincer on /r/Homebrewing. Comments

🔗 Wild Rice (manoomin) Koji!

// 16 ▲ by moho802 on /r/Koji. Comments

🔗 When you want that extra fizz out of your F2

// 16 ▲ by fleebinflobbin on /r/Kombucha. Comments

📷 Making salami starter cultures last

// 20 ▲ by yahoomano on /r/Charcuterie. Comments

📷 You vs the guy she tells you not to worry about

// 15 ▲ by MikeOrtiz on /r/Kombucha. Comments

📷 This is my roasted persimmon animo paste with the last of my koji. I plan on using it in desserts and breads. Its 1300g shio koji and 2600 fruit 3 percent salt

// 12 ▲ by No_Offer3984 on /r/Koji. Comments

🔗 Nutrient Film Technique: Operation and Maintenance

// 7 ▲ by Mjfch on /r/Hoocho. Comments

Thanks for reading!

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