DishbyDavid @daavid3

People still drink soda even though this exists. This is tepache. You get the fizz, the sweetness, that sharp bite… but it doesn’t wreck your gut. Pineapple peels, sugar, cinnamon. That’s the base. I char some of the peels first — pulls out a deeper flavor. Then you let it

If you’re making ferments but they’re just sitting in the fridge… this is usually why a lot of people ferment and then don’t really know how to actually use it this is one of the easiest ways I’ve found svekolnik it’s built on beet kvass kefir fresh herbs simple, cold, and

Been getting a lot of questions about this if your ferment is just sitting there no bubbles no movement nothing happening in the first 48 hours… that’s usually the issue it’s not active you should be seeing some kind of life early on pressure tiny bubbles something

Been getting a lot of questions about this your body is already holding onto microplastics most people just don’t think about it but they’re there there’s a bacteria in real kimchi Leuconostoc mesenteroides some research is showing it can bind to those particles pull onto

People hear “pickle soup” and think it’s weird but if you actually make it once… it clicks salty from the brine sour from the pickles rich from the stock it just works and yeah, you’re cooking it so it’s not “alive” anymore but that doesn’t mean it’s empty the acids the

Fermentation is bad for you seriously look at this fuzzy cloudy kind of looks off this is where most people stop but this is also where it actually starts coffee goes through it cacao goes through it kimchi, kombucha… same idea it’s not “going bad” it’s changing breaking

A lot of people think pickles = probiotics but most of the time… they’re not if it’s made with vinegar it’s preserved not fermented vinegar shuts things down that’s the point fermentation does the opposite salt water time you’re creating space for bacteria to grow not

Want to learn my fermentation methods? Comment SYSTEM 👇 If your gut is wrecked from processed food, probiotics in a pill won't save you. This might. It's cabbage, carrots, cranberries, caraway, and salt. Then you wait. The difference between this and a probiotic supplement

These are just green tomatoes but this is usually where things fall apart same ingredients same steps and somehow it lands completely different it’s not the recipe it’s the ratio salt sugar that balance is what controls everything most people eyeball it so every batch

Been fermenting pears for years and people still think it’s weird but once you try it… it makes sense salt a bit of honey water sometimes spices that’s it you pack them down and leave them alone couple weeks sometimes longer they shift sweet turns into this light

If your ferment tastes off… it’s usually not the recipe people start changing everything ingredients ratios adding more taking things out but that’s not what you’re tasting it’s instability that’s why one batch hits and the next one doesn’t same setup different

I’ve had this kimchi going for three years and I don’t eat it straight anymore by that point it’s too soft too intense too far gone for what people expect but that’s when it actually becomes useful the acidity builds the flavor gets deeper more concentrated so you stop

Most people think fermentation is random it’s not it just feels that way when you can’t see what’s actually controlling it so one batch works the next one doesn’t and it looks like guesswork but it’s not there’s a structure behind it and once you lock that in everything

Want to learn how to make ferments like this? Comment SYSTEM 👇 I ferment these Hungarian sweet peppers for the peppers. But honestly, the brine is why I keep making this. Sweet. Tangy. Probiotic-rich. You can drink it straight. This is how sweet peppers were preserved in

This is what a real fermentation month looks like. White kimchi, beet kvass, svekolnik, bread kvass, green tomatoes, barrel pickles. All lacto-fermented. No vinegar. No shortcuts. If you've ever wanted a system behind your ferments instead of just recipes, comment SYSTEM below

Want to learn how to make ferments like this? Comment SYSTEM 👇 This is the most intense hot honey I've ever made. And you can't buy anything close to this. Store-bought hot honey? Just honey with dried chili flakes. This is fermented. Red jalapeños. Red habaneros. Submerged

Most people focus on ingredients. But what you cook in matters too. I’ve been testing this set for the past couple weeks while cooking simple meals like this. Eggs, vegetables, real food. Same idea as fermentation. Control what touches your food. If you want to see the pans

Comment SYSTEM and I'll send it to you. ❗️If you don't see it in your DMs, make sure you're following me so Instagram delivers it. Most fermentation problems aren't random. They're structural. Wrong salt ratio skipping stages guessing instead of controlling the

Follow and comment SYSTEM so I can send you the Real Fermentation System. Most people think fermentation is random. They follow recipes and hope the microbes cooperate. Sometimes it works. Sometimes it doesn’t. The difference isn’t luck. It’s environmental control. Salt

Follow and comment SYSTEM so I can send you the fermentation framework I use. Most eggs you see online aren’t fermented. They’re just pickled. Dropped into vinegar… and a few days later the whites turn rubbery and the flavor gets sharp. Fermented eggs are different. They