The answer: technically weeks, months… even years! ✨ The key is to keep them anaerobic (aka safe from oxygen exposure). Over time, the taste and texture will continue to develop—it’s the ongoing gift of fermentation. 💚🌱 Want more recipes and fermentation tips and tricks? 🌟 You’ll find plenty in our online academy or at our live workshops in Berlin. Check the links in bio! | Edible Alchemy CoLaboratory
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The answer: technically weeks, months… even years! ✨ The key i…
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6.9K views · 257 reactions | Wow Alchemists, 200k 勞拾! We’re thrilled...
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🍯 *How I Harvest My Honey* 🐝 Each year, I only take what I need — the rest stays with the bees to get them through the winter. 🐝💛 It’s a gentle balance, and one I feel good about. When harvest time comes, I look for the fullest combs and let gravity do the work — no machines, no heat. Just pure honey slowly dripping through a sieve, separating naturally from the wax. Simple, sustainable, and beautiful. ✨ I use honey in many of my fermentation projects — it’s a natural sugar source that adds
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🍯 *How I Harvest My Honey* 🐝 Each year, I only take what I need — th…
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Vinegar Mother - also a SCOBY (symbiotic colony of bacteria and yeast) that will grow all on its own when making fruit vinegars. Here we have some tips on what to do with it. It might look strange but it’s an incredible tool to spur on more vinegar projects. We have lots more information, recipes, tips & tricks on our online academy - link in bio 🧫 #vinegarmother #hawthorn #livingvinegar #scoby #guthealth #probiotic #immunebooster #ediblealchemy | Edible Alchemy CoLaboratory
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16K views · 344 reactions | SCOBYs come in all shapes and sizes. We love and appreciate them all. Did you know that SCOBY stands for symbiotic culture of bacteria and yeast? Kombucha is not the only culture that produces cellulose forming pellicles, but also water kefir, milk kefir and vinegar. | Edible Alchemy CoLaboratory | Facebook
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