iiinova — where your digital self keeps evolving

Crock of Time @crockoftime.com · 15/09/2026

It has taken me 5 years to make pickled mustard greens again after the first time, according to my last logbook entry. Not sure why because I've been thinking about these ever since. The secret is 1.5% MSG.

A quart flip top jar with what looks like chinks of thick cabbage in it covered in brine. The label says "Mustard Greens".

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Crock of Time @crockoftime.com · 30/08/2026

I found the scotch mirin hiding in a box in the basement after finally building some shelves for my crocks and ferments. Cheers!

A hand holds a shot glass containing a taster of amber liquid next to a flip-top jar labelled "scotch mirin 2022-03-26". The jar is full of the same liquid, deeper in color, and grains of rice have settled to about 2/3 the liquid amount.

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J. L. Westover @mrlovenstein.bsky.social · 13/07/2026

Secret Panel HERE 😳 tinyview.com/mrlovenstein/2026/07/12/meat-cute

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Anthony Mattox @anthony.luckypaper.co · 16/05/2026

Sometimes the smell of koji gets stuck in my head like a song

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Crock of Time @crockoftime.com · 18/03/2026

Corned beef is a day late but honestly St Patrick's day is just an excuse to corn some beef. I should make it more often.

Beef brisket in a vacuum bag with whole spices and Morton Tender Quick.

Corned beef braising with a bag of whole spices and an extra rib bone.

Corned beef, cooked and sliced on a wood cutting board dappled by sunlight from the window.

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The Delicious Legacy Podcast @deliciouslegacy.bsky.social · 01/02/2026

Happy world fermentation day to all who celebrate! A history of civilization is a history of pickles, and fermentation! Or how the lactobacillales domesticated humankind... Without fermentation we wouldn't have beer, wine, cheese, miso, kimchi etc. shows.acast.com/the-deliciou...

shows.acast.com

A Short History of Pickles, Vinegar and Fermentation | The Delicious Legacy

What have bacteria and fungi have ever done for us?

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Crock of Time @crockoftime.com · 19/01/2026

In 2020 it was sourdough and empty flour shelves, this year everyone will be making kimchi I assume.

youtube.com

Kimchi with Crock of Time

YouTube video by Crock of Time

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cory hughart @cr0ybot.com · 21/12/2025

All Sundays should begin with this:

Breakfast sandwich made of steamed egg, cheese, bacon, and sauce on an English muffin sitting open-faced next to home fried potatoes.

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Crock of Time @crockoftime.com · 24/10/2025

Are beets any good in hot sauce? We'll find out!

Sliced beets and chilies in a vacuum bag.

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Crock of Time @crockoftime.com · 12/10/2025

This banger about pickled beets never took off on Instagram but I'm very proud of it. It's one of the last short videos I made before the hiatus. #preservation youtube.com/shorts/-MRVR...

youtube.com

🎃 #Halloween #beets to chill you and/or chill to #recipe #pickle #canning #preserving

YouTube video by Crock of Time

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Crock of Time @crockoftime.com · 06/10/2025

This sauce is dedicated to Sampson, who always helped me start my seeds and plant the seedlings, including the ones used for this sauce. I miss my little helper.

Bottle of hot sauce labelled "Sampson's" in front of larger full containers. A green chili and an origami dog sit in front.

An old Chihuahua looks up from behind a raised bed full of freshly planted chili seedlings. A bigger blond dog looks on from behind the garden fence.

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Crock of Time @crockoftime.com · 05/10/2025

Got enough ripe chilies plus some stored in the freezer to finish the main #HotSauce this year, along with smoked and dried chilies from September and vacuum bag #fermented mash from August. Just need to put it all together.

A large basket of variously shaped ripe chilies next to a bowl of dried chilies and a long sealed bag, slightly puffy, filled with chili mash and labelled "hot sauce".

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cory hughart @cr0ybot.com · 29/09/2025

The Koji Dinner was amazing! Didn't take many photos, too busy eating. Wore my mushroom shirt!

Cory selfie in a white dress shit with a tiny grey mushroom pattern, black tie, and two pins: moyashimon and stars in a mason jar.

Jeremy Umansky's mushroom koji tempeh dish.

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Crock of Time @crockoftime.com · 21/09/2025

I once again have more tomatoes than I can eat, so this is all getting cooked down and milled today. Since I recently did ketchup with fermented tomatoes I might dry this into paste and ferment that as a comparison.

An array of tomatoes spread onto a countertop, many still on the vine. There are a few beefsteaks in the top left and a bowl of orange cherries center left, the rest are paste tomatoes.

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Crock of Time @crockoftime.com · 21/09/2025

Last of my 2022 (Ash & Ember) and 2023 (Firefruit Elixir) hot sauce reserves from before the move. This summer I've been working on the next batch since the hiatus, feels good. #fermentation

Photo of a bottle of deep red hot sauce. The hand-written label reads "Firefruit Embers, 2022–2023".

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Crock of Time @crockoftime.com · 19/09/2025

On this #MisoDay, I am remembering a chocolate wedding cake miso I made for the lucky couple and gifted to them on their first anniversary. crockoftime.com/logbook/wedd...

crockoftime.com

Wedding Cake Miso

It is a tradition to freeze part of your wedding cake for a year, but I think miso is a better way to transform food for the better in a year.

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Crock of Time @crockoftime.com · 09/09/2025

USA: the undisputed king of pepperoni.

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Crock of Time @crockoftime.com · 05/09/2025

Time to smoke some chilies for the yearly hot sauce. Beautiful day for it, high of 64°F.

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Julien Hoez @julienhoez.eu · 31/08/2025

🚨BREAKING: Bread is now woke, according to Alex Phillips

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cory hughart @cr0ybot.com · 29/08/2025

I got in trouble taking this photo, but respect to Hunt & Gather in Portland! #KojiBuildsCommunity

Photo of the Koji Alchemy book next to some large jars of fermenting lemons.

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Crock of Time @crockoftime.com · 24/08/2025

About 2 years ago, I wanted my next video to be about my best hot sauce yet. Then life happened, and I haven't made a video or posted on the website since. Today I started fermenting this year's hot sauce. No recording, minimal photos, just me and my trusty physical notebooks.

My logbook, a lined notebook with messy writing and parts crossed out. Another notebook, open for reference, is mostly cropped out.

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Crock of Time @crockoftime.com · 11/08/2025

I don't like adding balsamic vinegar to my caprese salad because it overwhelms the flavor of my homegrown heirloom tomatoes. However, adding a dash of my homemade tomato vinegar really helps balance the tomato umami and creamy mozzarella. crockoftime.com/logbook/toma... #fermentation

A rustic caprese salad with hand-torn buffalo mozzarella, basil stalks laid next to the bowl. In front is a small vial of tomato vinegar with a hand-printed label.

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Crock of Time @crockoftime.com · 05/08/2025

First canning session in a long while, dipping my toes back in slowly. I cringe a little at the passata video from a few years ago, would love to do an update but it's hard to find the time these days.

One quart and one pint mason jar of tomato sauce in front of 2 bowls full of tomatoes.

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Andrew Janjigian @wordloaf.org · 19/04/2025

DOGE has finally gotten around to ruining bread www.instagram.com/p/DIjz6APTbz...

Federal funding for ongoing research at WSU Breadlab has been paused
indefinitely. We have been ordered to cease spending on our Soil to Society grant, a 5-year, $10 million project funded through the USDA's Agriculture and Food Research Initiative's (AFRI) Sustainable
Agriculture Systems (SAS) program. We are in year 3 of 5 of this multidisciplinary research effort where crop and soil sciences, food science, and & health and medicine disciplines work to create
more nutritious, affordable, and accessible whole grain-based foods with our target crops of wheat, barley, buckwheat, quinoa, peas, and
lentils. This pause amounts to a $2.5 million dollar loss in funding, including salaries for several Breadlab staff, and operating funds for our wheat, barley, perennial grains, and quinoa breeding projects.

Given these challenges, we are reaching out for help to keep these
projects moving forward, begin new projects, and to continue working for the public through our outreach and education efforts such as school visits, field trips, workshops and pop-ups. Now, more than ever, we cannot do what we do without you.

Thank you,
WSU Breadlab

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Crock of Time @crockoftime.com · 09/04/2025

The best time to start making soy sauce is always several years ago.

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Crock of Time @crockoftime.com · 08/03/2025

The beef, it is corning. Little later than I usually start, and couldn't find plain brisket, so we're trying a picanha roast this year. As per usual, I'm using my own recipe with Tender Quick and a little shio koji, plus a little a little liquid smoke this year. #fermentation #CornedBeef

Beef with a thick fat cap sealed in a vacuum bag with whole spices.

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Peter Barrett @cookblog.bsky.social · 17/02/2025

My “Great Taste, Zero Waste” presentation is this afternoon at 3pm EST. I’ll talk about all these delicious ferments and more—tickets at kojicon.org. Join us! All the cool kids are doing it.

A variety of jars and bottles filled with fermented foods

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Crock of Time @crockoftime.com · 20/01/2025

Guess I should start posting my old videos here, and maybe get back to making new ones. This is from Feb 2023 of a #sourdough tianmanjiang I started in 2021. I can even post a link to the logbook! crockoftime.com/logbook/sour... #fermentation #KojiBuildsCommunity

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Crock of Time @crockoftime.com · 19/01/2025

Time to remove another social platform icon from the website... Oops, Twitter is still on there too, isn't it.

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Crock of Time @crockoftime.com · 19/01/2025

Time to remove another social platform icon from the website... Oops, Twitter is still on there too, isn't it.

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Crock of Time @crockoftime.com · 02/01/2025

Calling all fermenters and koji enthusiasts: the 5th annual Kojicon virtual conference is happening in February 2025! Tickets are on sale now: kojicon.org #fermentation #KojiBuildsCommunity

kojicon.org

Kojicon

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Crock of Time @crockoftime.com · 26/12/2024

Apparently there's a new ignorance-fuled food freakout about how citric acid is mostly made with mold (koji, aspergillus niger). I've used that example for a while now to enlighten folks about how not all molds are "bad", sad to see some people are using this fact as a weapon. youtu.be/26FgONpRRsk

youtu.be

Citric Acid & Toxic Black Mold — What to Know

YouTube video by Chem Thug

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Crock of Time @crockoftime.com · 25/12/2024

Sous vide prime rib with shio koji was a success at the picky family Xmas Eve dinner! 8 hours at 140°F, couldn't go lower for the picky eaters but I think I preferred it this way too. Finished under broiler. Forgot to 📸 the finished result, we ate it too fast. Nicely pink, juicy, and tender.

Cory holding up a vacuum-sraled bag containing a prime rib roast the size of his head.

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Crock of Time @crockoftime.com · 29/11/2024

Aside from this extremely relevant fact, the history of recipes on the internet is blogs. There are people behind those recipes. If there's no preamble about why a recipe is done the way it is, I frankly don't trust it.

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Crock of Time @crockoftime.com · 29/11/2024

Your IKEA product name is your name backwards with an umlaut. EMITFOKÖRC: a miso crock with built-in drop-lid and pressure mechanism. David Zilber once posted about crocks like these and I want them badly as mass-produced IKEA products. www.instagram.com/p/CaULBKituK... #fermentation

instagram.com

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Crock of Time @crockoftime.com · 29/11/2024

Happy Thanksgiving! I am thankful that no one thought my turkey was "weird", even though it was dry-brined with some shio koji and slathered with miso herb butter. They loved it! #KojiBuildsCommunity

Photo of a serving plate piled with turkey breasts, thighs, and wings, with crispy roasted skin.

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Crock of Time @crockoftime.com · 24/11/2024

Along with the #fermentation starter pack, I have a meticulous habit of adding people I follow to lists. Check out the lists tab on my profile to find even more folks to follow!

Screenshot of my bluesky lists:

Science Syndicate
The Food Folk
Grower's Guild
Band of Brewers
Sourdough Society
Fermentation Federation

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Crock of Time @crockoftime.com · 21/11/2024

The #fermentation feed is hopping lately. So far most of it is relevant, though there are outliers. I welcome reports of weird stuff getting through in my DMs.

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