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Crock of Time
@crockoftime.com
830 followers 100 following 150 posts
Your food's destiny awaits: crockoftime.com

Fermenting in the home kitchen with
@cr0ybot.com

sᴇɴᴅ ᴍᴇ ʏᴏᴜʀ ᴄʀᴏᴄᴋs
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crockoftime.com
Crock of Time @crockoftime.com · Nov 4
The Crock of Time discord is amazing. I'm humbled to see so many incredibly knowledgeable & adventurous folks sharing what they're making.

If there's a #fermentation -shaped hole in your life, this is where you can fill it!

crockoftime.com/discord

Repost of you're a member! #KojiBuildsCommunity
Join the Crock of Time Discord Server!
Check out the Crock of Time community on Discord - hang out with 315 other members and enjoy free voice and text chat.
crockoftime.com
crockoftime.com
Are beets any good in hot sauce? We'll find out!
Sliced beets and chilies in a vacuum bag.
October 24, 2025 at 12:40 AM
crockoftime.com
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...
🎃 #Halloween #beets to chill you and/or chill to #recipe #pickle #canning #preserving
YouTube video by Crock of Time
youtube.com
October 12, 2025 at 5:37 PM
Reposted by Crock of Time
crockoftime.com
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.
October 6, 2025 at 1:58 PM
crockoftime.com
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".
October 5, 2025 at 6:14 PM
Reposted by Crock of Time
cr0ybot.com
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.
September 29, 2025 at 3:06 AM
crockoftime.com
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.
September 21, 2025 at 3:39 PM
crockoftime.com
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".
September 21, 2025 at 2:21 PM
crockoftime.com
Koji Dinner happening in Chicago at Charlie Trotter's on Sept 28! Jeremy Umansky himself will be participating.

I convinced my boss to do a double date and expense it! 😆

www.cleveland.com/entertainmen...
Top U.S. chefs – including one of Cleveland’s own – to host 7-course Koji Dinner in Chicago
The one-night culinary exploration features dishes from award-winning chefs and rare sake selections, including IWA created by Dom Pérignon's former winemaker.
www.cleveland.com
September 19, 2025 at 9:48 PM
crockoftime.com
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...
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.
crockoftime.com
September 18, 2025 at 11:13 PM
Reposted by Crock of Time
crockoftime.com
Summer honey sun
Trapped in amber on the vine
Burst with fleeting joy

📒Fermented Cherry Tomato Ketchup

crockoftime.com/logbook/ferm...
Fermented Tomato Ketchup
The end of August means lots of tomatoes for me, and it’s also usually the time of year that I need to travel for a conference*. This is not ideal for making sure they get used. I had almost 5kg of…
crockoftime.com
September 13, 2025 at 10:15 PM
crockoftime.com
Summer honey sun
Trapped in amber on the vine
Burst with fleeting joy

📒Fermented Cherry Tomato Ketchup

crockoftime.com/logbook/ferm...
Fermented Tomato Ketchup
The end of August means lots of tomatoes for me, and it’s also usually the time of year that I need to travel for a conference*. This is not ideal for making sure they get used. I had almost 5kg of…
crockoftime.com
September 13, 2025 at 10:15 PM
crockoftime.com
USA: the undisputed king of pepperoni.
jamesreadwrites.bsky.social James Read @jamesreadwrites.bsky.social · Sep 9
I do love me some data - here's a map of over 600 traditional ferments across the world bokulich-lab.github.io/FermDB/#map
FermDB
bokulich-lab.github.io
September 9, 2025 at 12:27 PM
Reposted by Crock of Time
wordloaf.org
My starter whisk made Mark Bittman's newsletter today:

bittmanproject.com/things-we-li...
Things We Like: A Whisk, an Oven, and a Seasoning Trio | The Bittman Project
Welcome to our biweekly roundup of our favorite things. We’ll only ever recommend products that we’ve personally tried and enjoyed. This week: a whisk, an oven, and a seasoning trio.
bittmanproject.com
September 5, 2025 at 6:53 PM
crockoftime.com
Time to smoke some chilies for the yearly hot sauce. Beautiful day for it, high of 64°F.
September 5, 2025 at 1:45 PM
Reposted by Crock of Time
julienhoez.eu
🚨BREAKING:

Bread is now woke, according to Alex Phillips
August 31, 2025 at 8:49 AM
Reposted by Crock of Time
cr0ybot.com
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.
August 29, 2025 at 5:06 AM
crockoftime.com
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.
August 24, 2025 at 10:20 PM
crockoftime.com
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.
August 11, 2025 at 4:52 PM
crockoftime.com
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.
August 5, 2025 at 4:01 PM
Reposted by Crock of Time
ironchefbot.bsky.social
Frame #37300 from S05 -E24 - Cod-629282
June 10, 2025 at 6:30 PM
Reposted by Crock of Time
wordloaf.org
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
April 19, 2025 at 11:40 AM
crockoftime.com
The best time to start making soy sauce is always several years ago.
soleilho.com soleil ho @soleilho.com · Apr 9
restaurant profit margins are thin enough, but any restaurants that heavily feature coconut milk, fish sauce, gochujang, teff, berebere, cumin, sichuan pepper, avocado, black vinegar, chili crisp oil, cardamom, tamarind, or soy sauce are in for a world of pain
April 9, 2025 at 11:43 AM
crockoftime.com
Tragedy has struck.
A jar of koji-kin broken on the floor.
April 5, 2025 at 6:05 PM
crockoftime.com
#KojiBuildsCommunity
March 26, 2025 at 9:49 PM
crockoftime.com
who up corning they beef
March 16, 2025 at 12:38 PM