Channel
@Die_Kunst_des_Fermentierens
On this record: Topic · Growth · Engagement · What this channel posts · Reactions · Posts · Citations · Cite this entry
3,013subscribers
+29 since we began measuring on 6 August 2026
Risers and fallers across the register · movement among entries of 1,000–3,162.
| Telegram ID | -1001263510938 |
|---|---|
| Type | Channel |
| Username | @Die_Kunst_des_Fermentierens |
| Created | 21 February 2021 — measured — cross-checked against a third-party dataset (ext.tg_channel) |
| First recorded | 6 August 2026 |
| Last confirmed live | 18 September 2026 |
| Measurements held | 13 |
| Confirmed unchanged | 2 times, most recently 18 September 2026 |
| On Telegram | t.me/Die_Kunst_des_Fermentierens |
Health & wellness — a classification, not a measurement. An on-box language model (Qwen3.6-35B-A3B-FP8, prompt version 1) read this channel’s own recent posts on 15 September 2026 and assigned it the closest of 31 fixed categories, at 96% confidence. This is a model’s judgement about what the channel is likely to be about, not a fact this register measured the way a subscriber count or a view count is measured — it can be revised on a later pass, and it carries no weight anywhere else on this page. How this classification works, and why it has no browse page of its own yet.
| Measured (UTC) | Subscribers | Change |
|---|---|---|
| 14 Sept 2026, 12:16 | 3,013 | +5 |
| 10 Sept 2026, 12:40 | 3,008 | +4 |
| 5 Sept 2026, 08:19 | 3,004 | +2 |
| 1 Sept 2026, 10:59 | 3,002 | +7 |
| 29 Aug 2026, 01:28 | 2,995 | -1 |
| 26 Aug 2026, 01:05 | 2,996 | +2 |
| 22 Aug 2026, 20:03 | 2,994 | +2 |
| 15 Aug 2026, 20:07 | 2,992 | +3 |
| 12 Aug 2026, 00:23 | 2,989 | +1 |
| 9 Aug 2026, 09:51 | 2,988 | +3 |
| 6 Aug 2026, 16:18 | 2,985 | +1 |
| 6 Aug 2026, 11:03 | 2,984 | no change |
| 6 Aug 2026, 09:59 | 2,984 | first reading |
20 posts held, back to 6 July 2025 — the reader has not yet reached the start of this channel’s public history, so older posts may sit further back, unread. Read across 3 pages of Telegram’s post history, 20 posts per page.
Nothing published in the last 30 days. ERR and ER are rolling 30-day measures, so there is nothing to compute — we hold 20 posts for this entry, the most recent from 2 July 2026. An engagement rate over an empty window would be a number about nothing.
Measured directly from 1 video with a duration reading, out of the posts we hold for this channel — not this channel’s whole posting history, only the sample this register has actually read. An exact reading to the second, taken from the post itself rather than from Telegram’s own rounded chrome, so it carries no ≈ mark.
199 reactions across 19 posts, in 9 distinct kinds. The most used accounts for 60.3% of them.
| Reaction | Count | Share | Share, drawn |
|---|---|---|---|
| ❤ | 120 | 60.3% | |
| 👍 | 44 | 22.1% | |
| 👏 | 12 | 6.03% | |
| 🙏 | 9 | 4.52% | |
| 👌 | 7 | 3.52% | |
| 🥰 | 3 | 1.51% | |
| 🕊 | 2 | 1.01% | |
| 💋 | 1 | 0.503% | |
| 🤔 | 1 | 0.503% |
No sentiment is inferred, and none should be read in. This table is ordered by count and by nothing else. Emoji do not carry stable meaning across languages or communities — 🙏 is thanks in one channel and mourning in another — so we publish which ones were pressed and how often, and pass no judgement on what an audience meant by them.
Precision. Telegram publishes reaction counts per emoji and short-forms each one — 4.34K, 1.2M — so any single kind at or above 1,000 reaches us at three significant figures, and only counts below 1,000 are exact. The shares above are ratios of those figures and carry the same error. This is also why the total here can differ slightly from a reaction total printed elsewhere on the page: both are sums of the same rounded parts, taken over samples with different edges.
Coverage. Reactions were read on 20 of the 20 sampled posts in this sample. Summed by Telegram’s own count on each post — not by adding up the per-emoji breakdown above — those same posts carry 199 reactions in total: the kind of figure the paragraph above means by “a reaction total printed elsewhere on the page”.
Measured over the 20 most recent posts we hold, published 6 July 2025 to 2 July 2026, using the newest reading held for each. Telegram Stars are excluded: they are a payment, not a reaction, and they have their own section.
https://youtu.be/GQ66kdpd7sI?si=-UXuN2bzHdErFSvn REZEPTIDEE 🌱 Gemüse deiner Wahl 🌱 Sprossen deiner Wahl 🌱 gutes Trinkwasser Beispiel: 🌱Radieschen-Sprossen 🌱Möhren 🌱Rotkohl 🌱Ingwer 🌱Topinambur Mit Steinen oder einem Gewicht beschweren und 1 Woche oder länger fermentieren lassen, dann im Kühlschrank aufbewahren.
❤1👍1
Mira´s Fliegenpilz-Kombucha – Ein fermentiertes Highlight Zutaten: 🍸 1 Liter Wasser 🍸 90 g Zucker 🍸 9 g schwarzer Tee (lose) 🍸 1 SCOBY (symbiotische Kultur von Bakterien und Hefen) 🍸 200 ml bereits fermentierter Kombucha (als Starterflüssigkeit) Ein Glasgefäss (mindestens 1,2 Liter) 🍸 Ein Geschirrtuch und ein Gummiband 🍸 2 Glasflaschen mit Schraub- oder Bügelverschluss Zubereitung: Das Wasser zum Kochen bring…
❤14👍6🙏2🕊1
🍄 Das ist KEIN normales Kombucha… Und genau deshalb so spannend 😄 Fliegenpilz-Kombucha gehört zu diesen Rezepten, die man nicht erwartet – aber dann nicht mehr vergisst! Leicht fermentiert, fein abgestimmt und perfekt für alle, die neue Wege gehen wollen. 👉 Das komplette Rezept + viele weitere Zubereitungs-Ideen findest du hier: https://mamamuscaria.com/post/mikrodosierer-verraten-fliegenpilz-rezepte/
👏3👍1🥰1
FERMENTIERTE BÄRLAUCHKNOSPEN – kleine Darm-Booster aus der Natur Jetzt ist die perfekte Zeit, um Bärlauch haltbar zu machen! Statt immer nur Pesto 👉 probier diese aromatischen Bärlauchkapern – fermentiert, gesund & richtig lecker 😋 Zutaten 🌱 1–2 Handvoll Bärlauchknospen (geschlossen) 🌱 500 ml Wasser 🌱 10 g Salz (2% Salzlake) Zubereitung: 1. Knospen waschen & in ein sauberes Glas füllen (0.5 Liter) 2. Mit Gewich…
❤11💋1
Fermentation: 3–7 Tage bei Zimmertemperatur ohne direkte Sonneneinstrahlung – je nach gewünschter Intensität Danach: Sobald das Bärlauch-Kimchi deinem Geschmack entspricht, das Gefäss fest verschliessen und im Kühlschrank aufbewahren. Dort hält es sich mehrere Monate und kann nach Bedarf verzehrt werden.
❤3
Zubereitung 1 Reismehlpaste herstellen Wasser und Reismehl in einem Topf unter ständigem Rühren erhitzen, bis die Mischung leicht andickt. Zucker hinzufügen, gut umrühren und die Paste vollständig abkühlen lassen. 2 Gemüse vorbereiten Rettich und Karotten in feine Stifte schneiden. Frühlingszwiebeln schräg in ca. 1 cm breite Stücke schneiden. 3 Gewürzpaste mixen Knoblauch, Ingwer, Zwiebel und Fischsauce (oder Soja…
❤4
KIMCHI-WÜRZPASTE (für ca. 3 Bund Bärlauch) Zutaten Reismehlpaste: 🥬2 Tassen Wasser 🥬2 EL Reismehl 🥬2 EL Rohrzucker Gemüse: 🥬2 Tassen Rettich (in feinen Stiften) 🥬1 Tasse Karotten (in feinen Stiften) 🥬7–8 Frühlingszwiebeln Gewürzpaste: 🥬½ Tasse Knoblauchzehen 🥬2 TL Ingwer 🥬½ Tasse Fischsauce oder Sojasauce 🥬1,5–2 Tassen Gochugaru (koreanisches Chilipulver) (alternativ Paprika-Chili-Mischung – verändert jedoch den …
❤2👍1
BÄRLAUCH-KIMCHI Anleitung 🌱Ca. 3 Bund Bärlauch waschen, trocken tupfen und grob schneiden oder ganz lassen 🌱Kimchi - Würzpaste aus Gochugaru, Knoblauch, Ingwer und Fischsauce /Sojasauce herstellen (Rezept im nächsten Beitrag) 🌱Bärlauchblätter und Kimchi-Würzpaste abwechselnd schichtweise in ein Glas (2 Liter Glas) geben, bis es fast voll ist. 🌱Beschweren, sodass alles unter Flüssigkeit bleibt
Bärlauch-Kimchi – wilde Fermentation trifft Frühlingspower Wenn Bärlauch Hochsaison hat, gibt es kaum etwas Besseres, als ihn zu fermentieren – und zwar als aromatisches Bärlauch-Kimchi. Eine frühlingshafte Variante des koreanischen Klassikers, intensiv, würzig und voller Leben. Warum Bärlauch-Kimchi? Statt Kohl verwenden wir frischen Bärlauch (Allium ursinum) – kombiniert mit Gochugaru (koreanische Chiliflocken), …
❤3
Bärlauch – wilde Kraft des Frühlings 🌱 Bevor wir in die magische Sporenwelt eintauchen, nehme ich euch noch mit zu einer Pflanze voller Mythos und Energie: Bärlauch (Allium ursinum). Schon bei Germanen und Kelten galt er als echte Kraftquelle – man sagte, er verleiht „bärenstarke“ Energie. Der Name kommt nicht von ungefähr: Der Legende nach fressen Bären nach dem Winterschlaf zuerst Bärlauch, um wieder zu Kräften z…
❤7
Gedicht von Ernst Dr. Woll Bakterien „Warum, warum, warum?" Fragt ein kleines Bakterium, „sind wir oft die ganz Bösen, die meistens Angst auslösen, wenn wir uns stark vermehren, uns gegen Vernichtung wehren! Bedenkt: Wir waren schon seit Beginn der Evolution grosse Meister im Mutieren ohne Existenzielles zu verlieren. Darum sei auch einmal dargestellt was wir leisten auf dieser Welt: Wenn wir fehlen, schlägt der …
👏9👍5🥰2❤1🤔1
Liebe Alle ✨ Das Jahr 2025 verabschiedet sich langsam – Zeit, kurz innezuhalten, zu spüren und zurückzublicken. Allen, die Weihnachten feiern, wünsche ich von Herzen eine warme, besinnliche Zeit mit euren Liebsten 🥰. Und allen, die kein Weihnachten feiern, ruhige Tage voller kleiner Pausen, leiser Momente und neuer Kraft. 💫 Im kommenden Jahr öffnen wir gemeinsam die Tür zur Sporenwelt 🍄 Wir tauchen ein in ihre Wir…
❤22🙏7👍2🕊1
Showing the 12 most recent of 20 posts we hold for @Die_Kunst_des_Fermentierens. View and reaction counts are the latest single reading for each post, not a live figure, and a recent post is still accumulating both. A view count marked ≈ was rounded by Telegram before we ever saw it — t.me prints views in full below 1,000 and to three significant figures above, so ≈1,200,000 means somewhere between 1,150,000 and 1,249,999. Unmarked counts are exact. Text is reproduced from the public post preview and truncated for length.
Republishes
Channels on the register whose posts this channel has forwarded.
Built only from forwarded posts we have actually read, on both sides. Coverage is early and deliberately incomplete: a missing link means we have not read the post that would prove it, never that the relationship does not exist. Counts are distinct forwarded posts observed, so they only ever go up as we read more.
Named by 1 registered channel — every channel on the register whose own posts have named this one, by its current username or any other username it currently holds, merged from two separately captured readings of the same fact so a namer caught by only one of them is not missed and a namer both caught is not counted twice. A username this channel has since dropped is not matched — that handle may belong to someone else now, and crediting today’s namer to yesterday’s owner would misattribute it.
Named by
Channels on the register whose posts name this channel's handle.
Names
Channels on the register whose handles appear in this channel's posts.
A mention is a weaker signal than a forward and is counted separately for that reason — naming a channel is not republishing it, and a handle in a post body is easy to place deliberately. The post counts beside each row below are distinct posts in which the handle appeared, from posts we have read on both sides — the “Named by N registered channels” figure above is a different count, of distinct NAMING CHANNELS rather than posts, and is not the sum of the rows under it.
A live page changes as we take new readings, so a citation should name the measurement it is based on, not just the URL. The line below cites the subscriber count as measured 14 September 2026 — this entry's latest reading, not the date you are reading this.
“Die Kunst des Fermentierens” (@Die_Kunst_des_Fermentierens), 3,013 subscribers as measured 14 September 2026. Telegram Register, tgregister.com/channel/Die_Kunst_des_Fermentierens.
Full measurement history, CC BY 4.0. Every reading this register holds for this entry, not just the latest one, as a dated, downloadable record: CSV · JSON. Free to use with attribution to tgregister.com. Each file carries its own generation timestamp, which is the figure to cite for exactly when the data was retrieved.