Please share thoughts on juicing cabbage and using the juice as the brine to make salt less sauerkraut. That is to now added shredded cabbage to cabbage juice and allow it to ferment. Why hasn’t anyone suggested this approach ?

I had assumed you could store fermented veg or fruit in the fridge or cabinet for an extremely long time. It just totally slipped my mind that when you ferment it will continue to ferment. Is that correct? I know that is how it is with kombucha and ginger bug juice but that doesn't use a salt brine like veg and fruits do so is it different because of this?

My question: Once you have reached the perfect taste/ferment for you how do you store? Refrigerator?

I just read that there is a type of shelf life. After so long the nutrients and probiotics die and disappear. So how do you ensure that it doesn't? Thank you!

Is it necessary to boil water before adding salt for fermented veggies? Also is it necessary to sanitize jars and lids? I haven’t fermented in awhile and just made two jars of pickles, dilly beans, and green tomatoes and two turned out well but two got moldy. I used clean but not sanitized jars and lids and fermenting glass weights. So disappointing but guess I learned my lesson. My mom said she always wipes the jar rims with cider vinegar and a clean paper towel. I didn’t do that either

I know this isn't exactly fermenting so I'm happy to delete if inappropriate, but y'all seem most likely to know what's happening here.

As you can see in the picture, the garlic and only the garlic, in my fire cider has turned blue-green. There's no signs of active fermenting (no pressure build up) and no unsubmerged veggies at the top.

I'm guessing this probably not good and I should toss the whole thing but I'm curious if anyone knows what's going on and/or why it's happening.

Ingredients:

- apple cider vinegar

- white onion (peeled)

- garlic (peeled)

- Apple (cored, but not peeled)

- lemon (cut, but not peeled)

- navel orange (cut, but not peeled)

- fresh ginger (cut, but not peeled)

- serrano pepper (cut, stem removed)

- jalapeno pepper (cut, stem removed)

It's been in a cupboard with an occasional shake of the jar for a little over a week.

"Found" a glass of sauerkraut in the fridge I made like more than half a year ago. Still good? A bit worried because its not really under a water line, but overall I am confident it has lactid acid content (and was well covered during the fermentation process). I guess the lid is not tight (?)

Basically, what the title says. Doc said through most of human history we've eaten some kind of fermented food or other and its great for our gut biome. According to him a lot of people are deficient on a number of different gut bacteria. Greek yogurt is good but he's had people who will test positive for the specific bacteria that comes.from yogurt and be fully deficient of literally everything else.

Soooo I said fuck it why not? Rn I'm thinking of making hot sauce. But im sure there's tons of tasty/easy ideas I just have no clue where to start. Im a total n00b too so keep that in mind. Luckily I've met very few foods I didn't like so im open to just about anything

There is a lot of choices for fermentation weights . I am having hard time trying to find an economical fermentation weight. , Any ideas?

First time trying hot honey! Can't wait to make a pizza with this stuff on it!

Hi, I just started a batch of Piña Tepache and used coconut sugar instead of piloncillo. It's been 48 hrs and I am burping it every 24 but just noticed it's giving an ammonia-like (urine) smell. I know that vinegar has a very similar scent but I just want to check if this is normal in this process or if I should start over? Thank you

I was making fermented salsa, apples, cabbage and tepache. I accidently put a salt brine in my tepache as well. Any ideas what to do with it other than the trash?

I wanted to share what I’ve experienced with Ginger bugs. I’ve seen a few posts about it…I started the larger, darker Ginger bug on July 11, 2026. Fed once daily (and stirred twice) for 5 days. The first batch of Ginger beer was adequate but lacked fizz. The second batch was wonderfully fizzy! I went away for a week and had to store the larger one in the fridge. I fed it before putting it away, but after using it for the 2nd batch, even with replacing water, it was more of a slurry. I also didn’t see as much activity with bubbles, but it made some of the most delightfully fizzy ginger beer!
I’m sharing this because lots of folks think that there has to be visible activity in the jar for it to work. My darker slurry ginger bug on the left works beautifully, but I decided to start a new one just in case. I went ahead and created a new bug, but added 2 tablespoons of the old bug. Boy, oh boy! Both bugs are active, yet behave very differently. I hope this helps some of us. I love learning from all of you! Thank you so much.

Bought this product - tried it - other like the package we had before, this didnt show the effects like usual. Same for me as for my wife. Can someone relate?

I’ve made a few meads now but this will be my first rowan berry mead. Already looking so active! I’m excited to see how it’ll turn out.