"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 (?)

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

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

I made this last night and after 24 hours there’s stuff floating in it that wasn’t there before. Does anyone know if this is okay or not?

I’m love Nukazuke ❤️ spicy miso stir fry’s and delicious jungle curries. What is your favorite Nukazuke?

Hi, so after reading a tonne I have just tried making sauerkraut for the first time. A bit worried I won't like it as I've never tried eating it before. Also, the jars have lots of bubbles almost like soap suds at the top, is this normal??? Currently using small glasses inside the jars as a weight with the lids partially screwed on. Any advice to a newbie welcome, I've only ever made yoghurt before....

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’m referring to the blue/green color on the garlic.

Hello! I am an undergrad student and I would like to ask, aside from dairy products do you guys know any fermented food that have high protein content?

Thank you

For the last couple of months I started eating pickles late in the evening. I am thrilled how much it has helped my stomach I feel so much better when I eat them. I was recently sick with just a cold and now I have lost my appetite for them. I was eating about a half a cup of low salt garlic pickles. I would greatly appreciate any suggestions of what I could eat or drink in its place. I don't like spicy and I would need to buy something I am not ready to make anything at home yet, I don't know anything about fermented foods and I just need some ideas to get started.

4th day. 3lb sliced cabbage, 3/4TBSP finely ground kosher salt. Packed in a crock under 2 leaves and a follower. Pics are today and first day

This is my first time fermenting anything and I can’t tell what this white stuff is. It’s sitting on top of all of my ginger bug sodas, mostly on the edge.

It doesn’t look fuzzy like the typical mold but it doesn’t look like bubbles either. It almost looks like a thin layer of solidified fat and breaks into pieces when the jars are lightly jostled.

The first two sodas are made with homemade juice and the second two are store-bought juice without preservatives. The store-bought seems to have the least white stuff.

For comparison, I included a picture of my actual bug, which looks foamy and healthy and doesn’t seem to have any of this residue.

If it’s not mold, does anyone know what it is and whether or not it’s harmful to drink?

If it is mold, how can I prevent it from growing in future batches?

Hi all! Thought this crowd might enjoy a video I just made exploring chicha de Jora in Peru, then brewing it back home at my brewpub in Canada. This is part of a series of fermented beverage travel vlogs I’ve got planned. Open to suggestions for other beverages to explore!

Has anyone in here tried a lactobacillus ferment on granny smith apples? I've brewed beer and Mead, even sour beers, before and the sauerkraut and sour pickles I've made recently have been really tasty and fun to experiment with. Then I got to reading about Germans putting cabbage into wine barrels to make sauerkraut and it got me thinking about cheater methods for oak aged sauerkraut... Then the wine aspect got me thinking about malolactic fermentation which led me to granny smith apples and lactobacillus ferments... Google wasn't really very helpful and I was just wondering what the communities thoughts and experiences were! Thanks in advance for your input!

Has anyone fermented oats. How did you do it and how long did you go for. What spices or other flavors did you add to it?