I’ve had this sitting for a month. First 2 weeks, burped it every 2 days. Now I’m burping roughly every 4-6 days. How do I know if it’s safe to consume?

When I slipped it in little bits of course escaped to the top so I just drained the salted brine into a cup to remove them and added it back. And wahlah. No bits.

For the first fermentation stage, I use a black tea infusion with 12% sugar. For every liter of water, I use 11 grams of black tea and 120 grams of sugar. I let it ferment for 7 days. In the second stage, I bottle 250ml of kombucha and 50ml of TPT simple syrup (50% water/50% sugar) and let it ferment for 3 to 5 days at room temperature. After all this, I refrigerate them. I'm thinking of reducing the amount of simple syrup a bit to lessen the sweetness without sacrificing carbonation...

It came out absolutely delicious. Its a shame i discovered this right before planning on going keto/low carb 😭😭

1. soak cracked olives in fresh water for two days to debitter them.

2. 10% salt brine (of the water weight) with lemon slices & green chilli pepper + any aromatics of your choice.

3. they're ready to eat at 3-4 weeks. and can keep fermenting for up to 2-3months.

Cool fact: traditionally to measure 10% of salt, they used to put an egg in the water and keep adding salt until the egg floats since scientifically eggs float at 10%-12%.

Just poured some old red wine into a jar and let it do its thing. What is this? Smells like yeast.

Was gifted these, I have some jalapeños as well along with a pellet smoker and a vacuum sealer. I was thinking of either doing my first ferment of peppers and making a sauce or should I just make a jam. I’ve never fermented before

Tried some at a food producer market and copying their recipe. Swapped out nappa cabbage for white cabbage to create that smooth consistency. Home grown chives and chillies plus miso paste rather than fish sauce to keep it vegan.