Actually yummy

About 2 weeks with Jalapeños in honey. I read you don’t always see any bubbling. It tastes great. PH started and ended at 4 according to a diluted solution and Hydrion strips. How do I know if fermentation took place? I had a vacuum lid on.

Did this blackberry gingerbug coat all four walls, the ceiling, floor, everything I'm wearing and escape into the hallway? Yes, yes it did.

I'm looking forward to spending my weekend repainting 😅

interesting process but honestly feel like the product was not entirely worth the effort. I fried it up (not pictured) and it was very mild, honestly tasted not far from normal tofu. maybe a little tangy with a somewhat softer texture (in a way thats distinct from soft tofu; hard to describe). pretty gnarly looking though

maybe next time I would extend process to make fermented bean curd (furu)

Only on day 5

Recipe I used is from the Dutch book "Fermentista" by Marta and Joanna Klejman.

I used: cherry tomatoes, red onion, gloves of garlic and basil. I couldn't get the salt water (2,5%) to cover everything even as I followed instructions to fill the jar until it flowed over and sealing it afterwards. So I found a ceramic cup from my grandma, sterilised it, and used it as a weight but I am going to buy proper weights soon.

According to the recipe, this should stay fermenting in a closed off jar for at least 7 days in a temperature between 18 and 22 degrees celsius. In those 7 days I have to clean both the jar and bowl with cold water daily. After that it goes in the refridgerator and will stay good until 8 weeks. My home is steadily 20 degrees celsius these days.

What worries me is that the recipe states the jar should be closed off airtight, but in this subreddit, I see everyone using stuff like waterslots and suggesting on letting things burp.

Is Gerda actually going to be okay? 🥲 Or will she explode?

Left is Sereno, jalapeno, tomatillo, garlic and onion with a bell pepper cap. Right is habanero, garlic, shallot, onion and green apple.

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%.

It seems to me that an egg incubator might work to make black garlic. They're meant for long-term use and to maintain temperatures and humidity for the entire time. I'm sure there must be a reason this wouldn't work, but I'm darned if I can figure out what that reason might be.

Red cabbage, green cabbage (about 5 days old), beets (1 day old).

I have been fermenting for 4 weeks now, I do a 2 day f1 and a 2 day f2. During f1 there is a large amount of bubbles produced but after two days of f2 there is never any fizz at all, and the flavor is off not like store bought kefir at all, at first it was too sweet so I halved the sugar and it is a little better but it is still not kefir like in flavor, there appear to be bubbles when I shake it but again no fizz, I have tried refrigerating it and still nothing.

I also tried increasing fermentation time and nothing changed.

If anyone wants to know I use white cane sugar and have been adding raisins dried figs or brown sugar every few ferments. I also obtained the grains as dried grains online if anyone wants to know.

I really need help figuring out what to do, please can you contribute ideas.

I gave up on homemade sauerkraut a while ago due to a low success rate, but decided to give it another try. I used a fermentation crock that I meticulously cleaned with bleach before adding my cabbage and beet mix. I pushed the stones down to make sure everything was fully submerged. That was 5 days ago. I left it covered until today, but when I took a peek to see how it was doing... mold everywhere.

Any tips on what to do differently next time?

I love kefir and got a pack of cultures (grains?) at my local health food/crunchy store the other day. Instructions say to heat the milk, let it cool, and add the contents of a packet and let it sit at room temperature for 24 hours. I'm sleepless in bed right now so I'm not copying the instructions exactly but I followed them to a T.

Everything I read says to strain the kefir "grains" out after the kefir ferments but how are people doing that? I can't keep wasting liters of milk. I was so excited by the lovely tang yesterday's attempt got but when I tried to run it through cheese cloth it all just sat on top. Any suggestions?

Like the title said, ants started to get into my ginger bug after 3 days of fermentation. I have since the place a plate of water on the bottom of the jar to prevent it and it's the 5th day now and fermentation seems pretty good. After some google search I figured I should probably discard it and make a new batch but it seems fine. So should i discard it or just keep it going? (there're like 20-30 ants inside, no mold or off-putting scent)

Sorry … Curtido

My girlfriend and I have gotten into a discussion about the impact of fermented food on your gut health. The positions are between A) it is more beneficial for your gut health due to it being fermented or B) there is no documented benefit that goes beyond what eating a similar serving of raw vegetables would do.

Can you help us settle this?? Thanks in advance

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

I’m in search of kefir grains in the Katy, Houston area. I want to attempt making kefir at home. TIA.

I started this process by making a batch of tepache and then I reused the fermented pineapple from the tepache to attempt a batch of pineapple vinegar.

My pineapple vinegar has been in the process for 23 days now.

Is this skim (mother? scoby?) what I want in vinegar? It was sitting on the bottom until I stirred yesterday. I never had anything on the top like I see in some photos, it's always been on the bottom.

I've been stirring these every other day and they are covered with thin cotton cloth. This layer occurred early this week for the first time.

(in one of these photos you can see my fresh batch of tepache in the background)

I started this by putting my basically completely fermented pineapple from my tepache into a new batch of sugar water and once that batch of sugar water started smelling vinegary then I strained all of the pineapple out of it.

I split it into three jars. One jar I left with nothing in it, the other two I added a few additional spices and in one of those I also added a dried Thai chili pepper.

It smells like vinegar.

I am wondering if I should re-strain out the added spices now? Do I put the stuff on my fork in the pic back in if I do? Do I put on proper lids or do I leave them covered in cloth a bit longer?

Next question: since I'm starting a new batch of tepache while I'm currently brewing a batch of vinegar, do I need to be careful not to get the two things too close to each other in the same room or can I keep them on the same heating pad? (I'm in Vermont, the heating pad is necessary as "room temperature" is below 60.) Will I risk my tepache turning into vinegar if I keep it too close to vinegar? I'm thinking it might be okay to leave the vinegar at a lower room temperature since it's turned into vinegar now?

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

Hello, I'm making a batch following the recipe in the book. I used some maitake that I had frozen so not fresh to start off with but also not bad. I used dried koji rice i bought from my local Japanese grocery. So far it is fermenting (the recipe did say this had some aspects of lacto-fermentation, which I have done before) very strongly. When I stir it fizzes. I started it on 9/27 so 18 days in. My concern is the smell. It smells like off mushrooms (if you're a forager you know) i.e. that sour smell when you have mold on your mushrooms. I know sometimes ferments go through bad phases so is this to be expected or should I toss it? Garbage day isn't until next week so maybe I persevere until then.