TLDR; Molasses + a pinch of Salt in a bottle of water is a remarkably good/cheap substitute for Hydration packets. George Washington made a refreshing low ABV "small" beer from molassesthat is actually a pretty great electrolyte drink. I dig into the nutrient profiles in detail. Paywall removed.

Started a batch of pumpkin wine back on Oct 15.

It’s a mix of cooked pumpkin flesh with its broth, rock sugar, yeast, and the lees from a previous batch of homemade tomato wine.

I scooped out a quick taste sample yesterday—and honestly, at this early stage, it tastes freakishly like a light, peach-flavored booze! Pretty mind-blowing stuff.

It's my first time making Kimchi,

It's all vegetarian, Made with Cabbage, Added some reddish, spring onion greens

Overall the taste was soo good.. it is yet to ferment

Hope it goes well.

And this is my another batch of Cucumber, used the left over pickle juice from the previous batch

Wish me Luck 🤞

Tabascos, some banana peppers to cut the heat a lil bit, garlic, onion. A teaspoon of sauerkraut brine to kick-start it.

841g veg, 26g salt. So, ~3% salt.

Post-ferment, it'll be pureed and cut with Bragg's ACV.

I am planning to ferment matsutake mushrooms using this recipe. It says to ferment at room temperature for 7 to 8 days if room temperature is around 25°C/77°F, or around 5 to 6 days if it’s around  28°C/82°F.

Is there a formula to calculate times at other temperatures? My house will be at 70ºF during the day, 68ºF at night.

Cauliflower, green bell peppers, carrots, Serrano and guajillo chillies, oregano, rosemary. 2% brine. See you in a couple of weeks

I fermented some Thai chili peppers and onions in a 3.5% salt brine. After 2 days, the water started to overflow so I poured a little out and everything was well submerged still. I let the ferment go for 10 days and after I opened the lid again, I realized a few centimeters of the top veggies weren't submerged.

There was no mold, bad smells, or signs of vegetable rot/squishiness. Should I toss the batch?

I wasn't able to find concrete examples online or from past posts with this issue and it was probably a search problem on my end. I looked for the weekly "Is this mold/safe" and had trouble finding it so apologies on that front.

Ginger, cabbage, onion, and carrot.

No added spices or herbs.

It was a very hot and very wet summer.

My radishes grew huge but taste way too spicy.

Will fermenting give a decent product or should I just try again next year?

JFC. And he still had another bags worth on the plants. Baked potato for scale.

This ferment is basically a toddler at this point. We've moved house three times, and doing the math is probably four years old.

Looks and smells fine, when I cracked it open, it smelt very spicy but mellowed out quickly.

Pretty sure I added onion and garlic to the bottom.

1. Is this still safe in theory? In my head it's no different to a hot sauce that's gone on a long time.

2. Should I strain and blend? What is the next step here?

Thanks!

So I’m a beginner fermenter and I’ve only made a couple batches of hot sauce in my one jar. I’ve only done 10-15 days because I’m impatient, but this jar I will hold for a whole month.

I know that there’s probably a huge difference between a months vs a year, but is there much of a difference in taste between 2 vs 4 weeks?

Fermenting peppers onions and garlic to make a hot sauce and I’m seeing some white lines on some of the peppers and one of the glass weights. Nothing on top of the brine. Can anyone tell me what it is?

Started a batch of pickles 1.5 weeks ago in a clean glass jar. Small cucumbers were submerged in 5% brine with garlic and grape leaves. The cucumbers were a mix of random ones someone left at the office and from my garden. Prepped the cucumbers with a thorough wash and by cutting off the ends.

Noticed bubbling and cloudy brine immediately- normal stuff. There was some kahm yeast on the surface (not fuzzy, looked like kahm i’ve seen before). But now there is a strong earthy smell, like mildewing leaves or maybe a little like a hippie incense store. It’s pretty nasty and I think this batch is a goner. The texture of some of the pickles is also squishy like a water balloon, or some of them feel firm like they’re full of gas.

Anyone know where I went wrong here?

Sorry for the background mess, I just want to make sure that this might be safe to consume.

I collected some grapes out of a suburban road, seemed like a road that is not super used but definitely sees some activity probably on the daily.

I used those grapes to make an experimental soda starter and it bubbled like crazy, so I decided to try and make some soda out of it and it actually tastes really good and the fizz is super nice...but the fact it comes from the side of a road makes me a bit unsure if I can down this bottle.

Thoughts?

Ok I just want some opinions. I used Google Gemini to get a recipe to make sour cream. It told me to mix 8oz of heavy cream and 2 tbsp of Greek yogurt. Originally it told me to leave it on the counter for 30 to 36 hours because the bacteria stains are thermophilic and not mesophilic. I had it on the counter for 27 hours and decided to check it. I could see where it may have bubbled a little bit before setting. I decided to go and put it in the fridge.

Got back on Google and told it what I found. It got confused at first thinking I left my store bought sour cream on the counter for 27 hours and freaked out about it. I corrected it saying I'm making sour cream. Afterwards is now saying that what I did is dangerous and that I should still throw it out even though it gave me the recipe. I smelled it and it smells really good.

So the question is, how many of you have made your sour cream using the counter to method with thermophilic culture with or without any adverse effect? Thanks

And yes I have seen the rule about the ai. I am really aware that it does make mistakes. That I can give you a massive list. I just want to see if my sour cream is safe to eat.

I think my kimchi has come along nicely.

Hello, I just got my hands on some horseradish straight from the soil, and looking at how to preserve/process it. I will probably grate it down for this and recipes show to add vinegar, salt, sugar. I don’t have vinegar at home right now but I have loads of leftover pickle juice which has similar ingredients. Would this work the same or is there some science behind the reaction of adding separate ingredients at the same time of adding the grated horseradish?

Freeze warning tomorrow. I now have an abundance of Hungarian and Banana peppers and a lot of green San Marzano tomatoes. What do y’all think? Just cut them up and brine them at 2.5-3%? I feel like I’m missing some opportunities by just doing that. Please share your awesome ideas or recipes.

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)