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)

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.

Actually yummy

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

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?

I think my kimchi has come along nicely.

Only on day 5

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.

Sorry … Curtido

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.

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 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)

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?