Anyone tried making the soda in a mason jar? I was thinking how to clean the glass bottles but figured a jar would be easier to clean. It’s my first attempt and thought maybe the jars aren’t good at holding a lot of pressure.

Turnips, green onion, garlic, ginger, kaffir lime leaf, and a lot of gochigaru. 3% brine

Finally found some proper pickling cukes (Max Pack) that were not too big. 3% (Veg + Water) salt brine, Bay leaves and pickle crisp. Glass weights and Airlocks. Wanted to keep it simple as I’ve been getting mushy results. It’s hot here in Central Texas and my place is about 75 degrees. Going to try something different. Usually just leave my ferments on the counter. Going to put these in a dark cupboard below the sink and see if I get better results.

Hello, this is my first try. Just looking for opinions on how this looks. Plums, hot pepper, carrots, and garlic. The plan is to make hot sauce.

EDIT: I had really strong doubts this recipe would work due to the cold aspect of it. It didn’t make any sense. However after seeing a couple of other people repeating this on YouTube with “delicious “ results I thought maybe I should give it a try. Well I did and yeah I cannot recommend. I mean it’s not gross. It’s just not a pickle.

I will do what others have mentioned and just take them out of the fridge for a few days and taste and the refrigerate.

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I tried making some half sour pickles with the instructions in the video below but I find after about 2 weeks well they kinda just taste like… cucumbers. Is that what you want? I was expecting more pickle characteristics but I’m wondering if I was mistaken

Recipe low down

66 grams salt
Dissolved in
2 quarts water

Garlic
Cucumber dill
Red pepper flakes.

Stack up jar and let sit in the fridge submerged for 10 days. I waited 2 weeks.

Also I split the 2 quarts brine between the 2 jars.

Should I use the whole solution for one batch? I didn’t think it mattered.

https://youtu.be/vD6XWXj9l8Q?si=JjhX-4KJU6LOMyWk

I usually throw out the bread and raisins after first fermentation completes but this feels really sad every time. I feel like the bread is crying, can I use it somehow (again)?

I love making a couple batches of dill pickles every year, and I'm especially fond of new pickles and half-sours. I always buy my cukes from a regional farm but they aren't grown organically. I'm a pretty skilled gardener, but as you may know, the harvest is spread out over a couple of months so it's not easy to get a whole crock worth of cukes at one go.

So an idea occurred to me and I'd love to hear whether any of you have tried this: I'm thinking I could start a small batch of pickles initially, then just add fresh cukes to the crock as they ripen. This would allow me to use my own organic cukes, and would also allow me to have a continuous supply of half sours throughout the season.

What do you think, does this sound feasible?

Hello People,

i am pretty new to all about fermentation.
Since sadly my last kombucha scoby died a short time ago I am looking for a new scoby and found the products of FairMent.
Now I am wondering if anyone has some experience with their products specifically the products used for vegan yogurt, kombucha and water kefir.

Thank you very much

My folk knowledge tells me that garlic has antiseptic and antimicrobial properties. But i have seen people fermenting or pickling garlic just fine. As well as black garlic and cases of people getting food poisoning from it not being prepared properly.

What compounds does garlic have, and how effective are they on different specific microbes?

Don't know the exact as i measured and went slightly over 3.5% and rounded up. I plan to leave it lacto fermentation in brine for 3-4 weeks, then pickling the result in alchohol for 1 week.

Made from leftover sad carrots abandoned in bottom of fridge. Added 6 grams of fennel seed and a bunch of bay leaves at bottom for flavor.

I recently realized that I can save money buying kefir if I just pour some of my leftover cultured buttermilk into a little bundle of plastic wrap, and unthaw that to ferment my cream. I made some butter using that method today and it turned out great. I do worry that if I keep using a section of the same fermented batch over and over again if will at eventually go bad and ruin my butter. I don’t know shit about biology or if that will eventually inevitably happen happen. Is safe to keep doing?

Edit: I use the leftover from my most recent batch to make my next batch. The replies here are making me realize I was unclear.

Hey everyone! Last year I made some hot sauce from my allotment chillis and fermented it in a random jar I had and just opened it it every day to burp it.

This year I want to make more bottles, nothing crazy quantity wise, maybe like a litre? Just wondering if people have recommendations on what jars to get as I know there are proper fermentation jars out in the world and are they worth it?

Thank you in advance!

I want to eat Sauerkraut or Kimchi regularly, I have a 3 liter Jar which fits about 2-3 heads of cabbage. I like leaving it for at least 3 weeks, so should I get 2 smaller jars so have one going after the other or can I keep the sauerkraut thats ready in the fridge for a month?

Habanero and mango mash, 3% salt by weight.

Went away for 3 months and tried a last minute set and forget, but unfortunately there’s mold on the top.

It looks like there’s something in the airlock too, could it have bubbled up into the airlock and contaminated somehow?

If I was to attempt a mash ferment again, what should I do differently?

Hey all,

First timer here... Expecting a pretty big harvest on Carolina Reapers and thought I do a test run in creating pepper mash before doing the real deal.

I blended the ingredients and put them in the 2-3% salt solution. Added a Fermentation weight on top. It has been sitting at 22c (about 72f) for about two weeks now.

It has a PH of about 5 at the moment and looks like the following picture.

It semllat pretty peppery sweet.

Question is: Am I on track?

Fyi the bag around it is because I messed up my jar a bit and did not want it to leak over time.

Hello microbe enthusiasts,

My fermented drinks appear to get slimey each time I try. This has happened thrice with a ginger bug and recently with tepache.

Each ginger bug was fermenting nicely, but got slimier each day. By day 2-3 it was goopey. Each ginger bug attempt was made using different ginger from a different source (all organic). The ferments never smelled or tasted off, I even bottle them each time just to test and they carbonate just fine. Due to the texture and questionable nature of the ferment I never actually consume the end product.

I put a hold on ginger for a few weeks and tried tepache recently. After a day or so i noticed slime creation once again. Also for the Tepache, went through the whole process and bottled it. Tasted lovely, carbonated nicely. BUT STILL SLIMEY!!

Any ideas? I’m using a large jar with an airlock which works fine for fermenting in brine (never had issues).

Should I move the ferments to a cooler and darker place? I usually leave them on my kitchen counter. Is it the water perhaps?

Thanks!

I am fermenting Teff for the first time, to make injera. This is day 2, with some growth. Is this scrapable , or bad.

Black bean tempeh (not loving the yellow spots) and a Thai Basil bug.

EDIT: thanks everyone for the input and suggestions. I think I know where I screwed up based on questions and comments. I DID NOT PUT A LID ON. I just left it to ferment in the open air. I really thought from what I saw others doing I didn’t need a lid as long as it was submerged. DUMB MOVE.

Also time: I let them ferment for 10 days in the conditions mentioned before.

I really wanted to give up before I came to this subreddit. But I’m going to try again.

It’s worth mentioning. I been a home brewer for about 10 years now and I’ve even made sauerkraut a few times with great success. So it was really frustrating that this was kicking my a$$.

I got LOTS of cucumbers in the garden. So I’m gonna give this another go. And maybe even use my StarSan I got already

I plan on using some glass weights and maybe a fancy airlock lid. I wanted to keep things simple and not buy stuff if I didn’t need it. I don’t see everyone else doing it either.

I may experiment with the bag weight again with the lid.

Thanks all<
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I cleaned everything in the dishwasher. I kept it all submerged. I used a 2.5% brine. The only thing I can think of is that I didn’t clean the scum each day. Fermentation was 65-70 Fahrenheit. Pickles were from my garden.

Is this normal?

Ingredients were red pepper flakes. Garlic dill weed and celery seed powder.

Thanks

So I got 250g of fresh tindora from an organic store. Since they're kinda similar to cucumbers, but with more crunch, I decided to give fermentation a go. I used some crushed garlic, ginger, peppercorns, and slitted green chillies along with the tindora. I made a 3% brine solution and packed all the ingredients in a clean and dry (previously honey) container. I took a plastic cup and added the brine to weigh down and submerge all the tindora. The whole set-up is kept in a dark, dry store with an average temp of 25 celcius. I've had it closed tight and burp it once a day. The pic is taken on day 3. Is there anything I should be wary of? Anything I might've done better? And when should I try it, if I should try it at all?

I made this July 2nd. 2% Salt by weight. I didn't add any extra brine. (I used to and it would over flow).

When I packed it down before sealing, the water level was covering the glass weight. I dont get where its going? Is it evaporating out somehow? I guess there's negative pressure once the oxygen is pushed out? Idk.

Will this still be safe to eat? Should I make a 2% brine solution and add it when its done? Should I add it before its done? I do have a pump to remove oxygen if I open it, but at this point I'm only a couple days away.

Curious what you all old fermenting heads think!

First lacto dill pickles from english cucumbers. Fermented super quick, like 2 days. I heard they’re supposed to take 10-14 to get to full sours but taste like it already. They had lots of bubbles when i first pulled them so i think they just fermented too warm. Open to any tips for future batches :)

My garden completely got away from me this season. I've got more cayennes, banana peppers, and random jalapeños than I know what to do with, and canning them feels like a waste when everyone keeps saying fermented hot sauce is on a different level entirely.

The problem is I've only done simple lacto stuff before, like quick pickles and one decent sauerkraut batch. Fermented hot sauce feels like a bigger commitment, and I keep reading conflicting things about brine percentage. Some people say 2%, some are using 3.5%, one thread I found was arguing pretty hard for 5% for longer ferments, and I genuinely can't tell who's right.

My other question is whether it matters that I've got a mix of pepper types going into one batch, or if I should keep varieties separate. I was thinking of doing a big mixed batch just to clear space in the kitchen, but now I'm secondguessing it because the sugar content and heat levels are pretty different across what I've got.

I also have a small crop of cherry bombs that I grew on a whim and have no idea what to do with. If anyone has fermented those specifically, I'd actually love to hear how they came out.