While cleaning out the cabinets I found this forgotten almost 5 years old Serrano and unripe super hots ferment. I don't see no weird growth on it and looks fine, other than that they're a bit more dark.

Anyone has experience / success with such long hot sauce ferments?

Should I just open it and if it smells okay blend it down?

UPDATE: I blended it down.. it smells and tastes amazing, almost like Tabasco, but so much more hot. 🥵 It has such a deep and high umami flavor, I'm gonna blend it down with some white vinegar / water, sugar and bottle it up. PH level was around 3,7 straight out the bag!

I have a couple of turnips from my garden and was looking to do kkakdugi with them. I have experience fermenting, but never a kimchi or kkakdugi. I have found a recipe that looks good, but I wanted to ask you lovely folks if you had any recipes, tips, additions you like, etc. A couple things to note: we have a decent spice tolerance so some heat is welcome, and I like it sour, the older the kimchi the better.

Thanks in advance, and happy fermenting.

Fermentation recipes using seasonal produce and easy to get equipment. Plenty of Korean, Japanese and Chinese recipes. Lots of nice pictures too.

Hi! I’ve fermented kimchi with rice slurry mixed in (for texture mainly, also to feed the fermentation)

Now I’ve realised that rice is prone to bacterial infection. I’m thinking that the acid from the fermentation would create hostile environment for the bacteria (similar to how sushi rice is treated with vinegar to make it bacteria proof) - but I’m not sure to what degree that can be trusted or verified.

Help please, thanks!

edit: tasted a sample (half a bowl), tastes alright, let’s see what happens!

Any tips for a first timer?
I was reading up on old posts but there’s just so much advice. Picture is less than 24 hours old and after shaking. 2 1/3 cups of farmers market honey, half of a diced onion, and a whole garlic (outer half crushed and inner smaller cloves thrown in whole.

Advice I may follow if anyone agrees:
1. Storing in a cool dark place as opposed to fridge.
2. Adding a tablespoon of lemon juice or red wine vinegar for ph (unsure of when if agreed to).
3. Flipping or shaking once a day to make sure ingredients make less contact with air.
4. Consistency is significantly thinner (less than 24 mark) so I may transfer half into a new jar and add more honey to each.

Anything I am missing or have to consider? Especially with onions added. And importantly, discarding if there is visible/tastable/smellable mold… I intend for it to sit for a week or so before consuming. For sore throats as fall settles in, maybe a spoon before bed and a spoon in the morning before work.

Hi everyone, I usually make vinegar based sauces but had an overnight freezer failure, and to salvage as much as i can I decided to try to make my first ferment and have a couple of questions. Does it look okay? I used 3% salt of the total weight of water and veg. Are garlic and onions going to be enough to kickstart the fermentation?

Finding new uses for my kefir! Blended 1.5 cups w a can of peaches and some protein powder and put it into my NinjaCreami

No fancy deli required. Just cabbage, salt, celery seed, and a little patience.

Today's lunch was a pretty good argument for making your own kraut.

Hi all,

First time fermenting limes and wanted ask opinions on;

1. How long is a good ferment for these?
   
2. Could I just leave these indefinitely or will they much like my tomatoes.
   
3. Is there anything I could have done better?

All are at a 3.5% salt. Only two of them have added brine (but very little, 100ml).

Thanks for any input or opinions 🙏

Where to start?

Hello guys. I'm new fermenting things and I wanted to start with kraut. I watched some videos on YouTube and read some posts here. I followed the instructions. I washed the cabbage with tap water, chopped it and added 2% of its weight of salt. I smashed and mixed it for about 2 minutes and let it rest for one hour. It didn't produce too much brine, so I squeezed it. It wasn't as much as I thought it would be and I couldn't completely fill my jar. Do I need to fill it to the top with water? Or is it just fine? I needed to put a smaller glass to push down the floating cabbage. Is it ok?

I've got a pint of mixed ground chillies that have been fermenting for three years, they are fantastic, hot as hell with a mellow sweetness. Looking for a good hot sauce recipe to use them in. I love heat, but it needs to be balanced with flavor. I was thinking pineapple, roasted onions and garlic, worschestire sauce. I'd love some suggestions.

I love how crisp these pickles are, I’m guessing due to the calcium chloride. Do you think it would work for me to ferment a new batch of cukes in it?

What’s the best thing you’ve made with it? Bonus points for weird chef shit.

Is it normal to have brine come up into the airlock?

Soo recently I got into ginger beer the wild bug that I have has been kinda weak so ive been supplementing it with brewers yeast now ive been putting in a microscopic amount like mabye 0.5 g per Liter and the sugar contration is pretty high like 4 teaspoons every 500 ml

I only ferment for 2 days I was gonna pull it at one but I was scared nothing had happened yet and id ruin the carbonation.

The yeast basically ate everything like thares no sugar left mabye I tinge of sweetness so I had to re sweeten it

Ive been loving the beer im just afraid of turning into an alcoholic cause I drink it at night to avoid day drinking and I have no idea how alcoholic it is. Im not an experienced drinker so I cant tell the diffrence between sober and tired.

Saw garlic honey on here and wanted to try a small batch. Do I just let it sit??

I did my first all grain beer today as an experiment, definitely going to invest in a bigger kettle to make it more worth the time investment

So i made this ginger bug two days ago, from all the recipes it says 4-5 days ,does this bug already working?, first time im doing this so i have no clue

After weeks of videos and reels popping up, I ordered a mead starter kit with a carboy, airlock, autosiphon, and hydrometer.

At the same time I learned about ginger bugs and wild yeast.

If I use a strong ginger bug, with a recipe at something like mead/wine levels of sugar and ginger/flavouring ingredients, can I get to something of a 3–5% ABV?

I know lots of commercial yeasts exist etc. but I have an interest in experimental archaeology, so for a previous era in a more isolated place that wouldn't have ready made yeasts prepared, I want to see how far I can push the wild yeast with just correct sugar levels and patience. What should I realistically expect to achieve full fermentation?

Last fall I fermented a jar of jalepenos and found them to be way too spicy for me. I didn’t have the heart to throw them away, so after offering them to a few friends (who declined), the jar went to live in the far back of my fridge.

Yesterday I was chatting with a friend about fermentation and they love spicy things. I’m considering offering the jar to them but I’m not sure if that’s a good idea. No signs of mold or other gross things. I ate one last month to see if they were still too spicy for me and they tasted wonderful… just made me regret the decision!

Because we get a lot of individual requests for posts that may violate rule 6 about limited self promotion, we have decided that we will have a weekly MEGATHREAD for people who want to post events, (virtual and in person), products and apps related to fermentation. The general rules about using this channel for self promotion still apply and the thread will be moderated.

Thread specific rules:

1. NO SPAM still applies. Don't be posting your event multiple times and every single week.

2. If you have produced a fermentation specific software or app and are looking for beta testers or the app is free, this is generally ok. Posts that for monetary gain (ie trying simply gain customers but not really contributing the sub) will be removed.

3. You must fully describe what your post is about and should disclose what you have to gain from it. If you are hosting a regional fermentation conference and a inviting folks to register, for instance, make sure that it's clear what the costs, etc will be.

Finally - this idea is a TEST. If it is a total catastrophe, we will go back to a simple case by case system.

Just about 60 days on this ferment. The kraut is so delicious I was afraid I might eat the whole jug today. I repacked it up in quart jars and shared with my brothers in law. Means I need to get another batch started this week.

I have a few different peppers that are fermenting using the vacuum seal method. All of them have some onion (like 1/4 cup), a few garlic cloves (2-3), and then 3% salt by total vegetable weight. I chose to not include much else because I am experimenting with trying to test the "pure" fermented pepper flavor.

About half of them are inflating like normal, showing CO2 release within the bag. But a handful (as shown in the picture) are not inflating at all.

These are kept in a dark room / closet, around 68–73°F.

In the pictures:

1) Shishitos started on 8/13 (47 days)

2) Wiri Wiris, Comapenos, and Green Aji Amarillo all started on 8/31 (29 days)

3) Fresno (nearly fully inflated), Jamaican Mushroom (somewhat inflated), Habanero (somewhat inflated) (29 days)

I’ve done other vacuum-seal ferments where the bag noticeably inflated from CO2, so I am starting to wonder if these just aren't fermenting. After this long I would expect so.

I did open the Shishito bag and it smelled and looked fine. I also tested it with ph paper and it was around 3.5. So I assume it is safe / acidified well. The finished sauce tastes VERY fermented/acidic, almost too acidic.

Has anyone had a vegetable ferment acidify normally but produce almost no noticeable gas? There aren't any holes / leaks, at least that I can tell.

What could be causing this? I'm pretty new to fermenting, so any advice / suggestions is welcome!