Tell me what you would do with them.

Hey y’all Can you ferment eggs Korean style and still have a runny yolk? Like 1 minute boil and then maybe brine and then ferment? Tia

We're opening a sandwich shop with a big focus on Pickles, Misos, garums, ferments ETC. We want to build a huge collection of ingredients to work with.

What are some of your must make recipes that would work well for us?

I put together bell peppers from the garden and whole peppercorns in a 2.5% pickling salt by weight brine. PH was 3.5 after a week, which was a bit sour for my taste, so It lives in the fridge now.

This is my first time starting a sourdough starter, I don't really like sourdough but I do like how universal the starter is and I also wanna prove that I can make one

I started off with way too much starter and wasted it unfortunately 😭, but I kept 64g to start off with.

Assuming the goal is 2% minimum:

1. If you're making a mash or kimchi/sauerkraut, where the veggies make their own liquid: 2% salt by weight of ingredients alone.
2. If you're fermenting very watery veggies (cucumbers, tomatoes, etc) veggies in brine: 2% salt by weight of ingredients and water together, to handle the osmosis and prevent dilution to less than 2%.
3. If fermenting everything else, usually denser veggies, use 3% of weight of water. Reason is denser veggies will still leach out some liquid to slightly decrease salinity, but not enough osmosis to put it below 2%.

Is this a good way to approach this?

EDIT: seems I've overthought it. Keep away from veggie weight when using a brine.

What would your top choices be of ferments which:

1) Have a long shelf life without refrigeration
2) Provide nutrition & or energy
3) A tasty treat in a world of otherwise tinned foods, home farmed foods & foraged / hunted foods.

Am I the only one whose fermentation hobby has also turned into a resilience project?

Even if the most likely scenario I’m preparing for is extended powercuts & or a breakdown of international supply chains, having 10 jars of kimchi in storage just makes me feel better about the prospect!

Yup about month ago (25/8/26) doing an apple mead (Cyser) but with twist of peach and rose!

Right now it’s start from OG: 1.65 There's of course half gap of headspace due to between space of the apples itself but not to worry I will add more honey and water after fermentation's done.

I will make recipe once made update as I do most brewing related posts stay tuned!

Pretty self explanatory. I'm trying to make garum but reduce the stench as much as possible. It is my understanding that protein does not off-gas nearly as much vegetables do. Curious if just a big Fido jar filled halfway with mackerel fish guts and salt would suffice?

I have roasted tomatoes, onions, garlic and jalapeño, to which I will add fresh lime juice,, cilantro, and salt. If I add some of the brine from my Chinese perpetual fermenting jar, would this roasted salsa be good to ferment? Has anyone here tried anything like this? I love the flavor of the roasted salsa and it's a great way to use my abundance of garden tomatoes, and this is more a curiosity question; but I'd be willing to try out a small portion of my salsa if I could improve both the flavor and added health benefits by fermenting it.

I have these fermentation jars:

Jars here

I'm pretty gung ho on the idea of making garum from mackerel.

From what I understand the stench from this process is absolutely god awful. Unfortunately I live in a place that will get extremely cold within the next couple of months, so I don't think a shed or garage is going to slice it - of course, if I want garum by Christmas or early in the New Year.

My questions:

1. Would the jars that I bought be enough to minimize the smell? It seems like the only times I would really need to break any air seals is to fill up the silicon air filter with water every now and then. From my understand it is not entirely necessary to stir the garum if you include the fish guts.
2. If these jars would still release significant smell, what could I try as a strategy to reduce the stench, or at least heavily confine it?

Any and all advice is welcome. Thank you!

Does anyone know why my ginger bug has gone completely dormant like there is no carbonation at all on the top, a couple days ago it was thriving and carbonated. The only thing I've done differently is feed it sugar and ginger on separate days since I had cut up and used all the ginger I had over the last 2-3 weeks, today I put both in and shook the jar which did cause some bubbles to form but when I took off the lid it went back to how it was before. The smell from the ginger bug is also not as strong as it was before. I should also add I forgot to wash the ginger before cutting it up so if that could've affected it let me know I'm new to fermentation

First time and day of making fermented honey garlic

I bought raw honey from a local beekeeper (unheated)

I bought garlic from a local farmer; the garlic was very dry and very hard.

Then I peeled and cut the large garlic cloves in half and crushed them one by one with a large knife (I didn't cut the small ones in half, but crushed those too).

And finally, I put a lot of honey on it

I am going to turn my pot every 12 hours and take the lid off once a day for 1sec

If anyone has any more tips and tricks, just let me know :)

Been having this for about 3 weeks now havnt fead it in over a week white stuff floating at bottom is that normal or start over

My garlic honey is showing a pH of 7. Is it trash?

Garlic paste fermenting since sep 15, u guys think its ready or one more week?

I started on Monday using one cup of bottled water: 100% purified drinking water from Harris teeter, one tablespoon of sugar and one tablespoon finely grated ginger root (I had about three large roots in my freezer I don't know if they're organic or not). I've been feeding it every day with one tablespoon sugar one tablespoon Ginger. I do have bubbles and it sounds like it's fizzing when I stir it but I'm not getting the active fizzing that I've seen on other posts. I did measure the temperature and I was getting around 74.6 f and I have been keeping it in the pantry covered with a paper towel with the ring slightly screwed on. Any tips or tricks would be greatly appreciated thanks.

Hey guys,

I have extra milk kefir and water kefir grains at home that are growing fast. Instead of throwing them out, wanted to see if anyone around Kothamangalam or nearby areas wants some to start brewing.

Giving them away for free. If you want some:

• Bring a small clean glass bottle/jar.
• Bring a little milk (for milk kefir) or sugar water (for water kefir) to carry them home safely.

Pickup will be near Kothamangalam town (we can coordinate a public spot). Comment here if you're interested and I'll reach out.

my red pears took a few days to start visible fermentation, but it's at the points where it's needing to be burped every few hours (sometimes I find the counter where it's been sitting is a puddle). I believe it is just under a week old now. thought it would have been close to fermenting apples in a salt and honey brine but just so much more active. everything is submerged under a makeshift weight and I added lemon skins and previously used cold steeped hibiscus (flowers?)

What am I doing wrong? Second batch I've tried, first a preferment with fruit-wine yeast under an airlock, then after it stopped bubbleing innoculate with two tablespoons of unpasturized vinegar. And left it for ~6-7 weeks under a cheescloth, ocassionally stirring. Maybe midway through put it in another jar and discarded the sediment.

Only pineapple and sugar, no skin,. In the first ferment i added sugar in the beggining and let it ferment, in the second i added sugar in weekly periods letting the yeast work its way through it first, (add sugar, bubbling, wait for the bubbles to slowly go down, repeat, until no more new bubbles after a 2 tablespoon sugar)

Before the innoculation with the vinegar it was distinctively boozy, especially the second batch

It has not gone bad, but it is not particularly pleasant either. The PH is around 2.9- 3. I feel like it should be lower.
I have kept all equipment reasonably clean but as i've said it has not gone bad there is no foul smell, but its just not good. Also I have never tasted pineapple vinegar before but i have a strong feeling that its not like this.

(In an act of desperation i tried to boil it off and concentrate it, it somehow made it worse and also slightly less acidic surprisingly.)

I was loosely following Sandor Katz, and Glen and Friends' pineapple vinger video

Thanks

Hey y’all. Long time member. First time poster.

TLDR, I combined tart cherry juice, a very active ginger bug, and lots of sugar; let it sit for a couple months, and I swear it tastes just like store bought wine. Is it considered wine?? Or am I tripping?

So I have been fermenting for a couple of years now, but so far I have made a few batches of ACV, and I have made severesl successful and superrr fizzy ginger bugs.

I usually use apple juice & my ginger bug to make what I call kombucha to those who don’t know what I’m talking about- but I’m pretty sure it’s considered a ginger beer.

Random fact: Obv yall all know the store bought “ginger ale” is ginger inspired at best, BUT to those of y’all women who find yourself with that first trimester nausea, it is WONDERFUL at ACTUALLY making it go away. I’ll put a recipe after my post.

Anywho, my SIL gave me some organic tart cherry juice for my son’s tummy, but he didn’t take to it and it wasn’t working.

So, I had the bright idea of combining it with a good amount of sugar, and my ginger bug, and making one of my fermented drinks.

Well- the first out of two bottles, I pulled off the counter and into the fridge after a few days.

But my other bottle, well, she sat on the window ledge for a couple months 😅🤣🤣

I just opened her up tonight and fixed me a glass, and to my surprise, it tastes JUST like store bought wine.

However, I’ve never dabbled in wine making before, and am acquainted with it, at best.

But y’all… this tastes JUST like wine, and after drinking a glass, it gave my tummy that familiar warmth that wine does, and made me feel more relaxed.

Did I accidentally make wine? Or is this considered something else? Anyways, thanks in advanced, and thanks for responding.

Peace!

Recipe for upset tummy, nausea, etc:

Combine ginger bug and apple juice in glass bottle, and let sit for a few days to ferment.

When very bubbly, fix it the following way.

Take a glass, and muttle fresh strawberries, and a heaping tablespoon or two of sugar, at the bottle of the glass.

Fill with ice, and pour in your wild soda (the fermented apple juice and ginger bug), and drink with a straw for added experience, lol.

You could also muddle blueberries, black berries, or whatever you like.

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.

Where to start?