The top was covered in salt, I stirred it around to see the texture.

As the title suggests I am sitting on too many ripe grapes and would really appreciate some tips on how I can process them, maybe there is even some grape fermenting tradition I’m unfamiliar with. Thanks :) ( the grapes are a little sour)

Edit: Thank for the many suggestions, wasn’t expecting so many..
not interested in wine, should have probably mentioned that, but some people also guessed I wasn’t asking for the obvious.
I made raisins the last time, turned out great - like cranberries but more sour.
Thanks for the ideas :)

A friend that has an apple orchard has a lot of apples that have fallen off the trees early due to weather. He says they taste like raw potato and some have had wasps eat them.

Outside of cider/vinegar are there any good uses? They don't seem to have much sweetness to them given what he's said so I'm not sure how well they'd be for apple butter, apple sauce, and other normal apple products. Doubt it's possible to use them all but there's probably some good uses still.

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 🙏

Hello, just curious on how did they do this. Caption states that controlled temp. Can you guys confirm? Thanks!

Chanh Muối—Vietnamese-style preserved limes. It’s summer in Poland right now, so I decided to make lemonade using preserved limes, just the way the Vietnamese do. Here’s what the preserved limes look like (compared to the fresh fruit)—and the lemonade made from them is delicious!

I already make my own soda with water kefir but salted limes as a Gatorade substitute sounds absolutely amazing. I cannot wait for these to be ready in July

haven't tried yet lol, just a quick post. Ama

Been fermenting for almost 30 years now, but not considered figs for some reason. A bountiful harvest and the magic of the internet… a cinnamon stick, a few cloves, a couple cardamom pods, some fig leaves, basic brine. And time. These started bubbling the same day! I’ll wait until some clouding and vigour and then into the fridge so they don’t get too soft.

I’ll follow up with a review!

Edit: To clarify - these are the Desert King variety of fig that grow very well in the PNW. they stay green, but inside is jammy pink red colour. they get very soft, fall apart mushy on the vine. I picked these ripe (pink inside) just not too soft yet so they hopefully stay intact during ferment.

Yesterday bottled fresh lychee juice with ginger bug, after approx 26 hours I opened it today ! I’m so glad I got into in this rabbit hole, best decision ever.
Here comes the taste of it, it’s sweet from the lychee and subtly spicy from the ginger.
I did not expect the bottle to erupt like this 🙂‍↔️

Recently i started experimenting with vacuum-sealed fermentation, so i want to share first results: i fermented strawberries and made soda drink from it.
This one’s definitely not for everyone. But if you’re, like me, sick of sweet n/a drinks, then it can be a solution. It’s almost-almost not sweet, more than that, it’s even slightly salty. Strawberry brine also works as a salad dressing.

Recipe is simple: wash strawberries, cut larger berries in half. Place the strawberries and salt (2% from weight) into a bag, shake to distribute the salt and vacuum seal. Leave at room temperature for 24 h. During this time, the bag will slightly lose its vacuum as the strawberries release liquid. Then transfer the released brine together with a few strawberries into a blender, blend and pour the resulting juice into sparkling water. Adjust the amount to taste.

The same can be done in jar, i put the full recipe at the bottom of this page

I’ve never fermented something with honey before and was recommended to try pineapple honey for coughs for my kid. This is it after sitting for one day on my counter. Did I mess it up?

I used fresh pineapple and raw, local honey. It had crystallized but I warm bathed it until it was soft again to use.

I’m lucky enough to have wild plum trees and perilla frutescens growing on their own in my garden (and despite the current heat wave in Europe)… So I’ve decided to make some Umeboshi ! (I’ve got a batch from 2 years ago, which is so delicious that I don’t dare using it. :,) )

Convergent evolution of using sugar for conservation practices gave Korea the cold maceration, cheong, which we love, but in Persia, Sharbat was a pasteurised sugar/juice/flower syrup.

Sharbat was consumed diluted in water as a refreshing drink, or with ice or snow from the mountains.

Today I made a cheong using fruits and flowers not uncommonly used in old Persia.

Pomegranate, rosehip, rose pedals, hibiscus pedals, sumak berries, peppercorn and lemon.

Turned out well, a bit slimy though. Took me about a month in my cold kitchen.

I cut up and prepared two jars of watermelon rind.

- I used a 2% salt solution of 1 tsp Himalayan pink salt to 1 cup water only, nothing else is in the jars, however, I did mix the solution in the same measuring cup and poured over both

- the rind is from the same watermelon cut up the same day, at the same time

- I used marbles in a ziplock as weights

- both jars were prepared at the same time.

- both jars have been fermenting for 5 days

- Jar 1 has bubbles and is getting tangy and the rind is still crisp

- Jar 2 has bubbles, but is not getting tangy and is getting less crisp with each passing day

I prefer Jar 1.
What could have possibly happened?
Could it have gotten more salt or some other reason?
Am I supposed to dissolve the salt in the water before pouring over? I did not do that.

Cheong is super easy, but you need patience only. Let’s say my strawberry for example. 400 g of strawberry and you need the same amount of sugar so 400 g you stack them dry in layers in a jar with lid and you stir twice a day the first week and then once a day. I wait a month before filter the syrup. you can put fruits in muffins or eat in yogurt.

I’m here to share my first batch of preserved lemons. I’d been seeing videos about them on YouTube for a while, and I also read one of Yotam Ottolenghi’s articles about them. I simply followed his recipe using homegrown lemons, and this is the result after one month. I only added salt, lemon juice, bay leaves, and Tellicherry peppercorns.

The first three photos are from April 6th, and the next four are from May 6th. How do they look?

Any tips and suggestions for dishes where I can use them would be greatly appreciated. I’ve read that the pulp is usually discarded and that only the rind is used, finely chopped.

Thanks everyone for reading! :)

pray for me

Due to an extended amount of business laziness, two ribs of Costco pineapple in coconut water went untouched on our counter for over a week. By the time I addressed the jar, it had clouded the water and desperately needed the burp. There are active bubbles and it smells sweet and sour in the best way!

My questions for the expert Sour Krauts are: Can I do anything with this? Is it worth it to keep burping and fermenting? Or do I need to abandon my accidental experiment?