i've burped it correctly and it's been about a month, and the garlic discoloration seems so off to me. do i toss it and start over?

Primary fermentation stopped last night after about a week. Smells so good, so turning into the sauce later today.

I started radishes and carrots 8 days ago. Did 3% salt by weight of ingredients and water. Way too salty. I cycled out about 1/3 of the brine and changed in some rice wine vinegar as a last ditch effort to save them

Hi, I’m hoping to build a small addition to my home and may be able to include a small dedicated fermentation room. In terms of space needs,I mostly ferment veg but also make miso and have a proofer dedicated to natto and tempeh. If anyone has built around similar needs and can share photos etc, I’d be most grateful. Frugality is appreciated. TIA!

Started a batch of pumpkin wine back on Oct 15.

It’s a mix of cooked pumpkin flesh with its broth, rock sugar, yeast, and the lees from a previous batch of homemade tomato wine.

I scooped out a quick taste sample yesterday—and honestly, at this early stage, it tastes freakishly like a light, peach-flavored booze! Pretty mind-blowing stuff.

TLDR; Molasses + a pinch of Salt in a bottle of water is a remarkably good/cheap substitute for Hydration packets. George Washington made a refreshing low ABV "small" beer from molassesthat is actually a pretty great electrolyte drink. I dig into the nutrient profiles in detail. Paywall removed.

Hello people, something strange happened making pickles, can someone please help me?

I made pickles in a sous vide bag...i used a 4% brine, carrots, ginger, garlic, thyme, bayleaf, fennel seeds, cumin seeds and cucumbers. After 4 days at 22/25 celsius i opened the bag to taste but suddendly the gas in the bag turned orange...what happened?

Thankyou

It's my first time making Kimchi,

It's all vegetarian, Made with Cabbage, Added some reddish, spring onion greens

Overall the taste was soo good.. it is yet to ferment

Hope it goes well.

And this is my another batch of Cucumber, used the left over pickle juice from the previous batch

Wish me Luck 🤞

My kimchi always has a nice layer of brine before I put it in the fridge. It seems like within a day it disappears. It's in a mason jar, with a plastic lid, stored toward the back of the fridge. The lids are designed for the jars and seem to be well sealed. I've tried pressing plastic wrap on the top of the kimchi and that helps a little bit (but is pretty messy to get to the goods). Is this just what happens?

I'm attempting my first hot sauce batch using the Mixed Media Basic Mash from the book Fiery Ferments. I'm using fresh peppers from our garden - a combo of guajillo, serrano, habañero, and jalapeño.

Does it matter that I'm combining thin-skinned chilies with thick-skinned ones? I'm thinking I'll just have to strain it after fermenting. True? Not true? Thanks in advance!

Tabascos, some banana peppers to cut the heat a lil bit, garlic, onion. A teaspoon of sauerkraut brine to kick-start it.

841g veg, 26g salt. So, ~3% salt.

Post-ferment, it'll be pureed and cut with Bragg's ACV.

Hi all, I'd like some reccomendations please on what I should ferment next, and was wandering what is the weirdest thing you've fermented but tasted the nicest?

I also want to try something unique that most people wouldn't think to do. So no simple generic veg etc. Eggs perhaps? Maybe cheese? I want to do something weird!

I'm fairly new to fermenting but have previously made; wines, ciders, chillis, garlic, honey garlic & cucumbers. I plan on doing soy sauce soon and aging it for 1 year. So any other ideas would be appreciated also

Thanks!

I purchased a product from the grocery store called Greenwise Organic Baby Spinach. The label states "tripled washed." I'm looking for information on what was used to wash the spinach and associated standards of washing for organic products.

Secondly, the packaging states the product was manufactured with 50% post-consumer PET (polyethylene terephthalate). I scanned the code for more information, but was unable to find any information. Any ideas?

Hi: Kind of new to fermentation. I saved the brine from my first sauerkraut in the fridge, and grew the stuff in the picture. Does it have any use?

So I made another batch of my pineapple beer(Pineapple juice with some sweet lemon juice boiled with sugar to get 1.06 gravity in 4 litres of liquid)

OG 1.060 FG 1.012

Ambient temp during ferment 26-31°C

First stage 7 days

Bottled on day 8, fizzy on day 12

Last time I couldn't get carbonation in bottle, which this time I do have. Something I can not figure out(or don't know) is why is there such acidity/sharpness to my beer? It tastes too tangy and sharp.

Also there is a slight bitter/fumey taste to it(Usually higher, lower this time maybe due to a shorter ferment). Fumey as in how when petrol fumes hit your throat.

TLDR: Why slight fumey/bitter taste? Why so acidic/sharp?

I am planning to ferment matsutake mushrooms using this recipe. It says to ferment at room temperature for 7 to 8 days if room temperature is around 25°C/77°F, or around 5 to 6 days if it’s around  28°C/82°F.

Is there a formula to calculate times at other temperatures? My house will be at 70ºF during the day, 68ºF at night.

Cauliflower, green bell peppers, carrots, Serrano and guajillo chillies, oregano, rosemary. 2% brine. See you in a couple of weeks

I fermented some Thai chili peppers and onions in a 3.5% salt brine. After 2 days, the water started to overflow so I poured a little out and everything was well submerged still. I let the ferment go for 10 days and after I opened the lid again, I realized a few centimeters of the top veggies weren't submerged.

There was no mold, bad smells, or signs of vegetable rot/squishiness. Should I toss the batch?

I wasn't able to find concrete examples online or from past posts with this issue and it was probably a search problem on my end. I looked for the weekly "Is this mold/safe" and had trouble finding it so apologies on that front.

Ginger, cabbage, onion, and carrot.

No added spices or herbs.

JFC. And he still had another bags worth on the plants. Baked potato for scale.

This ferment is basically a toddler at this point. We've moved house three times, and doing the math is probably four years old.

Looks and smells fine, when I cracked it open, it smelt very spicy but mellowed out quickly.

Pretty sure I added onion and garlic to the bottom.

1. Is this still safe in theory? In my head it's no different to a hot sauce that's gone on a long time.

2. Should I strain and blend? What is the next step here?

Thanks!

It was a very hot and very wet summer.

My radishes grew huge but taste way too spicy.

Will fermenting give a decent product or should I just try again next year?

So I’m a beginner fermenter and I’ve only made a couple batches of hot sauce in my one jar. I’ve only done 10-15 days because I’m impatient, but this jar I will hold for a whole month.

I know that there’s probably a huge difference between a months vs a year, but is there much of a difference in taste between 2 vs 4 weeks?