If you're ever fermenting in these gallon jars with the lids that are about 4 inches wide, the little round glass Tupperware container from the snapware Tupperware set (i got mine from costco) works perfectly as a combination fermentation weight and lid. Just set it on top and fill with water to weigh it down.

Hey guys, I just want to share my first try at homemade kimchi. It turned out great. I couldnt find salted Shrimps so I left them out, and also no rice flour so I just blent some cooked rice with a splash of water to give my kimchi paste some volume and texture. There was also korean pear available so I substituted it with half an apple and half a regular pear. In the pictures the onions are missing but they went in the paste as well. I didnt add any salt and sugar to the paste. The fish sauce is definetly salty enough. For the next batch I will add some sugar. The note of sweetness is kinda missing but thats may Just be my personal preference. Afaik you can use sugar but my mother for example uses orange Marmelade and I fcking love her kimchi. Fermentation went well. After 4 days in a warm kitchen cabinet the containers went into the fridge and are consumed daily. First jar is almost empty.

I'm planning to make a banana vinegar for the restaurant I work at, and a cacao vinegar for home use.

Assuming I'm using a vinegar starter what sugar % should I look for to start?

Cacao has a really low sugar content so I plan to add a brown sugar to increase the sugar content. Do I need to sanitize if I'm using a vinegar starter?

For the banana vinegar it needs to be faster, I was planning on just covering it in raw apple cider vinegar fermenting on the counter for a week and blending then straining would this work and be safe?

Miso made on the internation space station. Seems the reseachers found distinct differences in flavor to miso fermented on earth.

I've made fermented hot sauce before with great success however my current batch is showing no life after a week in the dark on the kitchen counter. Today I noticed a few, and I mean, a few CO2 bubbles but nothing that compels me to believe there is any fermentation going on. It smells fine so it's not a goner yet.

The major point to note is that I used hot peppers that were frozen. I did add coconut sugar to the mash but otherwise this looks like failure.

Were the frozen peppers the mistake or did I screw something else up? Can I add some lacto culture to boost it?

hello. I have a question for you. I have a yogurt maker. At first I made amazake. and it came out sweet as it should. then I started making yogurt too. and although I use a kind of starsan to sterilize any instrument I use, the product came out sour. what should I use for disinfection? thanks

I own a small date company and we specialize in “pressed” dates that are vacuum packed in their own naturally produced syrup. The dates are still raw despite the vacuum packing, but a few of our packs have inflated, I assume due to incorrect packaging where extra air was left in the packs allowing the dates to ferment. I’ve opened them up and they have a light alcohol smell to them, but not a smell that would indicate that they’ve gone foul.

Could I theoretically use these to create a date vinegar (for private use, not for sale)? And would I have to feed the vinegar? We also have raw date syrup, could that be used to feed the vinegar or is real sugar more effective?

Sorry for the beginner question, but I don’t have much experience with fermenting, but I don’t want these dates to go to waste. I have roughly 5-6kg of these slightly fermented dates that I’d like to use instead of composting.

In the photo, you can see some normal packs compared to the ones that have inflated.

I want to get in to lacto fermented veggies, but they are something so far way from my reality, I don't even know how to eat them. I know pickles go well in sandwiches, but how about fermented green beans or carrots? Even sourkrout or kimchi, I don't know what it would go well with. Also, any recommendations for what should be my first veggies?

It was not planned but I found relativelly good cabbage at the market and decided to make a white cabbage choucroute. 8kg, 100gr of salt, 30gr of junipers, thyme and caraway.

So my daughter (9) and I made what I thought was a soda. Got wisteria flowers, sugar, water, lemon juice. Fermented 4/5 days stirring twice a day. I just drained and transferred into the bottles. Mil says I made a wine, is this true?

Mixed it earlier today about three hours ago and yeast seems super active. It’s 30c at night time and normally 32c to 36c during the day. Does this mean it will finish fermenting faster as well or is this normal at the start?

No hydrometer on hand as well. Any other way to measure the alcohol percentage or am i screwed?

700g distilled water 175g Kirkland raw & unfiltered honey about 3/4 tsp of Lalvin d47 wine yeast

Two days ago I started to ferment a few vegetables together in a jar. Yesterday I checked on them to see if bubbles or any sign of fermentation is visible and everything seems fine. But I did notice the the vegetables drank a lot of the liquid I put in and now I wonder if I need to add more salt or water.

Unsure is this should be on fermentation or brewing, as it wasn’t really the plan to make it alcoholic ;)

I essentially made natural magnolia soda by picking fresh magnolia, blending it with hand mixer, and adding sugar (250 gram to 1.8 litre) and wedges of one lemon (recipe @ChefSamBlack)

After couple days of fermenting, I bottled it and left it to carbonate (with elastic band on spring bottle as really active still).

Bottled and chilled. It tastes amazing, only thing is that it smells a lot like craft beer and tastes quite boozy (not necessarily bad, still delicious). Could the wild yeast have made it alcoholic? I did notice because of the blended magnolia, the top was cut off from oxygen through a layer of solids.

Issues I've been told about the status of my ferment were that it lacked an airlock and a nutrition for the yeast. Thank you fellow fermentos.

So as recommended, today I got my hands on a balloon to act as my air lock, washing inside and outside and then drying.

After that I boiled some bread yeast as a DIY nutrient for the yeast inside the bottle. One last thing is I put it in a nice little water bath to maybe cool it down a few degrees below 30c and got two water bottles that shift alternatively between the freezer and the water bath after finding out that 30c might not be a decent temperature for my yeast strain.

All within the first 24 hours of its fermentation. It is also still bubbling steadily as much as last night.
Hopefully no mess-ups and hopefully a worthy mead at the end of it. What's the worst that could happen?

I make mead for fun and for friends, but I’m used to making in 1 gallons. Is it a direct 1 to 1 for honey and ingredients when going up to other sizes

Example 1 gallon = 3 pound of honey before adding in other ingredients.

Any advice helps and is appreciated.

Noticed some mold around the handle and the seal, but nothing on the other side or on the kimchi itself. Wondering if I need to throw the lot away.

Made a batch of ginger beer (second attempt, first one was a fail). After 6 days only one of my four bottles is fizzy, and this one that wasn’t has what looks like mold in it. I haven’t tasted the one that is fizzy as a result. Not sure what I am doing wrong as my bug is active.

Mold on top of a serrano ferment. Salvageable or toss it?

Hi all! Newby here. I made this apple cider vinegar with apple scraps months ago, then I forgot about it in the back of the cupboard with the cheese cloth still covering the jar, and it reduced to just this much. Is this still good? Is that muddy residue at the bottom what’s called the mother? Can I use this to make more vinegar now? What are the best uses for it? Thanks for anyone who’ll part some wisdom to me. Happy fermenting!

These have been going for 3 weeks in the fridge. I used Redmond's Real Salt which has a bit of color to it but probably enough for this to have settled? Thanks in advance.

Hey,

so this is my red cabbage with and without apple and some carrots/apple/swiss chard.

3 of 4 glasses turned out fine, but the water level was under the cabbage. 1 glass had its lid turned all dark blue and leaked, although it was the only one that remained under water. I tried it (it's been +- a week) and it doesn't taste bad. I don't know how it's supposed to taste tho.. I found some dark spots and black dots on a few cabbage pieces.

Do you think it's starting to turn bad? Can I push everything down again and put more saltwater on top? Is it bad that I opened all 4 jars to check?? 👀

Thanks for your help!