ive been craving nata de coco so so so much lately and i want to try making my own, esp bc my grandma has a whole bunch of coconuts that i cant get through rn. does anyone have any ideas?

when i looked online i saw it retailed for like $500 which is insane bc theres no way the product is so common and cheap but the gluconacetobacter xylinus is so pricey right? or is it? i dont know.

if it is that expensive does anyone know of a way to isolate it from kombucha or the such?

also i'd like to use it for a school project, and its favourable because the optimal temperature seems to be 28C, which is not near human body temperatures.

any help is very much appreciated! tysm in advance!

Hello! I have just started first ever batch of lacto ferment tomato and onion, I used 2-2.5% of salt in each and I put it fresh herb and garlic in each.

1.I was wondering if botulism might occur since I got raw garlic in there? 2.During fermentation the water kept flowing out, so I refill it with water or salt water?I fear they will expose to air and rot. 3. How long can I start eating them I have them fermented 5 days so far.

Hi!

It’s my first time making fire cider or any type of ferment/pickle for that matter.

I made it 5 days ago and I’ve been turning it every day but do I also have to burp it?

Also, should I put a weight on it? Everything was under liquid but since I’ve turned it there are bit that stay out.

Thanks!

I got distracted and wound up letting everything boil (while just trying to soften and dissolve the sugar.) Everything was already in the pot. Should I just toss it?

Feeling like a doofus.

I just started a ginger bug. I am very excited but on a low budget. When I was getting started with sourdough I bought a lot of my starting bakeware and goods at dollar tree. I noticed dollar tree near me (NV) has Pressure seal bottles. Should I give these a shot? I don’t want to wake up to exploded ginger ale or soda. Has anyone used these or does anyone have a link to some cheap pressure seal bottles?

So I started to make my own saurkraut back on the 9th, and I left it fermenting for a week. It was leaking water from the top which members here let me know was normal. I just came back from a week's vacation, and I noticed that the water wasn't covering the top of the saurkraut anymore. Had a good 2 inches of exposed cabbage with no water. I assume it has evaporated over time or something. I added some water into it but idk if it's safe to continue or if the whole batch is done. I don't see any mold and it smells fine. What does the hive mind think?

I have a quick question. I know you can culture bacteria from probiotic pills to get more probiotics.

Zbiotics is a hangover cure that uses probiotics. It basically relies on a GMO version of b. subtilis, engineered to breakdown acetaldehyde.

Any advice on how to culture this bacteria at home for recurrent consumption?

First time fermenter of potatoes and used somewhat of an impromptu recipe barring the brine itself. The bubbles, they are normal? The colour?

I made kimchi 2 days ago and I used a big cabbage leaf as a weight (couldn’t think of anything better at hand). The kimchi started to release brine, and my question is, how long should I leave those “weight leaves” in? Can’t it attract mold? Thank you!

Can I use homemade kimchi juice/liquid to ferment mustard seeds?

I don't have sauerkraut on hand and honestly don't want to buy any just to make fermented mustard or is there another recipe that I could use? I'm mostly seeing recipes online that require sauerkraut

Hi, I'm wondering if anyone has experimented with adding shrubs (aka drinking vinegar) to their water kefir in the secondary ferment? Shrubs tend to be very sweet and syrupy and I'm kind of hoping the water kefir would eat some of the sugar to dampen the sweetness a bit? I'm not sure how much sugar is really consumed though in the secondary ferment, and I'm concerned that the acid from the vinegar in the shrub might interfere with that process?

Hi everyone- I was thinking out my rhubarb and got this impulse to see if I could ferment it and make some kind of soda.
I chopper about a gallon of rhubarb and added 2 cups of sugar and some water out of my Berkey and stirred it daily. Today I got bubbles so I dumped it in an old tequila bottle with a cork and a small (probably not pressure safe) bottle with a locking cap. 1 hour later the cork blew and scared me and the dogs. I’m excited about my experiment but now have to admit I have zero idea what to do next. Halp?

Hi guys! Crossposting from r/kefir since I’ve seen some water kefir pros here.

This is my fourth batch of water kefir and it’s been fine and dandy until this 2F. I bottled this 48 hours ago and it’s still pretty sweet this morning so I don’t think it’s very active and fermenting. I tried to burp it the past 2 days but there’s barely any fizz at all, except for a small pop last night, and then nothing again this morning.

I’m suspecting it might be due to the temperature, since 2 days ago (the day I bottled it) it hit around 84-88 degrees where I live (in Asia). If that’s the case, are the kefir/bacteria/yeast dead or just inactive? Is there any hope left for this batch? For context it’s been rainier and cooler since that afternoon and hasn’t gone over 76 degrees.

Or is it actually something else that this noob might’ve gotten wrong? Any help or advice is greatly appreciated, thanks!

I have this glass from IKEA, would I be able to ferment kombucha or anything in here if I only covered it with cheese cloth?

Just done my first batch of tepache and was wondering if after draining the juice and bottling up for the second ferment, could I refill the jar with pineapple in with sugar and water for another go?

Emphasis on the radish. With old kimchi (cabbage), I like to cook it down — either a stir fry, into Korean pancakes, stews, fried rice, etc. — but I’m not sure what I should do with radishes. They’re big chunks too, but I can always chop them down. Any ideas?