I don’t think I’ll ever make pickled egg again. These fermented eggs are a game changer. I added onions, garlic, chilli pepper flakes and six peppercorns.

https://thehomesteadingrd.com/fermented-eggs/

Incubated in my Instapot for 14 hours. Starter was a bit of regular dairy yogurt (just opened last night to make yogurt) and milk was boiled soy milk. Left it in the Instapot for about 3-4 extra hours as I needed to shop for cheese cloth. I tried to get most of it off. The rest of the yogurt is now straining in a cheesecloth in the fridge but the internet tells me pink = bad. It wasn't there at 12 hours because I checked the yogurt, and now I'm wondering what I did wrong.

Ha! $7 usd of peppers. $4 usd of vinegar. They are great.

Hi, I had my pickle jar with only one pickle left, standing on the counter for quite a while now. Forgot to eat it. Now i looked at it and found a scoby, like in kombucha i think. I know its not kombucha, but is the scoby useful for something now? I would like to use it:) Any suggestions?

Hi all, I would love some feedback from an experience eye!

https://imgur.com/a/sauerkraut-white-dots-fXBFptZ

I'm about 4 weeks into my first Sauerkraut (with a bit of fresh chili added) and I've noticed some white dots in the mix, I did top the brine up about a week ago but the parts where the dots are should have always been below the surface of the liquid.

They could potentially be bits of the chili but I'm not convinced.

Does it look spoiled?

A new restaurant opened where I live and its menu is all fermentation based. Meats, fishes, veggies, desserts, drinks! All fermented. I'm frigging excited. Will report back. I don't like taking pics of food at restaurants, I feel silly, but will try if you guys are interested.

Startet by ginger bug on the 26th of January, following a standard recipe (500ml water, and 1,5 tbsp each of minced ginger with skin and sugar, adding around 1 tbsp each everyday) Some days ago it startet becoming really milky and a little thicker, it also smells a bit tingly.

Any tips?

Hi! I saw some Japanese fermenting containers with fermentation weights attached. However, containers are plastic. Is it safe to use plastic in fermentation?

Hi guy, I’ve put these dill pickles to ferment in a 3% salt water a week ago. They are a little cloudy. It’s the first time I am doing this. Do they look fine? Thanks

i made homemade wine using store bought 100% grape juice, instant yeast and sugar. But i accidentally used too much yeast and sugar and the alcohol content got too high, to the point that it burns and it's hot on my chest. what should i do

Hello everyone, I have recently started to improve my diet. Here's what I've produced this week. As far as fermentation (and subreddit) is concerned, here's what I did;

• Unpasteurized yogurt
• Unpasteurized cheese
• Fermented orange carrots
• Beets in brine

I'm looking forward to tasting it all. The yogurt's pretty good

Hey,

So I did 1kg with 20g salt, put in a glass container and after 2-3 days I saw mold in the upper part so I had to throw it away.

Why did it happen? How can I avoid that next time?

to help me relax and release all the stress that I get every day from watching the news, I indulge myself in cooking. right now I am into Japanese seasonings and condiments. this is a smoke mushroom red miso I created. it's going to ferment for at least 6 months. maybe a little longer.

#cooking #japanesecooking #relax

1st time making ginger bug and my dumbass thought why not just get a one gallon air lock fermentation jar and make a big batch of ginger beer. I assume you cant because you just lose all the co2 ? I personally just care about the health benefits so i could care less about it being carbonated. So i mine as well just drink the ginger bug or would there be more probiotics if i made ginger beer ?

I have literally never done any fermentation before. I just saw YouTube video, and figured I should try it. Did a whole head of cabbage with two jalapenos and 2%. It's weight and salt. I did a bag filled with water to push the cabbage down and seal it. Should I add the lid to the jar and burp it daily? Or is it fine just leaving it like this with the bag exposed. Go easy on me I'm a rookie!

https://preview.redd.it/xrxuclgoqfge1.png?width=2048&format=png&auto=webp&s=027a21337dc87083b2275c76ea48fafe71c61a6a

Fermented a gallon of ginger, water, sugar + ginger bug + champagne dried yeast for 3 weeks.
the hydrometer sugar measure started at 5% (potential) down to 0%. so, considering it was lacto + alcoholic fermentation together, I assume le alcohol content is near 5%. I added 8g of sugar per bottle before bottling.

the taste is pretty strong, low in sugar, the alcohol comes through as burn. And I did go heavy on the ginger amount, that burns too.

1 month in bottle before I open the first one (last summer's batch tasted so much better after resting a while in bottle, but that batch wasn't exactly the same.)

Hey all. Pulled a batch of kraut after 2 weeks. 1 day in I opened it up to fish some cabbage off that floated to the top.

I opened it after 2 weeks and it has this thing on the top that scooped off all in one go. Once I removed it it kind of deflated, it’s all yellow and doesn’t smell like anything.

Is the kraut safe to eat? I had a nibble and it was tangy and sour, salty from the brine and had a great texture.

Chatgpt said it’s kahm yeast, what do you think?

I am just curious to see if anyone can identify whats going on here; it’s a mango/dragonfruit wine using ec-1118 yeast and this occurred after its first racking. I topped up with organic mango/orange juice and all seems to be going well aside from the floaties.

I was thinking it could be yeast rafts but im not sure, this is my sixth batch of fruit wine and I haven’t had this happen before. It’s my first time topping up with fruit juice so maybe that has something to do with it?

If anyone has any insights or ideas, please let me know if I should be concerned!

I followed a pretty standard recipe(https://www.thespruceeats.com/pineapple-tepache-recipe-4078751), but doubled it. Added a little extra brown sugar. No bubbles, but now there are some spores. I’m assuming this is a wash and that’s mold?

So I'm making kombucha and know that the bacteria likes to consume both the sugar and the caffeine in the sweet tea. Sooo it got me thinking if fermenting coffee is possible 🤔

Did some research and apparently it is!

Now I have some green coffee beans and am curious to try this. Would regular coffee beans work? What kind of starter would I need? Or is it like a ginger bug thing?

Also did someone already try it and care to share their experience?