Photograph via snooOG

A subreddit for all things cultured with living microorganisms!

Try out our Wiki

Here is a brine calculator.

Some other subreddits you might find interesting:












Sources for cultures

If your post doesn't show up in New right away, send a message to the moderators.


220,071 Subscribers


First batch of pickled veg of the year

30L Harsch crock filled with 4 heads garlic, 4 heads purple cauliflower, 4 heads white cauliflower, 3 large red bell peppers, 2 large sweet onions, 5 lbs carrots, and 4 lbs radishes.

I ended up putting 4 gallons of 3% brine solution. I can’t wait until they are ready! Love this big crock! Pickles will be next, they weren’t quite ready at the farm we buy from, so hopefully in a couple weeks.

03:55 UTC


Help will this work or do I need more salt any tips or changes to method

Will this recipe work the stuff like berries are optional any help or tips would be appreciated Ingredients:

  • Mixed Greens:
    • Nettle (Urtica dioica) - 2 cups (150g)
    • Lambs quarters (Chenopodium album) - 2 cups (150g)
    • Ramps (Allium tricoccum) - 2 1/2 cups (150g) (use bulbs and leaves, slice bulbs thinly)
    • Garlic mustard (Alliaria petiolata) - 2 cups (150g)
    • Wild leek (Allium ampeloprasum) - 2 cups (use bulbs and leaves, slice bulbs thinly)
    • Wild onions (Allium species) - 1 1/2 cups (use bulbs and leaves, slice bulbs thinly)
    • Lovage (Levisticum officinale) - 1 cup
  • Other Ingredients:
    • Scots Pine needles (Pinus sylvestris) - 1 tablespoon
    • Mustard seeds - 2 tablespoons
    • Elderberries (Sambucus nigra) - 1/2 cup (120g)
    • Sour cherry pitted (Prunus cerasus) - 1/2 cup (120g)
    • Juniper berries (Juniperus communis) - 1/4 cup (60g)
    • Carrots (Daucus carota) - 2 medium (400g)
    • Parsnips (Pastinaca sativa) - 2 medium (400g)
    • Pignuts/Earthnuts (Conopodium majus) - 15
    • Caraway seeds (Carum carvi) - 2 tsp (10g)
    • Dill (Anethum graveolens) - 1/4 cup (15g)
    • Sea salt - 3 tablespoons (45g)


  1. Boil the greens in water for 3 to 5 minutes to soften them.
  2. Drain the ingredients and mix them together.
  3. Add the sea salt and mix well.
  4. Pack the mixture into a modern fermentation vessel with an airlock, pressing down firmly to remove air pockets.
  5. Ensure proper sanitation and fermentation techniques are used to avoid contamination.
  6. Leave the mixture to ferment for at least 5 weeks or more, checking periodically for flavor and texture.
23:24 UTC


Anyone using fermented rice bran?

Hello there folks.

Wondering If anyone is using rice bran in their mix, fermented or not, for the gut microbiome. If so, could you share your recipe/method?

Im not welll versed on this, anyone could guide me where to learn, what to search on google to learn how to do It properly? Im seeing a lot of recipes, seen some strange culnary stuff eh? Never did any of this, the goal is being tasty or being healthy?

The Rice bran is toasted, for improoved storage and its organic, appearance and smell is good for now.

What would i need to do It properly?

Here's a paper


Thanks a lot

22:34 UTC


Does this saurkraut look okay

The saurkraut has been in the crock pot for about 3 weeks however the water sealed lid thing may have dried up for a bit not one hundred percent sure. This is what it looks like

22:28 UTC


Hi Gang! 1-Week Fermentation Report

Hi Gang!

I made red cabbage kimchi and collard greens 1-Week ago and a batch of boston and persian cucs and a batch a beets 5-Days ago. Here is the report.

I need some help with the kimchi. It did overflow from the 1-Gallon jug out of the air lock. When I opened it up tonight it was very watery. I spooned out enough to leave an inch of headspace and plopped in a glass weight. It taste very good and was nice and crunch but was very watery. If I were to rack it into jars now I would definitely drain this.

My questions for the kimchi are:

  1. How do I reduce the water and still retain the flavor?
  2. What should I do next with it?




The Collard Greens are REALLY salty ... they are fermenting nicely but are really salty. What can I do to reduce that salt a bit beside drain them before racking to jars?



The pickles tasted like ... PICKLES! They need much more time however. No muck and no funk ... I put a glass weight on them and back in the closet they went.



The Fermented Beets were the STAR of the show .... OH FUCK ME are these things good. And only after 5-Days. I'm going to check them every 3-Days now. I suspect 2-Weeks is the golden zone. FUCKING SPECTACULAR. Salty, sweet, crunchy, zest from the spices. These girls have it all!. I put a weight on the top and back in the closet she went.



All advice and feedback is welcome!

Uncle Rhino out.

21:41 UTC


has this ginger-bug starter gone bad?

19:55 UTC


Should I be worried about my sauerkraut? Three weeks in a salt water pot.

18:41 UTC


Salt Question - Fermenting

Hi Gang!!

I typically use 3-TBSP of sea salt or kosher salt per 1-QT of water when I ferment and 1-Cup H2O, 1-Cup Vinegar, and 1-TBSP for a pickling.

As I've been reading more a lot of you seem to go by weight ratio with salt ... at least while fermenting. So for fermenting if I had a 1-Gallon jar filled with green beans and water and it weighed 2,346 grams ... if I went by weight I would add 70 grams (3% of weight) or 4.5 tablespoons of salt. Is this the basic logic? Then you just decide if you want 2%, 2.5%, 3%, 3.5% salt in the mix?

I assume this would also apply to a pickling as well? I typically use less salt in a pickling than I do in a ferment because the pickling has vinegar.

I'm just trying to understand the logic.

18:06 UTC


Ginger Bug Cider won't stop fermenting. Any ideas?

I'm pretty new to fermentation and over the last few months I've been experimenting with ginger bug/fermented sodas as well as small batch of mead and apple cider made using commercial yeast. This time I decided to see what would happen if I made cider using my ginger bug and let it ferment completely dry. However, it's been about a few days shy of a month and this guy still seems to be be going strong. I know wild bacteria are unpredictable and it's basically impossible to say exactly what bacteria are present, but I'd think all the sugar should be gone by now.

Here's a break down of what I did: 1 cup of ginger bug liquid 1 gallon of pasteurized apple juice ~¼ cup cup honey to boost the sugar/final alcohol content (SG=1.045) 1 ¼ tsp yeast nutrient (It's been in my kitchen with no AC so fermentation temps have been pretty consistently between 70-85°)

I let that ferment for about 2 weeks and got a ~1.000 SG , then racked to secondary and then I let that sit for another few days. At this point I did a taste test and was pleasantly surprised at the flavor. Compared to my previous experience with commercial yeast at this stage, this batch has a nice tart flavor and a good amount of the apple flavor was preserved.

After those few days I decided throw in some dry lavender flowers, peeled fresh ginger slices, light toast oak chips, ¼ cup plain table sugar and about ⅛ teaspoon yeast nutrient. I decided to add the extra sugar and nutrient on a whim because I felt like it would be nice to give the yeasts something to work with while letting the other ingredients infuse. It began to bubble and visibly ferment after a day.

As I expected, the added sugar seemed to ferment out pretty quickly (maybe 3-4 days) and it seemed like that was it. But over the last few days it seems like fermentation has visibly started up again and I'm not sure what could be happening. So today I took another SG reading and it's still at 1.000 exactly. I also tasted it at this time and it's very pleasant. The flavors seemed to have all melded quite nicely. It's still nice and tart with good body and nice appley flavor, pretty dry, and has a somewhat smooth "buttery?" aftertaste. There's a subtle, but pleasant lavender taste in the background.

I like it a lot and there are no off flavors that I can detect, so I'm going to let it go until I don't see bubbles anymore. But I'm really curious to know what could be visibly fermenting at this point. From some quick research it may be malolactic bacteria, but I think it might be too warm for that? Another idea I had was there are bacteria present that can break down cellulose into sugar and the yeast are eating that, but I'm not sure if that's really a thing with fermenting cider. Anyhow I'd love to hear any insight or ideas you all might have.

16:54 UTC



16:09 UTC


Does this level of filling look ok?

First time making kimchi and firat time fermenting. Didn’t know how much volume I would end up with so I couldn’t fill it according to the instructions which was to leave 6,5 cm to the lid. It’s approximately the double distance. Tried my best to remove any sauce and debris from the wall.

15:09 UTC


Making a fermented paste

Hi, people. I'm trying to make a fermented paste with carrots, peppers and garlic, all mixed into a very good smelling paste. There is 6 days that I'm doing this. I can see bubble activity etc. However, the taste of raw garlic is too strong, too acidic. In future tries, is there a better way to prepare it? Cook the garlic?

I'm intending to use it as a condiment to my food.

15:02 UTC


Complete newbie - can I be saved?

1 Comment
14:43 UTC


dill heads?

Since my last post went so swimmingly, I'll try again. For you pickle makers, how do you manage the lag between dill heads being ready and cukes being ready? My dill is in full bloom and my cukes aren't close. (I bought the batch of cukes featured in my previous post.) Any experience or suggestions welcome. Thanks.

13:44 UTC


Fermenting pears as part of a hot sauce and they’ve turned purple?

My first time using pears in a ferment. Is this any sort of issue? Anyone know why it happens? Thank you.

13:36 UTC


pickle brine is...viscous?

Title states my dilemma. 4.5% salt, 6 days in the crock. A little white round mold on top but not much. Everything submerged nicely. Pickles and brine taste fine. It's just that the brine has a viscosity to it, It kinda is gelly, or gloopy, or stringy. Hangs a bit from the sieve as I pour it through. Any ideas? Do I have to toss this batch? Thanks all.

13:15 UTC


Fermenting garlic for l.sakei?

Hello. If i ferment garlic instead of kimchi will i get laktobacilicus sakei in the garlic ferment? I am talking about the salt brine type of fermentation.

I read that this garlic is the main source of this healthy bacteria in kimchi.

I want to use it to help heal my chronic sinus issues.

Thanks :)

08:01 UTC


Flakes on the surface

I am fermenting some chillies and there’s been building flakes on the surface of the brine. What is this?

07:33 UTC


After 60 hrs tempeh still does not look done

I'm using instant pot to make tempeh and use it's ferment function. I followed a YouTube video to make this. Here were the steps

A) soak soy beans overnight

B) partially blend them in blender to remove husk

C) boil them in stove for 20 min and remove husks that float

D) cool beans on a mat to 90f and get excess moisture out with paper towels

E) add 1 tb spoon ragi innoculate , 1 tb spoon vinegar and mix and placed in glass containers in instant pot with ferment setting for 2.5 days with removing moisture from lid every 12 hrs. After 1.5 days I flipped the mixture so that bottom part can ferment.

I'm planning to continue for 1 more day. Anything I can do better next time?



1 Comment
03:22 UTC


affordable plastic-free fermentation setup?

Just trying to get into fermentation but I like avoiding plastic when I can.

I didn't realize glass airlocks were so rare. I've found some for for $40+ but they seem to be taken as a novelty rather than something practical. Is there an affordable glass equivalent to the ubiquitous plastic airlocks that you can put on mason jar lids? Or a version that is especially easy to clean?

Then there are German-style ceramic crocks with a moat around the lid. Pretty cool, but expensive.

Then there are Korean kimchi jars which don't have any sort of air lock but somehow that's fine?

I'm planning to start off with sauerkraut and kimchi. If anyone as any suggestions I'm all ears.

P.S. I know that the water in the air lock doesn't come in contact with the food. This is as much aesthetic as anything else so no need to explain why it doesn't matter.

03:18 UTC


Soy sauce question

I’m about 9 months in on a first time batch of soy sauce, what’s the white spot on the soy bean? Smells fine, taste like soy sauce, just curious what it is as maybe 10% of the beans have these spots.

02:31 UTC


Ginger bug

1 Comment
00:06 UTC



Toss or keep this ginger honey bug

00:02 UTC


Mother or mold?

Soo I wasn’t home for two days and asked my boyfriend to stir the plum vinegar I’ve been fermenting and of course he forgot to do it for one day. The recipe I’ve been following mentions it to be normal that the vinegar mother can look like kahm yeast in the beginning. Is that the case or is this mold? It smells like yeast and there is no fuzz.

19:30 UTC


Sauerkraut fermenting too quickly? Low salt?

First time fermenting here! Should I be concerned that the salt ended up at lower than 2%? I did 12g for 600g of cabbage, but then last minute I added roughly 100g of carrot and had to top off the brine with water, so it might be sitting at around 1.5%.

I started it last night around midnight, and 12 hours in it already has bubbles coming to the top... is there such a thing as fermenting too quickly?? Should I rebalance the salt level?

I'm keeping the lid loosely closed and was planning on burping it once a day for 4-7 days.

What do you all think?

18:19 UTC

Back To Top