First time making ginger beer, this is the second ferment after making ginger bug. Is this normal?

I received a large order from olivemypickle today. It was shipped on December 12th and delayed for some days. Several of the pouches were puffy which they say can happen. My question is, how long can the products remain unrefrigerated?

The daikon kimchi tastes wrong (I’m Korean though), the horseradish pickles taste bad (almost rotten) and the spicy pickles are questionable. The olives are fine. I also ordered sauerkraut and brine but they were supposed to be gifts so I haven’t tasted them.

Do you think the delay in shipping could have harmed some products?

I'm just starting to look at recipes and was like.....huh I wonder if you can mix the two and be OK? Everything I googled went to normal recipes and adding fresh chilis to an ongoing ferment, or adding fruit to an ongoing ferment. I would suspect that store bought canned would be sterile, but fresh would introduce the lactobacilis that's wanted. Would it be enough? I was thinking fresh Hatch, fresh habanero, canned roasted Hatch. This may be totally dumb but I couldn't find an answer that was plain and ELI5 since I'm so new

Lemons are hard to come by in my country so instead of salt curing whole lemons, I tried to ferment them in 3% brine. After two days they got put in the fridge and I didn't notice for over a week, so they never fermented. They taste fine, but the rind is still very firm. Is there anything I can do to cure/ferment them at this point?

Every Christmas I make a ginger bug so that I can make ginger beer. I've only ever been successful once. And it was perfect when it worked. Every other time I have somehow killed my bug?. Very basic recipe, I use grated organic ginger, bottled water and dextrose.

This year, i have tried 3 different bugs and they all are super bubbly for the first 3-4days. Then they suddenly go inactive. Why is this happening? I feed them sugar and ginger every day, its kept out of sunlight.

I made a batch of ginger beer whilst the bug was still bubbling thinking that it was going to work but now the beer has been sitting for 4 days and there is no carbonation, and now my latest bug is inactive. When I make the beer, I assure that it is back at room temp before I mix in the bug. I feel like I have done everything correctly but still getting no results.

Please help!!! Is it the dextrose? Is it because I put lemon or cinnamon in the beer mixture?

I have a good tasting, but not carbonated enough batch of ginger beer. Can I pour it all back in the big jar and re ferment it by adding some extra ginger bug and sugar and expect better results with carbonation?

My previous batch was perfect, this one is pretty sad. Bottles have been sitting at fermentation temp for 5 days now and no real pressure build up.

I made 8 bottles so I don’t want to waste it, baby ginger is hard to come by in my area

1st time doing pickles. Don’t have weight. Saw something saying I can just turn it upside everyday and it will be fine. Is this true?

Does this look ok? I don’t have weight or anything I did apples cinnamon and cabbage and added salt. Do I really need a weight can I just screw the top on it and it would be fine ?

I heated UHT milk up to boiling point and then let it cool down to around 40ºC, then added some yogurt I had here. After 16 hours I tried it, it's sour for sure, the texture is close to yogurt but it's chunky, I think it has more whey than I'm used to but I'm not sure, and it has a weak taste of cheese. I'll say it is edible but the cheese taste makes it weird to eat with fruits

My methods were not 100% on point that I can guarantee, and the yogurt I added stayed in my fridge for 3 weeks. What could have happened?

this I made on the 15th its early 21st here in Australia

does this look right?

https://preview.redd.it/5cei1es0k08e1.jpg?width=3120&format=pjpg&auto=webp&s=855634cd7123f095f3e00490001de20d7cddc823

2weeks ago I started a batch of sauerkraut. I have done cabbage alone a couple times, but this time I thought "I like picked onions, let's add onions".

I now have a crock of unknown on my counter and would like some advice.

There is no skum. It smells less like onions, but doesn't have a fermenting smell, there are no bubbles. Am I just preserving this in the salt? Or do I need to wait longer? Is it safe?

Hi all- this is my first ferment and it seems to be going well (no potential mold and all smells good) but the only problem is it’s been fermenting for well over a month and doesn’t seem to be trending below a 5ph. I’m using the strips to test so it’s hard to be more precise then that. I tried adding a bit more salt but it hasn’t made a drastic difference. Any advice? Would calling it and just adding vinegar to the hot sauce I’m planning to make do the trick?

Thanks in advance!

Hi everyone, I recently have come into accidental ownership of 12kg of Braeburn apples and would love some rotten recommendations on what to do with them. I am planning on using 4kg for an apple cider vinegar, 2kg for a kimchi-esque lacto ferment, and want to experiment with barley koji too. And ideas what to do with the rest?

Edit: will probably use 2kg for experimenting with koji, and recommendations in this regard would be great too.

Started my first Garlic Honey 3 Days ago. Some of the cloves start to look a little funny… Any thoughts or experience?

I make sauerkraut in a killer jar (snap top) and burp every day briefly to stop gas buildup. I know it’s probably not the optimum way but it usually works just fine. Usually the kraut bubbles and I get a fizz sound when I open the lid. Today nice opened one of my jars that has been fizzing nicely up to now and I got nothing. Smell and appearance are fine, no mould. Is it dead?

Hi all, my first attempt at making hot sauce. I love fermented sauces so wanted to make my own. I've been fermenting these since Oct 24th. Inside are scotch bonnets, jalapenos and firecracker chilis. Should I blitz them together with some of the brine? Should I add something else? Vinegar? I've got frozen mango chunks I thought could be nice? Do I need to boil it or would it be better to not and keep it in the fridge?

Thanks for any help!

If is possible to combine magic mushrooms into my herbal oxymel?

About 8 years ago, my dad made preserved lemons using water, salt, and whole uncut lemons, and he left the jar outside in the sun. The lid was very rusty, but there was plastic wrap underneath. I tried some 2 days ago, and the next morning I had diarrhea. It might also be due to the probiotic I've recently started taking, but now I have a headache, a sore throat, and feel very fatigued. I did some research on botulism and learned that it can't grow in low pH and high salinity, but could aging it for so long cause conditions that allow botulism to grow?

About a week in so far for sauerkraut. Is this foaming normal? This is my third batch. I don’t recall this foaming on the previous two. Ingredients are green cabbage, 2% salt, caraway seeds.

Was getting a ginger bug started when this appeared.

Started on Sunday with 16 oz of water and 50 g each of ginger and white sugar. Fed daily with 50 g each of ginger and white sugar. I missed yesterday but went to do today and saw this.

I purchased some glass jars with metal lid, and I boiled the lid with the glass to sterilize. When I dried the lids, the paper towel turned black from the water in the edges. My worry is that it’s something dangerous, and that the glass (which I have filled with food), might be contaminated. But is it most likely corrosion? And is that dangerous? The glass was ok to use in the dishwasher, but not the lids. But I guess boiling should be fine?