First time trying this: Carrots; Radishes; couple cloves of garlic, a pearl onion, a clove of garlic from my last ferment and a few drops of brine from my last ferment, lots of pepper corn, lots of mustard seed, some bay leaves, a teeny tiny drop of cumin seeds, 3% brine

Not sure how the flavors will collide…

There's nothing at the stores here, I don't know anyone, and, well, I'm too damned broke to buy stuff online which is why I'm making my own stuff in the first place.

How can I get vinegar started without a mother? Especially rice since I have it in abundance and buying rice vinegar is stupid expensive.

Thanks.

also I cannot find the video I followed last year, how often am I supposed to burp these?

I made sima thanks to this sub. Pretty interesting take on old school soda. Not too sweet but definitely carbonated and refreshing!

Hi! I just made a big batch of kimchi and stupidly didn't heat the sweet rice flour on the stove. I just mixed it into some warm water and added it to my kimchi paste.

Has anyone done this before? I'm hoping worse case scenario is that it still edible but not ideal.

Is it normal for cabbage to smell bad after a week of fermenting ? No mold , small bit of kahm yeast

When I make soy Greek yoghurt at home, how much new protein is produced? I'm using a typical starter sachet and yoghurt maker, and typical soy milk. I asked GPT which seemed to pull an answer out from nowhere of %12 increase in protein, which seems too good to be true.

I read online about sterilization methods for preserves (nothing that mentioned Cheong specifically) and was wondering if I wanted to make my own Cheong how would I sterilize the jars? The methods I read online said to keep the jars hot after sterilization because the preserves were hot, but Cheong isn’t, so how would that work?

Formed on day 3. Should I still use it or throw it away?

I am talking about that white stuff around the rim. The honey taste good. It has garlic, thyme, onion and chili peppers. After fermentation I put them in the fridge

I recently picked a bunch of organic pesticide-free blueberries from a farm and froze most of them. Although I have half a quart size bag in the fridge for about 10 days, which doesn't have any mold, although it has produced a fair amount of liquid and is getting a nice wine like flavor quality to it. I am wondering if I am correct to call this fermentation, and if it is safe to continue "fermenting" and consuming this produce.

I am new to fermenting in general, but I did see a post on this subreddit from a few years ago about the Noma blueberries which sounds delightful, but can this be achieved without the salt in a refrigerated environment like I am experiencing here?

My uneducated, but optimistic, guess here is that this could be a safe wild fermentation process. My more pessimistic guess is that I am consuming “bad” bacteria in small enough quantities that it is not having a noticeable impact on my health... yet.

What do you guys think? Has anyone had a bag of aging blueberries or other freshly harvested produce that doesn't mold and figured out why? They are delicious, but the flavor is a lot more complex now.

I started a simple Dill Pickle fermentation run on Aug 17.

About 2.5 Gallons of a 5% Salt solution, almost 20 lbs of large cucumbers, a whole mess of Garlic, Dill held down by Grape Leaves.

This week (Sept 9th) I pulled them all, quartered and packed into refrigerator jars with a fresh 5% solution.

They got that sour pucker, great dill and garlic flavor.

https://imgur.com/kqs91hG

https://imgur.com/tGNuxPi

https://imgur.com/F2Tg4zd

Hello all! I'm going to be getting some water kefir grains soon and I was going to see what people recommended for me to get to start out with. I will be only using it for me so I won't need to make a bunch of it. I'm going to order the Florida water kefir grains off Amazon. I also didn't know if I should get a couple of 16oz or 32oz mason jars to start with. I have never fermented anything before. People from the comments on Amazon said I will need to get some unsulphured molasses as well. I figure I would use coffee filters as lod covers, since I already have them on hand. If anyone has any tips on starting them and keeping them alive I would appreciate it. If everything goes as planned I'd like to eventually get to making sodas. Any advice is appreciated

First shot at making yogurt. Strained half into Greek style, and the other half normal. Flavored with raw honey, and pumpkin spice and maple natural flavors. Turned out pretty good. Might add some vanilla next time. Question: is there a step in the process to calm the tartness? (I presume it's from the whey). Just new and learning tips and tricks. Would like to try Bulgarian yogurt next. Just need to find a local supply of sheeps milk.

I am asking to see if anyone has a resource that states a definitive list of spices/herbs that can increase the time before molds form. I have looked around and have struggled to find any mention of this beyond some mentions of high chili content, and what I have as some minor examples in a couple of resources I have, however I am hoping to compile my own personal reference and would like to create a solid list.

I realize a definitive list for something as temperamental as fermentation is a big ask but I'd be happy for any examples even with uncertainty as to their validity.

This is my first time posting here and I hope this can serve as a valuable resource for me in the future!

On Too Good To Go I can buy 14kg of oranges / 9kg of mandarin / 4kg of red egg tomatoes (pomadori) / 3kg of Coeur de Boeuf tomatos.

I am somewhat tempted, but especially the oranges are a huge batch. Anyone have some cool (fermentation) recipes for any of this?

I made this with roasted/smoked garlic, ghost peppers, red bell peppers, and onion. My question has to do with the garlic, I sliced the tops of full heads of garlic, drizzled olive oil on them and roasted them on my pellet smoker before squeezing into the mix. I wanted to get smoke into the flavor but didn't want to kill off the lactobacillus on the peppers by smoking them. This pic is about 8 days in and it's bubbling away. Is the fact that I used olive oil to roast the garlic going to mess anything up in the fermentation? I kind of thought about it afterwards and I've never put any oil in something like this.. Any experience or advice appreciated!

TLDR: does olive oil effect a lacto ferment?

Hey, r/fermentation! I recently foraged some fresh pawpaws and I'm excited to experiment with them. I've heard they can be great candidates for various fermented creations, but I'm not sure where to start. If you have any tried-and-true recipes or unique ideas for fermenting pawpaws—like hot sauce, drinks, preserves, or anything else—I'd love to hear your suggestions! Thanks in advance for your help!

https://preview.redd.it/nu66kgyd97od1.jpg?width=3072&format=pjpg&auto=webp&s=941268f89c17d4843bf4a1340d7169ae441e3d8c

Here in the Philippines finding foods I ate in the US can really be a challenge, but mostly a bust. So my wife and I make a lot of the foods I eat.

Here we have fermented giardiniera on hot dogs in buns, all homemade. To balance out the tanginess of the giardiniera I have ketchup with homemade smoky fermented hot sauce. Delicious.

I used to work at a brewery and used a bunch of expired beer to make vinegar. After fermentation, I moved a bunch of it into 6 - 64oz glass growlers. Foolishly, I capped them with their standard white metal cap. Now, 2ish years later, I pulled them from the cupboard and 5 of the caps seem to have started melting, spilling corroded bits into the vinegar. Does anybody know what these caps are made of? Hoping I don’t have to throw this all away.