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?

3% brine for red onions at week 3, fully submerged with weight and covered with one way top.

Any kind of pickles or even fermented milk, has anyone tried it?

I’ve seen a lot of conflicting information about fermenting mustard seeds. Some claim that mustard seeds don’t have enough sugars to ferment. Most “fermented” mustard recipes I’ve found aren’t actually lacto fermented (adding vinegar) or have other ingredients (pineapple) that are probably the things that are fermenting.

Does anyone have experience with lacto fermenting straight mustard seeds either in a brine or mash? What methods did you use and what did you think of the results?

First attempt at Sambal, and it looks and tastes nice. The confidence is building slowly but surely, I have Kombucha on the go (another first) and Ihoping this will be as nice as the people on here say it is

A few weeks ago I found an amazing gallon crock at an estate sale for $8 of someone who was a sauerkraut maker (thanks Wisconsin ❤️) and I have a batch of sauerkraut in there now that I'm very excited about. I also love making kimchi and was thinking about alternating batches in the crock. Any reason why I wouldnt want to do that (buying an additional crock instead would not be my least favorite idea...)

I made a small mistake with my first brine. 3 days ago I started my first jar of cucumbers. I calculated 3% for the brine. I somehow added 10 times as much salt and then redone the brine. I didn't want to waste the salt that was not dissolved, so I added 3% of the total weight to the new brine with the watery salt that was left over.

I am not sure how much weight the salt would have had without the water. Do you think it is safe or should I completely redo it?

I ısually use himalayan pink salt but i noticed that this one is iodized. Is this a problem?

I made a quart of soy yogurt using a box of soymilk from Trader Joe's that only has soybeans and water in the ingredients. I mixed in a packet of "starter" by Eugert non-dairy yogurt starter. I mixed it all together in a mason jar, put the lid on and put the jar into my InstaPot on the yogurt setting for 16 hours.

My first batch was very tasty but got a little watery after a couple days in the fridge. I just made another batch using a large "blop" (very scientific!) of the yogurt I previously made into a new box of soy milk. It already seems a little thicker than the first batch.

I'm straining it while warm thru my nut milk bag doubled up over a fine-mesh strainer. Seems to be draining well!

There has been conversation of yogurt thickening once it chills, which is why I'm curious about whether I should have chilled it before starting to strain. I feel like the warmth is helping release the extra water.

Hoping for a more greek-style yogurt texture, of course! Thanks for any input, fermenters!

Am I correct in guessing that this is just an overgrowth of the SCOBY in my ginger beer? I've made a few batches now and this is the first that has produced this stuff. The only differences between this and my other batches is that I used way less sugar (partly in an effort to keep alcohol production to a miminum) and added cardamom and star anise to the decoction (prior batches were just star anise). For whatever it is worth, I have been drinking it for a couple of days now and I'm fine (and the ginger beer is delicious).

https://preview.redd.it/b2jyityo6cge1.jpg?width=3024&format=pjpg&auto=webp&s=2c5a3294fda3ff5a41425368b2ed412d4cfec0ed

I was watching Chef Jean-Pierre making clarified butter, and for his culturing agents he used buttermilk and plain yogurt (both cultured). I've seen recipes that use buttermilk, kiefer, yogurt, etc. but none that used more than one.

By using more than one, are you going to get a noticeably different butter? My guess is using the best cream available and how long you ferment the mixture is what makes a "better" product. But am I missing out (the fear!) by not also using yogurt? Or would you just go with the cheapest live culture option?

The recipes I found to make this came from tiktok, and they said

salt, cabbage, jar (mensch.chef & kirstenkiminski)

and since I made it, I wondered if that really is all it is?

Well it's been two weeks, can I actually eat this, really?

All I did was massage the cabbage with salt, let it sit for an hour, pack it into the jar with the liquid that released, closed it up and let it sit for 2 weeks on the counter.

It is my first time making this sorry, please forgive me for my ignorance

I want to ferment spinach, what should I add with it? I was thinking onion, garlic, salt & mustard seeds.

This is my first time fermenting hot sauce and I think I got got confused with the brine. I made a 3% brine only calculating the weight of the water not the liquid. Should I add more salt to account for the weight of the vegetables? It has already been fermenting for 3 days