/r/fermentation

Photograph via snooOG

A subreddit for all things cultured with living microorganisms!

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Some other subreddits you might find interesting:

/r/homebrewing

/r/winemaking

/r/kimchi

/r/kombucha

/r/breadit

/r/fromscratch

/r/canning

/r/pickling

/r/kefir

/r/cider

/r/SalsaSnobs

Sources for cultures

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/r/fermentation

218,493 Subscribers

1

How to make shroom extracted alcohol/worth the effects?

I want to get into honey wine and was wondering about the effects of psychedelic mushroom extracted in it. Also, is the process the same as leaving any fruit/flavor in it? How much would i have to use for lets say an 8L jar?

1 Comment
2024/06/24
02:25 UTC

6

My First Sauerkraut Ferment

I’ve recently restarted making a lot of Kimchi in my crock after a few years off, and now trying to ferment a simple Sauerkraut, I do have a sliced Jalapeno in 2 of the jars. I’ll report back in a few weeks.

2 Comments
2024/06/23
23:05 UTC

1

First time fermenting kvass and would like some pointers

I am making some kvass and till now I have been fermenting it for around 12 hours.

I first boiled some roasted rye bread with some pieces of lemon and rasins.

It is 1.5L of water. I added 100 g of sugar.

I did not follow a specific recipe, the amounts I got from life of borris video.

After boiling I cooled it and added 1 tsp yeast, and added it to a jar with those rubber rims.

It has been sitting now for 12 hrs and bubbling. Every couple hours I open the lid to let out the built pressure.

However I noticed all the bread is floating to the top and I wanted to know if that's OK or if I should remove the bread?

Also if I want as little alchohol as possible can I bottle it and refrigerate after 24 hours of fermentation?

0 Comments
2024/06/23
22:47 UTC

2

3° time using my ginger bug; strawberry with lemongrass

0 Comments
2024/06/23
22:18 UTC

1

Fire cider question

I need some guidance, and hope this is the right community.

I started some fire cider 3 years ago and forgot about it - it was in the back of my food pantry. Should I just err on the side of caution and throw it out?

Thank you in advance for your help.

0 Comments
2024/06/23
22:05 UTC

1

Cherry Bounce?

Okay, last month I had picked up some cherries from a stand on the side of the road. I took them home, washed them and topped the jars off with some Canadian whiskey thinking I would let them sit at room temp until Christmas.

Well today i took them off the shelf and opened them up and they started fizzing a little. It definitely doesn’t have an off smell but it doesn’t just smell like straight up liquor anymore. I can’t tell if fermentation is happening or not but I really don’t want these jars to burst.

Can I get some thoughts of my next step? Should I continue to ride this out? Move it to another container? Should I pour it out? Please help as I want to enjoy these but don’t want to get anyone sick. I thought putting them in alcohol would just make a nice cherry flavor. Please HELP.

1 Comment
2024/06/23
19:38 UTC

0

Is this mold or kahm yeast?

Cucumbers in a crock with a moat. Little pieces floating are herbs. FYI I did add ground turmeric and had some orange on my stones. All veggies stayed submerged

0 Comments
2024/06/23
19:23 UTC

0

Is it kham or mold? Can it be used?

14 Comments
2024/06/23
18:14 UTC

6

9-day Thai chilies with carrot and radish on smoked salmon toast

I feel like this sub has a ton of content about the process but less about how we use the end product.

Here’s my breakfast today. What are some of your favorite dishes to add fermented veg to?

0 Comments
2024/06/23
15:01 UTC

2

Thai Eggplant

I've done the white "Kermit" variety before with great results. Hopefully these taste just as good!

0 Comments
2024/06/23
14:39 UTC

88

I like to skewer my sourdough donuts with my broadsword when I get stabby. So?

1 Comment
2024/06/23
13:51 UTC

56

Does anyone else avoid fermenting in plastic?

I’m sure most of you have seen all the articles about micro plastics in the human body (testicles, breast milk, placenta, brains, etc). Fermentation including both A) a lot of salt, which is abrasive and B) an acidic environment, seems like a recipe for adding more micro plastics to our diets. And maybe it’s too late but my understanding with toxins is that it’s always better to limit the exposure where possible even if you can’t get it to zero.

Anyway was just curious if anyone else exclusively uses glass for your ferment projects due to this. ✌️

72 Comments
2024/06/23
12:19 UTC

1

Is this yeasty foam on my ginger beer to be expected? About 24 hours after bottling, there's really only sugar, yeast, ginger and water in there

6 Comments
2024/06/23
11:55 UTC

0

Is this mold?

Should i throw it out?

13 Comments
2024/06/23
10:50 UTC

1

Does the lid of this demijohn look intact?

I’m making strawberry wine and had intended to use this demijohn.

However I’m not sure if the lid/valve is properly intact by looking at it - hoping for advice or suggestions from anyone who might know? It’s got a safetycork if that matters.

Thanks!

0 Comments
2024/06/23
10:32 UTC

2

Yogurt inoculation from whey?

I have leftover whey from the last time I made yogurt, but there is no yogurt left to make the next batch. Are the same cultures present in the whey in order to inoculate a new batch of yogurt?

1 Comment
2024/06/23
07:19 UTC

0

Sauerkraut safe to eat

Hi,

I'm on 48 hours of fermenting some sauerkraut. I took the towel off to push down on the cabbage and noticed some black specs. Should I toss this?

12 Comments
2024/06/23
01:58 UTC

2

Question about Kimchi

I buy kimchi from my local Korean store. Sometimes a jar will have started fermenting and will be bubbling and tasty. Other times it will be really salty, there will be no bubbles, and it will take like a week to start developing a sour taste. It will be too salty unless eaten with something.

My question is: is it ok to leave kimchi out on the counter for like a day before popping it into the fridge?

Extra context: it’s stored in the fridge at the store so I imagine they make it and refrigerate immediately

4 Comments
2024/06/22
23:24 UTC

0

Homemade Ginger beer gone bad?

I’ve had this jar fermenting for about 7 days now is this bad? It looks bad.

3 Comments
2024/06/22
22:52 UTC

1

First time ferment help

I started a jalapeño mango ferment 6 days ago and it came alive! But there is some questionable looking stuff in there. Is it ok or when in doubt throw it out?

8 Comments
2024/06/22
22:16 UTC

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