Simply 750g basil, 20g salt

Hey folks. Like the title says, I’m working on my first sauerkraut. All I used is salt, garlic and mustard seed. It is one day shy of a week in the jar and I’ve been burping it twice a day. I noticed today that the gas production is way down from the first couple days. Wondering if that is normal or if i should be concerned that the fermentation process has slowed down too much to continue. Thanks for your expertise!

So I am new to fermenting, and know that natto is basically the only food high in mk7 k2. I was wondering if I could add this culture to a regular lactofermentation and get the benefits of mk7 k2 in fermented onions, peppers etc. I would much rather eat these fermented foods than soybeans.

Question. I started some honey garlic jars 3 days ago. Fermentation is going great. I started 5 more jars today (I sell them locally at shows), and noticed that the jars I started the other day could really use a bit more garlic in them. Is it ok to add a few more cloves to each of those jars, being that it's only 3 days into the process, without messing up the fermentation process? Not many, maybe 5 or 6 cloves to each (as to keep the honey to garlic ratio about even)? Thoughts?

I get the big bags of loose pieces to make Hibiscus tea. I made a sweetened concentrate recently and let the last bit go to see what would happen. It's fizzy and tastes like Sangria. Do you think I could keep it going like kombucha, or will I need to make a new batch everytime?

Hi guys, I’ve been buying a reputable brand of raw sauerkraut from Whole Foods. It’s not pasteurized and supposed to be probiotic but I’ve noticed it never seems to off-gas.

Does that mean it’s not actually probiotic or can commercial operations stop fermentation while keeping the probiotics?

Thanks!

I’m about to throw it away but it smells fine and normal??

One of my favorite fall activities is making sauerkraut. I eat it fresh and cooked. How do you guys like it?

I'm curious where to find a bucket like the one in this hot sauce video with an airtight lid with a 1-way valve to allow a vacuum to be drawn (or what such a bucket/lid is called.) Thanks!

While searching for vermentation jars, I stumbled on airtender.. Anyone experience with them?

I made my first hot sauce from jalapenos, habaneros, garlic, onion and sugar tomatoes. It's actually not very hot and more like a salsa, but I like it's pureed texture.

What are some other fermented sauces I could explore?

Is there much benefit to spending money one of these? Or is there another vessel you would suggest getting? I'm looking to improve my saurkraut (and other ferments) making from just using a Mason jar.

Hello,

Some people seem to ferment veggies with qater and salt at room temp for 4 weeks before transferring to the fridge.

How long at room temp to achieve max probiotics in general?

Or do most on here not bother refrigeration at all?

Thanks

Any ideas for green tomatoes and chillies, I have a local supplier dropping a few trays off and I already have a green tomato chutney, was hoping for either a fermented sauce or something?

Started yesterday.

Linden honey & Lalvin K1-v1116 champagne yeast.

3L volume.

Balathustrius nutrient schedule.

I successfully made vinegar out of some old red wine I had (>15Years old, not suitable for drinking). The smell is just wonderful! Unfortunately it developed Kahm yeast as you can see on the picture. Any tips how I can use this vinegar as an inoculant for a next batch while simultaneously minimizing the risk for building kahm?

Thanks in advance!

https://preview.redd.it/2gzhlherltzd1.jpg?width=3024&format=pjpg&auto=webp&s=bd71d52bb6104857edd49ef506eebfc702fca30b

https://preview.redd.it/dtwtdy8sltzd1.jpg?width=3024&format=pjpg&auto=webp&s=6eadc3daf02e0ecc9f7860aca240bf45cdbc9407

So I thought about trying to make a natural starter like ginger bug but with licorice root or some other herbs. I asked and another user told me that the only way to find out is to experiment - just pour some moderately warm water, sugar and herbs. That's what on photo, if anyone's interested:

First one is: Persicaria maculosa, Achillea millefolium, Lycopus europaeus, Hippophae leaf, stinging nettle, mugwort (common), Polygonum aviculare, Agrimonia eupatoria, Willow bark

Second one are actually dissolved pressed herbal tablets, which consist of: eleuthero (siberian ginseng), Aralia elata, rhodiola rosea, Rhaponticum carthamoides (Leuzea), Schisándra and lactose (I wonder why they would put lactose in it, but it's there)

and quite a bit of sugar. I am a complete newbie at this so if I am missing something obvious I wouldn't know

Does anyone know how ferment meats? Fish eye balls in particular.😭

I started these Apple scrap vinegars about 2.5 weeks ago. One of them (the darker one) smells slightly of acetone… is this normal? Or are these pretty much a waste?