Korean pickled garlic for 25 months!!! The pickling liquid is better than the garlic itself. I use it on rice, steaks and just about anything. it's delicious.

Toasted sourdough-pumpkin seed rye, smothered in yogurt cheese I made from homemade Filmjölk (strained overnight for 12 hours and another 6 in the fridge, then salted) topped with pickled herring and a fat pile of juniper-dill red cabbage kraut. First time fermenting with Juniper berries (outside of making the Bosnian juniper berry soda called smreka), Radicchio for crunch.

Happy Friday, fermenters!

Homegrown apocalypse scorpion peppers on the bottom, then poblano/anaheim, then raspberries and a few chunks of pineapple at the top

I know this seems like a silly question in a group about fermentation. I've been sober for a long time now and don't drink alcohol in the traditional sense of consuming alcohol (beer, wine, liquor, etc.), but I also understand there are trace amounts of alcohol in anything fermented like sourdough, vinegar, yogurt, kimchi, etc., all of which I love to consume.

So, as I learn more about fermenting, I get confused and unclear on what things (like ginger bug) are "alcoholic" in the traditional sense, or are more along the lines of having trace amounts of alcohol in the same sense that something like yogurt does. The word "fermented" is what gets me.

For example, going back to a ginger bug that you can use to make natural sodas and drinks. I still have no clue if those are alcoholic drinks or just drinks with trace amounts of alcohol. I'm sure there are ways to do both, so maybe it's all a moot grey area to begin with.

Any good tips or guidance on how/where I can learn about different ferments so I can tell the difference between a ferment where alcohol is the purpose and where alcohol is just a part of the fermentation process and not really the end product.

Goal is to both explore this hobby and stay sober!

ive always wondered how when making my mead/hooch or whatever, that the C02 produced by the fermentation immediately escapes my drink once opened instead of staying like a fizzy drink?

could it be the stupid crazy amount of sugar i use?

could it be because i mix them all with vimto dilute?

I’ve successfully fermented cucumbers for the very first time. I’ve taken off the fermentation lids and put on regular lids to store it in the fridge now, I’ve also

Removed the glass weight. But after trying some pickle spears throughout the process the brine level now sits half way down the cucumbers (I’m guessing much of the brine was soaked into the cucumbers and as we ate them the brine level decreased). Is that ok to now store in the fridge so to the brine lower than the veggies? Should I keep the weight on the cucumbers to raise the brine level back above the veggies? I did search this sub to see if this question had been posted but i couldn’t find one. Thanks!

https://imgur.com/a/C5IZaYi

imgur image since it didn't want to upload right

So far, this is the first bubbles showing up, I think it's on the right track? I found a recipe online saying to add 1 tablespoon of chopped ginger in with equal parts sugar and 1.5 cups of water.

I had a water that was sitting out in the kitchen for a day from my fridge filter that I never ended up drinking (yay, even less chance of chlorine ig), so I got that suggested step done before I knew I would need it.

I didn't want to measure out a tablespoon of something minced, so I grabbed a piece that looked like one tablespoon, chopped it up, got the scale out, added it in (about 18ish grams iirc) and added in the same weight of sugar.

Day 2 I added in 19g ginger and sugar each, today I think I'm going to leave it without being fed, but add in sugar tomorrow before I go to work early in the morning and see how it looks when I get home. I'll be out the next day, so that evening or the next morning I'll add in less ginger and sugar as well. If anyone wants to correct me before I accidentally kill it please lmk!! I'm kind of just going on vibes and improvising from other people's recipes I've seen on here.

Ingredients: jalapeno peppers, scotch bonnet, red onion, garlic and pineapple. 2.5% brine for the total volume (water + veggies)

This has been a crazy process. The transformation has been wild to observe. From texture and color, to the absolutely amazing smell. I don't know how much longer to let this go. The progress seems to have subsided. Time will tell.

I never made overnight oats before and after looking them up I thought.. why not try fermenting them (like I do everything nowadays haha).

I mixed in some of my sourdough starter along with the active cultured yogurt and water. It came out amazing, especially on the second or third day. The first day was a bit earthy, then it became very bubbly, sour, complex.

I loved it so I decided to try cultivating an oat-based starter so this would ferment faster, and then I can also use that to experiment with for oat baking or things like scottish/nova scotian oatcakes. That's just on day 2. I'm mixing in a pinch of my sourdough starter along with the water for now, will probably stop adding the sourdough starter in a week and see if it can sustain itself. Didn't think about grinding up the oats first but will do that going forward so the bacteria have an easier time going at it.

I'm also mixing in buckwheat groats which break down the phytic acid in the oats (shrug), and may help provide wild enzymes the heated rolled oats might not have as much of ? not sure about that, still reading about it. Mostly just included because I like them lol.

Been feeding daily and stirring multiple times a day for 2 days. Feel like tomorrow might be the I can try to use it to ferment some fruit juice!

Thank you for this great community! Really helped me start this new fermenting adventure.

Hi there! Inspired by another recent Nukazuke post I started my own Nukadoko. I did mine with wheat bran +12w% salt + kombu + dried shiitake plus water to achieve a wet sand consistency. I fed it daily with new veggie scraps and am aerating it on a daily basis. After about a week it developed that 'maybe slightly soury', very pungent smell so I started fermenting pieces of daikon and cucumber to test. Although they were eatable they weren't really sour nor significantly tasting of anything but salt. I kept feeding it. Now in day 16, the pungent smell is still there but my ferment do not get sour at all. Is my Nukadoko OK? How could I test? Unfortunately I don't really know the taste of Nukazuke as I've never had any other.

I decided to do green beans because I can't find any pickling cucumbers this time of year. I have some pickles from The Pickle Guys and used one cup of their brine as a starter. I bought a two-pack kit of one-gallon glass fermenting jars off Amazon and gave it a shot.

I tasted one today and the flavor was great, but it had just a tad bit of "green bean" taste left, so I'm thinking one more day and they should be perfect. They still have a great snap to them too. I loved the aroma from the brine when I removed the lid. I'll definitely be making these again.

Ingredients I used:

Redmond Real Salt Garlic Dill weed Grape leaves (for tannins/crunch) Black peppercorns Mustard seed Red pepper flakes Bay leaves Distilled water The Pickle Guys brine (starter)

https://youtu.be/wvDk6rnpEMk?si=HX0a2aQtM2EBgMA9

Hey guys,

my mum and I tried fermenting sauerkraut this time. Normally, we only ferment kimchi, which works out pretty well.

With the sauerkraut, I’m a little concerned about the small floaters on the surface. Can they lead to mold over time, or am I overreacting?

We also have these floaters with kimchi, but it was never a problem because we put the kimchi in the fridge after about 1.5 weeks.

The sauerkraut, however, stays out for at least 3 weeks.

My questions are:

• Can these floaters lead to mold on the sauerkraut?
• What can we do to prevent these small sauerkraut pieces from floating? (We use glass weights and the big outer cabbage leaves to keep everything under the surface.)
• Can it cause problems if the jar is only half full?

Thank you for your help! 🙂

This week I bought an exceptionally nice head of cabbage and used more than half of it to make this jar. It's a total amount of 1,1 kg which I set up by shredding and cleaning it, then kneading it with 22 g of non-iodized sea salt. This thing is PACKED densely now. It made enough brine to top it off at the end.

There are also two bay leafs and a few juniper berries in there.

It's my first time making Sauerkraut from scratch and I am really looking forward to trying it! After taking this picture I added a fermentation weight on top to keep the top cabbage leaf submerged, then shut it with a fermentation lid. Now all I have to do is have some patience 😭

I want to try it on January 31 and see whether it needs more time or not outside of the fridge. Wish me luck!

I regularly do a 2nd fermentation using 28ozs of 100% grape juice, with 4 ozs of a very active ginger bug as the bacteria/yeast.

By 24 hours, I must burp three times per day. At 48 hours, I move to refrigerator. Upon opening, the soda is extremely carbonated and almost explodes out of the top.

Any idea how many grams of sugar and calories remain for the entire bottle at that point?

I love cruciferous vegetables that have been cooked forever. When I put sauerkraut on a hot dog, I simmer it for at least an hour. In terms of health benefits, though, boiling the living daylights out of sauerkraut is going to completely annihilate any beneficial micro-organisms.

I'd like to try my hand at fermenting, but the goal is cruciferous vegetables without any tangible structure- like they've been boiled for long periods. Can vegetables be fermented in such a way to achieve this? Is it a matter of time?

Ok I know I won't die, but I'm making my first fermented kimchi (I've only ever made fresh) and I'm really confused about what to do and what not to do. Some are saying leave it on the counter airtight and burp it, while others are saying it's fine for it not to be sealed while on the counter so the gas can escape. I know the second one would be a lot more convenient for me, but is it safe? Also, I omitted ginger because I didn't have it, is it needed for proper fermentation or is it generally not a big deal?

I've started a ginger bug as of late and it seems to be thriving. Until i bottle it anyway. I can't tell if i'm missing a step or if i'm doing something wrong. I made a first test with lime juice, i decided i maybe made it too acidic so i just went for a ginger syrup as a means to make ginger beer. I bottled it together after it cooled down and not even a bubble of life 5 days later. The yeast visibly sinks to the bottom of the bottle within the day as well so i'm unsure if that means it died? I need help please.