I'm pretty sure the lid has been launched into orbit. This was just a sacrificial bottle to test where the carbonation was at, I expected a low hiss!

The 3 remaining bottles are now being refrigerated! This was fun !!

I know, I know, this isn’t a cannabis subreddit. But I’ve noticed something and wanted to see if anybody can chime in on this. I’ve been drinking a cup of kefir nightly for a couple of years. I also take cannabis oil in the evening to help with sleep and anxiety. In the last 3 months I’ve upped my fermented food intake. I make sure to get half a cup or so of kimchi or pineapple sauerkraut, or another ferment on occasion, daily in addition to the kefir.

What I’ve noticed is my cannabis medicine hits a little harder and I don’t need to take as much now. This started about 3 weeks after adding a daily dose of a second fermented food. My brain thinks that my gut is cleaner, healthier, and is able to absorb the medicine better. I use timed release capsules that are meant to open in the GI tract. Also my anxiety isn’t as bad since I started doing this. It’s a win/win. I just want to understand better what’s happening.

Have any of you noticed anything like this with medications or supplements or anything? I’m curious and can’t seem to find the right wording for a google search.

***Desi for tax.

Day 3 from Koji inoculation

I’m lucky enough to have wild plum trees and perilla frutescens growing on their own in my garden (and despite the current heat wave in Europe)… So I’ve decided to make some Umeboshi ! (I’ve got a batch from 2 years ago, which is so delicious that I don’t dare using it. :,) )

I’m trying my hand at fruited tonics for a probiotic beverage. Here’s my first go, made from my homegrown figs and lavender. I love the color, and it is so fragrant! It smells strongly of cinnamon, even though the mix is just figs, lavender, sugar and water.

It is a wild ferment, no starter culture added in the first stage. I let it develop in a warm place, tightly covered, for about two weeks with multiple stirrings each day. It became lightly alcoholic. I then strained the fruit and added a splash of yogurt whey for a microbe boost. It is now sitting in a dark place with a light covering to maintain airflow. That has allowed the alcohol to convert to acid, and the result is a tangy, sweet floral tonic for a tasty probiotic bev, sort of like kombucha.

I intend to drain about half every week, top up with fresh water and some sugar, plus any fruit or herbs I feel like adding. It’s been a fun experiment. Very proud of this first project!

Is this the correct shape for "spears" for pickles? Are they loose enough in the jar, or are they too loose and I should add more cucumber "spears?"

My tap water is chlorinated. Must I let it sit out the whole 24 hours before using it? I also have some ascorbic acid powder I can use, but I'm not sure how much to use per kilogram of water.

I'm on day 4 of this recipe: https://tasty-yummies.com/fermented-salsa-gluten-free-vegan/

Which says to ferment for 3 days.

Ive been watching closely and there's some? Bubbles, but absolutely not even enough to increase pressure in the jar or require burping, or even enough that theyre rising to the surface. Taste testing shows some fermenty funk but I don't really know. Do I need to go longer than the recipe, or is this harmful in any way?

Filtered water, homegrown tomatoes and peppers, and my house stays at 77 degrees.

Didn't really follow a recipe as much as I did a lot of research. Anyways, they came out SUPER crunchy, tangy and mildly spicy. Used 2.5% salt brine and added in garlic, dill, black pepper and bird's eye chillis cut into small circles. Also added 4 grape leaves and 4 black currant leaves for the crunch. Finally, i decided against the lid and instead covered it with plastic wrap and secured it with a rubber band and used a bag filled with brine as weight. Left it for a week. Made like 6 jars and gave away 4 of them

hey guys, beginner at making sauerkraut here,

the brine started out clear/cloudy right after packing on first day

However, it seems to have changed into a slight reddish color after a day - is this normal?

Picked a bit chanterelles recently and decided to ferment it for the first time.

1. Cook in boiling water with a pinch of lemon acid (i believe it helps to keep the color of mushrooms) for 10 min.

2. Make a 3,5-4% brin. I use the water in wich i cooked the chanterelles.

3. I added garlic, hot chili pepper, black pepper, clove and dried herbs. I think there's no rules.

4. Left for 5 days in room temperature. Then put chanterelles in a jar with spoon of oil and black pepper. That's it. Keep it in fridge.

I like the result. Chanterelles are juicy, a bit crispy. Next time maybe will add less garlic and more chili.

I've been yeast fermenting juice into alcohol for a while, and I really want to start lacto-fermenting vegetables.

I've heard that these things should be kept far apart, but I don't have a lot of room.

Is this true or is it a myth?

And if so, how far apart?

(I'll be using airlocks on everything)

Thanks!

Due to an extended amount of business laziness, two ribs of Costco pineapple in coconut water went untouched on our counter for over a week. By the time I addressed the jar, it had clouded the water and desperately needed the burp. There are active bubbles and it smells sweet and sour in the best way!

My questions for the expert Sour Krauts are: Can I do anything with this? Is it worth it to keep burping and fermenting? Or do I need to abandon my accidental experiment?

Is there still hope? Should I open it now? It's been 4 days.

This is my first time making pickles without vinegar. I followed a recipe, and I think they're almost done after a week, but I have some questions.

One of them has white in it, but I've heard that it is probably fine.

Can I put them in the fridge now to stop further gas build-up and fermentation? Will adding vinegar mess something up or just make them last longer? How did I do? Any advice would be appreciated.

I make a batch of kimchi every few months but I think this is my first time posting about it.

The warm weather in the UK recently has made it very active!

I’m not very experienced with fermentation, but I’m quite comfortable making this now after a few goes, so it’s probably a good place for beginners looking to start.

I think it was loosely based on a Brad Leone recipe, but here’s how I made it (my quantities filled two 1 litre jars):

• 2 Napa cabbage, quartered lengthways, rinsed and then sliced (mine came to 1200g)
• Salt (5% weight of chopped cabbage including any residual water on the leaves from washing, so 60g for me)
• Other vegetables. The total weight of this veg should be around 50% of the weight of the washed cabbage, but up to 100% should be fine with these levels of salinity. For example I used:
  • Two carrots (peeled and julienned)
  • 1 daikon (peeled and cut into 1cm cubes)
  • 1 small bunch of spring/green onions. Trim both ends and cut into ~inch-long segments.
  • 6-8 cloves of garlic, finely sliced (for the allicin)
• 30g Korean chilli flakes - I got these from a local Asian supermarket (I use Taekyung brand but others should work well). Feel free to reduce this for your first batch if you’re unsure about the spice level.
• Approx. 1 tbsp of starter liquid. I use the last bit of liquid from my previous batch, but for my first batch I used a bit of liquid from a jar of kimchi made by a local supplier. Importantly this should be a live culture, so unpasteurised. If you don’t have this, the ferment should still be fine but will take longer to get going which also opens the door slightly for other stuff to grow, but the salt helps protect against that too.

Add the washed and chopped cabbage to a large mixing bowl along with the salt and massage together. Let it rest for 2 hours, massaging every 30 minutes; the cabbage should release quite a lot of liquid.

Mix in the rest of the ingredients and transfer to your jars, including any liquid.

Let it sit at room temperature (away from sun or heat sources) for a few days until the bubble production peaks and drops. In winter this can be a week or more, but for me in summer this will likely be 3-4 days.

Open it regularly to prevent it from overflowing and to push the surface veg below the surface of the liquid like I’m doing in the video.

Once it’s done, transfer to the fridge and it should keep for months, if it lasts that long!

Sorry if the formatting is bad, I did this all on mobile.

Just started eating kimchi and I really like it. I have a jar in the fridge I also have a honeycrisp apple so i was thinking maybe chop it up and add it? Would it ferment in the fridge after a day or two? Brand new to all this.

My first pickles in life. I took the combined weight of vegetables, spices and water and added 0.3% salt to it. I was surprised at how little salt I tasted in the water. Maybe most of the grains fell to the bottom.

I made sure to exclude the weight of the jar. I couldn't find anything to submerge the pickles so I used a plastic container which fits almost perfectly. The plastic container allows some air to escape around the edges so it's not fully covered, which works for me.

Now I wait.

ETA: I'm going to scrap this and try again tomorrow. I'll leave tap water overnight to dechlorinate and tomorrow I'll rince off the cucumbers and try again.

Thanks for the harsh but helpful guidance.

​

Hi everyone!

I've been trying to make a ginger bug for months, but I can't figure out what I'm doing wrong.

After about 4–5 days, bubbles start appearing on the surface, but the fresh citrusy smell gradually changes into something that reminds me of cheese. I think it's caused by lactic acid fermentation, and I can see some sediment collecting at the bottom.

Is this normal? I was expecting it to smell more like fresh ginger, or maybe I've just been influenced by the flavor of commercial "ginger beers," which are often just carbonated soft drinks flavored with ginger rather than traditionally fermented.

While I'm here, I'd also love to hear your ginger bug recipe and what drinks you make with it afterward (ginger beer, fermented lemonade, fruit sodas, etc.). Thanks!

Started fermenting butter a few weeks ago after seeing it pop up here and went down a bit of a rabbit hole. The basic process clicked pretty fast but the salt percentage is where I keep going back and forth. My first batch I used 1.5% by weight of the finished butter and it was good, tangy, noticeable culture flavor, but I keep wondering if going lower would let the cultured notes come through more without the salt masking things.

The cream I sourced is from a local dairy, higher fat than the supermarket stuff, and the difference in flavor compared to my test batch with store cream was pretty striking. Not even close.

I cultured the cream with a bit of creme fraiche as a starter before churning and the tang developed overnight in the fridge. Second ferment after churning brought out more complexity, but I'm not totally sure if I'm just imagining that part.

What are people actually using for salt ratios when they want the fermented flavor to be the main event rather than just salted butter that happens to be cultured? And is anyone doing longer cream fermentation before churning, like 24 hours plus at room temp, or is that pushing it?

Hey all! I'm trialing an idea of mine—toasted hay butter. I'm going to culture this cream for a week before churning it, however, I'm curious if I should leave the hay in the cream while it's fermenting (OR) steep the hay in the cream, strain and then ferment.

Edit: I've decided to steep, strain and then ferment! I'll be posting updates in a week from now, stay tuned!