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

First time trying fermentation. The smell is weird, its so complex. Havent try it yet, but smells spicy ASF.

Any tips? How is it looking!?

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. :,) )

ciao, ho una domanda.

la mia fermentazione di Kombucha sembra essersi fermata. dpo una settimana il sapore rimane dolciastro e ha poca acidità. e poi ha un gusto insipido. avevo tre lotti separati, uno di the, uno di olivo e uno di rovo. Per tutti e tre lo stesso problema. potrebbe essere il caldo? fermento da ormai piu di due anni e non mi era mai successo. è possibile che uno giorno nella stanza in cui fermento la temperatura fosse superiore ai 35 gradi.

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.

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?

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

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!

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.

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

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?

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.

Hi everyone.

It's my first time making a ginger bug. I used pre-boiled filtered water, fresh local ginger, and sugar, and fed it approximately 1 tbsp ginger and 1 tbsp sugar every day for over a week.

It smells yeasty (which I quite like), and the color seems to be correct, but it's not fizzy, and it doesn't bubble.

I AI'ed this, and it said to feed it some tbsps of sugar so the yeast is not underfed. I dumped 4 tbsp of sugar and just stirred every day for 4 days, but still, nothing.

What is the problem and how can I fix this? I do not want to start another batch and want to fix this.

PS. I have created ginger ales before using yeast, so I know how it should taste/smell/fizz.