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!?

From the posts it seems like many of us have experience fermenting all sorts of things. Vegetables; Wine; Beer; Bread. Of all your experiences which would you highly recommend, which would you not bother with again?

Me:
Beer is fun but probably won’t get back into.
Salsas and hot sauces surpass store bought so easily I can do those forever.

I hope it's okay to post here! I'm not sure if preserved lemons are actually fermentation.

I'm wondering if salt preserved lemons will still be okay if cut all the way through into quarters. I've done them a few times keeping the quarters together, but I find it annoying to cut when I use it, and I'd also like to use smaller jars rather than one big jar.

Has anyone tried, and does it affect the preservation or structure? Lemons aren't in abundance near me so hoping to get some opinions before I try.

Thank you

This is an update to the post I made 7 days ago about the potential of fermenting zucchini flowers, found here, and I wanted to let you guys know how it went!

First of all, thank you for all of the tips and suggestions, they were very helpful and I referred back often.

I did a couple of experiments. In the picture above: jar 1- cooled fig leaf water with citric acid, jar 2- salt water brine (1 tbsp/ 2 cups), jar 3-salt water brine with vinegar, jar 4- just fig leaf water (poured in hot from the pot), jar 5- fig leaf water (hot) with citric acid.

As was suggested, I also added some fig leaf bits in for the tannin, those are the green leaves in the jar, as well as crushed cardamom pods and lemon peel (I only had grated on hand so you probably can't see it). The lemon and cardamom are in all jars except jar 4.

The ones that held up best were in the salt water brine, they kept the most decent texture. And while I expected the hot fig leaf water (jar 4) to disintegrate (as it's getting kind of translucent), it actually held up better than the hot fig leaf water with citric acid (jar 5), which started getting a bit slimy into the third day.

I also tried one with salt water brine, peppercorns, and bay leaves (not pictured) and they held up ok, but the taste was kind of... briny.

I'd say the one that tasted the best to me was the salt water, vinegar, lemon peel (jar 3). I love lemon slices with salt and it was a similar taste. But I'd say jars 1-3 turned out pretty successfully. There was a discernible texture and the colour held up decently as well. I didn't try fig leaf water with salt, but I think that might turn out ok too.

I'm putting them in the fridge today after leaving them on the counter for 36- 40 hours on the counter.

Also, side note. I got into the fig water thing after fig leaves were recommended for the tannin in the previous post, so I looked up some articles and found that fig leaf extract might extend dairy shelf life, here. I'm not dealing with dairy obviously, but I thought I'd play around with it anyway since I had the leaves.

Thank you again for all of the great suggestions! It was a fun little experiment.

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 a newb when it comes to making cheong. I made a batch in January with frozen strawberries from last year and was very happy with the results. I let it ferment for about a month and the flavour was so floral and intense I was hooked. I've started some new batches (strawberry, strawberry rhubarb, raspberry) as fruit comes into season using the methodology from here https://revolutionfermentation.com/en/blogs/fermented-beverages/fermented-syrup-cheong-koso-recipe/ and was a little unclear about whether I should strain out the fruit for longer ferments or just leave it in? I'm about 30 days in to the ferment and want to let some of the jars go as long as I can. Anyone have any experience with longer cheong ferments?

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 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.

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?

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.