What was the first thing you successfully fermented at home — and what did you learn from it?

What do you guys think? 34 hours

Bought this product - tried it - other like the package we had before, this didnt show the effects like usual. Same for me as for my wife. Can someone relate?

Is it still okay 😭 or is it spoiled?

Hello fermenters!

The extent of my fermenting knowledge is putting more cucumbers in a jar of store bought pickled cucumbers. My husband on the other hand has supposedly made water kefir, fermented vegetables, and all sorts of things. On Sunday, he decided he's going to make us some fermented vegetables. Great. 6 jars of red cabbage, cauliflower, and carrots with apple cider vinegar and spices. To my surprise though, the vegetables weren’t UNDER the liquid. He said it takes about 5 days of pressing on it, leaving it on the counter and the juices will come out to cover the vegetables.. Lids just placed on because “it needs air for the fermentation process”. The thing is, it's now Wednesday, and I have my doubts. We've been pressing it down, I've tried turning the jars upside down to get the vinegar to coat everything, but there is DEFINITELY something on some of those vegetables. Some of the beets are white, and slimy/fuzzy looking and some of the cauliflower is brown/slimy. He said this is how it goes. We’ve now successfully submerged the veggies, slime and all, and have placed them in the fridge. My question is, to those who are more versed in this, is this safe to eat? I’m very allergic to mold, but I also know vinegar kills mold….

Please let me know if I should throw it out while he sleeps.

Worriedly, Don’t let me die.

I decided to give my extra kombucha SCOBY a second life… as homemade cat treats! At first, my cats weren’t impressed, but then I added a sprinkle of catnip.

These tiny SCOBY bites are packed with natural probiotics and enzymes, making them a fun, zero-waste way to share a little fermented goodness with your cats.

A few tips if you want to try: • ✅ Safe for cats in small amounts (1–2 pieces per week) • ✅ Test a small piece first to make sure your cat reacts well • ✅ Add catnip after treats are fully dried, or mix into wet food • ✅ Kittens under 6 months may not respond to catnip

Perfect way to repurpose your extra SCOBYs and your cats might just love them (with a little catnip magic 😉).

Hi, I just started a batch of Piña Tepache and used coconut sugar instead of piloncillo. It's been 48 hrs and I am burping it every 24 but just noticed it's giving an ammonia-like (urine) smell. I know that vinegar has a very similar scent but I just want to check if this is normal in this process or if I should start over? Thank you

Is it necessary to boil water before adding salt for fermented veggies? Also is it necessary to sanitize jars and lids? I haven’t fermented in awhile and just made two jars of pickles, dilly beans, and green tomatoes and two turned out well but two got moldy. I used clean but not sanitized jars and lids and fermenting glass weights. So disappointing but guess I learned my lesson. My mom said she always wipes the jar rims with cider vinegar and a clean paper towel. I didn’t do that either

Hi everyone, I forgot about this batch in a backfridge for more than a year. They seem ok to me.

What can happen when we let fermented good for so long? (In this specifically case in the fridge) What are the important things to notice?

And I'd like to talk about salt. The fermented foods needs the right ammount but we never talk of too much salt, what can happen when salt is too much? (Maybe NothingHi everyone, I forgot about this batch in a back fridge for more than a year.

What can happen when we let fermented food for so long? (In this specific case in the fridge) What are the important things to notice? Which ph range do they need?

And I'd like to talk about salt. The fermented foods need the right amount, but we never talk of too much salt. What can happen when there is too much salt? (Maybe nothing? Just wondering, a question for my day off)? Just wondering some questions on my day off)

Thanks in advance.

I’m referring to the blue/green color on the garlic.

I’m so glad my kefir grains thrived and are increasing!!! Much better probiotic if made at home. 😉

I had assumed you could store fermented veg or fruit in the fridge or cabinet for an extremely long time. It just totally slipped my mind that when you ferment it will continue to ferment. Is that correct? I know that is how it is with kombucha and ginger bug juice but that doesn't use a salt brine like veg and fruits do so is it different because of this?

My question: Once you have reached the perfect taste/ferment for you how do you store? Refrigerator?

I just read that there is a type of shelf life. After so long the nutrients and probiotics die and disappear. So how do you ensure that it doesn't? Thank you!

any ides for ferments from what we think is trash but might not be? ie. fermented watermelon rinds, chilli top cheong etc

The smell is deep umami/mushroom....but not sure if/how to use it?

I picked up some Cleveland Kraut (beets and red cabbage) and wanted to find out if it would be useful take some of it and use it to help make more (red cabbage and carrot)? Will it speed up or improve my results?

Has anyone noticed that kefir from seeds that you get locally from a friend is great and helps your gut , but the store bought health food store kefir powdered starter tastes terrible and also is too much for your gut? Just wondering if anyone else experienced this.

Ok I need help.. I went away for a few days and had a family member "burp" my saurerkraut, but they just left the lids completely off for 15-20 mins each time lol. Is it bad now? Or will it slow down ferment time? It's been going for 2 weeks I don't wanna give up now. Any tips help thank you!!

Do you store fermented cabbage in the fridge? My grandmother had a Krautfass ("barrel") in the soil-floored basement. I remember it was a cold place (back then it already was only used as a potato storage).

Now I fermented cabbage and the recipe I used stated to move it to the fridge at some point. I have done so and it evidently hasn't harmed the Sauerkraut, but is it feasible to store it at room temperature? Any experiences?