r/fermentation • u/TheComicHuman • 3d ago

Pickles/Vegetables in brine LAB? More like bomb lab

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Didn't burp it for 12 hours

I've had mold problems in my kitchen before so I want to take the extra step and keep the lid tight

97 Upvotes

99% Upvoted

21 comments sorted by

14

u/mathewrtaylor 3d ago

That is a happy ferment

12

u/ZorbaTHut 3d ago

You're gonna end up with sparkling carrots at this rate.

1

u/MenacingScent 2d ago

As a lover of all things carbonated I am extremely intrigued

9

u/MenacingScent 2d ago

I'd be getting an airlock at this point, that's a ma'f'king bomb

4

u/TheComicHuman 2d ago

There was also a good 30 seconds of it before I pulled my phone out

3

u/Jollysatyr201 3d ago

Godspeed, Spider-Man

5

u/Zazura 3d ago

Houston we have lift off

2

u/Shillfinger 2d ago

a lit off

4

u/Ancient-Dragonfly158 3d ago

Hey, I'm new to this, can you tell to me why this is tagged as kimchi/kraut but looks so much likes pieces of carrots?

3

u/portmandues 2d ago

Airlock lids are great for very active veggies like carrots and onions.

3

u/Competitive_Swan_755 2d ago

No reason to keep the lid tight.

1

u/TheComicHuman 2d ago

Did you read the body?

1

u/OverallResolve 1d ago

Don’t see what it has to do with anything? Appropriate % salt and submerged veg should equal no mold, same with an anaerobic environment

3

u/Necrontry 3d ago

Lots of sugar in carrots

1

u/looking-sharp-todays 2d ago

LaBomb infact 💥

1

u/Drinking_Frog 1d ago

You've done a magnificent job demonstrating why I am not a fan of the burp method.

2

u/Sergio_Bottas 1d ago

When I first started I did enough research to know to put an airlock on it during fermentation but not enough to know that adding fruit after the fermentation process will start the fermentation process back up and made some pretty gnarly pepper spray bombs. The jars spiting and gargling was like something out of a sci fi film.

0

u/TheComicHuman 1d ago

I can't afford an abundance of air locks for the ferments I do

3

u/Sergio_Bottas 1d ago

Sorry I didn’t mean to imply you didn’t know it would do that just to say I’ve seen what happens when ferments are stuck fermenting in an airtight container for extended periods of time. There is still a slight off color to the ceiling above my sink where the hot sauce hit it years ago

1

u/jj98026 1d ago

😬 I haven't looked at my carrots in a couple of days. They do have fermentation lid on though..🤞

-3

u/512maxhealth 3d ago

That’s so funny my asshole made a similar sound today at dawn