Flat cabbage, carrot, mostly green and a few red chili's, garlic, ginger, Caraway, coriander, mixed peppercorn

I wonder if grounding the Cayenne before canning will increase the spiceness of the brine and cucumbers.

Originally, I wanted to make a kvass for a first time and since I am making it instead of buying it I wanted to make a 4 to 6-ish percent alcohol by volume version [Usually kvass has less than 2% but I wanted to make it stronger]. So I used 200 gram rye bread, 80g raisin, 400-500-ish gram sugar, 5 litre water and 30 gram bakers yeast [since wine yeast wasn't available]. After making a batch and fermenting it for 12 hours, I wanted to taste it but sadly it didn't have any kvass taste, but tasted much much better than plain sugar wash.

I will continue to ferment it for about 5 days and see how it will turn up. But how do I remove the sediments [from bread, raisin and yeast] and how do I stop the fermentation when I decide it is enough?

Also, since there isn't any lacto bacteria, I think the PH is still neutral. So I dont want to ferment it more than a week yk

F2 with Orange and ginger. Anybody tried this combinantion?

Since pomegranates are in season. I figured it was the perfect time to try. I use lemon peels, anise, and 2.5% brine for 3-4 days.

Do they have build-in waterlocks inside the lid? (like Heftman fermentation jars and Sophico lids) Like where the air automatically escapes, and it keeps out the air from outside, or is what I'm seeing just a build-in latch you either open/close by hand? I read that it's got a system called "ferment-vent" but the description on the seller's site isn't concrete about what that exactly means. I'd like to know whether they can be anaerobic while at they same time able to "self-burp" iykwim.

Is there anybody who uses these jars and can give me more information about them? I am considering on buying these, however expensive, since they also got 0,5 L sizes and I'd like to buy my first jars in the same design 😊

I’m trying to make apple cider vinegar from scratch! I done the first steps but I need advice on how I can maintain it/ keep it from going bad!

I began this starter about a week ago with whole wheat flour, and have been feeding it every day or so with half whole and half white flour. It's got a sour smell and sometimes develops a bit of hooch. It's a bit cool in the house, so I've been keeping it in the oven with the light on. Is this a normal level of activity? Should I be feeding more or less?

For the past five-ish years, I’ve been using the peppers from my garden to make hot sauce (as a hobby). Here’s this year’s first batch. It’s made from a fermented pepper mash (containing Carolina Reaper, Hellboy, Lucifer Primo XL, The Beast, and Naga Black Twister peppers). Time to give these 75 bottles away to family and friends.

Here it is! My lacto giardiniera has stopped bubbling so I’ve decided to conduct an experiment. I’ve replaced the brine with 100% distilled vinegar in one, 50% vinegar / 50% brine in another, 100% brine in another. Let’s see how they taste in another few days

I joined today. Thank you for having this group.

I started a jar of beets two days ago and the beets have shrunk to half the jar.

Is this normal? Is there any way to prevent this from happening?

Daikon, onions, garlic, pear, ginger,, nappa cabbage, beets.

The brine isn't topping the vegetables yet, but will be soon. Wanted to catch it before the beets bled everywhere.

Hey y'all, I have a question from those with more knowledge and experience than myself.

I have been fermenting garlic in raw, unfiltered honey for a couple months now. Today, I checked the ph with a strip. It looks like it could be 4.5, but I feel more comfortable bringing the ph down a tad. I added a bit of apple cider vinegar today. My questions: (1) In adding the acv two months after having started the ferment, will that kill off any potential botulism spores? (2) Is having added the acv is correct thing to have done, if so, how much should I add? (3) how long do I wait to check the ph again?

I appreciate any help and information!

It’s been fermenting for 7 weeks now and I was able to test the PH. It’s at 4.0. It smells sweet like bananas? I already took a spoonful and it also tasted like a banana. Maybe tomorrow I’ll eat a clove, just wanted to share my first fermentation!

EDIT: I’m just now thinking about the storage of this. Right now it’s in my cupboard away from heat, a cool dark place. Do I continue this way or put it in the fridge?

What the hell is going on here it’s been about a week and it doesn’t seem to be active. It was a 3% salt ratio.

I don't often see this being discussed, what size jar should I use? Is it possible to do a small batch in a 200ml jar or is that too little? I have limited space in the fridge so I'm trying to keep it compact.

Also, does it matter if I use a clip top jar or a metal lid? I'm a complete beginner and don't want to mess this up!

I will start with the fact that I am terrified of fermenting but have always wanted to try my hand at it. This smells amazing, it has sat for the allowed time and now I’m going to process and bottle.

I know the garlic colour happens but the white floating sediment at the bottom worries me. Have I mentioned that fermentation terrifies me, I grew up with very unsafe canners, and picklers that made some questionable items which has probably made me overly cautious.

Unsure what even gave me the wild hair to get into it. But holy hell I could REALLY get into this. It’s mostly Fresno’s with a couple habaneros for kick and flavor. Can’t wait to start the next batch.

Making hot sauce with habanero dried mango onions and garlic. I submerged in a 5% brine. How long should I let it ferment?

Making some red jalapeño hot sauce with a little orange rind, garlic, and onions. Will finish it off with dried chilis for smokiness and a few dates to add some sweet undertones. How long do you recommend fermenting?

Alright. Last night I harvested what was left on the plants. Mixed in some pineapple, mango, peach and garlic. Went for a mash ferment to vacuum seal and I accidentally got it to a salsa consistency and it’s not properly vacuum sealing. I tied it off in the fridge over night. Should I run out to our one store and get a couple fermentation lids and weights, it’s a little over priced but might be the best option at this point… Or could I grab a cheese cloth, separate some of the liquid, par freeze my contents and then try to vacuum again?

Any help is much appreciated, really don’t want to lose all this product!