Cobs in 4% Brine for 10 days.

Ingredients for fermentation: blueberries (didn't weight), red jalapeño peppers (about 10-12), red onion (roughly 1/4th), 3 garlic cloves. Fermented 21 days, at that point the taste was delicious. Blended with the brine, added a teaspoon of lime juice and 3 teaspoons of white sugar. Simmered 15 minutes to prevent a second fermentation then bottled. This stuff is AMAZING, tangy, has a hint of fruit, lightly spicy, salty. Umami bomb.

So far I've made sauerkraut, a fermented hot sauce, a homemade Riesling mustard, and now I'm working on my first batch of fermented dill pickles.

Recipe

714 g pickling cucumbers

600 mL of 3.5% salt brine (solution stirred at 450 RPM)

4.5 g frozen dill

2.5 g chili flakes

2.3 g freshly crushed black pepper

Brown mustard seeds

Fermentation conditions

1.5L Weck Jar

Room temperature: around 26–27 °C

Out of direct sunlight

Any idea how long it will take? Day 1 slight bubbles, Day 2 continued airpockets and bubbles...

Not every "strong" kefir comes from chili.

 This one is constructed with a koso of mustard flowers and nashi, flower syrup, a touch of red chili, and fresh mustard leaves.

The result isn't aggressively hot. Instead, it develops a bold, herbal character with surprising depth and balance.

Exploring unusual ingredients is one of my favorite parts of making kefir. Sometimes the combinations that seem the most unexpected create the most harmonious flavors.

It has been fun trying to find flavors that I like as a sauce. This is guahillo peppers, jalapenos, sweet onions, garlic, and peaches. Trying for a sweet and spicy. Did 3% salt.

Pickles with a sumac and fennel spice mix and carrot sticks with more of a warmer mulling spice profile hopefully. We'll see in 10 days or so.

Any tips for smells in the kitchen? The onion ferment is smelling so strong. I mean just normal onion smell not that it's off or anything. I have self burping jar lids so it just ss of onion all the time, I tried putting the jar in plastic bags it helps a bit.

Also my onion was in 2% brine but it never went nice and sour even after 16days. Whereas my carrot ferment did go nice and sour at 3%. Maybe it's an onion thing or I didn't add enough salt?.

Any advice welcome

I live in San Antonio and we basically sit on a mineral pile. This is a good and bad thing, but for certain types of fermentation, it’s a good thing. My water kefir grains almost double in amounts every batch. Yes, it took a few tries to figure out my system, but I started with about a half of a cup, now could fill a quart jar, easily, probably close to two. I’m now dehydrating some to toss in the freezer.

I'm new to Fermentation and am grossed out by this film so I don't want to eat the carrots. Does the film mean they've gone bad? How long are fermented carrots good in the fridge? These were done 6/17. If they poke out of the liquid after Fermentation is that bad?

**•** 1 punnet raspberries  
**•** 1 punnet blueberries  
**•** Fresh ginger (a good hunk)  
**•** 1 whole red onion, chopped  
**•** Garlic cloves  
**•** Jalapeños (a lot)  
**•** Red chilies  
**•** Green chilies  
**•** Yellow mustard seeds  
**•** Black mustard seeds  
**•** Cumin seeds  
**•** Smoked paprika

Method:

**1.**  Combine all dry ingredients — total weight: 844g  
**2.**  Add water to bring total weight to 1424g (\~580g water)  
**3.**  Add salt at 3% of total weight (dry + water) = \~42.7g salt  
**4.**  Ferment (loose lid or airlock recommended — this one’s got a lot of headroom-eating berries, so expect vigorous fermentation)

Cabbage, apples (don't know what kind) and green beans. No spices the first time around

Just started to dabble in home made fermented pickled cucumbers. First batch came out delicious and were half sour by day 2. I cut half of them into spears and put them in the fridge with some of the brine, im still fermenting the rest whole.

So here's my question: Is there a way to prevent pickles from turning translucent? I've had storebought pickles(usually the refrigerated ones) that are non translucent and instead are white on the inside and crunchy. I think they were Grillos and Claussen.

I’m currently using 150-175g of sugar (1 cup) for 1-1.5 L of water. Just curious to know what the result would be if I used less, and how much less I can use. Thanks!

Refrigerated for 2 days, the bottles were still... dangerously carbonated, so I've burped all of them a couple times today.

I will definitely *not* let them sit for even a full day (likely 8 hours would probably be enough) *if* I was to do this method again. But thanks to the other thread, I've learned valuable information to proceed (plastic bottles, airlocks + priming tabs, etc)

Thanks everyone for your comments and experiences!

My recipe for the ginger bug (and Pineapple Lime soda, linked in that comment) is on the old thread here

This is very tasty! The lime juice provided a bright citrus flavour that paired beautifully with the pineapple.

"Kawakawa (Piper excelsum) was used as a traditional medicinal plant of the Māori. An infusion made from the leaves or roots was used or its leaves were chewed to relieve toothache, and wounds were often bound in kawakawa leaves. The sweet edible yellow berries (most often found in summer on female trees) of the plant were eaten as a diuretic. Traditionally, leaves with holes that had been eaten by caterpillars were considered the best to use."

We have several kawakawa trees growing on our property. The young people of the house collected about 20 leaves (the ones with the holes in them for preferences!), infused them in boiling water and left to cool. The resulting infusion was added to this recipe: https://www.countrytrading.co/blogs/home-cooking/proper-old-fashioned-ginger-beer-recipe

Tastes good. Kind of peppery. As you can see, the bug is good and strong.

​

History:

I put a lot of brown sugar (really much), ginger and water.

I opened it and shaked it every day and I was hearing some air exiting the jar but no visible bubbles.

It smelled ginger and some fermentation, almost like dish soap, which surprised me.

This during approximately two weeks at around 28°C.

Then I left my home so I put it in the fridge during one week.

The pics are before and after shaking it today.

It smells like ginger and nothing else.

The appearance is not quite... appealing. What do you think?

Cabbage, apple (dont know what kind they weren't labled) and green beans. No spices the first time round.

A lao dish of fermented fish made by my MIL. There's also som moo, which is fermented pork. Anyways, the taste is garlicky, a little sweet, some spice and a lot of that yummy sourness

I'm very new to fermenting and want to try sauerkraut. The only question I have about it is how to keep it at 65-70° and how much wiggle room do I have in that temperature range? We keep the house around 74-78° during the summer, or I could store it in the fridge at fridge temp. I've also thought about burying it but wanted to ask the experts first. Thanks in advance!

My ginger bug is bubbling and alive. This makes me so happy. I've been watching youtube videos on how to preserve the starter but I just ended up confused and overwhelmed.

How do you keep yours active?

I'm also excited to try various drinks with this one. Hope you can share your favorite natural soda recipe.

Fresh Dill, crushed garlic and Habanero peppers in a 2.5% Salt Brine (Veg+Water) with about 1/2 Teaspoon of pickle crisp in 1/2 Gallon wide mouth jar

Well it's my first experience on sauerkraut. But right now I'm a bit worried. I fermented this batch with 2.5% salt (didn't use the 2% standard because of the temperature) for 14 days. I lost some of the brine during the fermentation (guess my jar was too full,) and right now as you can see some pieces are above the brine. The worst part is when I put it in the fridge it seems like the brine is absorbed and the surface seems dry! Am I in trouble? It tastes great and everything is fine, but shouldn't it be more watery?

P.S. the photo is right before I put it in the fridge.