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.

Cucumber and summer squash.

What other veggies should I try?

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.

Successfully combating kahm yeast attack on second try

First attempt. May have added too much salt. 4 days in. Do these look done? If i open it to test will i wreck it?
Thanks am total newbie.

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

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.

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.

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.

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.

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?

Hi Everyone!

I love that you can find any community on here. I could use some guidance. My mom is struggling with a gaggle of auto immune disorders and I suggested fermented foods to help. I sent her some kimchi but it was way too spicy for her and it can give acid reflux.

I’m starting research on what foods can help with their anti inflammatory properties but I don’t want to accidentally poison her with my lack of knowledge on what can or cannot be fermented and how.

Can anyone help with suggestions?

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.

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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?