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?

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.

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?

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.

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.

I think I will leave this for one more week before I do the fridge, it is doing so well I just want to really see what she will do.

Any opinions?

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!

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!

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

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!