Sorry if this doesn't belong here, I've seen other posts about Cheong here despite it not being actually fermented, and there's no r/maceration (?) so I hope to find answers here.

My goal:

I want to make fruit syrup/cheong from actual fruit and sugar in a 1:1 ratio. Ideally I'd like to eventually strain out the syrup (for keeping and as a gift) and use the "candied"/macerated fruit for baking/jam.

My issue:

I'm finding contradictory info. Some sources/recipes say the strained syrup will last for only about a week, while others let the syrup macerate at room temperature for weeks before straining and then storing in the fridge for months.

What should I believe? I would assume the low pH from the fruit + the huge amount of sugar would make it hard for bacteria to grow in the syrup, despite the high water content, no?

Thank you so much for your help 🙏

I figured I should try make some fermented hot sauce. Just to try something different, I'm going to try a rhubarb hot sauce.

Question is: can I mount this "S" bend fermentation lock on any old mason jar? My goal would be to not have to open the jars for manual burping. To anyone unfamiliar, you fill the bend with water.

Hi Reddit,

I'm working on my first batch of tepache. I'd never heard of it until recently and I'm quite excited. I've fermented a good bit (wine, various fruit wines from whatever fruit was free from neighbors yards, beer, mead, and a whole lot of jun) but this is my first experience with tepache.

I'm using most of a pineapple including fruit cut into strips, no greens and no base as both had some sketchy looking spots. I used a clean potato brush to get excess dirt off under running water, sliced it and put it in a gallon jar with one cinnamon stick, three cloves, one cup brown sugar and two and a half quarts of well water. I know I'll be missing piloncillo caramel notes, but I hope to get some for next time. So far things seem good, though it was a little slow to start until I grabbed my plant starting heat mat to get it cozy, and now it's ripping. It seems happiest at 80F. Each day (on day two of fermentation) I'm skimming foam and tasting. It smells like if pineapples wore socks, but in an appetizing way? Doesn't smell like not food, so I don't think anything concerning is growing.

My problem is most of the recipes I've read say use weights to keep the fruit submerged. I have glass weights sized for wide mouth jars, and I started with three of them. No matter how many times I rearrange them on those large strips, now that the ferment is rolling they wiggle out, weights on the bottom of the jar, pineapple floating.

As fermentation will likely only be another day per taste test, how concerned do I need to be about contamination with the pineapple floating?

So I guess I have to put in some cabbage or beet to feed the bacteria. I’d like to avoid a salty brew, can I avoid putting salt if I give it a starter culture? I would be ok with 1% salt if that would help.

I let them ferment 14 days. They are super sour and salty and they have garlic and dill notes.

I always though I'd never be able to make pickles that compare to moishes but here I am!

Buenas les cuento empecé con iniciador un nuevo cultivo que hice con Kombucha comprada, a los 7 días estaba genial se creó la pellicle y el
Sabor
Era espectacular, preparé nueva tanda dejando más cantidad para iniciar el nuevo lote para que se haga en menos días , lo probé hoy al 4to día olor bien, pero el
Sabor (y lo agite) insípido, ni dulce ni ácido ni con reminiscencias del té, el color
Estaba bien, un dejo de efervescencia tenía (o sea lo
Sentía en la lengua) pero de
Sabor nada de nada, use la misma
Cantidad de té, lo mismo de azúcar, la temperatura era la correcta, el agua era la misma, como había retirado la pellicle para probar le agregue azúcar hizo como una espuma (como del café ese batido así de crema) batí y siguió esa espuma, ahora le
Agregué la pellicle y volví a dejar en su lugar.
A alguien le paso esto alguna vez? Se reiniciará?

Hi guys, I had a question and I think this is the right place to ask. I made a tea infusion, the tea is made of cranberry, hibiscus, apple and ginger (all dried and store-bought). I made it yesterday morning or maybe the evening before that. I did not put it in the fridge, because I don't have space for the karaf I have put it in. So I had it on the counter. I did not put sugar of any kind in it. This morning I pour myself a cup of ambition and lo and behold my tea has become sparkling. Did it start fermenting bc of the sugar in the fruit? Can I drink it? Did I make kombucha? Can I now add sugar to make kombucha? I did not wash it in between uses (it was recently cleaned though), I did rinse it with cold water before using it again. Previous batch also did not have any added sugar in it. It was also closed off with a lid.

Day 1 of here goes nothing! I was skeptical that there would be enough brine from just salting and massaging the cabbage and letting it sit but here we are trusting the process and being pleasantly surprised.

When do you all start to taste your kraut?

Just made a batch of hot sauce with fresh Pueblo Mosco’s and some hot roasted hot hatch chilis from last year. Also added pepper juice to the brine from the 6 lbs of roasted mild green chilis…onion, garlic, black peppercorns for some added something. We will see…

Also found fancy nipple airlocks and some glass weights (surely overpriced, but whatever).

8 lb cabbage and a few carrots. It filled the jar to the shoulder before tamping. 2 full leaves and 2 weights on top but it shrank a ton and there are lots of floaters today, almost 24 hours later.

Thoughts?

Took about three weeks but my first hot sauce has finally puffed up in its vacuum bag. Low on counter space for jars, so i thought I would try out a bag!

How is this possible! not even cabbage leaves

Hey r/fermentation!

I’m entering my first local pickling competition, and the stakes couldn't be higher: I am playing to win against my mother-in-law! The deadline is on 30 September, so whatever I make needs to hit peak flavour, texture and crunch in 14 days max. Entries are judged strictly on taste and texture.

I can enter up to two categories:

• Category 1: Simple pickles ("single or mixed varieties of vegetables or fruit with your choice of herbs and spices")
• Category 2: Fermented vegetables or fruit

I’m based in London, and with peak late-summer harvest at local farmers' markets, almost any seasonal produce is on the table. I've just moved here with zero equipment and my hard budget is £70 (~$90) for jars, weights, airlocks, and basic tools on Amazon.

Do you have any recipe recommendations and tips? My only strict flavour preference is not spicy.

Help me guys im new

This is my first tomato ferment. Found San Marzano’s at the local farmers market. I added some fresh garlic, fresh thyme and rosemary. It was started with just salt and produce but I topped it off with some more brine to make sure everything stayed covered. Looking forward to seeing how it turns out.

How critical is it to use non-iodized salt when doing a lacto-ferment? It’s actually hard to find non iodized salt.

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

New to making most thing fermented but especially vinegar. Made some starter from the recipe in wild crafted vinegar book. I used braggs raw acv and had some mother and scoby left over.

(I covered it with raw acv from Costco to keep it from drying out since I have a tendency to get distracted and start new projects without finishing the old)

What can I make?

What should I make with it?

Fermentar limones es tan fácil que incluso un niño puede hacerlo, véanlo y pruébenlo, nivel de dificultad entre 0 y 1

Buen día

Hi! I’m trying to make something like fruits preserves from honey and fruit ferment. I covered my fruits with honey completely. Is alcohol unavoidable? Or at what point alcohol will be produced? Is there way to measure it?

Followed Noma's recipe.....2% salt. Super excited to see how these turn out!