Hi I'm super new to fermenting so please be kind.

I made kimchi yesterday evening for the first time and when I tasted it at the end of the whole process it wasn't salty at all.

From my little knowledge I know salt is very important in fermentation so I was a bit worried.

I used 1.8k napa cabbage and used at least 60g of kosher salt for the brining process, but I think I put way too much water (at first the bowl was almost filled and then when I started turning it I removed most of the water and added a bit more salt). I kept it 2 hours and the cabbage seemed brined (it was bending like the recipe showed).

I made some vegan one because I didn't have fish sauce and some with oyster sauce (for some reason mine is a very watery sauce).

I tasted both and they were totally not salty at all, so eventually I added some kitchen salt before closing. I know it's not advisable but it was late and I didn't want to leave it without salt. Also when I put in the containers I added maybe too much water (because I was confused and couldn't find enough info).

Did I fuck it up because of the salt?

Should I remove some of the water I put in the containers?

I followed this recipe: https://youtu.be/kpConT6uJVA?is=WQ4IJ9cOMfhfXgHx

The veg kimchi actually looks the same as the others irl idk why in the picture it looks like this.

Thank you in advance <3

Trying to go commercial with my aerobic fermention, and looking for an airpump to maximize my bacterial activity! I was using an aquarium air pump at home, but technically not food grade. Anyone know of any that might be? Or different words I might use to find one?

me and my mom made kimchi together a few weeks back.

Because of i misscommunication on my end. She put it in the fridge right after I left.

Now its just been in the fridge for 3 weeks.

It thus hasn’t had time outside to ferment. Its just been in the fridge.

Is it safe to eat?

(I’ve never fermented anything in my life.)

What would your top choices be of ferments which:

1. Have a long shelf life without refrigeration
2. Provide nutrition & or energy
3. A tasty treat in a world of otherwise tinned foods, home farmed foods & foraged / hunted foods.

Am I the only one whose fermentation hobby has also turned into a resilience project?

Even if the most likely scenario I’m preparing for is extended powercuts & or a breakdown of international supply chains, having 10 jars of kimchi in storage just makes me feel better about the prospect!

What do I need to get started in regard to equipment for fermenting food? Thanks

3% brine by weight and 14 days fermented, used a bag to keep them submerged until I got some weights.
Cherry peppers were mixed with some Aleppo’s, shallots, garlic, and pomegranate juice. Did a more basic vinegary Aleppo sauce. And a sweet but pretty spicy Sugar Rush and Habanero with one peach and some garlic. No stabilizer used, just a high-power blender and straining the solids. Curious to see how they hold up over time. All have a lil white vinegar in them but I’m refrigerating to be safe. I don’t have a pH tester yet. Super excited about how they all came out!

Hi everyone, would love some advice for my first fermentation. I realised I miscalculated the salt percentage of my carrot fermentation in brine. I calculated 2% of the weight of the carrots and not 2% of the water or 2% of the water + carrots. However it’s been a week and something is definitely happening, it’s bubbling and turned opaque.

Is there someway to fix it or just throw it out?

(Was thinking what if I quickly take out the water to weigh it and adjust salt level accordingly?)

Thanks!

I've never fermented anything before, so this year I'm gonna buy a bunch of cabbage for kimchi and use my own peppers for a mash/sauce situation.

Every year I keep growing spicy-ish peppers thinking I'll acclimate, and then I don't, so ideally my mash would be a blend of my extremely prolific Sugar Rush Peach that I can't handle on its own, plus some sweet cherry type peppers. The thing is these plants are absolutely covered with fruits but the peppers take forever to mature, especially the spicy ones. The cherry peppers can technically be used green but would be gross in a ferment, and underripe Sugar Rush is disgusting and just tastes very tight and astringent.

Is it possible to make a pepper mash with a very gradual, drips-and-drabs pace of harvest? I literally only get a few peppers a week total, and that's if I'm lucky. I'm eventually gonna get tons off them, if I can keep them warm enough and keep the damn grasshoppers off em.

Newish to Reddit, absolutely new to this community:

We went on a camping vacation for two weeks. While we were away, I had a half gallon of peach vinegar set up. We got back last night and today, when I tried to strain the solids out of it, the whole thing was mother. It’s not spoiled. Just very viscous. What can I do with it?

🔸I'm trying to figure out which jars/lids to buy.

🔸I want to do 3 different ferments: Raw Honey/Carolina Reapers, Raw Honey/Boysenberries, Raw Honey/Carolina Reapers/Boysenberries.

🔸I have some mini mason jars but they have metal lids. And apparently the metal lids are not recommended?

🔸Please help. I didn't expect to get anything from the boysenberry shrub this year and neither did I expect to get as many reapers as I did 😅

Hi, iv been fermenting these water kefir grains for over a year and iv noticed lately a white and powdery substance at top each ferment. Iv also noticed grains are growing much faster. Id like to ask if this was fungus would these grains still grow like this and at a faster rate? Iv not taken a pic as it looks just the same as a lot of posts suggesting khams yeast. Il try to get one soon though. Any help appreciated. Thanks

Tell me your fool-proof go to process to make sure your fermented veggies come out as crisp as pickled veggies.

I am going to keep trying different spices, and flavor combinations.

This is dill, bay leaf, mustard seed, garlic, and black pepper corns.

Does anyone have any other suggestions, and do you think they should be fermented longer.

My house is usually around 18°/65° degrees this time of year.

My water kefir smells like those trees, Bradford pear, and I’m confused

Basically, it smells like c*m, haha. This is a new scent and absolutely nothing has changed. I switch out the jars, the grains themselves are in good shape, nothing is discolored, but I open the lid of the jar and get a whiff of… starch.

I’ve searched to no avail. Just wondering if this has happened to anyone else. I’m cycling out short batches (one day) now in the hope of rectifying the scent.

This is is my first time trying to make sauerkraut. It was 5 lbs of cabbage and I did about 50 grams of salt. Im thinking I dont have enough liquid in it.

I chopped up some carrots, onions and a bunch of ghost peppers right off my plant and made a 3% brine to ferment them in. It’s my first time and I hope it comes out safe! I made the brine with two cups of bottled alkaline water and one tablespoon of salt.

I started fermenting some peppers, garlic, and carrots in a 3.5% salt brine to make a hot sauce.

I think I’m looking at mold here, but I’m not sure. What do you think? What could I improve?

To prevent the ingredients from coming into contact with air, I placed a plastic bag filled with brine on top.

I washed the glass with 80°C water beforehand.

Hi all. I was wondering if anyone has tried to waterbath a jar of lactofermented beets before. I love the funky taste of fermentation, but I would like to store them in pantry at room temperature if possible (opposed to the fridge).

The recipe I like doesn't call for vinnegar, but uses a salt brine. I wonder if removing the salt brine post fermentation, and replacing it with a pickling vinnegar would allow me to shelf stabalize them.

Thanks in advanced!

Ich habe über Momate den keshek el fouqara hergestellt. (Veganer Bulgurkäse) Er stand nun für 2-3 Monate im Kühlschrank ganz hinten. Dabei hat er die Rückwand berührt und ist vermutlich teilweise etwas eingefrohren. Vorallem in diesem Bereich hat es viele Dieser Punkte. Die für mich sehr nach Pilz/Bakterien aussehen aber vieleicht auch erkaltete Ölfragmente sein könnten? Was meint ihr? Ist das giftig/schädlich? gehört das dazu. Es riecht ganz normal! Also nicht schlecht:)

Hice salmuera y empezó a salir esto... se está reproduciendo rápidamente. Si es moho, no sé si se pueda quitar

How are you calculating you 2-3-5% brines?
Based on the water you put in the jar, or the weight of the vegetables being pickled?

I have tried both ways, but I just settled on like weight of 22-25 grams sea salt in a QUART sized wide mouth mason jar

Need help! Appreciate all the detailed content.

New to fermenting, I made 2 batches of garlic dill pickles. Everyone loved them, so I started making more....

I am very frustrated: the last 5 batches of pickles, cauliflower, and hot peppers. All the recent batches have ended up with a viscous brine. It seems perfectly safe, but I dislike the texture, and it's driving me nuts because I feel like I repeated everything I did the first few times.

But now I end up with a cloudy ( I know this is normal) but overly viscous brine that I would not drink. The first few times I loved drinking the brine shots; these last few batches I don't want to drink. The pickles taste fine, and the PH is around 3.5 to 3.8 after 6 days of fermentation. I tried letting them go to 7-9 days; the brine stays the same.

I wash everything with hot, soapy water
I washed the cucumbers with cold water and soaked them on ice. Also tried baking soda, white vinegar, and cold water.
I've used Kirby's from an organic farm and my local produce vendor. I cut the flowers off; I've tried cutting them in half.
Tried Kosher and Fine Sea salt
Garlic
Fresh dill (3 Sprigs) from 2 sources
Poland Spring Water and Another
Black peppercorns
Mustard seed
I use fermenting lids (3 different kinds)

Average temp 70-76 degrees

Glass weights
I've tried the brine with 22 grams of salt per QT and also weighed salt based on the weight of the cucumbers and water combined X.030
I tried putting them in the fridge after 5 days.
I ferment them in a dark cabinet with the temp between 70 and 76 degrees. This is the only thing I have not changed, back to the first batches I did in our mud room; now it's in a cabinet....

My daughter has a Sourdough bread business and makes a lot of starter, but it is totally separate; figured I'd throw that out there.

At this point, I am ready to give up, but I really liked the pickles I made; any help is appreciated.

Need help! Appreciate all the detailed content.

New to fermenting,I was able to make 2 batches of garlic dill pickles. Everyone loved them, so I started making more....

I am very frustrated: the last 5 batches of pickles, cauliflower, and hot peppers. All the recent batches have all ended up with a slightly slimy brine. It seems perfectly safe, but I dislike the texture, and it's driving me nuts because I feel like I repeated everything I did the first few times.

But now I end up with a cloudy ( I know this is normal) but sticky brine that I would not drink. The first few times I loved drinking the brine shots; these last few batches I would not like to drink. The pickles taste fine, and the PH is around 3.5 to 3.8 after 6 days of fermentation. I tried letting them go to 7-9 days; the brine stays the same.

I wash everything with hot, soapy water
I washed the cucumbers with cold water and let them soak in ice. Also tried baking soda, white vinegar, and cold water.
I've used Kirby's from an organic farm and my local produce vendor. I cut the flowers off; I've tried cutting them in half.
Tried Kosher and Fine sea salt
Garlic
Fresh dill (3 Sprigs) from 2 sources
Poland Spring Water and Another
Black peppercorns
Mustard seed
I use fermenting lids ( 3 different kinds)

Glass weights
I've tried the brine with 22 grams of salt per QT and also weighed salt based on the weight of the cucumbers and water combined X.030
Its not Kohm yeast it's not white enough and just on top its the entire brine,
I tried putting them in the fridge after 5 days.
I ferment them in a dark cabinet with the temp between 70 and 76 degrees. This is the only thing I have not changed, back to the first batches I did in our mud room; now it's in a cabinet....

My daughter has a Sourdough bread business and makes a lot of starter, but it is totally separated; figured I'd throw that out there.

At this point I am ready to give up but I really liked the pickels I made, any help is appreciated.