Can someone give me an idiot proof guide to fermenting cucumbers with them? Tried twice with other vessels and both times went mouldy, I'm not wasting another fucking pack of mini cucumbers

Do I do my percentage based salt brine based on the weight of the food items, Or both the food items and the water? I've heard people arguing both sides so which is it?

So i have never tatse a gingerbug beforw beside the one i am making (tatse abit sour, Sweet,tard and ginger) idk if that supposed to tatse like or what

So I don't like doing things normally and this might be my next monstrosity. I actually want to keep the peel but separate it to be candied. I don't want to add any water like this lady just sugar, peel, fruit and kool-aid

My sauerkraut is done and I’ve been thinking about storage options. I realized that I don’t ever eat sauerkraut without cooking it. So whether I end up killing off the bacteria during canning or during cooking I’m still killing off the bacteria. Right? Do some people eat their sauerkraut without cooking it?

Hello!

I finally got my pH meter. The brine tested at 3.62 which means we're good to go!

Now to figure the game plan, I never got this far in my initial plan before I started this project. Breaking through the top layer revealed bright colours below. For those of you who have made mustard before, what did you do to the seeds post fermentation?

I'm thinking just blending with a stick blender or food processor until ''smooth''. I haven't decided on if I'll include the onion/garlic at the bottom yet in the final product.

Thanks!

Hey everyone I used dried dill in my fermented watermelon because didn't have fresh and even though I added it to the bottom it floated up since it's tough to pack watermelon tightly. I get anxious about floaters and cannot get these to go below the brine.

I dumped out brine to carry them out until there were a lot less (after I took the pic) and then re added brine but there are still dill floaters. Do you guys just roll with it or do you have advice?

Making pickled watermelon and fermented scotch bonnet hot sauce.

I made some jalapeno kanzuri type paste from my patio garden in Tokyo.

Halved, deseeded, and froze the jalapeno as the matured. When I had about 300g, I added 10% dried koji, 3.5% salt, and vacuumed sealed it. After 10 days the bag was about to burst. I burped and resealed and waited another 5 days.

I then added 10% yuzu zest and juice and blended it all smooth. I added salt to bring the final salinity to 4%.

It’s surprisingly a lot milder than I was expecting based on the jalapeños when fresh, but still delicious. I’m curious to see how it will mature in the fridge overtime. True kanzuri can be aged for years but I don’t think this will last that long.

Pictured is a vinegar that’s coming on 6 months from when I made the beer from Koji Barley to now. I have misplaced where my actual recipe is. When initial alcohol fermentation completed I racked to a new vessel and I added 20% raw acv to turn it into vinegar. As you can see in the photo a lot of the scones sunk to the bottom and there was more dead yeast and sediment left after racking than I expected. It tastes very bland not a lot of flavor but if you k ow what you’re tasting the koji barley flavor is definitely there. The issue is it kind of smells like funky cheese. Any insight or advice people have is welcome! I also plan on trying again with a mix of koji barley and rye in the hopes a fuller flavor comes through. Also considering aging this in an oak barrel. Thanks again for any help.

Anybody else go through this?

Hi all,

I started a ferment with ginger and garlic in honey around a month ago. I had a self-burping lid on it the first few weeks, then switched to a normal lid as it does not produce much gas anymore. I tested the PH recently and it was about a 5 so I added some ACV and let it do its thing, that was maybe two weeks ago. It is now testing at around 4.5 but im still nervous to consume it! Any info on if it looks okay or not? I want to let it continue to sit on the counter to get the garlic to soften more, but should i put it in the fridge??

What do you think? Is this a problem? Yay or nay? tomatillo peppers with jalapeños, three table spoons kosher salt cold filtered water from fridge 5ish days on counter for the first two I didn’t have the weight and the jalapeños at times floated up
Edit: photos in comments