It was a very hot and very wet summer.

My radishes grew huge but taste way too spicy.

Will fermenting give a decent product or should I just try again next year?

Cauliflower, green bell peppers, carrots, Serrano and guajillo chillies, oregano, rosemary. 2% brine. See you in a couple of weeks

JFC. And he still had another bags worth on the plants. Baked potato for scale.

This ferment is basically a toddler at this point. We've moved house three times, and doing the math is probably four years old.

Looks and smells fine, when I cracked it open, it smelt very spicy but mellowed out quickly.

Pretty sure I added onion and garlic to the bottom.

1. Is this still safe in theory? In my head it's no different to a hot sauce that's gone on a long time.

2. Should I strain and blend? What is the next step here?

Thanks!

So I’m a beginner fermenter and I’ve only made a couple batches of hot sauce in my one jar. I’ve only done 10-15 days because I’m impatient, but this jar I will hold for a whole month.

I know that there’s probably a huge difference between a months vs a year, but is there much of a difference in taste between 2 vs 4 weeks?

Ginger, cabbage, onion, and carrot.

No added spices or herbs.

Sorry for the background mess, I just want to make sure that this might be safe to consume.

I collected some grapes out of a suburban road, seemed like a road that is not super used but definitely sees some activity probably on the daily.

I used those grapes to make an experimental soda starter and it bubbled like crazy, so I decided to try and make some soda out of it and it actually tastes really good and the fizz is super nice...but the fact it comes from the side of a road makes me a bit unsure if I can down this bottle.

Thoughts?

Fermenting peppers onions and garlic to make a hot sauce and I’m seeing some white lines on some of the peppers and one of the glass weights. Nothing on top of the brine. Can anyone tell me what it is?

TLDR; Molasses + a pinch of Salt in a bottle of water is a remarkably good/cheap substitute for Hydration packets. George Washington made a refreshing low ABV "small" beer from molassesthat is actually a pretty great electrolyte drink. I dig into the nutrient profiles in detail. Paywall removed.

Started a batch of pickles 1.5 weeks ago in a clean glass jar. Small cucumbers were submerged in 5% brine with garlic and grape leaves. The cucumbers were a mix of random ones someone left at the office and from my garden. Prepped the cucumbers with a thorough wash and by cutting off the ends.

Noticed bubbling and cloudy brine immediately- normal stuff. There was some kahm yeast on the surface (not fuzzy, looked like kahm i’ve seen before). But now there is a strong earthy smell, like mildewing leaves or maybe a little like a hippie incense store. It’s pretty nasty and I think this batch is a goner. The texture of some of the pickles is also squishy like a water balloon, or some of them feel firm like they’re full of gas.

Anyone know where I went wrong here?

Hello, I just got my hands on some horseradish straight from the soil, and looking at how to preserve/process it. I will probably grate it down for this and recipes show to add vinegar, salt, sugar. I don’t have vinegar at home right now but I have loads of leftover pickle juice which has similar ingredients. Would this work the same or is there some science behind the reaction of adding separate ingredients at the same time of adding the grated horseradish?

I think my kimchi has come along nicely.

Freeze warning tomorrow. I now have an abundance of Hungarian and Banana peppers and a lot of green San Marzano tomatoes. What do y’all think? Just cut them up and brine them at 2.5-3%? I feel like I’m missing some opportunities by just doing that. Please share your awesome ideas or recipes.

Actually yummy

About 2 weeks with Jalapeños in honey. I read you don’t always see any bubbling. It tastes great. PH started and ended at 4 according to a diluted solution and Hydrion strips. How do I know if fermentation took place? I had a vacuum lid on.

Did this blackberry gingerbug coat all four walls, the ceiling, floor, everything I'm wearing and escape into the hallway? Yes, yes it did.

I'm looking forward to spending my weekend repainting 😅

interesting process but honestly feel like the product was not entirely worth the effort. I fried it up (not pictured) and it was very mild, honestly tasted not far from normal tofu. maybe a little tangy with a somewhat softer texture (in a way thats distinct from soft tofu; hard to describe). pretty gnarly looking though

maybe next time I would extend process to make fermented bean curd (furu)

Only on day 5

Recipe I used is from the Dutch book "Fermentista" by Marta and Joanna Klejman.

I used: cherry tomatoes, red onion, gloves of garlic and basil. I couldn't get the salt water (2,5%) to cover everything even as I followed instructions to fill the jar until it flowed over and sealing it afterwards. So I found a ceramic cup from my grandma, sterilised it, and used it as a weight but I am going to buy proper weights soon.

According to the recipe, this should stay fermenting in a closed off jar for at least 7 days in a temperature between 18 and 22 degrees celsius. In those 7 days I have to clean both the jar and bowl with cold water daily. After that it goes in the refridgerator and will stay good until 8 weeks. My home is steadily 20 degrees celsius these days.

What worries me is that the recipe states the jar should be closed off airtight, but in this subreddit, I see everyone using stuff like waterslots and suggesting on letting things burp.

Is Gerda actually going to be okay? 🥲 Or will she explode?

Left is Sereno, jalapeno, tomatillo, garlic and onion with a bell pepper cap. Right is habanero, garlic, shallot, onion and green apple.