Hi: Kind of new to fermentation. I saved the brine from my first sauerkraut in the fridge, and grew the stuff in the picture. Does it have any use?

Hi all, I'd like some reccomendations please on what I should ferment next, and was wandering what is the weirdest thing you've fermented but tasted the nicest?

I also want to try something unique that most people wouldn't think to do. So no simple generic veg etc. Eggs perhaps? Maybe cheese? I want to do something weird!

I'm fairly new to fermenting but have previously made; wines, ciders, chillis, garlic, honey garlic & cucumbers. I plan on doing soy sauce soon and aging it for 1 year. So any other ideas would be appreciated also

Thanks!

I purchased a product from the grocery store called Greenwise Organic Baby Spinach. The label states "tripled washed." I'm looking for information on what was used to wash the spinach and associated standards of washing for organic products.

Secondly, the packaging states the product was manufactured with 50% post-consumer PET (polyethylene terephthalate). I scanned the code for more information, but was unable to find any information. Any ideas?

Primary fermentation stopped last night after about a week. Smells so good, so turning into the sauce later today.

Ok I just want some opinions. I used Google Gemini to get a recipe to make sour cream. It told me to mix 8oz of heavy cream and 2 tbsp of Greek yogurt. Originally it told me to leave it on the counter for 30 to 36 hours because the bacteria stains are thermophilic and not mesophilic. I had it on the counter for 27 hours and decided to check it. I could see where it may have bubbled a little bit before setting. I decided to go and put it in the fridge.

Got back on Google and told it what I found. It got confused at first thinking I left my store bought sour cream on the counter for 27 hours and freaked out about it. I corrected it saying I'm making sour cream. Afterwards is now saying that what I did is dangerous and that I should still throw it out even though it gave me the recipe. I smelled it and it smells really good.

So the question is, how many of you have made your sour cream using the counter to method with thermophilic culture with or without any adverse effect? Thanks

And yes I have seen the rule about the ai. I am really aware that it does make mistakes. That I can give you a massive list. I just want to see if my sour cream is safe to eat.

I started radishes and carrots 8 days ago. Did 3% salt by weight of ingredients and water. Way too salty. I cycled out about 1/3 of the brine and changed in some rice wine vinegar as a last ditch effort to save them

It's my first time making Kimchi,

It's all vegetarian, Made with Cabbage, Added some reddish, spring onion greens

Overall the taste was soo good.. it is yet to ferment

Hope it goes well.

And this is my another batch of Cucumber, used the left over pickle juice from the previous batch

Wish me Luck 🤞

Tabascos, some banana peppers to cut the heat a lil bit, garlic, onion. A teaspoon of sauerkraut brine to kick-start it.

841g veg, 26g salt. So, ~3% salt.

Post-ferment, it'll be pureed and cut with Bragg's ACV.

My kimchi always has a nice layer of brine before I put it in the fridge. It seems like within a day it disappears. It's in a mason jar, with a plastic lid, stored toward the back of the fridge. The lids are designed for the jars and seem to be well sealed. I've tried pressing plastic wrap on the top of the kimchi and that helps a little bit (but is pretty messy to get to the goods). Is this just what happens?

Hello people, something strange happened making pickles, can someone please help me?

I made pickles in a sous vide bag...i used a 4% brine, carrots, ginger, garlic, thyme, bayleaf, fennel seeds, cumin seeds and cucumbers. After 4 days at 22/25 celsius i opened the bag to taste but suddendly the gas in the bag turned orange...what happened?

Thankyou

I am planning to ferment matsutake mushrooms using this recipe. It says to ferment at room temperature for 7 to 8 days if room temperature is around 25°C/77°F, or around 5 to 6 days if it’s around  28°C/82°F.

Is there a formula to calculate times at other temperatures? My house will be at 70ºF during the day, 68ºF at night.

Started a batch of pumpkin wine back on Oct 15.

It’s a mix of cooked pumpkin flesh with its broth, rock sugar, yeast, and the lees from a previous batch of homemade tomato wine.

I scooped out a quick taste sample yesterday—and honestly, at this early stage, it tastes freakishly like a light, peach-flavored booze! Pretty mind-blowing stuff.

Hi, I’m hoping to build a small addition to my home and may be able to include a small dedicated fermentation room. In terms of space needs,I mostly ferment veg but also make miso and have a proofer dedicated to natto and tempeh. If anyone has built around similar needs and can share photos etc, I’d be most grateful. Frugality is appreciated. TIA!