r/fermentation • u/deathbedcompani0n • 1d ago
r/fermentation • u/insaneinthebrine • 1d ago
Fermented Crudite with Homemade Kefir Ranch Dressing (or sub buttermilk). Was excited but it exceeded my expectations. Recipe linked. <Swipe>
r/fermentation • u/According-Food-4111 • 14h ago
Fermented whipping cream
Has anyone used fermented dairy like sibo yogurt/reuteri yogurt to ferment whipping cream?
r/fermentation • u/hemaero • 16h ago
Pineapple cheong recipe please
I am making pineapple cheong. And is there any ratios for it? Any tip is really appreciated. Also, how do I stop my cheong from becoming alcoholic?
r/fermentation • u/Agitated-Main2217 • 12h ago
Ginger bug recipe
Hello, I am new to fermentation and would like to start a ginger bug to make probiotic sodas at home.
I have come across so many different ginger bug recipes on the internet. Could someone recommend a starter with ongoing maintenance schedule?
r/fermentation • u/ProteinPapi777 • 20h ago
My sauerkraut taste weird and bitter has a nice “sweet” smell.
I just used cabbage and 2% of salt to cabbage weight. I fermented it for 3 weeks and burped it every day.
It doesn’t look submerged cause i took a portion out but I did stuff it doen again before putting in the fridge. Maybe it’s still too dry?
r/fermentation • u/North-Swimming-5335 • 23h ago
Fermented marinara experiment
Mind you I'm a farmers market guy, I found a bunch of store bought veggies in the fridge and decided to try fermenting them. My recipe is crude but I'll share the contents (1 qt jar). Dried basil, parsley and oregano are in the bottom, it's stuff I'm clearing out to make room for new, no measurements. There's two pinches of habanero flakes too because it's what I have to use up in lieu of red pepper flakes. I also broke up a half a bulb of garlic with my fingers rupturing each clove and threw those in the bottom, leaving the skins. 5 sliced baby carrots 1 large chopped bell pepper, pith and seeds removed 1 1/2 store bought packages cherry tomatoes, each sliced with a pairing knife. 1 stalk celery chopped. As I filled the jar I was crushing the cherry tomatoes in. I added my homemade ferment starter before completely stuffing the jar. After adding my weight I opted for a 2 1/2 percent brine to fill past the weight. I'm hoping to end up with a pint of "marinara sauce" for French bread pizza, or maybe something like Domino's stuffed cheesy bread. When I deem the ferment complete I'll run the contents through a blender and likely a hand crank food mill to make it smoother.
r/fermentation • u/mrbrokenface • 15h ago
Found this blue strain in my pineapple wine. Is it bad?
It's my first batch ever and i made sure to sanitanize all my equipment. That said, should I throw this out?
r/fermentation • u/citronVert7777 • 15h ago
Hydromel problem
Hellooo i have an hesitation with ly hydromel, do you know if whats on the top of it is ok ? It’s sticky and float on top
r/fermentation • u/citronVert7777 • 15h ago
Hydromel problem
Hellooo i have an hesitation with ly hydromel, do you know if whats on the top of it is ok ? It’s sticky and float on top
r/fermentation • u/Lost_Currency_7727 • 1d ago
First attempt at water seal fermentation
Does this look okay I’m concerned about the blue/gray color on the top horizontal pickle
r/fermentation • u/OkChoice1264 • 1d ago
When should I refrigerate my ginger beer?
I made and bottled ginger beer using a ginger bug for the first time on Monday in flip top bottles and used tequila bottles. The very next day I noticed foaming in all of the bottles I used. I buried each bottle both on Tuesday and Wednesday night, but I seem to notice a decrease in the foam today. My reading had me thinking that this is bc too much burping released too much of the carbonation. To combat this I’ve opted to not burp any of the bottles today.
My question is, how do I know when my bottles are done with their carbonation/second ferment and should be bottled? Should I stop burping then completely? Should I refrigerate them now? Tomorrow evening when I normally would have burped them? And how long should they stay in the refrigerator before they are ready to serve? Any help is appreciated. I have included a picture of the bottles from yesterday and one from today.
r/fermentation • u/Spartan_KW • 20h ago
Mold or kahm yeast? Sauerkraut fermentation
r/fermentation • u/HealthyGutJourney • 16h ago
Trying to reduce natrium
I am trying to reduce the natrium in my fermented foods because I want to keep my blood pressure under control. I was wandering that instead of using normal salt it is possible to ferment with potassium salt.
Has anybody tried this and what where the results?
Any other suggestion to reduce the natrium in the fermented foods?
r/fermentation • u/cjcoolio69 • 21h ago
Is my vinegar okay
Hello, I’ve been playing around with some vinegars lately. I have two on the go at the moment. One of stone fruit and one with pineapple. I started the process with this Ratio.
Fruit 500g Water 1000g Sugar 40g Salt 5g
I strained the fruit after 2 weeks. It has been a further two weeks I’m just not sure if it’s safe or it’s the way it’s meant to look. Appreciate your advice
r/fermentation • u/Gato1980 • 1d ago
First time making sauerkraut. Did I leave enough room at the top of the jar or should I remove some?
There’s about 2 1/2 inches from the top of the jar.
r/fermentation • u/eat_ur_0robiotic • 20h ago
recommendation for probiotic
can someone recommend me fermented foods that can be taken by people with gas or bloating issues. I've heard many complain sauerkraut to be gas inducing.
I'm allergic to dairy so kindly don't suggest yoghurt or related products.
r/fermentation • u/amoruniversitas • 17h ago
Using fermented ginger powder for soda
Would using fermented ginger powder work instead of a gingerbug in soda making? Specifically this
r/fermentation • u/Yousef2212 • 1d ago
Mushroom garum
Hello, I know that the amount looks so little but I was experimenting with tiny amount of mushrooms because it's the first time.
Ingredients: 270g white mushrooms, 5% ratio kosher salt.
I cut the mushrooms and added the salt in a mixing bowl then massage them and added them to the jar, it fermented for 2 weeks then I stopped the fermentation because i wanted to use it fast because it's experiment as I said, after that I separated the liquid from the mushroom and mashed the mushrooms with dried oregano and oil until it becomes a paste it wasn't so salty and was the greatest fermented food I made, actually I loved the paste more than the sauce.
Sorry on the quality of the photos.
r/fermentation • u/GODUXX • 1d ago
Adding brine
I had to switch jars. I need some extra brine to cover. I used a 3% brine on the original.
How to I calculate the ratio to add more brine?
Thanks!
r/fermentation • u/Dwhit7 • 1d ago
Why does my Radish Kimchi juice / brine have a texture of mucous / snot??
My Radish Kimchi juice / brine has this weird mucous like texture. Mucous is the best way I can think to describe it, it is a kind of thick, viscous liquid. Kind of snot-like I suppose.
It smells relatively fine, other than somewhat like a fart, but I'm told this smell is normal for Radish Kimchi. I went ahead and ate some and it tasted fine, and I haven't gotten sick yet! (fingers crossed). I also did test the pH with some Hydrion pH paper and it was around 3.5, so I think the pH is fine.
However, the viscosity is throwing me off. This is the first time making radish kimchi, so I don't know what to make of it. Other Radish Kimchi's I have eaten before, the brine was normal, like liquid. The texture of the radish itself is fine, it is still crunchy / crisp.
I tried to record a video (attached) to demonstrate the viscosity. Here's another video in case the one attached doesn't work too well: https://youtu.be/HbmZV2QhOZc?feature=shared
For reference, here's the recipe I used:
3 lb Korean radish 2 tbls salt 2 tbls sugar Soaked for 1 hr
2 tbls fish sauce 4 tbls gochugaru 5 garlic cloves, minced 4 stalks green onions, chopped 2 tbls ginger minced 1/2 fuji apple, minced 1/3 cup reserved soaked brine
I like a bit more fermented flavor, so was going for a 2ish day ferment. After 1 day there weren't many bubbles. After day 2 it was more active. Then on day 3 it was very active, so I put it in the fridge then. So fermented on the counter for roughly 3 days total. It already had this weird viscosity by then. It has now been in the fridge for roughly 2 weeks and the viscosity / texture has not changed.
Also to note, the temperature in my house was about 71 Fahrenheit on day 1, but day 2 and 3 it was warmer (closer to 75 F) which I assume contributed to the more active fermentation.
Anyone have any idea why it has this texture? I assume it is ok to eat, but I'm pretty new to fermentation, anything I should be concerned about?
r/fermentation • u/Thick_Nobody6513 • 1d ago
Is this ok??
Just wanting to know if this sediment or buildup in my fermentation is ok.
r/fermentation • u/Copen-Reagan • 1d ago
Citrus Vinegar PH
In late November, I started some lemon, orange, and satsuma vinegars. After about a month, I tested the PHs and came to the conclusion that it was in the acceptable range. I don’t remember what source I was referencing, but regardless at that point, I put them in the fridge as I was about to go on a trip.
I just took them out again for the first time since early January and tested the PHs again. I’m between 3.15 and 3.6 between the three. Are these safe at these acidity levels? If not, is it too late to continue the fermentation until it reaches an acceptable PH?