Got to enjoy my homemade sauerkraut and fermented hot honey on a hot dog today 😎4mo ⋅ ukaleile ⋅ r/fermentation
Newbie here, Do I need to weigh these down if I’m using an airlock? Is this not filled up enough? Pls send advice!1yr ⋅ KsushkaPlushka ⋅ r/fermentation
New to sub, here's my sourdough with spent homebrewing grist. Is this the kind of thing y'all are into?4yr ⋅ Genghis_Kong ⋅ r/fermentation
Strawberries, fresno peppers, habaneros, serranos, garlic, and cilantro3yr ⋅ bitchassshortie ⋅ r/fermentation
Suggestions for tempering a fermented hot sauce that is just too damn hot?10mo ⋅ joeblogs4 ⋅ r/fermentation
I’ve never fermented anything so I thought I’d start with everything3yr ⋅ campfire-songs ⋅ r/fermentation
First ever batch of miso is ready after 3 months. Cashew and cinnamon, it’s sweet and salty and great. Going to be making cookies today I think!3yr ⋅ Anorris85 ⋅ r/fermentation
I made a Mock Haimation (Garum of guts and blood )of snails today. I’m excited to try it when it’s ready2yr ⋅ EnthusiasmRare3228 ⋅ r/fermentation
So I decided to smoke the Seranos and the garlic before fermenting them into hot sauce. Good idiea, idk?4yr ⋅ NerfWrangler ⋅ r/fermentation
First time attempting to make tepache 🇲🇽 reminds me of home !1yr ⋅ Alternative_Double75 ⋅ r/fermentation
My Grandmother has been telling me about Tepache since I was a little kid. Well Abuela, I finally made it!4yr ⋅ StealthCamper ⋅ r/fermentation
Is beer allowed? Me and my SO have spent the past 6 weeks fermenting 21L of this 5.5% pale ale. Couldn’t be happier with the result, but it’s almost gone now. Time to make more!4yr ⋅ Braadlee ⋅ r/fermentation
Finally processed the ghost and habanero chili peppers that I grew this year. Pineapple-mango fermented (5mo) hot sauce and various “peppa sauces”3yr ⋅ mattnogames ⋅ r/fermentation
Fermenting under ripe grapes in 8% salt in an attempt to replicate something like umeboshi plums4yr ⋅ tehpwnrr ⋅ r/fermentation
Recently found the joy of easy to make mead. This is my second batch whilst my first, plum mead, is ageing under the stairs.3yr ⋅ LonKingFisher ⋅ r/fermentation
I am having fun with pickling! Now, I do a Chinese style pickled long beans.2yr ⋅ ShenGPuerH1998 ⋅ r/fermentation
my first ferments have me feeling all witchy— half gallon of pickles started yesterday was bubbling away when I checked this morning.3yr ⋅ maple_dreams ⋅ r/fermentation
Wanted to share the beautiful view my kombucha gave me this morning.2yr ⋅ SardonisWithAC ⋅ r/fermentation
Royal Green Sourdough Croissants with chocolate filling, only one left3yr ⋅ ManuelaInTheKitchen ⋅ r/fermentation
Family heirloom I was recently gifted: 18L sauerkraut pot, around 90yrs old. Looking forward to filling with cabbage!!4yr ⋅ slackslackliner ⋅ r/fermentation
Mold in airlock? Jalapenos Onion garlic about a month ferment. Took out of the closet today, going to make sauce tomorrow. I’ve never seen this before. I’d this ok?1yr ⋅ TyronzaTom ⋅ r/fermentation
Haven't heard of many people doing garlic by itself, so I had to try. Any tips on how long I should let it go?1yr ⋅ adam1260 ⋅ r/fermentation
My kimchi has a tablespoon of shrimp paste in it. Is it okay to leave out to ferment? First attempt.2yr ⋅ privlko ⋅ r/fermentation
Forgot a bottle of kambucha in the fridge for 1.5 months. My best glass of kambucha so far.3yr ⋅ AjkBajk ⋅ r/fermentation
Creamy, dreamy yogurt in an unglazed pot. ❤️ I’ve been using this pot for 5 years and it hasn’t failed me yet.4yr ⋅ Hubleywormlady ⋅ r/fermentation
Beet kvass ready to refrigerate! (Or, everything in my kitchen is now purple”)1yr ⋅ Snarky_McSnarkleton ⋅ r/fermentation
What to do with sourdough discard: crumpets using King Arthur Baking's recipe2yr ⋅ smpl5d ⋅ r/fermentation
Note to self: next time you're making whole pickles, poke holes in them. Otherwise the gas is just building inside making them hollow.4yr ⋅ PictureHelper ⋅ r/fermentation
Can someone who has touched blubber comment on its similarities to a scoby? I left this one for like three months and it feels like a chunk of vinegary walrus.1yr ⋅ Egg-E ⋅ r/fermentation
Waffle cut carrot chips, my first batch ever. I ❤️ Lactobacillus Acidophilus!2yr ⋅ ScooterTheBookWorm ⋅ r/fermentation
Various Ferments (chick peas, green beans, kraut, kefir, kimchi, pickles)2yr ⋅ ForScale ⋅ r/fermentation
Sauerruben - fermented turnips made just like sauerkraut. Highly recommend.2yr ⋅ uninsurable ⋅ r/fermentation
This is such a rabbit hole hobby, I started ginger beer two weeks ago, then heard about garlic honey, now I have lemons stewing away beside them.2yr ⋅ rodgeramjit ⋅ r/fermentation
Purple Barley and White Lentil Shoyu. A very limited batch of 6 bottles. I think one of the most nuanced fermentation’s I have made thus far. There’s a gentle complexity that you don’t need to search for. A beautiful cedar/olive aroma, rounded salinity and acidity.4yr ⋅ Dbenhaim ⋅ r/fermentation
The color on this kvass! Continual brew started with yellow beets then added red so getting this fabulous pink.3yr ⋅ TheFoolsDayShow ⋅ r/fermentation
We don't talk much about how to actually EAT our fermented food. Pickles, kraut and hot sauce on these shawarmas5yr ⋅ angry_dave ⋅ r/fermentation
1kg of fresh cucumbers with dill, mustard seed and cayenne in 3% brine. Can’t wait!4yr ⋅ k0kaburra ⋅ r/fermentation
Fire cider safe? I forgot about my fire cider and it’s been going since December do you think it’s safe to strain and consume?1yr ⋅ jclaver224 ⋅ r/fermentation
Beets Marinated In Fermented Piquillo Pepper, Tarragon Ash and Buckwheat Shio Koji3yr ⋅ TheDrinkinTranslator ⋅ r/fermentation
Homegrown veggies with premium Korean chili powder combo makes the best kimchi! (I sell some as a side hustle, so it’s in separate containers)2yr ⋅ Delaft1 ⋅ r/fermentation
Started to make some hot sauce in April and forgot about it. Been in a cool dark cabinet since then. Think I can still use it? Left pic was April, right is now.2mo ⋅ jburch92 ⋅ r/fermentation
I love Pickles. First time making my own brine, got the cukes 50% off today. $6 total price, 128 fl Oz jar I had empty in the pantry. So happy.3yr ⋅ RexsRelics ⋅ r/fermentation
It's my first time fermenting anything. Hoping for the best with my kimchi!3yr ⋅ Pwnslovesyouuu ⋅ r/fermentation
I started this hot sauce today after making a successful batch just a few days ago. I’m really hoping the purple color stays cuz it is so pretty and let’s be real, it would look so cool on wings!3yr ⋅ xxXSweetDeeXxx ⋅ r/fermentation
First batch of kraut using a mandolin to shred the cabbage. The texture is a lot better2yr ⋅ Mr_Slamdangus ⋅ r/fermentation
After struggling with plastic bags as a weight+barrier, I had an EPIPHANY. Small REUSABLE produce bags (see comment) filled with rocks may be a much better solution. Rocks keep the produce under the brine, & the soft bag allows the brine to rise up (easy to work with too) & the CO2 to escape.4yr ⋅ thethirstypanda ⋅ r/fermentation
One of my favorite ferments. Carrots, (lots of) garlic, black pepper, 3.5% brine. Takes about a week.4yr ⋅ nss68 ⋅ r/fermentation
First time red onions 2.5% salt brine with a loose lid used large onion layers to push slices down3yr ⋅ SerenaFit ⋅ r/fermentation
When the going gets weird, the weird ferment! Original artwork by myself.4yr ⋅ tiedtumbling ⋅ r/fermentation
Started fermenting at the end of last year, excited to have more on the go!3yr ⋅ newbornunicorn25 ⋅ r/fermentation
To all the soy tempeh beginners: don't waste your time hulling the beans.2yr ⋅ olliigan ⋅ r/fermentation
I saw this post on FB for Russian fermented garlic, does anyone have a recipe?1yr ⋅ Pootie-the-Cat ⋅ r/fermentation
