Eureka moment. Instead of spending money on weights, I modified an IKEA french press. I cut out the diameter of my fermenting jar from a thin plastic cutting board, unscrewed the stack on my french press and added that as a layer. Grommeted the opening and bam, keeps my solids submerged. Quarache!4yr ⋅ gr4hm ⋅ r/fermentation
Started 11 lbs of kimchi, today! Will fridge it in 10-14 days 🥬🥕🧅🌶🧄2yr ⋅ grateful_gardener ⋅ r/fermentation
Big batch of spicy lacto fermented carrots and a jar of balsamic pickled eggs =) first time with the balsamic hope they turn out!3yr ⋅ PupMarvel ⋅ r/fermentation
Made my own kimchi, and I don’t think I’ll ever go back to store bought.4yr ⋅ Parmesan28 ⋅ r/fermentation
Latest pepper harvest. Going to be fermenting these babies into hot sauce mostly, might be pickling a few of the habeneros....2yr ⋅ hotlikeacurry ⋅ r/fermentation
bottled some raspberry blood orange ginger beer today. the color is wonderful!3yr ⋅ kxbkxb ⋅ r/fermentation
Any favorite hard cider recipes? I inherited about 12 pounds of apples that aren’t that great for eating or baking.2yr ⋅ _shipwrecks ⋅ r/fermentation
fermented peppers and garlic. what are these little floating? is this safe?1yr ⋅ Disastrous-Living539 ⋅ r/fermentation
I just made my first ever tempeh. I was unsure about the grey color but it smells really nice.3yr ⋅ simondude ⋅ r/fermentation
Veggie sandwich ft. Fermented mustard, hot sauce, and spelt sourdough.5yr ⋅ just_a_talking_head ⋅ r/fermentation
Just bottled my first fermented hot sauce. It is so damn good! Thanks for all the tips and advice4yr ⋅ Brewmentationator ⋅ r/fermentation
I have been growing serranos this season and mashing then as a ferment. Each harvest gets mashed and added into the already active ferment. I also add ginger and garlic to maintain a 5:5:90 ratio of G/G to pepper.4yr ⋅ AnorexicPlatypus ⋅ r/fermentation
The last of my kefir curd-only cheeses. 4lt of jersey cow's milk. Fermented with kefir grains. Strained, pressed and aged for four months. The molds chose me, I did not choose them.4yr ⋅ solitary_kidney ⋅ r/fermentation
This is some of the best kraut I’ve ever had. Perfect amount of spice.3yr ⋅ dabordoodle ⋅ r/fermentation
First try at preserves lemons. Salt, pepper, bay leaf, coriander and cardamom. After 1 month turns out very gelatinous and delightful2yr ⋅ Puzzlehead_Rich4444 ⋅ r/fermentation
Old school root beer recipe brewed with 11 different botanicals fermenting4yr ⋅ DaBooch425 ⋅ r/fermentation
Naan, missi roti, rajma, chawal, matar and fermented veggies salad for lunch.8mo ⋅ shaonafle21 ⋅ r/fermentation
Enjoying some Asian fermentation and pickled products for the happiest winter lunch. The kimchi, kyuri tsukemono, and umeboshi all go so well together with some hot rice.3yr ⋅ Chalk-and-Trees ⋅ r/fermentation
Three months fermented chili sauce, with pineapple juice and emulsified, perfect for the company BBQ3yr ⋅ emperor_of_steelcity ⋅ r/fermentation
Lesson learned. Don’t forget to burp your booch! Hell of a start to my already crazy morning. Lol3yr ⋅ justynebean ⋅ r/fermentation
LABA GARLIC——-3 heads of garlic ....1 teaspoon sugar... 12 ounce jar ...About 1 1/2 cups black vinegar (chinkiang/zhejiang) MY 90 nan swears this has made her live this long. Leave out and eat when blue5yr ⋅ Roxelion ⋅ r/fermentation
Four half gallon jars of pickle spears, and one jar of preserved lemons started last night. Kicking off my summer canning/preserving.3yr ⋅ Mizzkrawfish ⋅ r/fermentation
Fermented ginger turmeric lemonade has more of a bite than a Chicago winter4yr ⋅ Muadeeb ⋅ r/fermentation
Anyone know what this red liquid is floating on my fermented reaper sauce? It been sitting for a while, maybe 8 months.1mo ⋅ Few-Chain-3092 ⋅ r/fermentation
Insane in the brines dill pickle hot sauce.. I never knew how much I needed this in my life. Yowza!2yr ⋅ chafalie ⋅ r/fermentation
I started this kimchi on June 19th 2017. It is the best thing I have ever tasted.1yr ⋅ aetweedie ⋅ r/fermentation
Started this Sauerkraut in January and forgot about it. It’s not the prettiest but damn is it good2yr ⋅ Frankplane ⋅ r/fermentation
I made fermented oatmeal! It was actually really tasty, had a nice texture almost like melted cheese1yr ⋅ bekrueger ⋅ r/fermentation
Started the ginger bug a few weeks ago and it’s going strong! Decided to finally make a gallon of ginger beer with it. Fermentation is so active that after only 5 minutes of being airlocked, it’s blooping heavily! I bet it’s going to be good....3yr ⋅ OneArmedGamer666 ⋅ r/fermentation
I make kraut 2-3 times a year. Around 100 lbs a go. I use caraway, nigella (Persian caraway or black caraway) and juniper berries. Do any of y'all make kraut with other seeds??4yr ⋅ Lil-Tampa ⋅ r/fermentation
I’ve been lacto-fermenting some chili peppers to make some hot sauce and this happened.1yr ⋅ naturalbelter ⋅ r/fermentation
My first ferment! Red cabbage and beet kraut. (Nobody I know cares, but I'm so excited I had to share!)4yr ⋅ petertmcqueeny ⋅ r/fermentation
I have cleaned them with vinegar and boiled them, what else can I do to save them from the mold?1yr ⋅ TemporaryAd3643 ⋅ r/fermentation
First time ever fermenting whole pickles was a SMASHING success!5yr ⋅ Potato_Quesodilla ⋅ r/fermentation
If anyone around Long Beach, CA would like some milk kefir grains hmu.2yr ⋅ illustrious_handle0 ⋅ r/fermentation
First timer - just bottled these up today. Will try my first bottle in December. I felt clumsy and stupid throughout the process. Still - pretty excited.3yr ⋅ Onewich ⋅ r/fermentation
Ethiopian injera on the way! 100% dark teff flour naturally fermenting day 24yr ⋅ whitebeardwhitebelt ⋅ r/fermentation
Caramelized Buckwheat Koji Crisps In Olive Oil With Roasted Garlic Was My Pizza Topping Tonight3yr ⋅ TheDrinkinTranslator ⋅ r/fermentation
Help! Masontops weight stuck in jar. I’ve tried digging it out, turning the jar upside down, and heating the jar to make the glass expand. no luck with anything. Any crazy tips I don’t know about? I really don’t want to destroy my 1/2 gal jar or my lacto golden oysters ☹️2yr ⋅ doofpag ⋅ r/fermentation
Escabeche inspired by this sub - jalapenos, onion, carrot, radish, cauliflower, garlic, oregano, cilantro in 3% brine1yr ⋅ Odd_Wolverine5805 ⋅ r/fermentation
My hot sauce separated once in the fridge. Do I need to drain it, or imumsify with more oil?1yr ⋅ Torrero ⋅ r/fermentation
Fish sauce fermented in 1/1000th the time by hacking dietary supplements3yr ⋅ presdaddy ⋅ r/fermentation
Since fall is coming up and with the abundance of squashes I've decided to indulge in pumpkin honey7mo ⋅ Several-Solid2916 ⋅ r/fermentation
The bookplates were lost in transit, so copies of NOMA 2.0 at my local cookbook shop were individually signed1yr ⋅ thelatedent ⋅ r/fermentation
Looking for ideas on how to use all of these beautiful pears. I unfortunately don’t have a juicer, so I’m interested in other ways to ferment and use them ;)2yr ⋅ mbergulf ⋅ r/fermentation
Zero Waste - Strained pepper sauce mash dehydrated and transformed into live pepper flakes4yr ⋅ ChikinPit ⋅ r/fermentation
My second batch of Black Garlic was much more successful. Here's my first taste, on water crackers with cheese. It's smooth, silky, and delicious in ways I can't describe.4yr ⋅ FlippySquirrel ⋅ r/fermentation
First batch of Kombucha on some new bottles. A bit new to Kombucha so any tips are welcome!1yr ⋅ andres9924 ⋅ r/fermentation
Starting a huge new jar of pickles today, 7.5 lbs of cukes in a 2 gallon jar4yr ⋅ Swordofmytriumph ⋅ r/fermentation
Cut waste: ignore the suggestions to make your tempeh in Ziplock® bags. Leftover plastic from breakfast cereal, pulses, whatever, are food-safe and work great. I staple them shut but tape would work too. Photo is tempeh in a bag originally from inside a box of mochi, ready to be swaddled.2yr ⋅ Bradypus_Rex ⋅ r/fermentation
Accidentally made raisin wine, I left a sealed jar of raisin water sit for about 2 weeks, its carbonated raisin wine now, tastes really good like the best seltzer I’ve tasted1yr ⋅ MedranoChem ⋅ r/fermentation
This weeks experiments - Left to Right; Fiery Lime Pickle, Greengage Plum Umeboshi, Lacto Dill Pickles, Salted Limes4yr ⋅ Rob_Haggis ⋅ r/fermentation
Should I toss my mugolio? These patches appeared a couple days ago and haven’t gotten any bigger9mo ⋅ Moose_country_plants ⋅ r/fermentation
My friend fermented some lemons and honey before he left for a holiday. How would you use them/this?1yr ⋅ DungeonDan9 ⋅ r/fermentation
Double batch of tempeh being turned into tempeh bacon. One mixed bean one soy =) can't wait! Going to bake half and pan fry half and see which I prefer.3yr ⋅ PupMarvel ⋅ r/fermentation
In case anyone was curious my ginger bug sourdough did not turn out haha4yr ⋅ Erisouls ⋅ r/fermentation
Bet this is a first. Adding dried roasted mealworms to a homebrew dunkelweisen today.3yr ⋅ MajesticFucksquatch ⋅ r/fermentation
Trying vacuum kimchi for the first time. 3 kinds - purple daikon, pak choi (with dried shrimps and ginger) and a classic. All with 4% salt and gochugaru.3yr ⋅ e-card ⋅ r/fermentation
New hot sauce fermentation started. Roasted jalapenos. Want to finish off with black garlic2yr ⋅ chazthetic ⋅ r/fermentation
First time I've made Black Garlic. It's a bit dry, but the smell is intoxicating4yr ⋅ FlippySquirrel ⋅ r/fermentation
Noticed the Garlic in my hot sauce started turning a weird color. It's happened before and I tossed the jar previously. Is this a normal thing for Garlic to do? Not sure if it's mold, or if this can be salvaged.2yr ⋅ standrew95 ⋅ r/fermentation
My First Hot Sauce(blended and bottled 2 weeks ago). I call it Garlic Sunshine.3yr ⋅ Lampburglar ⋅ r/fermentation
