*update* Brussels sprouts kimchi is really yummy! I quartered it and fermented for 9 days with kimchi paste and topped it off with some Napa cabbage kimchi brine I had in fridge to fully submerge. It’s much more sour than my other kimchis (green bean, cabbage, daikon) 🤩1yr ⋅ smarty_plantss ⋅ r/fermentation
Still fermenting. These are some hydroponic jalapenos I grew, onion, garlic (it’s blue 🤩), coriander seeds from the garden ☺️ hoping to make some kinda hot sauce?1yr ⋅ smarty_plantss ⋅ r/fermentation
I had a successful batch, so I’m going to go for it. Last batch was very onion forward so I added less onions and green bell peppers this time. I also removed the seeds from the peppers for a more “mild” kinda sauce. I did 2% salt brine, I hope it’s not too salty. Anyway-🤞🏼wish me luck pls1yr ⋅ smarty_plantss ⋅ r/fermentation
First mead, whew🥵! This took a while to accomplish even with all the research. I didn’t notice any bubbles when rehydrating yeast. That ok? I used water + goferm + Lalvin 71b. This is 1 gallon, ~3lbs honey, OG 1.096. If fermenting doesn’t begin after a few days should I add more yeast?1yr ⋅ smarty_plantss ⋅ r/mead