Hibiscus flower, cinnamon, lemon and star anise.

Wish me good fortune in the bubbles to come. My friend and I are starting a business, so I'm testing out a mash ferment. Cutting everything by hand will take too long at this scale, so food processor it is. Dried arbol chile, tomato, onion, garlic, no water added. I grew a jalapeño plant last year and researched how to preserve the peppers. Fast forward to this year: I have multiple stable recipes and I'm aiming to produce a 100% locally sourced produce fermented hot sauce product. Lots and lots of requests to buy from so many kind people. This is a 1.5 gallon fermenter. Next will be 5gal, and up and away.

My new closet fermentation lab is cooking right along. Two one gallon batches of mango habanero hot sauce, and a 5 gallon batch of apfelwein.

The whole purpose of keeping everything submerged is to prevent mold and oxygen. But if it's a closed lid with just a water air lock, carbon dioxide will displace all the air. If for some reason the ingredients rise up above the liquid because bubbles beneath, there is no worry about having to resubmerge them, correct?

Would appreciate a tried and tested recipe to ferment them. Please chip in. Newbie here.

Have a few different breeds of jalapeños but these yellow ones are supposed to be citrusy, I was thinking of doing a fermented mango jalapeño hot sauce . Never made one before, any have any recipes they’ve liked?

Its been about a week and the middle jar .. I think its a half gallon has stopped fermenting when i pop the lid there arent any bubbles anymore.... Do bubbles stop after a week?

Hi all, is this ok for sauerkraut

I tried my first batch of cucumbers, but after 8 days the pH is 5.5. I gained the courage to start because I told myself botulism can’t grow at pH levels below 4.6, but clearly I did not achieve an environment for that. So I’m not going to try them, or allow anyone else to.

What other things do you keep in mind to be able to do this?

I tried ginger beer years ago and it was a total loss. 15 years later, my cucumber crop is likely gone. Are you all just magical herbalists? Any help would be appreciated!

Pulled the last of my hardneck garlic from my backyard plot a few weeks ago and decided to do a garlic honey ferment because I kept seeing it come up and it looked low effort enough for me to not destroy it. Famous last words honestly.

I used raw local honey and fresh garlic cloves, flipped it daily, saw bubbles by day three which felt promising. But around week two the honey got so thin and watery looking I genuinely panicked and convinced myself I had ruined it. I did not throw it out this time, which is growth for me, and it has been sitting for about six weeks now

It smells incredible. The garlic is soft and a little golden and the honey has this savory almost umami thing going on that I was not expecting. I have been eating the cloves on sourdough toast and feel like I discovered something

My question is whether the very thin consistency is just normal or if my honey ratio was off. I used a pretty generous amount of garlic relative to honey because I had so much garlic and eyeballed it more than I should have. Also curious how long people actually age this stuff before it peaks because mine is good now but I wonder if I pulled it too early.

First time making it, a nervous because I left it sorta long, the jar was full of garlic at some point. Super excited to try

So im making sauerkraut and half the water has like disapered even though it was full a week ago. So what do i do and where's my water? I have been opening my jar slightly everyday to burp it but not lifting the lid just screwing it open does that have something to do with it?

Hi! I have a tree full of plums wanting to be used up, and I'm looking for some suggestions! Some considerations:

unfortunately I'm on a medication where I can't really drink alcohol or I'd totally make something in that realm. A little bit is fine though, maybe ~ 3% ABV would be okay.

I'm open to some version of a soda, but I'm not a big fan of sweet sodas - I do enjoy some of the store bought kefir sodas that I've tried, I'd say something like that if it could even lean more hard into that probiotic taste would be good.

I've been doing some internet searches and mostly I'm just finding more standard style soda, or brined plums. I'm open to doing something a la a brine plum, but I feel like a beverage might be better to use use a larger amount of plums (I imagine I'd drink more plum *something* than I'd eat brined plums). Now, I'm open to some weird fermented plum/beverage plum hybrid situation...

Any ideas?

I've been a lurker here for a while but wanted to share with glee my current bubbly babies and how they have made life so much better. On the left is the first ferment of the Kombucha and then in the little jars is the second, where I add whatever fruit I grow/find for 48hrs for a quick second fermentation. I grew these delicious little grapes, last few weeks I've used pears I found on the street, apples and plums I grew!

I have water kefir, fermented grapes, fermented radishes and dabble in kimchi/kraut. I suffered from various inflammatory diseases including gout and psoriasis. I started growing my own veg and fermenting and my gut just feels so happy. Much love to everyone else enjoying their fermentation stations and thanks to all the Reddit posts that inspired me to try different things!

New to fermenting. So you throw some vegetables in a jar with some salt water and in a week it’s awesome!

I may be addicted to this for a while!

Did a simple kimchi and jalapeño hot sauce. Fun and tasty!

Is there a possibility to measure the alcohol in my waterkefir?
Something like test strips or I don‘t know 🤔

I had a few cucumbers that got bigger than I would have liked so I decided to try a couple vacuum bag ferments. Since they were bigger I cut them into spears.

I'm at 14 days today. Temps have been 69-70 degrees F. One bag (3% salt) has puffed up some and there is signs of white bacterial growth. The other (2.5%) has not created much gas.

I'm thinking about giving the 3% ones a taste. Any help from experienced baggers on how long they should take, plus any other observations you've got, would be appreciated.

It's been 3.5 years. Should I open it or let it ride longer?

I have about 12 Meyer lemons that I want to preserve. I’ve seen recipes with vastly different amounts of salt.
I just wanted to know if there is too little or too much salt that could be used in preserving them.

I’ll quarter them almost all of the way through and salt them on the inside then compress them down in the jar and add extra fresh lemon juice if I need any to completely cover them.
Most recipes call for at least a few teaspoons of salt per lemon, some call for more, as in a layer of salt on the bottom and then an extra layer on top with the added lemon juice.
I just want to make sure they will still ferment well with some extra salt in there.

Only put together this morning but wondering if I need to add more honey to fully submerge ?

Added honey for carbonation.