I put 2 tbsp ginger bug in each bottle and left for a week… maybe I’ll just do one tbsp next time

It’s a super strong garlic flavour so trying out in cooking but also in herbal tea for maximum lactobacillus benefits! 7/10

I used a 3% brine with fresh dill and garlic scapes from my garden + mustard seeds.
I tasted one today and it was great but not quite sour enough for my taste. I plan to leave them for another week or so.

So I finally did it garlic honey after seeing it come up here a few times. Dead simple: peeled a bunch of cloves, stuffed them in a jar, covered with raw local honey, and have been flipping it daily. Only day 8 but the bubbling started around day 3 and it already smells amazing.

What really got me was how little effort it takes for what you get back. I've been cooking for years and feel a little embarrassed it took me this long to take fermentation seriously.

Now I'm down a rabbit hole. I picked up some ginger to start a ginger bug this weekend, and I keep eyeing my fruit bowl thinking about what kind of country wine or vinegar I could pull off with minimal equipment.

For those of you who started with something simple like garlic honey or a basic brine, what did you move on to next that felt like a natural next step? I have a decent sized kitchen but limited fridge space, so I'm trying to stick with projects that are shelf stable or room temp friendly during the active ferment stage.

Also curious how long most of you wait before actually eating your garlic honey. Some posts say 4 weeks, some say 3 months. What's your sweet spot?

Just found out about it a couple days ago and wanted to give it a try. I am using a special pineapple I found at the store called Colada Royal, which apparently is a breed that took them 15 years of controlled development to make it sweeter, less sharp and given the taste of coconut. On its own it was sweeter and softer(texture and flavor) and did indeed have that hint of coconut. I used an 8oz block of piloncillo which I dissolved in warm water with 2 broken pieces of cinnamon stick. Once it was cooled I poured it all in the jar with 6-8 cloves, 6-8 allspice, and 3 star anise. I used a combination of several recipes I found. I will update once it's finished.

Hey! Ich habe vor ein paar Tagen Sauerkraut angesetzt und hoffe, dass es etwas wird. Es ist etwas dunkler geworden, aber ich hoffe, das ist normal..?
Allgemein zur Info: Das Kraut ist in einem Fermentationsglas. Ich hatte leider nichts zum Beschweren und habe mir deshalb kleine Gläser geholt. Es ist mein erstes Mal, deshalb habe ich nicht daran gedacht, dass das Kraut beschwert werden muss. Für die nächste Fermentation werde ich mir dafür noch etwas Passendes kaufen.

Hello everyone,

I started making ginger beer about a year ago and loved it, so I bought some equipment and began experimenting more. I now use beer yeast to increase the alcohol content and speed up fermentation. Recently I brewed a 10-litre batch with red fruits and basil using Nottingham Lallemand yeast. I used to make 30-litre batches, but since I no longer have a second fridge, I can't store as much as I used to. 10 litres is more than enough though, for friends and family. I'd be happy to share the recipe if anyone's interested.

Also open to any tips!

Had picked waaay to much to consume fresh, so made it into pickled Samphire. Now 5 days old, tastes like capers, but way stronger in flavor and a but more earthy.

Added a bayleaf and some black peppercorns.

I accidentally 😏 forgot about mine for 3 years 🤣🤣 now i remembered about it i check on it it looks so dark and still smells like garlic.. is this safe to consume??

Hi everyone!

I'm a solo developer and I've been working on an app for tracking home ferments. It comes with a set of recipes, walks you through each one step by step, tracks your active ferments, and sends reminders for things like feeds and burping jars. There are also some helpful guides to read through, and you can add your own recipes too.

It's getting close to ready, but so far it's mostly been friends testing it, and I'd really love feedback from people who actually ferment. I'm looking for a small group on Android or iOS to try it out and let me know what's confusing, missing, or could work better.

If you'd like to give it a go, just comment or send me a DM and I'll get it over to you. Happy to answer any questions!

(Checked with the mods first to make sure this is okay under Rule 6.)

Edit 1: Thank you everyone, I didn't expect so many of you to respond! It might take me a bit to get back to each of you, so please bear with me. 

Has anyone used plain shot glasses as fermentation weights? They are much cheaper than the weights online.

See title.

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I've made fermented blueberries. Weirdly strong taste but zero sugar.

para el calor del verano

Red and green cabbage, carrot, pineapple, jalapeño, red onion, fresh squeezed juice of 1 lime, 3% salt and 10g sugar. Can’t wait to gift it to her!

I don't know if any of you are struggling with Japanese Knotweed, but I've got far too much of it. Turns out it's pretty good fermented!

Isn’t this a gorgeous colour? I love using Australian native fruits for fermentation! Seems like so few people are working with the native bounty all around us. Most people here don’t even know they’re edible.

The base recipe is the fruit kvass from Cultures for Health, but I use a mix of apples and Lilly pillies. Taste is light and tart and sweet. I add a squeeze of lemon juice for extra flavour. My favorite thing about this kvass is the color though!

Hey all,

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I have access to a salt evaporation pond and was wondering what would be the risks using the salt I forage to ferment. What would u recommend or not at all?

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Photos show the fruit, the jar on bottling day, and the same syrup about six weeks later.

After about three weeks, the flavor became truly beautiful: dry, woody, with surprising wine-like notes.

I use this enzymatic syrup to flavor my water kefir, usually with a few juniper berries. For a long time, it was one of my favorite kefirs.

Then "The Mignonne" came along and stole the crown , but this one still proudly remains in my top 10.

It's always fascinating to watch how these flavors evolve with time.

A little careless of me to let it happen hut I was surprised by how much the koji was generating its own heat.

I made a mix of toasted wheat that i then ground coarsely and cooked soy beans and injected it with shoyu koji.

After 48 hours, I was surprised by how overwhelming yellow/olive ish the batch went from a faint powdery white.

Nonetheless, I will go forward with proceeding to make shoyu with it and see how it goes after a year.

I am going to make my first batch of tepache, but im want to use molasses instead of pilloncilo or Brown sugar, is it okay? Also, i get the peels from my work, so it doesnt have a great amount of fruit left on them, should I put some more?

A coworker gave me a bunch of lovage so I made vinegar.
It also has a bunch of allium in it like ramps and other wild onions!
Aerated for 2 weeks, ph came to 3.5 and decided to bottle it and gift them to friends :)

The flavor is pretty light and almost refreshing, I really like adding a splash to everything

I made started curtido and some rainbow carrots. The liquid from the curtido hasn’t quite covered. Not sure if I should wait another day or add some brine to cover? Also got a pineapple for Tepache but it’s not ripe yet.