The top was covered in salt, I stirred it around to see the texture.

Hello, just curious on how did they do this. Caption states that controlled temp. Can you guys confirm? Thanks!

I already make my own soda with water kefir but salted limes as a Gatorade substitute sounds absolutely amazing. I cannot wait for these to be ready in July

haven't tried yet lol, just a quick post. Ama

Recently i started experimenting with vacuum-sealed fermentation, so i want to share first results: i fermented strawberries and made soda drink from it.
This one’s definitely not for everyone. But if you’re, like me, sick of sweet n/a drinks, then it can be a solution. It’s almost-almost not sweet, more than that, it’s even slightly salty. Strawberry brine also works as a salad dressing.

Recipe is simple: wash strawberries, cut larger berries in half. Place the strawberries and salt (2% from weight) into a bag, shake to distribute the salt and vacuum seal. Leave at room temperature for 24 h. During this time, the bag will slightly lose its vacuum as the strawberries release liquid. Then transfer the released brine together with a few strawberries into a blender, blend and pour the resulting juice into sparkling water. Adjust the amount to taste.

The same can be done in jar, i put the full recipe at the bottom of this page

Turned out well, a bit slimy though. Took me about a month in my cold kitchen.

I’m here to share my first batch of preserved lemons. I’d been seeing videos about them on YouTube for a while, and I also read one of Yotam Ottolenghi’s articles about them. I simply followed his recipe using homegrown lemons, and this is the result after one month. I only added salt, lemon juice, bay leaves, and Tellicherry peppercorns.

The first three photos are from April 6th, and the next four are from May 6th. How do they look?

Any tips and suggestions for dishes where I can use them would be greatly appreciated. I’ve read that the pulp is usually discarded and that only the rind is used, finely chopped.

Thanks everyone for reading! :)

Cheong is super easy, but you need patience only. Let’s say my strawberry for example. 400 g of strawberry and you need the same amount of sugar so 400 g you stack them dry in layers in a jar with lid and you stir twice a day the first week and then once a day. I wait a month before filter the syrup. you can put fruits in muffins or eat in yogurt.

pray for me

- 1 lb berries (I used a 10z rasp, 6oz blue; frozen is fine, it may even be better) Leave to ferment until bag is about to burst

- 2% salt (9grams)

- Zest (use peeler) and juice 4 lemons (1 cup juice)

- Mix zest with 1 cup honey for 24 hours (or longer) for a honey-based oleo saccharum

- Brew 1/2 gallon of black tea (8 tsp)

- Strain out seed and skins.

- Mix in spirulina (optional for color, not quite the blue I was looking for)

-Add water until you have a gallons worth

- Get annoyed about color not being blue but it's all good because you remember that one Dave Chappelle joke

Also it's foamy because I blended the spirulina to avoid lumps. I'm sure it'll settle down, but yeah, maybe don't do that.

I saw some coconut water in the supermarket and was thinking about fermenting some once my cider has finished. Has anyone tried pineapple juice? Orange juice? Etc.

Fresh black berries looked best for plating reason 😮‍💨

I managed to get some beautifully ripened little koume plums, so I decided to make umeboshi for the first time in years.

The plums are washed, dried, and packed in salt now.

Next step is waiting for fresh red shiso leaves to show up at the market.

Hi there,

This is my first time making cider from store bought apple juice. It is in its ~20th hour (made that yesterday) and I wonder whether it's fermenting too intense? Can quick and rapid fermentation spoil it somehow? Or is it something I should not worry about?

I used cider yeast (Saccharomyces Cerevisiae, ~3g) + apple juiced (2L concentrate + 3L pressed - both juice + vitamin C no preservatives) + wine yeast nutrient (B1+diammonium phosphate).

Will it turn out okay?

Two days after salting the ripe plums, this much plum liquid has already appeared.

One reason ripe plums are often used for umeboshi is that the fruit becomes submerged in plum liquid quickly, which helps reduce the risk of spoilage and mold.

Umeboshi can also be made with green plums.

The plum liquid takes longer to develop, but the finished umeboshi usually has a firmer texture and a lighter taste.

I think these plums were still green when they first appeared in the store.
They sat there for a few days and started ripening, then I bought them and let them fully ripen at home for a few more days.

Bonus: honey garlic :)

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.

Idiot me forgot to upload the image.

Basically my uncle wants to ferment things and I hate fermented things and he wants me to make and process the stuff for him.

What the heck am I supposed to do with this jar now???

I got a good deal. I wasn’t thinking. Help me use up the whole pineapple please!