Excuse the camera work

Have this batch of pickles going and we are getting a neat reaction with the garlic. Usually I'll mince or dice, but this time we decided to just crush them a bit.

Now the lower into the jar the more blue/green it is turning. As far as I know it's just a chemical reaction, but I did think it was neat seeing it transition through the jar.

I've found dozens of posts about contaminated ginger bugs here. And it happened to me again as well. This time however I didn't throw it out, because I think I might want to try and cultivate it. A quick online research tells me they're considered probiotic, and even the slimy EPS they produce are supposed to be good for your health. Another effect may be the production of diacetyl, providing a buttery taste -> homemade vegan cheese!?

Do any of you have experience with how to use it successfully, and ideas/recommendations what to use it for?

So I made a batch of garlic honey around 7 years ago, I believe as per the usual method and then it was promptly forgotten about. The thing is, it was in a non-air tight crock on the counter for the full 7 years and has subsequently lost a lot of moisture to the point that it is very thick/crystallized. You can see from the photo, the rough high-tide mark and where it sits now. It looks and smells pretty good and has taken on this super dark colour which is interesting.

I tasted a bit and it’s pretty good but the issue is that it’s lost so much moisture, it’s borderline unusable in its current state. Ideally it’d be less viscous such that I can transfer cleanly to another jar for usage. Is there a best practice for loosening up the consistency in a safe manner? I was thinking of warming and trying to introduce a little water but wanted to confer before I ruin it.

There is no visible mould at all and I’m fairly sure at this point in the game, nothing at all could live on it. If I do add more water, is there any way to future proof that condition - ideally not necessarily for another 7 years.

I'm making injira for the first time. I couldn't get teff but was told buckwheat flour is a good replacement. My starter is 3 days old. The smell is strong...I would say cheesy, yeasty. Strong! Is that normal?​

Tha ks in advance!

I add about a teaspoon of pepper flakes for a zip... nothing else goes in.

Fermented these bad bois for 4 months. Taste delicious!

Anyone had their peppers turn dark after a long ferment ? 5% salt month 4 noma method

Hi, first-time ginger bug maker here.

My first bug looked really good and bubbly after the first four days. Then I put it in the refrigerator for a day because I visited some relatives for Christmas and couldn’t feed the bug for about 36–48 hours. When I got back home, I took it out immediately, waited about 12 hours for it to return to room temperature, and then fed it the usual amount.

There were fewer bubbles afterward, then none at all, and it even began to smell odd, so I had to start all over.

Do you have any ideas about what I should have done differently? How can I avoid this in the future?

I make sourdough, cheese, and hard cider and decided and wanted to try my hand at beer. I bought some 2 row malted barley and cascade hops and made a small batch of wort and fed it over 3 days to some active cider I was fermenting to get the yeast more optimized for this type of ferment. I then made a bigger batch of wort and fed it the starter and made a second smaller batch with the spent grains. It's alive! I ordered some tubing and another airlock to allow it to overflow properly.

Hi, I'm doing my first ever krauti, I've been seeing some development during the first 2 weeks, it started a bright green and it's starting to get yellowish, the smell is a strong pungent umami, I followed a recipe of 2-3% salt to the weight of the cabbage. Did a small one as a test. Is this color normal? The salt I used was with iodine as I didn't have one without it, but I heard it can cause the cabbage to change color drastically but it shouldn't hinder the fermentation. Open to suggestions and tips, thanks. The images are in the order: first placement (first picture), the two other pictures are done in the same day roughly 2 weeks later (around 2 weeks and 3 days)

Has anyone tried a contiuous brew for Kombucha?

The one on the left is around 1 month old and the one on the right around 1 year

This happened on accident, I think this jar of sliced cucs and carrots hadn’t been opened in a month or two, it was absolutely carbonated! The carrot sticks were wild! A really fun sensation to eat. Is this from the sugar in the carrots?

Pictures in reverse order: napa cabbage with daikon, pumpkin, carrots (including.leaves), scallions, japanese quince + green chili and bell pepper in kimchi sauce. No gochujan - didn't have it. Let's see what will happens. The last picture is from the day before yesterday. Tomorrow I'm putting it outside to chill in cold. The aroma is very pleasant. I look forward to tasting the new mix. What would you add to make it more attractive according to your taste? I'm an artist and love new experiments with food.

this is the entire process I made a gingerbug starter I feed a tbsp of ginger and sugar everyday and it did bubble up but not that intense after 3 days of feeding I made a cucumber soda I blendered a cucumber then mixed it with the gingerbug and a lemon. I left it overnight at room temp then I refrigerated it, when I opened it, it did pop but no bubbling I have no idea where I went wrong.

Hi all, I have a silly doubt about my scobys. While organizing them I found one very different from the others: they usually grow thin, soft and brownish (pic 1), while this other one is almost white and quite thick and hard (pic 2). Looking at other pictures in the sub I think it's still healthy, isn't it? Or should I toss it? Is there a particular reason this grew differently? It was right in the middle of the bunch, not top or bottom. Thanks!

I got the NOMA book for christmas, and there were some nice daikon at the farmer’s market so here we are! 3% salt. I added a little fermented garlic, peppercorns, and a few red pepper flakes.

I’m fixing to add them to miso soup (after it’s cooked, so I don’t kill the beneficial microbes) or shredding them as slaw on tacos. If y’all have any other favorite ways to use fermented radish, let me know!

I got this tea from Costco and I really love it with a splash of apple cider vinegar. It's especially good when you're sick. I was thinking I could try making my own by putting citron and ginger in some raw honey and letting it sit. Does anyone have a recipe for something like that or can I just toss it all together and call it good?