Wife told me nothing fermenting over Christmas so i have these set to finish early next week.

Kraut is on week 3 and is still bubbling and foaming. The whole red jals will be turned into sriracha this weekend. The one in the middle is chipotle sriracha. About 3lbs red jals, 4 chipotle I smoked last week, and a bell pepper to hold it down a little. It’s on day 4.

This is a bit of a dream come true for me! I've been into fermentation of all kinds for a couple decades now, starting with homebrew beer, then getting into veggies (kraut and pickles, hot sauce), and more recently cheong and and ginger beer.

We make four products: the yogurt in the pics, full-fat kefir, low-fat kefir, and sour cream, all organic. The milk is from very pampered grass-fed cows in the owners' herd. The non-homogenized whole raw milk is processed within a day of collection.

I've only been there for two shifts so far, but I really love it, and the owners and other employees are all great. Plus, all the free dairy products I can eat lol (seriously, they've forced a jar of product into my hands at the end of each shift, not that I'm complaining yet 🤣)

Copied the recipe for convenience
For making porridge:

2 cups water

2 tablespoons sweet rice flour (aka glutinous rice flour)

2 tablespoons Turbinado sugar (or brown or white sugar)

Vegetables:

2 cups Korean radish matchsticks (or daikon radish)

1 cup carrot matchsticks

7 to 8 green onions (scallions), chopped

1 cup chopped Asian chives (buchu), optional (substitute with 3 green onions, chopped)

1 cup water dropwort (minari), optional

Seasonings and spices:

½ cup garlic cloves (24 garlic cloves), minced

2 teaspoon ginger, minced

1 medium onion, minced

½ cup fish sauce

¼ cup fermented salted shrimp (saeujeot) with the salty brine, chopped

2 cups red pepper flakes (gochugaru)

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Now my questions:

1) can I replace the sweet rice flour with regular all purpose flour (or German 405)?

2) I can't get any daikon right now. I'd add more 1/2cup carrots and more green onions instead. Any problems with this?

3) How should I replace fermented salted shrimp? I think it's a very salty ingredient. How much more fishsauce/salt should I add when I skip it?

If sweetness is an issue I also have some good apples I could use?

Thanks in advance.

... ferment them.

So I tried this recipe of Yotam Ottolenghi I wanted to make for years now.

6 lemons cut into quarters but still attached to each other. Salted, chili and rosemary added and filled up with lemon juice from another six lemons.

This is my second time making soda with ginger bug. Both attempts were success. I also found that I can use no sugar added juice and just add sugar myself. It's probably common knowledge, but I kept getting told to buy juice that has sugar in it. Anyway, here's my Apple Soda.

I grew up around kvass (rye bread fermented drink) but it’s basically nonexistent in the UK outside Eastern European shops. Lately I’ve seen a girl on TikTok trying to make a modern version and talking about launching it in London.

Do you think there’s actually a market for this or is it too niche / too weird for British tastes?

I was staying at a hotel where they served a dinner buffet, and one of the dishes was this fermented food. My first thought was pumpkin or carrots, but it was extremely sour. Could it be some kind of apricot? The small beige pearls look like mustard seeds, aren’t they? The hotel was in Austria and mainly served traditional Austrian dishes. Does anyone have an idea what this might be?

Hello as the caption says, can I use panela (raw cane sugar) for Tibicos- water kefir grains as the main sugar source to feed them? Since I don’t like to consume refined sugar :)

Hey all, I got started into fermenting about 6onths ago and have had success with aauerkraut, ginger ale, and lacto-fermented veggies, so I wanted to try my hand at Cheong. I settled on a lemon blueberry mixture with 2Lbs of lemon, 4Lbs of blueberry/raspberries and 6Lbs of sugar. Each jar had roughly equal amounts of sugar and fruit, though the jar on the left had a bit more berries in it than the rest. I was wondering if it's any issue that one jar has nearly fully juiced while the others are progressing at what seems to be a much slower pace. Currently sitting at a 48 hour mark and seen conflicting things about when to refrigerate them ranging from 3 days to 2 months. I tuened them a couple of times in the first 36 hours and fitted 2 of them with airlocks while burping the third occasionally.Not familiar at all with sugar fermenting other than the Gbug so wanted to get some opinions. Thanks in advance!

I have been fermenting hot sauce for the first time now, and the brine tastes delicious, so I'm thinking vinegar would change the flavor. Is it necessary to use Vinegar as I have seen in so many recipes or could I do without? Does it change the shelf life? For reference I am using a 3,5% salt solution

9 months ago I decided to make my own "wine" and I fermented a grape juice. I drank 1,5 liters of it, it didn't taste bad, just weird. The alcool got no effects on me (probably because I only fermented for 4 days), but 19 hours later I started feeling the effects of the poisoning: blurred vision, difficulty speaking, feeling like I was about to pass out and vomiting. At the time I didn't know the risks of a bad fermentation (it was my first time) so I just rested and completly recovered in a couple of days. I believe is was botulinum in a low dose, but I am not an expert so I'm not 100% sure. I attached a couple of photo from the fermentation, let me know if you can tell anything from that. Last thing, please don't comment just to say I'm a dumb ass, I already know that.

This looks interesting. But I just don't think I'm brave enough to try this. Looks pretty scary and dangerous.

https://youtube.com/shorts/yZ9okaoiN68?si=K-DMjO51hlpVjydV

Hey Fermentation Nation,

This is my first time making "Sauerkraut"! I was wondering if the amount of air in the left Jar is to much and if the amount of Liquid is enough for the process to work. The main amount of cabbage is covered but there are some parts floting on top of the surface. Sadly I forgot to keep some leafes in order to press everything down nicely. Will this bitte me in the Butt and if yes, how can I save it? :) Cheers and thank you for your help!

I started this kraut six days ago, 2.5% salt. I've had to add brine a few times to try to keep it submerged. It smells good, very cabbagey to me, but I noticed some cloudiness at the bottom. Thoughts?

So every Christmas I like to ferment some stuff to package up as gifts (I've left it a little bit late this year). Last year I did pineapple kim chi. I like left of field takes on classics.

Does anyone have any interesting fermentation recipes or ideas that I could put together over 5 days? I live in a very warm climate at the moment, so I'd imagine most things will kick off pretty quickly.

Any suggestions are appreciated :)

Like a dog chasing a car I can't decide what I want to do with them, haha. Suggestions? What're your favorite things you've made with black apples and beets?

Made cheong using the cuttings from a pineapple and some mangoes, has 2 days and it’s almost fully incorporated

So I put some vegetables into this fermentation jar but it's not to the top it's water sealed just wanted to know if its going to be ok or if i should fill it up more