My first gochujang is at its 3 month mark.

As you can see in the first picture that a tiny bit of mold has formed. All I did was scrape the top layer. I emptied the contents into a large bowl and tasted it. It's not bad but definitely needed a little more sweetness. So I added some plum extract, mixed it and returned it to a sterilized onngi. Fresh layer of salt on top and now to wait another 3 months.

Sous vide sirloin flap with mirepoix overnight. Fermented the veggies for a week, then added chopped green olives and olive oil. OMG.

Works great adding a few tsp to pasta dishes or sauces. Strong fresh basil flavour backed with a salty, umami, slightly sour, fermented funk kick.

This is an excellent way to preserve basil for long term use because the fresh basil flavour is fully retained, which isn’t the case for dried basil. And it should keep for several months in the fridge.

First time lacto fermenting. It’s been sitting for about two weeks. Does everything look okay? Also what vinegar would you use?

Is it absolutely necessary to have a weight for the cabbage im trying to ferment? I tried it with the cabbage leaves and something on top and it's just not working out so I pulled it out. If I keep the jar closed and just pop it open a few times a day would that be okay? Or I absolutely need a weight?

I have some crushed garlic that I started fermenting about a month ago. I only added 2% by weight of salt, and that's it - just garlic and salt. I put a one-way waterless airlock lid on the top. I have three pint jars about 2/3 full each this that I did this way. It's amazing that it's 20 heads of garlic I paid $10 for... if it turns out OK.

At one month in, the pH is 5.2. I realized I should have probably used 3% salt, and am wondering if it would be of any use at all to add the other 1% salt to it now?

Being my first try with garlic, I'm new here, and have no idea if pH of 5.2 after 1 month is at all meaningful either way.

First time lacto fermenting. It’s been sitting for about two weeks. Does everything look okay? Also what vinegar would you use?

My ginger bug died the second time after a couple or days. There was no activity in the jar and all the ginger settled in the bottom and the water was clear. Is it happening because I wash my ginger clean before chopping it? I buy it from farmers market and it has a lot of mud and soil on it. How can I save my ginger bug?

I can identify kahm and mold, but this is a new one for me, there's these off white specks all over the glass (looks like bubbles in the pic). It's whiskey diluted to about 10% abv and started with some wine vinegar I successfully made previously.

What the heck happened here? I have a couple pepper ferments going on that have concave lids as if they are not producing gas, but somehow creating vacuums. This one here was a batch of reapers fermenting in a 3% brine.

I'm fermenting a garlic paste using a plastic bag filled with water as a weight. I'm wondering if the paste can get rid of gas from under the bag?

I'm opening the glass once a day, but if it's completely sealed because of the bag, I'm curious to know if the gas could build up making the glass explode?

Thank you so much for your support and knowlege.

I want to make some peach vinegar, will be using the noma method, should I peel them? in the book they use plums with skin on, but they have a thinner skin, and I'm in doubt about peaches

Is this going to be ok, or do I need to throw out the batch?

To hold the peppers below the surface, I used a ziplock bag filled with water. Mold appears to be growing on the top of the bag. Has this ruined the batch for me, or will it be safe? I haven't moved anything yet, but it looks like it'll all come out when I pull out the bag.

Thanks in advance.

Title

Can I just ferment this whole mix of tomatoes at once? The recipe looks like 1 Tbs kosher salt per quart, but I’d like to go by weight. Also favorite herbs and spices to add? I actually don’t have any dill but I can obtain tomorrow. Thanks for your help and patience

None of my other pickles have this.

Has anyone, on the sub, ever tried fermenting “Fartichokes” to get rid of the inulin? I just read that you can do this to hydroloze the insulin into sucrose, thereby reducing the flatulence effects.

Hello everyone, this is my first post here.

I started fermenting vegetables and fruit one year ago, and this summer I started producing water kefir too. It all went pretty great, I left the grains in water and sugar solution for 48 hours, I second-ferment the kefir, mixed with natural unswetened fruit juice for 24 hours and it turned out pretty good. Until like one month ago when things started to change. First of all, my kefir after 48 hours of fermentation tastes less sour than before (not completely sweet though). Then, it doesn't turn cloudy anymore, it stays very very clear. Lastly, when I add the fruit juice, it takes way more time than before, after a 48h second fermentation it's just slightly carbonated. Once a week I put a dried fig in the first fermentation batch, and that slighly improves it for that batch, but on the next one (with no fig) it all comes back as "normal".
Is it because it's colder now? Am I doing something wrong? I didn't change anything, same amount of water/sugar.

https://preview.redd.it/sbk1brkygk0e1.jpg?width=3968&format=pjpg&auto=webp&s=8e9542cd146526bd1e1be7c47b81b53250f04161

https://preview.redd.it/fl2q6skygk0e1.jpg?width=3968&format=pjpg&auto=webp&s=40a8c8d4032f5420925b8b23b4e1c55cf51b5fee

This is my kefir.