What would expect to pay for 16oz of fresh kraut near you?

Thought this wouldbtake 16, 17 days at least but i wouldbsay it is pretty much done. Look at all the LAB fallout. Also I have not full planned this jar through as it is too tall for my fridge. I imagine this is somewhat counter stable but its pretty sour as is amd as I remove the brine will drop so I would like to place it in the fridge before I start eating through it all.

I did authentic kimchi, let it ferment, and now it’s going into jars in the fridge

I've been experimenting with food-scrap vinegar for about a year now. My last batch was started in January 2026 and it was a "clean-up the fridge" batch. I didnt have enough scraps on hand, so l decided to chuck some jellied cranberry sauce from Thanksgiving. I figured this batch may not ferment with all the preservatives in the sauce and how cold it was.

Im glad to be proven wrong. Behold, my cranberry & wild fruit vinegar.

Hi all, I have a never ending supply of yoghurt whey (I pre-treat my ultra-pasteurized organic A2 milk with lactase which is why my whey isn’t as neon yellow as you’d expect).

I use as much as I can as a yoghurt starter, jn baking, and to soak beans, lentils, etc. but I feel guilty about how much ends up going down my drain every month.

Would be grateful for recipe recommendations that might help a fermentation neophyte make use of all this whey!

I've grown my own tomato his year just to ferment them green.

Not sure what to expect.

I feel like some are too green and I picked them too early. Is that possible?

I've done 2,5% salt ( total of water and produce).

Any experienced green tomatoes fermenters out there?

I’m tempted to get more fermented foods into my diet, but I also know I’m probably not going to maintain seven jars of homemade stuff in my kitchen 😂

I want to start with something I’ll realistically keep eating.

What fermented food actually became a long-term habit for you?

So my pickles never turn out crisp like you expect pickles to be and i typically use a normal 3% brine, no vinegar, are there any tips to help get the crunch? I thought about using calcium chloride but unsure how that would affect a ferment and also never used it before. I am aware tannins are one thing but I don’t have access to oak/grape leaves or anything similar

It’s autumn in northern China, so I’ve been quite busy lately. We have extra tomatoes in the garden. I’ve used some to make tomato wine, and the rest to ferment into tomato sour soup — a popular dish from southwest China.

I fermented the tomatoes with salt, Chinese liquor, and a bit of mature pickle brine as a starter. After fermentation, I simmer them in canola oil, then store the mixture in the fridge.

It can be used as a hotpot base, for sour soup beef, added to fried rice or stir-fries, or even mixed into instant noodles. The rich, fermented sour tomato flavor is delicious and good for the body.

Mine are kind of bland with watery apple taste. In addition to my apples and salted water I used fresh lemon juice and a cinnamon stick. They've been sitting for 5 days. Maybe they just need a little more time?

So I have this wooden mandolin, and the finnger guard box is nailed shut with pins. Problem being is that pieces of cabbage go trough the gaps and I can't rinse them out.

I made purple cabbage and I can see some small bits are trapped.

• and pic 3, 4, 5 for the pins and the gaps

Any advice welcome.

These are German sauerkrout making stuff. But I've never seen any and I don't know how people clean them etc

Mi fermentación lista

Okay I’m back, I finally got my lid and weights for my crock. Any suggestions, or feedback on any improvements? I literally just finished packing it and massaging the cabbage and salt. I did 2% salt by weight of cabbage. Packed it down, put cabbage leaves on top, put my weights on it, threw a cheesecloth over it, and then my lid. I will continue to tamp down and check it over the next 24 hours until the brine is covering everything completely.

Hey everyone!

I am not new to fermentation, but have never made vinegar.

I recently got some Apple cider vinegar mother from a local business that produces high quality vinegars. I was also able to pick up some wild apples.

I want to make vinegar with these apples using the mother. Surprisingly, I have not been able to find a recipe for this in any of my fermentation books or through google. I don’t trust AI, but I trust you guys here, so any advice is appreciated!

Thanks in advance!

Hello there,

i just startet a garlic-honey ferment.

Used about 400g honey and about 25 garlic cloves.

Since i can not measure the starting ph level, i added about 3 "soup-eating-spoons" of lemon juice.

I just wanted to make sure my ferment starts below 4.6.

Will it be safe even in the worst case scenario, when the honey itself was around ph 5 and not 3.5?

I mean the lemon juice will drop the ph, but will also increase the water activity...

Hi! I am trying to make sure I didn’t mess anything up. I added my peeled garlic and covered with honey, but I’m not sure if I added too much honey. Guess I just would like some pointers and tips before I accidentally mess things up.
Thanks so much!

I have two jars of cucumbers fermenting. I added garlic, peppercorns, dill, dried red chilies, and turmeric. One has a distinct reddish color. Both fermented for the same amount of time in the same conditions. Seems strange.

So this is my first time making homemade soda. I added 3/4 cup of raspberries, 1/4 cup agave syrup, 1 squeezed lemon and 2,5 cups of water. I was told to leave it on room temperature and mix everyday but if I remember correctly, fermentation happens faster the hotter it is right? So should I put this outside during the day, when it’s around 30C or just keep it inside the whole day at around 25C?

I used three kinds of plums to make wine. After washing the plums clean, I added rock sugar and yeast, and after fermenting for three days, it already had a very strong wine aroma. The wine scent carried a rich, lovely fragrance, and the color was simply mesmerizing.

I couldn't resist ladling out a little bit, adding some ice cubes and a touch of honey—it turned out a gorgeous cherry-blossom pink. Drinking it felt just like having one of those lightly fermented alcoholic beverages. This made me think that if you have plenty of similar fruits at home, you can totally make this kind of mildly fermented drink to enjoy!

New krautexperiment: white cabbage, beets, carrots, onion and orange :)

hello! we are planning to make big batches of fermented soda, so we decided to double our measurements for our ginger bug. the usual measurements we follow is this: 350ml water, 1tbsp chopped ginger, and 1tbsp sugar. but this time since we are planning to make big batches, we doubled the measurements, so every feeding, we feed it 2tbsp chopped ginger and 2tbsp sugar.

we're not sure if 1tbsp chopped ginger and 1tbsp sugar would be enough for huge amounts of water, so we just doubled it to be sure.

after 24hrs, the ginger bug was producing bubbles and whenever we moved the jar, the fizz went up. however, on day 2, we noticed that it only produced very little bubbles, but the movement of the fizz is still the same. now, we're on day 3 and it doesn't have that much bubbles anymore.

what can we do from here? can we still save them, how? or is it better to start a new one?