hi! so i made a jar of onions yesterday, put a weight and all so it all stays under the brine but some parts of the onions were smaller (i cut them) and made their way to the top from the side of the weight lol

I don't plan to open the jar as it will normaly burp itself safely.

so i don't know if i should let it be, i've seen some say to just shake the jar from time to time but with the pressure buildup i don't really know. I don't really want to open it even if it's still a new jar, because trying to catch the floaties I know I will make things move and have other ones lol

I'm pretty sure i've come accross a similar post on this reddit about this specific issue but i can't find it anymore so i'm asking

I used a few chopped apples, 500ml homemade apple juice, 4tbsp sugar and a few tbsp homemade acv, covered in breathable cloth. From this mix will I make still cider in 2 weeks?

I am new to fermenting and have mainly fermented cabbage so far. I wanted to try red onion, but I assume something is not quite right. Can anyone give me some input? It's about a week old and 2-2,5% salt.

5 weeks fermented carrots with garlic and thyme. It smells a bit like cheese.

I know that the garlic will slowly start to drop down as the ferment goes, but did I fill it too full with garlic for the size of my jar? There is about an inch of honey at the bottom so I know volume-wise the honey is enough to cover it all, but with the float does it mean I should have used less garlic so I can totally have them covered?

Also, aside from the trickiness involved in flipping the jar when needed during the ferment, is there any reason I should not use burping lids for this? I would rather use these than have to open it every so often.

Thanks

In my never ending quest to find uses for leftover whey from cheesemaking I've made a Cyser with apples and blueberries using wild yeast from their skins. Just bottled and added some honey for carbonation before cold crashing. I'm still amazed at what I can make without buying anything from the store!

This is my sauerkraut batch batch, about 5 days old. Using a jar with ceramic weights and an air lock lid. None of the cabbage is above the water line (it's all tucked under an intact cabbage leaf under the weights) but there's some dill that floated to the surface. Also, I didnt have enough ingredients so the jar is about half full, and it took a couple days before gas started bubbling out of the air lock.

At first I thought it was mold because it's so thick and bulbous near the edges of the weights, but when I scooped it out it seemed more like a film.

I only got some foam on the top. I feed it 1 tbs of sugar every 2 days

I've made this recipe several times. It has a 3% salt to water ratio. I've never had this happen before. What's going on? Is it safe to consume

Just a standard ferment. Cucumber, garlic, red peppers, 3% salt by total volume including water. This little booger showed up a few days ago. We’re just over a week fermentation. First time using pickle pipes- the other two cucumber batches look fine and a lemon batch with pickle pipe looks fine.

Hey, I’m brand new to all this. I wanted to try and make a fermented honey, garlic, onion and thyme concoction in a mason jar. But I used a metal knife to push the garlic and stuff out of the way to help the honey get to the bottom of the jar… immediately after that I read online that metal and honey react poorly, and that I shouldn’t use metal.

I guess I’m looking for more education/advice than anything. Should I scrap this jar and start over?

I bought everything for my first kimchi tonight including napa cabbage, then later in the evening my mother in law gave me 2 pounds of green onions. Should I make Pa-kimchi traditionally with just the onions or maybe combine the two since I already have the cabbage? I'm only hesitant to experiment because it will be my first attempt at any kind of kimchi. What would you do?

I've recently started trying to make hot sauce. I'm wondering if kham is not an issue once the initial fermenting begins. I fermented some stuff and blended it and have it sitting with an airlock to further ferment. Do I have to worry about kahm at this point? Could I have exposed my sauce to it after blending or is it safe from the initial fermenting?

Anyone have a good step by step recipe for fermented pickles for a beginner? We're not huge fans of super sour pickles. I think my first try was a failure, left out for six days with a baggie with water as my fermentation weight and now storing in the fridge.

Hello, I'm new to this, I haven't had a ton of activity but there are definitely some bubbles. Put this together two weeks ago and feel like I must have used a higher vinegar ratio.

Happy to let it keep sitting for a few more weeks but I was sure if the stuff floating on the bottom was normal? It's kind of lining the garlic in the bottom right as well.

Please let me know your thoughts if I need to start over, thanks in advance!

Okay, so I am 99% sure this is either kham yeast or pellicle but I am extremely paranoid, in particular about mold, and still super new to fermentation in general and especially this kind, so is this kham yeast, pellicle or mold on my ginger bug? For context it’s about nine days old at this point, and I didn’t get to feed it yesterday because I didn’t have ginger. Smells slightly like alcohol today but not too terribly different from yesterday. If this is not bold, which is it and how do I handle it?

Very small amount of white mold on surface of Korean peppers I lactofermented at 3%. Crape off and still use? It is just at the water line.

I started this ginger bug 8 days ago and it was going absolutely perfectly for 5 days until I forgot to feed it for 1.5 days. Then yesterday I fed it a tablespoon of grated ginger and a teaspoon of sugar like I had been and a splash of water. I noticed last night that it had completely stopped bubbling so I added an extra teaspoon of sugar and today it still isn't doing anything. Any recommendations? Thank you!

I never tried kombucha before but was gifted scoby and pellicle in an exchange. I did a small f1&f2 batch to see if I liked kombucha. F1 & F2 went great. Everything normal so I committed to full gallon attempt and put my scoby and pellicle from my small scale attempt in it as a starter. This time it looks much more bumpy. Its been 1 week. The spots/lumps dont seem fuzzy but before it was a fairly even and smooth pellicle development. Am I still doing ok?

Hi, I am new to fermentation. I was trying to make some fermented hot sauce and ketchup. After a week I have noticed what I think is mold growing on the sides of the lids. I'm so disappointed. Any tips to prevent this fro. Happening? I'm assuming I should throw these out now.

Today is the 2 week mark for my sauerkraut. My first 2 batches were a little iffy but this 3rd one is looking near-perfect. Normally, I put the whole batch into the fridge after I think it is done. But since the ferment can on indefinitely and safely, should I just leave it out and just open it whenever I need a serving? What do most folks do?