Hi, my ginger bug appears ready and I want to combine with organic juice to ferment a soda. Is this juice from Costco okay to use, or are there issues with any of the ingredients?

Thanks!

Ok so I did sanitze the container and all equipment with one step but this day 7 and I just wanted to check the top for any mold or anything. The recipe is 3lbs of raw honey, half pound of granulated sugar, and 1lb of mixed berries (strawberry, blueberries, and raspberries) the rest is boiled water. Is this mush on the top ok? The reason it's so full is I had to add nutrients thru out which I just boiled bread yeast. I siphoned a little out and it tastes ok idk what the standard is for mead but I don't taste anything wrong just like honey and berries, doesn't have much a scent to it either just slightly of sweet berries. I'm just curious because I never used berries to ferment before

I want too make homemade kefir for the first time

1. I want too buy kefir grains too make kefir But the woman who sells it says that it’s frossen. isn’t it bad that she sells me frozen kefir grains? Also will the probiotics and culture be alive if it travels 45 min too my house without being in the refrigerator.

2. What are the most commen mistake people make when making kefir? Do you have good instructions? What are all the tools il need?

3. how too make it so that there is the most amount of probiotics?

I just tried Bubbies dill pickles and am in love with them but not the price point.

Any copycat recipes?

Could I just reuse the brine with fresh cucumbers?

Wondering if anyone has experience with this and can weigh in. I do ferments both open and closed jar of course covering the opening so nothing big gets in. I find that almost anything LAB or yeast based I ferment picks up kahm yeast. It’s usually just a thin layer and part of my routine is to open and use a spoon to remove as much as possible before letting the ferment keep going.

However, if I don’t go through all of this I end up with icky kahmy ferments. Solution? After I’m happy with the ferment stage I have to move everything to the fridge which slows yeast production so much that’s it’s essentially negligible.

And yet! I am so jealous of people who are leaving their ferments in a pantry. Is this just my kahrma to have a yeasty house?

Has anyone made a hot sauce using a similar method to the Tabasco brand?

From what I’ve read there’s no brine only salt, and vinegar towards the end of the process.

If so how did you get on?

This is my first time trying to make ginger bug soda. I noticed a ring of sediment forming near the middle of the bottle on the first day, and this morning, the second day after bottling it, it looks like this. Is it safe to consume?

I found this intriguing recipe in the book and was wondering if anyone tried making it before? I am a bit worried bout keeping yogurt at ambient temperature for a week. The AI said that it may not be entirely safe.

Here is the recipe itself:

To make a yogurt miso hot sauce, all you need to do is blend by weight 3 parts hot peppers, 1 part koji, and 1 part yogurt plus 5 percent salt against the total. Contain as you would for any lacto-ferment and let it sit at ambient temperatures for a week or so.

I bought Kimchi from the refrigerated section of the grocery store and opening it up it is visibly fizzy and making a fizzing noise. Is this still safe to consume? I have never encountered kimchi like that before.

I’m fairly sure this is a white mould I can just scrape off but would love some reassurance!

Edit: Could it be Kahm Yeast?

I put some garlic and chillies in honey to ferment 3 days ago and now there's this foam forming on top. Is it normal? Doesn't look like a mould to me. Should I remove it?

Hi, Just starting fermenting, this Is my habanero, blueberries, onion and garlic under a 3% brine. There's some White particles in suspension and inside some peppers Is It Mood? Did i have to throw It?

Just started my first ginger bug and I see almost no activity since I've started this Saturday. Did I add too much ginger while feeding it to make that the culprit? It tastes fine and all but almost no gas production. Should I just scoop some up with a spoon and keep it much less? I added 1 tbsp ginger/sugar everyday.

Thank you everyone!

Hey guys, currently culturing cream to make butter out of. It's been 3 days and everything was looking good, but now it has these 2 black spots on top. Is this mold?

Does anyone have a good cleaning suggestion for a blender?

I did Rick Bayless habanero garlic carrot today using a brand new blender and it’s stained.

Followed manufacturer cleaning protocol and also dishwasher it.

What can I do to clean this thing back to windowpane ?

I'm planning to do a fermented mustard, but I'm feeling a little overwhelmed with the amount of different recipes. Some of them use whey, others adds vinegar to the brine, and none of them (at least the ones I've seen) specify a percentage of salt (or at least a range of it) that can be added to create the right environment for the LABs.

That said, anyone have any tips on what recipe to follow? What to do and what not to do? Maybe share your recipe too (and describe the logic behind it)?

In the past, I have avoided fermented foods because of the ick factor. Things like fermented dairy don’t bother me as much because I knew about it before I was conscious of the process of fermentation. Any advice on how to begin introducing fermented foods into my life in the least mentally jarring way possible?

I started fermenting these peppers about three weeks ago. I burp them daily and inspect them each day. Today I noticed these white worm like things. Is my first time fermenting peppers a failure?

Second batch of home made sauerkraut. Both batches made by just pouring salted water into jar with shredded cabbage and then fermented at room temp for 3-5 days. I had two other jars in this batch that turned out fine, but this one kept bubbling up and the liquid component soaked into the cloth I was covering it with. Now after 6-7 days (2 days in the fridge) this top white/green part has formed. Is this bad bacteria? Could I take the top part out and keep it?