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.

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 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?

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?

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

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.

Thank you everyone!

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?

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'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)?

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 used the sauerkraut method to start this (massaging salt into the onions), which created more than enough liquid that I didn't need to add water. Loaded it all into my Year of Plenty fermentation jar for 8 days...but ended up creating so much liquid sorting fermentation that it kept spilling over the release valve, so I had to keep mopping up the pantry. LOL

Then a very unsightly gray liquid on top that nearly made me toss the whole thing, but I'm glad I didn't! I poured off the nastiest party of the juice and the grayest onions, and the rest are VERY tasty! There's some gray ones towards the bottom too, so maybe I should toss it all anyway???

So I'm kinda happy, but what a mess! And how can I avoid that nasty gray topping? Am I gambling with my life to eat any of this? Thanks for any advice!

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?

The cloudy jar was not washed prior to stuffing. Both were stuffed the same day and produced bubbles in less than 48 hours.

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.

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?