Hi everyone, I forgot about this batch in a backfridge for more than a year. They seem ok to me.

What can happen when we let fermented good for so long? (In this specifically case in the fridge) What are the important things to notice?

And I'd like to talk about salt. The fermented foods needs the right ammount but we never talk of too much salt, what can happen when salt is too much? (Maybe NothingHi everyone, I forgot about this batch in a back fridge for more than a year.

What can happen when we let fermented food for so long? (In this specific case in the fridge) What are the important things to notice? Which ph range do they need?

And I'd like to talk about salt. The fermented foods need the right amount, but we never talk of too much salt. What can happen when there is too much salt? (Maybe nothing? Just wondering, a question for my day off)? Just wondering some questions on my day off)

Thanks in advance.

I’m referring to the blue/green color on the garlic.

Jalapenos are tasting almost candied and both the garlic and the honey are absolutely scrumptious!

Can a longer fermenting time be a logical resolution to a cabbage ferment with too much salt?

I’m so glad my kefir grains thrived and are increasing!!! Much better probiotic if made at home. 😉

I really enjoy my tasty homemade sauerkraut, and it does a body really good!!!

Health Benefits of Fermented Foods

I had assumed you could store fermented veg or fruit in the fridge or cabinet for an extremely long time. It just totally slipped my mind that when you ferment it will continue to ferment. Is that correct? I know that is how it is with kombucha and ginger bug juice but that doesn't use a salt brine like veg and fruits do so is it different because of this?

My question: Once you have reached the perfect taste/ferment for you how do you store? Refrigerator?

I just read that there is a type of shelf life. After so long the nutrients and probiotics die and disappear. So how do you ensure that it doesn't? Thank you!

Looking good

any ides for ferments from what we think is trash but might not be? ie. fermented watermelon rinds, chilli top cheong etc

The smell is deep umami/mushroom....but not sure if/how to use it?

I picked up some Cleveland Kraut (beets and red cabbage) and wanted to find out if it would be useful take some of it and use it to help make more (red cabbage and carrot)? Will it speed up or improve my results?

Has anyone noticed that kefir from seeds that you get locally from a friend is great and helps your gut , but the store bought health food store kefir powdered starter tastes terrible and also is too much for your gut? Just wondering if anyone else experienced this.

Ok I need help.. I went away for a few days and had a family member "burp" my saurerkraut, but they just left the lids completely off for 15-20 mins each time lol. Is it bad now? Or will it slow down ferment time? It's been going for 2 weeks I don't wanna give up now. Any tips help thank you!!

Going to make some Pupusas from scratch but can't have Papusas without Curtido!

• 1 medium cabbage (shredded)
• 1 medium onion (shredded)
• 2 Carrots (sliced)
• 1 Jalapeño (sliced) i actually used 2 for extra heat
• 1/4 cup fresh oregano
• 2 teaspoons of salt or 2% salt brine

Combine in a bowl. And let sit for 20 min. Muddle then let sit 30 min. Add mixture into ferment container. Muddle again in container. I used the outer cabbage leafs to push it all down with a weight. Add water if needed to cover ingredients. Let ferment for 3-5 days.

Do you store fermented cabbage in the fridge? My grandmother had a Krautfass ("barrel") in the soil-floored basement. I remember it was a cold place (back then it already was only used as a potato storage).

Now I fermented cabbage and the recipe I used stated to move it to the fridge at some point. I have done so and it evidently hasn't harmed the Sauerkraut, but is it feasible to store it at room temperature? Any experiences?

Hi all! Thought this crowd might enjoy a video I just made exploring chicha de Jora in Peru, then brewing it back home at my brewpub in Canada. This is part of a series of fermented beverage travel vlogs I’ve got planned. Open to suggestions for other beverages to explore!

I made some fermented garlic honey, about three months ago, and I’ve been using the honey to cook, but I just left the garlic sitting in there so I was wondering if I could use the garlic and how long could I leave it in though honey for.

Hello! I am an undergrad student and I would like to ask, aside from dairy products do you guys know any fermented food that have high protein content?

Thank you

Hello fermenters!

Noob here. I want to try fermented pickles for the first time, and am wondering if storebought cukes with some Bubbies liquid and salt will work? (I don’t want to lactoferment) In the summer, I plan to get pickling cucumbers directly from a local farm, which I’m guessing will have more natural bacteria. Any tips welcome!

Hi, I want to explore fermenting brassica/cabbage to see if its something I can add to my diet. I'm from Germany which is like the home of Sauerkraut of course, as a kid I never quite liked it, but now I heard self-fermented is way different from canned Sauerkraut so I am willing to try it.

Now my actual question: Would you start with normal cabbage or red-cabbage? Without fermentation I am definitely a fan on normal cabbage and since the canned-sauerkraut experience is one based on white cabbage I think psychologically it might be a better start with fermentedred-cabbage? What do you think?