🌺✨ Pōhutukawa Gingerbug Soda ✨🌺

Recipe: 1. Add ½ cup pōhutukawa cordial to a clean bottle. 2. Top up with cooled, boiled water. 3. Stir in 2–3 tablespoons of sugar to feed the microbes. 4. Add ¼–⅓ cup strained gingerbug liquid. 5. Seal and leave at room temperature for 1–4 days, burping daily. Refrigerate once bubbly.

I am looking to scale up my pepper fermentation production. I currently use two 5-liter crocks and they work great. However as I look at larger stainless steel tanks at the 50+ liter size, they seem to all be related to beer and wine production. Preliminary research uses a vernacular that assumes that if I'm looking to buy a large tank, I must already know everything about them; unfortunately I do not.

Can anyone recommend a book or a website or any knowledge on taking the step to scaling up my production? Conical tanks? Flat tanks?

Any help would be appreciated. Thank you!

I tried make yogurt as per the recipe in this video (24m 23s https://youtu.be/nZV1oYv5Ddo?si=llAGvhnJx58my9Ng&t=24m23s ). I’m trying to make it as it really helps with my digestion. I’m using the ingredients mentioned and yogurt maker. The first two batches were great, really nice texture and flavour, however third and fourth turned out terrible, watery texture and it smelled off, so both went down the drain. For all batches, the ingredients and process is exactly the same. What could be causing this? Could it be that my yogurt maker is faulty and running it at wrong temperature? Or could it be anything else?

Thanks for any advice.

Hey Everyone...! So this is my update post on my previous post about ACV. I didn't add anything to it and now it has this layer formed on the surface. Is this mold? Or is it going in the right direction? The texture is even throughout and there are no flushy hair like projections and no blue green patches like mold. And it doesn't smell bad. Does anyone know what this could be?

Hey team, New to fermenting. I’ve had this red wine vinegar going for about a year now but will admit I’ve largely neglected it other than tossing in unfinished wine from parties. Is this amount of “layers” normal? Should I be removing them? Should I be concerned it’s going to grow arms and legs and take over my home?

I had a failed ferment for the first time, mold on top. Is it ok to put this in my compost bin?

There’s a lot more shelf-stable kombucha being sold nowadays and I am wondering whether the cultures really are that live(?) if it doesn’t carry on fermenting…?

3% Brine, 6 days @ room temp.

I’ve lacto-fermented many a hot sauce to great success, and have decided to try my first pickle cucumber. Jar & glass weight was sterilised before use, didn’t have any distilled water left so used cooled boiled water for the brine. I only rinsed the oak and bay leaves.

Fermentation seemed to stop after ~4 days, with much less gas given off (not a very aggressive burp).

What’s gone wrong here, what stopped the fermentation and is the white stuff mould?

My wife calls them my experiments, I call it delicious.

Tried the peaches after a week and they are getting there! Crunch, salty, ever so slightly sweet still.

Pickles and beans went in today.

Peaches on the far right is a peach cheong / syrup that’s been going - so good.

Any tips/recs/comments welcome

2 pounds sliced habaneros 1 pound sliced garlic cloves Fresh oregano Various dried spices Cabbage leaf with many holes to contain floaters at the bottom holding dry spices and another leaf at the top of everything again poked with many holes to allow breathing buy container floaters. Will let it go for at least 2 weeks

I’ve had some carrots in salt brine for almost 4 weeks. The PH meter says it’s < 3.5 so:

1. Is that a safe range?
2. What do I do now? Just pour it into another container and put it in the fridge?

This is my first attempt at a ginger bug and I’m concerned I’m not seeing any more active fermentation/c02. I did 2 ferments just in case one got mold or something. This is day 7 and I’m concerned I don’t see bubbles anymore. For the past couple days both had a good amount of bubbles at the top but I wanted to give them another day and today neither have any bubbles and I don’t see any at the base of the jars. The brown is because I used turbinado cane sugar. I don’t see any evidence of mold. I went ahead and added more ginger and sugar but I’m wondering if I let them go too long.

Day 2 of a lacto-fermentation. Contains peppers, onions, and garlic, along with some Atwoods pickling spices I got for Christmas. 2.5% brine.

I like to check my ferments daily to stir them around and avoid mold. Yesterday was fine, but today, this ferment has a "slimy" consistency that I haven't encountered before. Nothing smells off, but the consistency is concerning me. I would just toss it, but I recall a similar consistency when I fermented onions in honey last fall, so I figured I'd ask the pros here on Reddit.

If you need more info, I'm happy to provide it. Thanks in advance.

Hey all,

So I’ve been doing cheong for about 6 months now and recently with my pineapple cheong the sugar was almost fully absorbed within 24-48 hours. I typically let them sit for 3 weeks or so before harvest. Would it be okay to add more sugar to get absorbed into the mix? How will it affect my syrup?

Just started a gallon of some ginger beer for the first time and I wanted to know how long and how hot I should ferment it. As of right now I've set it to 75f but idk if thats too hot. Because of lack of resource I used bakers yeast btw

I recently made southern soured corn and its absolutely amazing im wondering if I could do it with whole cobs to make grilled soured elote cobs I think that'd taste amazing. Anyone tried that?

What am I doing wrong? Is it safe to consume?

I started a few weeks back from dried kefir grains. Read somewhere to add some raisins or dried figs to help get the fermentation going together with the sugar and a wedge of lime. After 3 batches, it started to get slimey.

No faul smell and still pleasant to drink. But this last batch looks almost jelly like so I’m doubting myself and my method.

Any advice is so welcome! I am loving the water kefir and would love to keep it going. Thank you!

Started this cabbage ferment in a ceramic croc on 8/13. The lid is water sealed and burping regularly. Opened today and saw this. It’s my first ferment in a good while; is this a concern or should I let it happen…?

Uh, I started my fist ginger bug 4 days ago and it looks so gross now. The first day it actually started bubbling in less than 12 hours so I thought it was a good sign, but the next day it stopped bubbling once I fed it. I forgot to add more ginger and sugar on the third day, and today it looked like... this. Not no mention, it's definetely not bubbling at all. I'm not sure what happened, should I just toss it away and start a new one?

Hi all, I made a small jar of peach wine (peaches, a little bit of grated ginger, honey, sugar, yeast, and water) and when I went to strain it took a bite out of one of the peach bits for shits and giggles. It tasted pretty yeasty and alcohol-y, and I spit it out immediately, but one of my friends joked about botulism and now I'm worried. This is my first time fermenting something like this, and the online resources I've checked aren't the most useful at quelling my anxiety.

If it helps, the mixture was fermenting for 3 days before I strained it in a glass pitcher jar. I cleaned the jar before I started working in it but didn't get the chance to heat sanitize it like I probably should have. The peaches were cleaned, as was the ginger, before putting it in. Yeast was bread yeast as that was the only thing I could get my hands on.

I need to make a weight out of wood for my sauerkraut crock. What is the best wood species to do that with preferably domestic (USA) hardwood?

I’m ashamed to say this but I’ve neglected my ginger bug. I started it five years ago and I used to regularly feed it. It has been sitting on my counter for two years untouched. Is it still safe if the ph is between 3-4? I have a picture of the test. I can’t tell exactly what it’s at now but it was at ph3 last time I tested it. Is it safe? Can I just start feeding it again?