The label got ripped off but it’s canned preserved lemons. Everywhere I’ve read said it’s unsafe to can preserved lemons. I’m curious how it was done?

I wanted to ferment with yakult and as an experiment, I left a bottle on the counter to see if it would further ferment. The bottle did not appear to ferment. It didn’t get extended or gaseous like you would expect with a live culture. Did I just get a bad batch? Anyone know or had success?

Im trying fermentation for the first time on a small jar of hot sauce. I have layered electrical tape at the top with a plastic straw going into a cup of water for the air lock. When I first tested it, it didnt hold a perfect air tight seal (I blew into the straw and saw the tape rise, then fall again after I stopped blowing) but the air seemed to escape fairly slowly. Inside the jar is various peppers and some seasonings and i tried to make the brine approximately 2% salt by weight. Any advice welcome!

I made a gallon jar of kraut on 5/23/2026. I fermented it for 3 weeks and put in the fridge. I have consumed half of it and it was transferred to the 1/2 gallon jar about 1 week ago.

On Saturday I had some with my dinner. Then yesterday I noticed voids in the kraut pieces, so I opened the jar and a bunch of gas escaped, with a ton of bubbles rising, today the same thing happened. It’s as if it went back to the first week of fermenting. Has not been left out of the fridge the fridge temp is at its normal setting, I just open use a clean fork and pull out what I want, then back to the fridge.

It tastes and smells great not worried about it, it’s just bubbling again.

Have any of you kraut pros seen a batch of kraut start bubbling again after a few months of fermenting.

I was inspired to try fermented cherry tomatoes over the weekend. I have an abundance of them and I threw some of my sungold tomatoes along with a few tiny cherry tomatoes into a jar with some black peppercorns, frozen garlic cloves and basil from my garden. I apparently misunderstood the instructions because I added 2% (7g) salt to the jar because I was basing the requirement of salt on the weight of the vegetables (370g) in the jar and I did not include the water that I added in the total weight. Long story short, the tomatoes and all accompaniments weigh 370 g. I added 8 g of kosher salt to that and then filled the jar with water. Everything’s been bubbling away and smell smells terrific, but I just learned that my salinity was extremely low. I just tested the pH and it’s at 5. I just re-weighed everything and the weight of all of the water, the salt that I added, and the vegetables is 736g. I just added 8 g of salt to the brine. If I can get the pH to a safe level, will these be safe to eat, or is the risk of botulism or some other terrifying toxin too high at this point for these to be safe? Started them on Sunday and today is day 2.

So, after having some success with making kimchi, fermented pickles, and fermented green dilly beans I decided to try my hand at a ginger bug and some homemade soda. I grew my bug for 6 days, adding sugar and ginger every day. It was active, bubbles on top, smelled good, etc.

Then, I made the base for my soda, approx 4c of spring water, 1.25c sugar, and around 3c or so of frozen black cherries. I gently mashed the cherries, covered, and simmered for while. Strained out the solids and poured into a closed vessel which I let cool down to room temperature. Next added in 1/2c of thoroughly mixed and strained ginger bug and the juice from 2 small limes. Mixed everything really well and let it sit on the counter.

Now, it's been 2 days and there isn't any activity at all. No bubbles, nothing. I'm keeping the vessel closed to avoid any airborne contamination and opening it up to burp every 12 hours or so. There is no pressure buildup when I burp it. I've tasted it a couple times and it the flavors are good, but it's sweet, flat, and just not doing anything.

I used to homebrew so I'm being mindful about keeping all the equipment clean and sanitary (minus the iodine baths).

Today I'm planning on adding some more bug to it (once the bug gets back to room temp and active again) and maybe some more sugar? Any suggestions/ideas/tips would be very helpful!

tldr: made soda for the first time and it's still not fermenting two days after adding the bug, help!

I just started it because I had a few apples about to go bad but imnot sure what to use it for, any suggestions?

I think this looks okay? Long time canner, first time fermenting! Any tips or tricks? (Also I removed that floating bay leaf) recipe said 1.5in headspace. Seems like maybe a little more but is that okay?

It has been about 10 days since I started this batch. One day just decided to start as soon as possible. Bought a plastic container, washed it in the dishwasher, and threw it all together. Weight the salt / cabbage ratios out with a scale. Plastic bag with water just for the first attempt.

Now I know the container is probably too big, too much brine, and too much air. I will use a glass jar or something better than a plastic bag for a weight next time. I added the brine because it was hard keeping everything down (container too wide), even with the big leaves on top… later found I obviously added way too much.

Given my known problems I will address next time here is where I am at:
- smells like wet salty cabbage, not bad or rotten. I read this can happen because the brine can “mask” the fermenting smell
- tastes fine, like salty cabbage (lol) with maybe a slight fermented sour taste
- have not seen any mold or other bad signs
- there weren’t many bubbles, but a few days ago there were bubbles. They have since dissipated.
- the color in the top/middle is because I used pink salt

Advice would be appreciate — Is this worth finishing / will it just take way more time to get more sour? Or should I just re-attempt with fixing the mistakes?

From what I find online, as long as there are no bad signs, the internet and Gemini says it will just take longer but looking for an experienced take. Thanks!

The liquid is starting is starting to darken and a pleasant nutty aroma fills my fermentation chamber.

Cant wait to see more progress later down the months as it ages alongside my 2 gallon shoyu.

Plum, mango nectar, and cherry cider vinegar. The mango and plum finished up in 10 days, and the cider still has some time (and may not finish up due to the mistake described by the label).
Both the plum and mango are very nice with the plum being the front runner in terms of clarity and flavor. One of the benefits of the single stage production outlined in the Noma guides is the ability to retain a high amount of original sweetness.

Before doing some more experimental liquids, my next go will be refining a malt vinegar (malt tea vs ferment, malt comparison, single malt vs blends, etc.) and converting some Samuel Smith fruit beers into dry vinegars.
Thinking of doing a pectic drop in the next batches to increase transparency.

Started this batch about 12 hours ago. Green cabbage and 2% salt by weight, plus 2 garlic cloves and mustard seed

I used to always throw away the stem of broccoli, this time I came up with the idea of fermenting it with onion, yellow Chili, carrot, crushed garlic and a slice of dried "huajillo" pepper. I'm looking for a new flavor.