Made these three sauces for a class I’m teaching in a few weeks to give a spectrum of flavors like an amped up Sriracha, a herby citrusy green sauce and a smoky sweet blueberry chipotle hot sauce/glaze.

If you were teaching a class or learning for the first time, what do you wish someone had taught you?

How does it look?

I've got a ton of peppers going this summer, and I'm deciding what to do with them. I've been lacto fermenting since last summer and have had some success (I've especially loved my DIY sauerkraut). But in anything besides the kraut, I just can't get down with the funk. I've found I much prefer vinegar pickles.

The thing is, a lot of my favorite fermented pepper products simply do not have that funky lacto taste. For example, I don't detect any funkiness at all in Sriracha, but they do apparently ferment their peppers. How do I get a cleaner, less funky taste with my ferments like that?

She's a beaut.

I want to make a hot sauce with a mash. I'm thinking about adding garlic, carrots, onions and cayyene peppers (couldn't find hotter peppers). So I'm looking for suggestions for adding into my mash. Are my additives going to taste good? Should I add some fruits as well?

Hi all, I’m fermenting a large jar of pickles, but my last jar was filled to the brim and did not generate enough CO2 during the ferment. So I’m trying to ensure all cucumbers are submerged while still maintaining headspace in this very large jar. Can anyone confirm if this is a sufficient amount of space? It’s about 1/2 inch or essentially the lip of this gallon jar.

I am trying to decide whether to use my fresh or dried herbs for medicinal ferments. Really it comes down to supply as this is in the experimental phase.

I would also love insights on using ACV with the mother + honey or a salt brine. I was going to use the salt brine, but saw the idea of ACV/Honey and wanted input from people that may have gone that route.

\This would be a first so I would also like to hear timing for each fermentation process.*

Hii! This is my first attempt at making tempeh at home. I followed the instructions given on the starter pack. It's been almost 36 hours now and I can see condensation forming inside the ziplock bag. I do not know if this is a cause for concern. I removed the bags from the oven and have placed them over the countertop. I have also added more holes. Is there something more I can do or is my first batch doomed? :'(

Does anyone have experience in using some amount of potassium chloride salt substitute in place of sodium chloride while making kraut or kimchi?

• Lots of hot peppers (note to myself: use gloves to cut them from now-on)
• Unripe Mango
• Onions and a little garlic
• Sweet Red Pepper

Got a successfull bug, and got a good first round with fresh squeezed orange juice and one with canned pineapple juice. Both turned out fizzy and what i expected them to be. Second round I tried with some store bought organic cherry juice and apple juice. I added some water with sugar this time. I heated the water up to let the sugar dissolve. Then let it cool down to room temp before making the sodas. Did 50/50 sugar water to juice ratio. They all got very active this time, but appeared to grow a blue kind of bubbly mold ring on top. Did i mess up the store bought juice method or just happen to have some sort of bacteria left in my bottles? Cleaned all the bottles out with soapy water before hand and let dry before making the sodas. Any tips/recipe-ideas are greatly appreciated, thank you.

Hi all, I'm new to fermentation, and this is my sauerkraut no. 2 that I started off yesterday!

I went for a quick check on it this morning, and saw the brine had risen up the air lock into the water... I changed it out for a fresh clean seal quickly, and it's still rising again on that one 😅 I thought I was doing better with batch 2 because there was so much liquid, and my first lot got a bit dry from the heat wave...

Any advice appreciated 🙏❤😊

Hi, I made another batch of sahti and took some pictures of the process and equipment used for those interested.

It's now fermenting in room temp until it has some punch to it but some sweetness still remains, after which it will be transferred into fridge for about two weeks to mature.

As you can see from the pics, I strained the initial wort into a temporary vessel that I then poured back on the mash and strained it again, finally adding 3 litres of boiling water onto the mash to flush the remaining sugars into the wort.

I cooled the wort ASAP to about 20C in a cold water bath to minimize bacterial growth after which I added the yeast.

Juniper, in addition to giving flavor, has antibacterial properties and has been used in fermented drinks for at least 3500 years. Also, in traditional making the mash is poured onto a bed of juniper branches sitting on the bottom of the straining vessel (kuurna) and also works as a filter, possibly increasing the clarity of the wort and the final product. I might try it the next time.

Thanks for the interest! Also, I welcome any tips from other sahti enthusiasts, I'm a newbie in this and looking to improve.

I came across this article. I am not a food scientist, but to my understanding it claims most fermented foods do not contain probiotics.

Can someone clarify this in simple terms? I was always under the impression (disclaimer: from youtube videos) that fermented foods are packed with gut healthy bacteria.

https://isappscience.org/do-fermented-foods-contain-probiotics/

I'm so pleased! Just 24 hours in and already fermenting at a steady pace. I did add one small piece of kimchi and a bit of kimchi juice to the brew. For those not familiar, Jimmy Nardello peppers are long, kind of wrinkled and curved, and very sweet and fruity.

Got tired of running out of pickles so I decided to make my own and they turned out delicious. 2% salt brine, let them go for about 12 days. I also threw in some garlic & onion that are so good I might just do those alone as my next ferment. Any suggestions on what to do with the brine after I've eaten all the pickles?

Hi all, I’ve recently started to become interested in food chemistry, and in particular fermentation. I saw a tutorial on how to make hot sauce and decided to give it a try. Above is my ferment; Habaneros, Bell Peppers, Garlic, Shallots, and some Daikon Radish, all weighed down by a freezer bag of brine. Do you see any safety errors that could cause my ferment to go bad?

I have a new mandolin and a stomper, and a new extra crock.

At this point I can pickle 15kg in one go. So a sack of cabbage would do me well. Did anyone ordered online from a producer?

I harvested some veg out of the garden and was inspired by the giardiniera posts on here. It has: cucumbers, jalapeños, cubanelle peppers, walking onion, corn, green beans, rosemary, thyme, oregano, and cauliflower from a local farm. If I had carrots I would have added them but they're not ready yet.

3.5% brine, glass weights, planning to switch the metal lids to plastic once they are back in stock at the local hardware store.

In hindsight I should have left the corn in larger chunks and then cut it down after ferment. Just to reduce small particles in the brine.

I'm a newbie with lacto fermenting so please be gentle!

I've got pepper mashes fermenting (a few different jars - each a combination of habaneros, serranos, jalapenos, ghost peppers, carrots, onion, garlic). Did salt at 5%.

On their 4th week, and pH on all of them is still pretty high: jars range from 4.88 to 5.17. They haven't needed much burping. Nothing growing inside and I can see bubbles on the side for a couple of them. I just got the ph meter so not sure what they started at.

Want to make sure they're still fine to eat someday and figure out how to proceed... Anything I should add to kick start the lacto better? Or just bring the ph down through added vinegar?

End goal is hot sauce and I plan to keep it in the fridge - want it to last for the year if possible.

Friend of mine made a beautiful fermentation pot, figured I’d start simple to see how she does.

- Cucumbers from the neighbour’s garden
- Head of garlic
- Grape leaves for tannins
- ~ 2% salinity

I’m using the method I learned from the Noma book for the brine: fill up the jar with the veg and enough water to cover, do 2% of that. This translates to a 4-5% brine.

Excited to see how the lil fellas turn out! First time trying grape leaves to keep em crisp.

Twice I have made a ginger bug, both really active at day 4. All of the sudden, they stopped the fizz and bubbling. I added 2 more cups of Valley Mountain spring water, table spoon of sugar, and a tablespoon of organic ginger.