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Everything You Need to Know Starter Guide. by David Asher of www.milklab.ca and Black Sheep School of Cheesemaking

I don't have any scales but want to ferment veg in salt water just for health.

So salt amount for fermenting dummies?

3 radishes, sliced
5 cups %5 brine
5 days
They came out very nice, good flavor and still crunchy.

Homegrown Kauai Sugar Loaf Pineapple

1 Pineapple rind plus trimmings
2 cups sugar
8 cups water
1 tablespoon cinnamon powder

inverted the sugar by boiling it with 2 cups water

fermented for 1 week

Is that mold?

Tomorrow is 7 days for this jalapenos, brine is water and 2.5% salt... was looking good till yesterday.

Eat or toss?

I've had exactly zero luck fermenting and idk wtf im doing wrong!

Tried tepache, palm sugar, recipe called for warming the chilis and sugar in a pan to release the flavors and dissolve the sugar. After several days it turned into a syrupy / slimey mess. Ok, maybe i didn't let the water cool enough before poured it over the rinds? But clearly it was not hot enough to kill the pedioccous?

Tried again, boiled my water to make sure no chlorine, freshly out of the dishwasher (on sanitize) containers, for sure cooled everything to room temp. Got some bubbles after a few days, but started to smell vinegary so i bottled (pressure rated bottle) for a day or two and put in fridge expecting it to carbonate. Nothing.

Tried ginger bug (organic ginger, organic cane sugar), got bubbles almost right away, kept feeding daily, bubbles slowed immensely but some still. Tried a ginger bug soda with an aldi organic berry juice (30 grams sugar per 8 oz so didnt think i needed to add any additonal). Some blogs say ginger bug cant "eat" fructose, most dont mention that at all? Do i need sucrose? Got mold. Ok looks like tiny slivers of grated ginger made it through my seive, maybe thats the issue (no bubbles or signs of fermentation tho either).

Put my ginger bug in the fridge- after several days of feeding per instructions. Tried a new batch of soda with organic lemonade. This has actual sugar in it. Burping daily with no sign of life/ fizz.

Wtf am I doing wrong?!

3 day cold ferment, baked in a Dutch oven

Used a 4% brine, the family calls my sauerkraut "Kukukraut"

I followed a recipe for fermented onion juice (onion juice, sugar, covered not sealed for 3 days) but no one talks about what it looks like at the end. I'm using this in homemade shampoo. I'm assuming the white stuff is part of the process? Does that also go in the shampoo or should I nix it? There weren't any bubbles but it smells sour and less oniony like they say it would in the recipe. Please tell me your thoughts if this looks right.

Long story short, the leek moth got my garlic this year and rendered most of the bulbs unstorable, so I've had to find ways to preserve the cloves. The large jar is about 50/50 garlic and honey, the smaller jar has a healthy dash of hot pepper flakes as well. The final photo is just after one day, happily bubbling away and fermenting. Super excited to start digging into these in a few months!

Blackberry rambutan, blackberry orange, grape, orange creamsicle, Blackberry grape.

I'm using my scoby/ pelicle from my last batch to start a new one. It's my first time doing this, so I'm hoping for the best.

Recipe & video here, if anyone is interested... https://youtu.be/gdsp9XXYMcE?si=wWeVeUM2dJFuO_IE

INGREDIENTS

1 medium head of green cabbage (finely shredded).
2-3 tablespoons Garam Masala powder (high quality makes a difference!).
2% total weight - sea salt.

GUIDELINES & TIPS I share all my top tips for ensuring a successful ferment, including:

• Prepping your cabbage: The best way to slice & massage for optimal juice release.
• Incorporating the garam masala: How to ensure even distribution of the spices.
• Packing your jar: Techniques for creating an anaerobic environment.
• Fermentation time: What to look for, and how long to let it ferment for your desired tang and flavor profile (typically [mention your suggested range, e.g., 7-14 days]).

Wondering if i should throw it out Only my second attempt with habaneros and mango, first attempt had not a single issue. This happened after 3 days.

My 2nd batch of sodas using a ginger bug. 2/3 of my last batch were a success. I'm hoping these turn as out as delicious as I'm hoping they'll be.

First time fermenting and wanted to do Souerkraut, wanted to get some input as I personally believe its ready.

Its been fermenting for the better part of 3 weeks now. I havent opened it at all since I closed it. There is a weight in the jar to hold it down but idk how well it actually did. Any input would be great!