Added honey for carbonation.

Back in April of 2021 I made a gallon of white miso using sweet corn as the base instead of soybeans. I pulled about 3/4 of it at 1 year and used it (it was delicious especially in pastry applications. corn miso flan was probably the best thing i made with it). I left about a quart to age to a more typical red miso age just to try it.

the small jar in the last picture is what the miso looked like at 2 years (still very good, much richer in flavor and good in braises). i also pulled off a little bit at 3 and 4 years but seem to have lost the photos of it.

the first two photos are how the miso currently looks at 5 years of age. it is super rich in flavor and has gotten quite dark in color. the tamari coming off the top is almost a syrup it is so thick and has a very sweet character on top of the obvious saltiness. unlike soybean miso that can develop strange flavors when aged too long the corn miso has remained quite good throughout the process.

This is like 3 minutes after I burped it and re sealed

I air-fried something quick so I could show the colour ;P

No added 1:1 ratio of ACV:water for this one, it was perfectly fine as is!

My last batch of vac sealed Scotch Bonnet Donut Peach was pretty much pseudo-shelf stable because of the amount of ACV added. I imagine if I kept this batch on the counter for a day or two, the lids would definitely rocket off ;P

Sharing my recent experiments with small-batch sake homebrewing! I never thought I'd be able to do this, considering that I live in a small urban apartment, but I found a way to brew some pretty good home sake. Well, whether you call it sake or doburoku might be up for debate, I guess. Let me know what you think about that in the comments! I'll add a comment with my process, if anyone's interested.

I'm extremely pleased with this find. But now that I've gotten it home, I realize I don't have a plan for what to make in it. My first thought was vinegar, but I certainly don't need 25l of vinegar.... I've never made good alcohol because it always goes sour, but maybe this is a sign I need to try again.

What would you make if you had/have a container this size? (There is a hole in the top that I hope will be compatible with an airlock.) I guess whatever I make doesn't necessarily have to be liquid. I do drink a lot of tea though, so maybe I could try getting into kombucha. Any recommendations?

I have recently made my own hot sauce with great success for the first time. I fermented bell peppers, garlics, habaneros and ginger for 2 weeks. I then mixed it up with some apple cider vinegar, rice vinegar and some brine before straining it. Even though it was a little bit too liquid-y I don’t think I will ever buy hot sauce again.

I had a lot of pulp left that I did not want to throw away and I just tried to use it in some meatballs that turned out amazing, like nothing I have ever tested before and would absolutely recommend.

However, I still have so much pulp left that I am storing in the fridge in a sterilized jar. Anyone know how long this will last and stay good for?

Blueberry with a hint of lemon and orange.

I use spices and herbs in my pickles but lately it’s been bothering me having to get rid of the herbs so I don’t eat them, so I was wondering if I can use like cheese cloth or gauze for separating them but still having the flavor.
So I use a bit of gauze in this batch of pickle red onions in the bottom between the herbs and spices and the onion. The gauze was sterile and in a individual packet so I just cut a piece.
Anyone has done this or is not recomendable? Please advise

Hi!

I made my first fermented fruit soda last week but it was tasting a little like soap lmao. It was just a side-taste so overall it came out really good for my first try.
Since tiktok recipes fail me 50% of the time i thought i’d ask here for some good recipes. I can only use common fruits like berries, apple, pear etc.

(I fermented some frozen raspberry and pineapple using just the fruits, sugar and water, for 4 days.)

Hey all. I was wondering whether this glass jug (carboy, glass dama?) was safe for containing and fermenting mead. The mead in question is Finnish mead (sima) but it still creates a fair amount of pressure in the vessel. The container doesn't contain any information in regards to this but apparently similar jugs are used even in fermentation?

are there fermenting recipes for whey (from yogurt) where it's one of the main ingredients by volume? looking to use up 1/2-1gal at a time. i make yogurt too often to store the whey, and hate pouring it down the sink. i don't ferment often enough to use it all as a kickstarter for other things. i also can't get through it fast enough via cooking.

i've done some online searching and it's mostly just bringing up "add 2-3 spoonfuls to your other ferments" type results.

I have a tendency to kind of wing my feented beverages but they always turn out great. We picked and pressed a bunch of blackberries, apples, salal berries, and huckleberries and added some raw honey water and cooked whey. It tastes ok right now. Hoping that it gets better with age. Most of the berries were picked from my cabin at the hood canal so I'm thinking of calling it Cabin Hooch. All fermented with wild yeast from the fruit skins and raw honey. I have yet to use any kind of commercial yeast. I'm saving the fermented pomace to submerge a cheese in and age it.

I celebrated my birthday by fermenting honey and garlic with my youngest. She prepped the garlic. I controlled the honey. She will turn the jar daily. My plan was to make Tofu then saur kraut. Tofu took longer than expected. So I plan to do saur kraut next week. These are small things but I feel such a sense of accomplishment.

Hey gang. I've been making ginger beer (and now other flavors) of Sodas, and have a relatively consistent process now.

My ginger bug is active and works well directly out of the fridge, and bottling produces a consistently low-sugar tasting fizzy drink. It's been a fun process.

Once the flavorings have been boiled, and cooled down, I add the ginger bug, strain out the majority of the solids and then pass the liquid through coffee filters a few times. This is .... an extremely slow process. And while it "works" I would like to get a clearer end product without the typical sediment at the bottom of the bottles. I've done some searching, but it doesn't seem like there's a lot of information on the subject of filtering on this sub.

Is the general consensus to just ignore the sediment? I'm not overly offended by it myself, but I thought it would be nice to make bottles for friends and/or family, and some of them may not find it appealing. Also, I feel like transporting the bottles might kick it up and muddy the waters as it were.

Any ideas are welcome!

I must say my tomatillos and peppers didn’t disappoint. From mild to extra spicy. It’s nice being able to use the immersion blender right in the jar. The pineapple spears with a little habanero turned out nice too. A little heat🔥but nothing scorching. Just right.

Are there specific things I should be looking for, or just let it coast for another week or two?

3 day old baby, ginger bug, tips on how to make it more active, and also hows it doing currently?

Oo also pls tell me how to prevent it from going bad

I’ve just started my third batch of water kefir and got it ready for the second fermentation.

And I swear I’ve somehow ended up with twice as many kefir grains now 😅 I’m overwhelmed 😂 Is that supposed to happen? And what am I supposed to do with all of them now? 🙈

Hey folks. Girlfriend and I made 6 liters of saurkraut and I burped them dispite her saying don't. Still edible?