/FAP/ Fermenting and Pickling

[Anonymous No.17029607]

The idea of /FAP/ is to make a fermenting and pickling general rolling, so we can sare tips and recipes.
let's see how it goes.
What are you fermenting anon?

[Anonymous No.17029964]

Do my 25 Liters of Apple Cider, using fresh self-grown apples count?

[Anonymous No.17029971]

>>17029964
>using fresh self-grown apples count?
why shouldn't it?

[Anonymous No.17029986]

>>17029971
Good. I made the mistake of using one of those small electric juicers. Never again. Took multiple days to juice, and lost lots too. Getting a big manual one next time.
It's got roughly ~15% abv, and ill fill it off into bottles starting December, after 4 months.
Already tried a little 5 Liter test batch last month, was great. Dry, but still with some sweetness and a very light caramelly taste from the sugar I used.

[ieatinmycar No.17030195]

I get into periods when I'm really into making pickles and kraut, but have been lazy lately. I actually have a couple very specific recipes for a pretty well known pickle brand but I don't think I can legally share it.
>>17029986
That's actually really dope. Post some photos of your batches.

[Anonymous No.17030277]

>>17029607
i dont care about cooking but i support this FAP general. god bless.
I erect myself.

[Anonymous No.17030326]

>>17029986
Why not find a farmer or someone with a professional kit? Costs peanuts, is usually very hygienic and is done in no time at all.

[Anonymous No.17030486]

>>17030195
>legally share it
who the fuck will know it's you?
you're doing it in an anonymous mongolian basketweaving imageboard.

[Anonymous No.17030513]

>>17030326
i was thinking of making apple jack as a christmas present for my brother. never done it before but it seems pretty simple but i don't know if i have enough time. was going to buy a kit on the first. will i be able to make booze by the 24th?

[Anonymous No.17030522]

What’s the easiest fermenting to get into with out equipment?
I tried sauerkraut 3-4 and each one got screwed, plus all my airlock are on the other side of the country.

[Anonymous No.17031218]

>>17030277
Checked.
I'll try to get some stuff for the OP.
>>17030486
He's also a tripfag. He is an attention whore.
>>17030522
checked.
I'm doing some sauerkraut myself. keep trying, materials are cheap, I'm not even using an airlock.
Throw at least a 2% salt. if you get low liquid, make some brine and add it.

[Anonymous No.17031243]

>>17029607
I made the best kraut of my life this month. Gonna save the brine to roll over into the next batch and keep it going.

[Anonymous No.17031245]

>>17029607
>FAP
um... that might not be the best acronym to use...

[Anonymous No.17031270]

>>17031243
Share tips please
>>17031245
I laugh at you

[Anonymous No.17031329]

>>17031243
Reusing the brine isn't recommended. During the initial fermentation, there are different bacteria cultures that grow then die off when the main lactic acid bacteria takes over and makes it too inhospitable. If you use bein as a starter, those secondary bacteria will be stifled and won't get a chance to do their thing. Autistic germans have researched this, and determined it's best made fresh every time.

[Anonymous No.17031410]

>>17029607
Made these from homegrown peppers. The red one is brazilian red ghost peppers. Burnt my nose and throat while blending.

[Anonymous No.17031423]

>>17031410
Here are the peppers I used.

[Anonymous No.17031425]

>>17031410
did you just chopped them down and add salt to it?

[Anonymous No.17031435]

>>17031425
Salt bath to clean, blend, added 7% salt by weight.

Here's the professional way to do it. I followed it roughly.

[Anonymous No.17032015]

Going for a nap, I'll come tomorrow and fap

[Anonymous No.17032215]

Anyone have a recipe they recommend for red onions?

[Anonymous No.17032393]

>>17031423
nice are you going to string them up and dry them

[Anonymous No.17032428]

>>17032393
Only the kashmir looking ones. They add incredible flavor to tomato sauce

[Anonymous No.17032434]

I have a mason jar. What should my first fap be?
Yeast collection?

[` No.17032443]

kombucha and tepache. tepache won't carbonate for some reason. I've made it super carbonated before, so i'm wondering if the blood orange zest and juice I added threw off the ph and killed the cultures.

[Anonymous No.17032473]

>>17032215
Onions are kind of tricky to ferment so I'll assume you mean pickled. I am making this one tonight for some tacos:
https://www.seriouseats.com/pickled-red-onions

It's simple but taste pretty good. You can jazz it up by using different types of vinegars besides distilled white and honey instead of sugar.

[Anonymous No.17032478]

>>17032473
I'll try that. Let's see how cane vinegar does.

[Anonymous No.17032481]

>>17032434
Pickled carrots!

Cut organic carrots into large matchsticks add garlic, pepper, and whatever other spices you want.

Make a 2% brine solution so 2g of salt to 100ml of water.

Place everything into jar, add brine until completely submerged. Place lid on and tighten it very very slightly so gas can escape. Place in dark cool area and wait 2 weeks or until it's sour enough for your liking.

You can use grape leaves to keep everything submerged.

[Anonymous No.17032498]

>>17032434
If you want to try out fermenting and if it's a big jar you have, I would make some kimchi if you like spicy korean flavors. would recommend you get pH strips though if it's your first time fermenting and youre nervous about getting sick. Otherwise, just try doing a quick pickle of your favorite vegetable with some vinegar and sugar.

[Anonymous No.17032523]

>>17032498
I'd start with sauerkraut before attempting kimchi. Both are quite easy, but kraut is nearly fool proof if you have good instructions.

[Anonymous No.17032574]

I really enjoy this process and happy to see these threads. Please continue.

[Anonymous No.17032612]

I've got some mango country wine fermenting and I'll be starting some rice wine tomorrow

[Anonymous No.17033096]

Does anyone here have any tips for a first time kefir fermenter?

[Anonymous No.17033227]

>>17029607
>>>/diy/hbg
the general used to be here on ck but sometime ago it got moved to diy
anyways i got this going at the moment
3 half gallon jars of orange blossom / cherry wine
and a 2 gallon container of sake that should be done fermenting by christmas
my washing room smells like alcohol but its nice and cool which is perfect for fermenting
i ferment either with a lid over paper towel to let air out without letting any particles get in
making alcohol seems a bit easier than pickling atleast on a small scale

[Anonymous No.17033233]

>>17032612
>rice wine
if you're going for sake then you need a certain mold
rice wine =/= sake
if rice wine is what you want then go ahead, but its just slight rice flavoring

[Anonymous No.17033271]

>>17031435
This might be how they need to do it in an industrial kitchen, but it's just stupid to do it this way in any other situation. Intentionally difficult for no gain - 5-8% salt depending on the thickness of the skin of your pepper? sanitizing then reinoculating the peppers? Referring to it as "the mash" and pumping the keg full of CO2? give me a break
here's my sauerkraut recipe
>slice cabbage
>5% cabbageweight in salt
>in crock
>mash until enough liquid comes out to cover cabbage
>weights in
>lid on
3 weeks later it's done, just gotta make sure you're keeping all the cabbage under the weights and refill the airlock every few days.

[Anonymous No.17033279]

>>17033227
/hbg/ should always have been here to be honest and I wish it would come here. There are so rarely any good threads on /ck/. But then if it was here it would just get shit up so maybe it's for the best.

[Anonymous No.17033286]

>>17033271
>5% cabbageweight in salt
get this shit out of here
just add a shit ton of salt until it's "enough"
then just dilute it in something to taste, that way you can always change it every time you eat it

[Anonymous No.17033292]

>>17033279
back then they just told me that everyone in ck were just retards that didnt actually make food and just larped and that it had been moved to a board that actually makes shit

[Anonymous No.17033311]

>>17033271
Peppers are a whole different beast compared to cabbage especially blended peppers. 5% sounds like a lot of salt. I usually add around 2%.

I spent a lot of time growing my own peppers this year and so did the guy who posted that tutorial. It would be very sad if bad practice ruined my batch of hot sauce.

If you want to minimize the risk of mold his method makes a lot of sense. Especially if you're working with 3 gallons+ of blended peppers.

[Anonymous No.17033418]

>>17030513
For sure, apple cider only takes about two weeks to ferment. Then jacking it will take some more days depending on the desired abv.
However, your real issue might be the quality. You won't have enough time to age it much, so it won't be amazing or anything. Still definitely drinkable and alcoholic. You might wanna add things like cinnamon and nutmeg, or whatever spices you feel like, to add some flavor. You could also backsweeten it but I don't think people usually do that with applejack, just cider.
Obviously just taste it before you give it to him. And account for the volume loss after jacking.

[Anonymous No.17033452]

>>17033418
not this guy but also add spices when you bottle, rather than during fermentation
in my experience it either just doesnt do anything or it makes it taste like shit

[Anonymous No.17034176]

>>17032574
ur welcome
>>17033227
they are frens on other board. I'll post a link to their threads on the OP next time.
>>>/diy/2256364

[Anonymous No.17035062]

>>17032443
>continuous brew
I've been doing single-batch kombucha homebrews for a few months now with good results. How does continuous compare?

[Anonymous No.17035068]

>>17030522
people used to make sauerkraut in earthenware crocks with no lids, so you can do it in a big bowl. just got to watch it like a hawk though

[Anonymous No.17035073]

>>17029607
I like this general OP.
Recently got into making kefir with my own milk grains. I think they are progressing pretty well.

I can't tell for sure if its helping my poops but so far my poops have been slightly less messy since i started drinking a cup everyday. Although I am more constipated now too.

[Anonymous No.17035091]

>>17031243
>I took the best shower of my life yesterday, I'm keeping the water to do it again.
>>17035073
Nice, this thread has now a poop poster, he will post updates about his poop frequently

[Anonymous No.17035101]

>>17035091
>Nice, this thread has now a poop poster, he will post updates about his poop frequently
Yes I will how could you tell?

[Anonymous No.17035108]

Anons I need a good universal pickling mix, I mostly want to pickle cucumbers, hot peppers, onions and cabbage, any suggestions? I like em' very sour, not sweet.

[Anonymous No.17035123]

>>17035101
ur very welcome poop poster. we'll be waiting for your fecal gains. No pics tho.
Try sauerkraut for poopmaxing
>>17035108
100gr salt x 1 liter of water. that's the most basic recipe I know

[Anonymous No.17035255]

>>17031435
This is a perfect example of someone who doesn't understand why they are performing the actions and is overcomplicating the process to the nth. They're misusing words they don't understand the meaning of to create the illusion of knowledge. 0/10 would not follow.

[Anonymous No.17035579]

>>17035255
I don't think you've ever fermented chili peppers before.

Read >>17033311

[Anonymous No.17035599]

>>17029607
I like where this is going.
>>17029964
Would you know anything about making apple cider vinegar? My younger sister recently bought a house in the middle of nowhere in upstate NY that has apple trees, they grow a medium size apple, but she has no clue what to do with them. I was thinking of juicing them with this Breville juicer I have, the apples fit through the shoot no problem whole and making them into ACV since I go through a few bottles of Bragg's ACV a year.

[Anonymous No.17035619]

>>17035599
There are specific varietals of cider apple that are rare and almost lost but I don't know how that translates to vinegar. Old orchards sometimes have them. You may want to find out what kind of apple you have, they're all very different.

[Anonymous No.17035660]

>>17029607
Here's a good source of info on picking and preserving from the University of Minnesota
extension.umn.edu/food-safety/preserving-and-preparing#pickling-1960964
I pickled some bell peppers, but put them in the fridge, just went the simple route with some salt, vinegar and a few spices. Don't even know if it counts as pickling since they're sitting in the fridge :^)
>>17035619
I see, I'll grab some mother from the Bragg's acv and experiment with those apples I have access to. There are some instructions online on making apple cider vinegar from regular apples, will speed up the process using mother from the store bought acv.

[Anonymous No.17035682]

>>17033292
Newfags don't remember when /hbg/ was on /ck/ before /diy/ existed.

[Anonymous No.17035686]

>>17035682
I remember. It moved because /ck/ turned fast and full of shitposts while brewing means weeks between start to finish.

[Anonymous No.17035729]

>>17031423
>>17031410
So you ferment the peppers and then make the salsa?

[Anonymous No.17035771]

>>17035729
I'll be making hot sauce. I will probably strain the liquid from the pulp and add other flavorings to it and pasteurize the blend. Im not quite sure yet, and will probably try a couple different things.

I read smoking/ dehydrating the strained pulp makes an incredible seasoning.

[Anonymous No.17035772]

well fellas I started my first ferm 2 days ago, just some cabbage and salted that shit then it started watering then I put that in a jar and covered it with a cloth and rubber band cause I dont have fancy jar lids. Today I started seeing some bubbles, the cabbage still looks green, lets see what happens in 2 days.

[Anonymous No.17035816]

>>17029607
Penis pot pie

[Anonymous No.17036032]

>>17035682
it wasnt that long ago was it?
i'm only just a little bit pre election 2016fag
it hasnt been very long since i got into brewing and i remember going to ck for the general

[Anonymous No.17036045]

Can I ferment things in my urine?

[Anonymous No.17036738]

>>17030195
Here it is. I used pectic enzymes at the beginning to clear it of all the small fruit bits, and improve flavour a bit. As can be seen, they made it super clear. Can definetely recommend.

[Anonymous No.17036767]

>>17030522
id say kimchi has a no tech needed thing to it. you do need to buy jars and lids but that seems pretty low barrier to entry .

[Anonymous No.17036788]

>>17030522
The trick with kraut is to use the outerleaves as a sacrificial barrier. Pack all the cabbage down firmly and then line the top with the outerleaves making sure that the water level is above the outer leaves. Boil some big rocks and use those to keep everything submerged or weights if you have them.

[Anonymous No.17036823]

>>17035062
I have a continuous brew for a couple years, its fine
I just strain the liquid and wash the jar every now and then to get rid of the residue in the bottom

[Anonymous No.17036861]

I've always got something going. Right now I have a couple of meads, a rose wine from a kit my friend gave me, Chinese rice wine, and sauerkraut going. I'm going to start some duo Jiao (fermented peppers) tomorrow. I also want to give the pic attached a try.

[Anonymous No.17036926]

Just ec 118 and dollar a litre apple juice, cheap asian kimchi fermenters too these were 5.99

Usually peters off around 5 days and finishes in 12. Back sweeten with 1 litre of frwsh juice per ever 10 - 12 litres of cider.

Boil spices into your back sweetening juice and coffee filter strain it for the win

[Anonymous No.17036935]

>>17036926
Fermenting on plastic? I thought you must do it on glass

[Anonymous No.17036939]

Fuck no, sometimes i even do it directly in the jugs of juice.

Gotta be careful not to scratch it when cleaning though, scratches can hide bacteria

[Anonymous No.17037729]

Dumpy Bumpy.

[Anonymous No.17038923]

>>17036788
Good tis! I like the one about the rocks. Smart and cheaper than custom weights.
Thanks!

[Anonymous No.17039713]

>>17035579
I grow 15-20 different varieties of chilli's which I ferment into hot sauce. Have done for about 6 years now. I am more than familiar with the process. I ferment, I pickle, I homebrew, I distill, I have an undergrad in organic chemistry and that bitch, doesn't know their arse from their elbow.

[Anonymous No.17040071]

>>17035255
can you be more specific about what you disagree with? he sounds like he knows what he's doing to me

[Anonymous No.17040148]

Mostly make a lot of mead and beer at home. I am a professional brewer but I am starting a cheese making job on Monday, definitely excited for that.

[Anonymous No.17041361]

>>17035771
Have you ever tried making a simple salsa with fermented tomatillo/tomatoes + peppers?

[Anonymous No.17041393]

>>17041361
Yeah, just leave it out for a few days. Sometimes they get a little fizzy.

[Anonymous No.17041419]

>>17041393
How's the taste? Is there any problem if I ferment tomatillos and peppers in the same jar or should it be done separately

[Anonymous No.17041445]

>>17041419
It tastes good. The flavors meld well and it gets a bit tangier. Might even get a little spicier. There's usually some savory fermented flavors as well.

No problem doing them together. You can even ferment store bought salsas and they come out pretty good.

[Anonymous No.17042288]

I am fermenting sauerkraut under the bed

[Anonymous No.17042490]

I'm pretty sure this is the dumbest question in the thread, but when letting the cabbage ferment, the jar should be left outside right?
not in the fridge?
I'm making sauerkraut today, this is the video I'm using https://youtu.be/iiNl0Jv6xTw

[Anonymous No.17042507]

>>17042490
Yes, let it outside so bacteria does it's job. if you put it in a fridge it will slow down everything. that's why you put it in a fridge to keep it, once fermentation is done.
Also keep in mind where do you live, it won't be the same doing sauerkraut on a Russian winter or in a Jamaican summer

[Anonymous No.17042529]

>>17042507
I'm in a tropical country right in the middle of summer,it's not too hot right now, but I'm thinking if I should wait for winter

[Anonymous No.17042605]

>>17042490
depends on the temps
you want to ferment at a decently low temperature to prevent a shitty fermentation, but not so low that it dies
for the best type of fermenting, ferment down to 50 degrees where the yeast barely survives, this makes it very slow but a good way to ferment, and at most 75 degrees
i would just keep it in your basement or in a generally cool area, or if it's warm enough in your garage

[Anonymous No.17042731]

>>17042490
>should be left outside
i mean don't leave it in the street or some dick head will park on it

[Anonymous No.17042738]

>>17042490
Not outdoors especially if it gets hot where you live.
I think >>17042507 thought you meant inside vs. outside of the refrigerator.
I make mine in my closet, the temperature inside stays within the ballpark of 65-75F year round. You wanna be really careful about letting it get too hot. Too cold isn't great but too hot will fuck you.
As for >>17042529 waiting for winter, I don't think it is necessary. Cabbages are like 30 cents and even if your house is too hot and it fucks your kraut, you'll still have the equipment and now a test run under your belt for when winter comes.

[thx for the tips No.17043339]

>>17042738
>>17042731
>>17042605
>>17042507
>>17042490
just finished it, I'll keep it under the sink,I used the outer leaves and a rock inside a plastic bag to keep the leaves under the water, should I cover it with a cloth or something? Or just leave it like that?

[Anonymous No.17043461]

>>17043339
A cloth is mainly to prevent bugs from getting in. Probably a good idea, but it may not be necessary with your setup.

Looks like that will get you some good kraut. 3 weeks ferment is reccomended.

[Anonymous No.17044624]

I just pounded half a jar of this shit because it was so delicious and now I'm having huge painful farts
clearly I need to mind my dosage

[Anonymous No.17045499]

How do fermented onions taste? They're cheap but dont seem as popular or common as cabbage

[Anonymous No.17046017]

Never knew how easy it was to make pickles until I read a thread on /ck/ a few weeks ago. I will never buy pickles from a store again.

The jar on the right is my first go at fermenting with a salt brine. Ghost, reaper, and scorpion peppers to make a suace.

[Anonymous No.17046207]

>>17046017
How many weeks/days does it take to complete the process?

[Anonymous No.17046276]

Bros, I fermented some sauerkraut, but we didn't have the fridge space to store it. Now it's been about 5 weeks and it's starting to taste like alcohol. How much more funky will this shit get? Has anyone experimented with months long sauerkraut? I'm getting worried I might not be able to handle its funk, and have to throw it out.

[Anonymous No.17046304]

>>17046276
>I'm getting worried I might not be able to handle its funk

same here bro
https://www.youtube.com/watch?v=ldqtc1OjZBU

[Anonymous No.17046457]

>>17046207
Around 30 days, have to burp them every few days.

[Anonymous No.17046467]

>>17046457
>burp them
means opening the lid? for how much time?

[Anonymous No.17046624]

>>17033233
All rice wine needs koji mold, otherwise the yeast can't break down the sugars. I think sake uses yellow koji, and I don't know what variety of mold I have.

[Anonymous No.17046696]

>>17046467
Yes, just to let the gas escape a few seconds I guess. My first time trying so will see how it turns out.

[Anonymous No.17046834]

>>17046696
Post your results, specially to keep this general going

[Anonymous No.17046887]

>>17046624
i dont think they add koji to chinese rice wine

[Anonymous No.17046903]

>>17046887
they do, among other molds
https://en.wikipedia.org/wiki/Q%C5%AB

[Anonymous No.17046978]

>>17029607
I made a 16L crock of sauerkraut this week, should be ready for the cellar by early december.

>>17030522
Kimchi is great for a first try.
It's quite quick to do which allows you to avoid many issues and isn't as dependent on equipment.
Sauerkraut tends to be rather temperamental and thus a bad choice for an early project.

>>17032215
I made mine similarly to >>17032473.
Personally I like adding some bay leaves, juniper berries and peppercorns.

[Anonymous No.17047504]

Started a porter this morning. Blow off tube is bubbling away. Probably gonna do a saison next.

[Anonymous No.17047526]

>>17030522
Kimchi is piss easy and just requires a jar

[Anonymous No.17047903]

>>17047526
Kimchi is easier than kraut if you do the inferior chopped up version. If you're only quartering the cabbage it's a lot more time consuming and requires a bit more attention.

[Anonymous No.17048287]

>>17047903
>>17047526
>>17046978
I've tried to make kimchi twice now and I keep fucking up somehow. I don't have any problems getting the stuff to ferment, but to actually get it to taste restaurant-esque is impossible, should I add MSG?

[Anonymous No.17048304]

>>17048287
How long did you ferment for and were you able to find the salted shrimp/krill?

[Anonymous No.17048718]

>making mead
>smells fruity, floral, great
>rack it off the lees
>check back day later
>smells like acetone and jet fuel
wtf

[Anonymous No.17048757]

>>17029607
why are you vaccinating your pickles

[Anonymous No.17049078]

>>17048718
it only means that your mead can't melt steel beams anon, you are ok.

[Anonymous No.17049250]

>>17048287
MSG doesn't hurt with things that taste good salty and hot.
What you should do depends on how it differed to restaurant kimchi in taste.
My first guess would be to ferment it for longer but cooler.

>>17048718
Acetone can always happen to some extent, either as byproduct or because it was too warm or had to much oxygen.
With mead it's probably the former, consider just keeping it somewhere cold and dark an check back in 6 months or a year.

[Anonymous No.17049939]

>>17046624
Wrong

[Anonymous No.17049948]

>>17049250
>Acetone can always happen to some extent, either as byproduct or because it was too warm or had to much oxygen.

You mean ethyl acetate not acetone and it doesn't happen because it's "too warm or had too much oxygen". It happens because of either a wild fermentation or a mild contamination from acetobactor, acetic acid is produced and later converted in the ester ethyl acetate by yeast.

[Anonymous No.17049985]

>>17035255
This.

Here's my process. Blend peppers, add salt, put in jar, close it, ferment. Wala. Works everytime.

>preacidify
>displace oxygen

Fukken lmao.

[Anonymous No.17051037]

>>17045499
you'll need to ferment them with another veggie, or use a starter culture. onions lack the natural lactobacillus needed to start the process

[Anonymous No.17051238]

What I hate is having to wait for field cucumbers to be in season. They only come once a year, why don't people grow these in greenhouses so they're available once a year

[Anonymous No.17051466]

is fermenting good for le gut microbiome ?

[Anonymous No.17051667]

>>17051466
Yes. I personally believe that local wild fermented food is significantly healthier than anything store bought.

[Anonymous No.17051689]

>>17051466
yes but dont go about it retardedly otherwise it'll give you runs

[Anonymous No.17051830]

>>17051689
in other words: don't do it wrong or it'll fuck you up even more ?

[Anonymous No.17051899]

>>17051830
no, its just that the microbes can work so well that it acts as a laxative
basically dont ferment hot, don't end the fermentation early, and age or cold crash it
this is so you can kill off the yeast and drop it out of suspension, and you dont want to ferment hot because it produces a lot of fusel alcohols which cause hangovers

[Anonymous No.17051917]

>>17051899
ah ok sounds promising, any advice on what to ferment in a first try ?

[Anonymous No.17052474]

>>17051917
cant go wrong with lacto pickles

[Anonymous No.17052729]

>>17051917
beet kvass
it produces ferment-pickled beets and a light beerish drink both in the same jar
don't know what it tastes like myself but i've heard its just salty and sour, which means you might wanna use the beet beer for cooking or as vinegar
alternatively, distill it into moonshine

[Anonymous No.17052745]

>>17052729
>first time fermenting
>recommends distilling
Way to set him up for failure, faggot

[Anonymous No.17052789]

>>17052745
you're actually retarded if you cant distill properly

[Anonymous No.17052796]

>>17052729

[Anonymous No.17052806]

Did my first red onion, jalapeño pickle. 1:1 water white vinegar. Added peppercorns and bay leaves, salt and a touch of sugar

[ieatinmycar No.17053026]

>>17052806
You know I don't think I've ever had pickled red onions, but that looks dope. Good job.

[Anonymous No.17053107]

>>17053026
They’re pretty tasty. It’s a classic recipe that they serve with brisket in bbq places

[ieatinmycar No.17053123]

>>17053107
No shit. I gotta get or make some.

[Anonymous No.17053126]

trying garlic honey infusion for the first time.
hoping it works out.
my other fermenting adventures have turned out less than (good)

[Anonymous No.17053183]

i work for a pickle company in a manager type position ama

[Anonymous No.17053191]

>>17053126
this is one of the best thing i have ever made. i used garlic i grew myself and orange blossom honey from a friend's family's bees

[Anonymous No.17053205]

>>17053183
do you get free pickles(within reason)

[Anonymous No.17053235]

>>17053205
yep. unrestricted. of course i don't take more than i should because there's no point in hoarding more than i can eat. unfortunately due to recent price increases/cucumber grade changes/necessary processing differences i don't like our product as much as i used to. it is still great though. i do like polish made pickles quite a lot though!
for reference i haven't tried many american pickles but our products are loosely based on the new york style.

[Anonymous No.17053347]

>>17053235
Any good recipes for us?

[Anonymous No.17053400]

>>17053347
not really.. take almost any pickle recipe but don't add as much sugar as they say. halve it or use even a third or quarter. use more dill weed than you think. celery seed and onion/garlic is essentially crack. these are my basic tips. basically less sugar more spice. and 10x more love.

[Anonymous No.17053458]

>>17053126
>>17053191
How will garlic ferment in honey?

[Anonymous No.17053473]

>>17053458
water in garlic seeps out into the honey, dilutes it enough to ferment

[Anonymous No.17054478]

>>2261815
(I've copy-pasted here since this thread seems a little bit more active)
Even tho I never brewed before, I want to produce homemade fruit wine. What I'm mainly scared of is the quantity of methanol and eventual contamination of pathogens inside the fermenting wort. Considering methanol is only produced thru fermentation of pectin, I'd like to know if one of you guys know which fruit is best suited for, and whether or not is best using store-bought juice, using the whole fruit once smashed or making my own juice.Furthermore I've been thinking about adding the wort a tampon solution of citric acid/ sodium citrate, in order to keep the pH around 4-4.5, since S. cerevisiae prefer this kind of environment, but I'd like to hear your opinion and tips.

[Anonymous No.17055792]

one more week to go so I can try my first sauerkraut, I will make a little more later and add carrot to it and see what happens.

[Anonymous No.17056012]

>>17054478
It's much easier than that. You don't have to worry about methanol unless you're distilling and are keen on drinking heads. Buy some preservative-free apple juice, some yeast nutrient, and chuck some ale yeast in there. Nottingham is good. If you're worried about bacteria acquire some campden tablets and slap in the recommended amount before racking and bottling. Can't go wrong.

[Anonymous No.17056762]

good night bump

[Anonymous No.17057330]

I can't get small cucumbers where I'm at and I can't grow them (apartment in the desert). Can I just chop up large cucumbers and pickle? I I mean I know I can but will they have a decent flavor?

[Anonymous No.17058425]

Can I put vinegar in the sauerkraut? not for fermenting but for eating. Will it fuck the good bacteria?
I love vinegar, guys.

[Anonymous No.17058871]

I've got green beans, giardiniera, zucchini, hot peppers, kraut, purple kraut, garlic and more.

I also make fermented beet juice to drink. Does anyone else do that? I use 1 part beets to 3 parts brine 1.5%. Let it go for 2 weeks and start drinking da joos.

[Anonymous No.17059009]

>>17051037
>with another veggie
For example?

[Anonymous No.17060362]

good night bump

[Anonymous No.17060384]

>>17044624
just mix it with fried rice :)

[Anonymous No.17060391]

>>17047504
Looks great man. Saisons are awesome, please post results when you do it

[Anonymous No.17060546]

Today I started my first batch of dill pickles using Chef John's recipe. I got this nifty little pot from my mother-in-law and wanted to start off with something easy. So far the most difficult part was finding this right cucumbers. The supermarkets and shops usually don't have them here in Austria, and I had to go to three different markets. I was lucky and found a guy who sells them. They were super cheap though, I only paid 1€ for 1,5 kilos. For now, the only problem could be that I used iodized salt, but I also read that this shouldn't be a problem. Wish me luck, fellas!

[Anonymous No.17060603]

>>17060546
Iodized salt just means the brine may be cloudy. Possible minor off flavor.

[Anonymous No.17060669]

>>17060603
Thanks, man. I appreciate it. I have a question though, if you don't mind. Did this actually ever happen to you, or did you also read about the problems that you might run into because of the iodized salt. I am asking, because the German wikipedia says, that it is some sort of "common knowledge" and in reality it doesn't make a difference at all.

[Anonymous No.17060716]

>>17060669
No. I always use sea salt for my ferments. I just read about it as well.

[Anonymous No.17061469]

Bump

[Anonymous No.17062696]

>>17060603
I'll take note of this, maybe this is what happens to my sauerkraut too

[Anonymous No.17063787]

Right now i have a total of ~150l ready for distillation in my room, has been ready for months but depression hit and it just kinda fell to the side.
25l sugar wash, 25l plum mash, 25l plum-rhubarb mash, 25l apple-rhubarb mash and finally an experimental 50l of a sugar wash that i put the remains from apples in that have been pressed for cider to see if there is any flavor worth recovering from it

Has anyone dried using the pressed pulp before and know if it's worth it? Like half of the 50l is taken up by pulp so i figure it has to give some flavors at least

[Anonymous No.17063796]

>>17063787
Another thing i have been thinking about is reusing fruit pulp like how you can make sour mash from grains, will probably be foul but seems like it would be fun trying anyhow

[Anonymous No.17063884]

Has anyone here made jenkem? I didn't want to make a new thread and it's kind of fermenting and pickling.

[Anonymous No.17064292]

>>17063884
Just put some shit in a plastic bottle, cover with a balloon and watch it inflate.

[Anonymous No.17064298]

>>17063884
By all means anon, please do it and keep us updated.
You'll be next to poop-poster

[Anonymous No.17064465]

The tips of a couple cucumbers are poking above the water level in my brine. Is this going to ruin my batch?

[Anonymous No.17064514]

>>17064465
yes, you need to circumcise them

[Anonymous No.17064675]

>>17064465
Your risk of molding goes up significantly if you've got floating bits or stuff out of the brine. Just mix up a little more brine to keep them underneath the liquid

[Anonymous No.17064742]

>>17064675
There's enough brine, they're just floating to the top.

[Anonymous No.17064756]

>>17064742
You can use grape leaves to keep them submerged or some of those glass weights or both.

[Anonymous No.17066113]

Don't die.

[Anonymous No.17067121]

>>17059009
almost anything, onion is one of of the few vegetables that it doesn't live on naturally

[Anonymous No.17067992]

>>17066113
I'm dying anyon

[Anonymous No.17068520]

>>17067121
is there a website or a list of vegetables with each of the bacteria they have naturally?

[Anonymous No.17069037]

>>17068520
I don't think such thing can exist anon

[Anonymous No.17069055]

>>17068520
This would change based on a variety of variables, so only a very rough guide, if that would be possible.

[Anonymous No.17069067]

>>17069037
Why not? If onion doesn't have lack the lactobacillus it could be known what other vegetables lack or have

>>17069055
So it means that it changes depending on the vegetables you have together or what exactly? My questions are genuine, Im interested and want to learn and clearly I know nothing.

[Anonymous No.17069098]

>>17069067
This paprika has X, Y and Z bacteria.
>throw it on shit
Now it has X, Y Z and E.Coli

[Anonymous No.17069817]

Is homemade kombucha worth it?

[Anonymous No.17070097]

Thoughts on carrot ginger lactoferment? Only my pear ferment came out better.

>>17031329
>bein
What?

[Anonymous No.17070161]

>>17033279
/diy/ has /hbg/

[Anonymous No.17070438]

>>17069817
Yeah, it's fun and fairly easy. If you start with decent loose leaf (nothing too fancy) and good juice you can make something better than storebought almost immediately, and a whole lot cheaper.

[Anonymous No.17071855]

>>17067992
Not if i can help it.

[Anonymous No.17071996]

>>17069817
It's a great first foray into brewing / fermenting anything. Hippies in my area give away scobies for free. If you don't want to take their weird gel, you can make one yourself by purchasing kombucha from the store.

I made it twice. Not even a big kombucha fan, but it was fun to make and neat to taste the stuff as it developed. The color changes too!

[Anonymous No.17072122]

there are these pickled peppers/chilis that i like, so i decided to start growing some chilis this year. they taste very vinegary. how do i recreate this? can i do it with any old glass jar or do i need some special jars or something?

[Anonymous No.17073686]

bumperino
I'm going to check my one week old sauerkraut tonight and come back with results.

[Anonymous No.17074071]

>>17070438
>>17071996
Nice, i will set up the scoby batch today. Don't know any hippies so will use store bought. Might post the set up later.

[Anonymous No.17074114]

I leave my rice in the pot for a couple of days and eat it before it becomes too sour. Does that count as fermenting?

[Anonymous No.17074585]

Couldn't find a plain kombucha to use for starter so grabbed a lemon ginger one, will that affect the flavor long term?
Using 4 bags of 2g earl grey in 1.6l of water with 100g of sugar. Just waiting for it to cool now.

[Anonymous No.17074861]

>>17074585
It shouldn't. If you're starting from storebought expect a slower fermentation for your first batch or 2.

[Anonymous No.17075130]

>>17074861
Nice, ended up using one that my senpai bought from some farmers instead so might be a bit faster.

[Anonymous No.17075491]

>>17029607
>Vaxxing a pickle jar

[Anonymous No.17075559]

>>17073686
I'll post some pictures, first off this is how I'm storing it, it's summer here so I wrapped a wet towel around the jar and kept the tip of the towel in some water to keep it wet

[Anonymous No.17075564]

>>17075559
there was some kind of mold on top of the plastic bag, it looked like really coarse fur with tiny black dots

[Anonymous No.17075569]

>>17075564
here's how the sacrificial leaves were, the liquid on top of them was kind of gooey, so I removed them trying to spill as little as I could on the rest of the cabbage, then I rinsed the leaves and tasted the cabbage under them

[Anonymous No.17075577]

>>17029986
What you want to do is to get one of those smaller wood chippers used for thin branshes and shrubs, you remove the fence thing stopping larger stuff from going in and then you have an apple shredder. Then all you need is an older style cider press and you'll be apple to process apples pretty quickly.
>>17030513
Jacked my first red wine just to make it take up less space, 3 to one yield, never got to enjoy it though as my younger brother and his friends figured out how to make sangria
>>17030522
Alcohol
>>17031410
Noice, i want to try doing this next summer, i have sone frozen but not sure if it would work with those
>>17031423
Very cute

[Anonymous No.17075595]

>>17075569
the actual cabbage smelled a bit alcoholic at first and then it reminded me of kimchi, that fart-y smell, I only ate a tiny bit because I'm bit afraid to eat too much if I messed up and it was mostly salty and a bit sour, with some hint of the pepper I mixed in, the texture is mostly like raw cabbage and the salt level was much more pleasant than the usual sauerkraut I've had (which was probably not even real sauerkraut, but cabbage with vinegar)

[Anonymous No.17075603]

>>17075577
nice dubs
>>17075595
I put the leaves and weight in again, and it seemed to me that the cabbage was more compact and the brine level was a bit higher up in the jar
>thanks for reading my blog

[Anonymous No.17075605]

saw a video of a person soaking fruit in a jar filled with sugar...

wanna do with apples.
what happens?

[Anonymous No.17075624]

just massage the cabbage with salt, bay leaf, apple cider vinegar and caraway seeds, got some nice sauerkraut fermenting away

[Anonymous No.17076791]

>>17075624
Nice

[Anonymous No.17077199]

>>17075624
see >>17058425

[Anonymous No.17077239]

>>17029607
>/FAP/ Fermenting and Pickling
Is this the /cum/ - Canada US Mexico of /ck/?

[Anonymous No.17078045]

>>17074114
Needs more sour

[Anonymous No.17078086]

>>17058425
You can pickle anything with vinegar, we have to learn to respected both Fermenting and Pickling.

[Anonymous No.17078124]

>>17078086
No, I do sauerkraut by fermenting, and the I serve and eat it with vinegar.
I want to know if throwing vinegar at sauerkraut kills the good bacteria on it.

[Anonymous No.17078146]

>>17078124
I misinterpret your comment. Yes, vinegar does.

[Anonymous No.17079070]

>>17078146
Fuck, I'm killing the good stuff on sauerkraut

[Anonymous No.17079131]

>>17029607
I plan on pickling myself at the pub tonight.

[Anonymous No.17079259]

>>17076791
It's only been a day and it's already tasty, I never manage to wait a whole week for it to reach it's full potential

[Anonymous No.17079511]

>>17079070
Just control your love for vinegar when eating sauerkraut

[Anonymous No.17080125]

>>17079259
3 weeks is full potential for kraut. Roughly each week a new bacteria "takes over" because of the previous bacteria altering the ferment and there are 3 seperate main types of bacteria that run their course.

Eat it when you like it, but for maximum health benefits and flavor complexity 3 weeks is reccomended.

[Anonymous No.17080661]

>>17053026
>>17053107
It's rare, usually only in the high end bbq places. I discovered them via a nice bbq place in Texas, was surprised how much I liked them. Great complement to smoked meat.

They turn pink after some of their red coloring leeches out in the brine.

You can boil the onions first for softer texture, or dump them in raw to retain a crunchy texture.

[Anonymous No.17081647]

Been trying to make some kimchi, liquid's turning out slimy though. Still eat it cuz it tastes good, but does anyone have an explanation for this so I can avoid it next time?

[Anonymous No.17081669]

>>17081647
Sorry I've been cumming in your kimchi

[Anonymous No.17081756]

I'm going to be pickling some baby cucumbers later today with some spicy chillies...
Just wondering if it's fine to use dried chillies?
I've got a bunch of scorpion peppers dried, but not sure if using dried chillies would be less effective than using fresh!
I've got some habaneros frozen, so it's not an issue if dried chillies suck for pickling, I'll just use them instead.

[Anonymous No.17081868]

Going to pickle cucumbers this week.
I've got a bunch of 750ml passata jars with wide necks- not sure if the lids they came with are any good though.

I'd use mason jars but I've already used all of mine and they are expensive

[Anonymous No.17081891]

Also: I've been amking Chinese red oil by heating sichuan peppercorns, chinese cinamon and whole cardomom pots in hot vegetable oil, disgarding the spices, the adding tons of dried chilli and heating it gently.

But surely this creates an anaerobic environment that isn't properly controlled?
Every single recipie I've ever seen calls for the same procedure- none have acid as an additive or call for the sterilization of the jars or even for the oil to be refrigerated.

Is the Chili flake like tomato in that it's naturally too acidic for botulism to grow?

[Anonymous No.17081913]

>>17081669
anon I-

[Anonymous No.17082700]

>>17079259
Make more than you'd be able to eat

[Anonymous No.17084223]

could you make sauerkraut with these?

[Anonymous No.17085448]

Bomp

[Anonymous No.17085831]

Kombucha is brewing, only been a day or two but there's already gunk floating in it

[Anonymous No.17086087]

I really like eggs. I've never done pickled eggs. Should I do it?
I only have store-bought eggs, they're always fresh and reliable and cheap, and I don't think that's going to stop any time soon, I don't have any chickens
I have the jars and storage space already
pickling eggs is dirt cheap the expense is in the absolute whatever tier
It's a hobby to do things in my kitchen so

So I guess the question is will it actually give me eggs that are even more exciting to eat than regular eggs, or is going to end up just being a waste of eggs for me?

[Anonymous No.17086172]

i wanna pickle grape tomatos but when i do they get soggy and soft. how what.

[Anonymous No.17086246]

>>17086087
They're really good if you enjoy boiled eggs. It's a pain in the ass to peel so many eggs, but other than that it's super easy.

I enjoyed them on their own, in sandwiches, and in salads.

[Anonymous No.17086988]

>>17081756
Using dried is fine as long as you have fresh vegetables in the mix.

[Anonymous No.17086994]

>>17084223
Yes. I prefer to blanch them first.

[Anonymous No.17087004]

Can you reuse sauerkraut brine in the next batch?

[Anonymous No.17087032]

>>17086988
Not them but in a similar mindset. I've got jars coming tomorrow and enough Vidalia onions from the first crop in April that I want to pickle before they go bad. I also smoked some serrano peppers over the summer so I've got a jar full of those to add to things like pickles or garnishes or whatever. Would the right bacteria be on cloves of garlic if I wanted to throw that in the mix? Or if I'm using vinegar I suspect it probably doesn't matter because the acid kills everything right?

[Anonymous No.17087139]

>>17087004
see >>17035091

[Anonymous No.17087177]

>>17029607
Has anyone tried fermenting cum?

[Anonymous No.17087216]

>>17087177
I've seen enough hot glued big tiddy anime girl figures to know where this is going.

[Anonymous No.17088095]

I tried my first homemade sauerkraut today. It's pretty salty, still crunchy. I had it for 2 weeks and now it's in the fridge, so next time I'll try to have it for 3 weeks and be careful with the salt. Also the top of the pot I was using rusted due to brine, so that's another thing I'll keep in mind next time. Glad it didn't end like a bunch of rotten cabage on a pot tho. I'm already making some purple cabbage + carrot on another pot. Already 1-2 weeks to go. maybe I'll like that more because I used less salt and purple cabbage has an smoother flavour.
now I eat this and wait for magic digestive stuff to happen

[Anonymous No.17088931]

Bam

[Anonymous No.17088987]

Just julienned a whole bag of sweet peppers, getting ready for a simple pickle. Also got some new Ball jars for fermenting so I’m going to try to make a lacto ferment habenero hot sauce

[Anonymous No.17089619]

>>17087032
dunno

[Anonymous No.17089630]

>>17089619
Thanks for that prized information. I am literally chiseling it into my granite countertops as knowledge to be passed down to my heirs. You just gave my family generational wealth.

[Anonymous No.17089653]

>>17089630
good to know, you're welcome

[Anonymous No.17090254]

>>17088987
Very cute pebbers anon

[Anonymous No.17090294]

My jar of herbs is leaking... I dont use a fancy airlock, so does this mean it's gassing enough?

Also my hooch sounded like it completely stopped fermenting. Then an hour later it picked up again.
Don't really know if it's done or just playin games with me. So weird.

[Anonymous No.17090313]

>>17029607
I got nasturtium pods I'm pickling to make a cheap capers substitute out of.

[Anonymous No.17090481]

How long can i make cucumbers last through pickling?

[Anonymous No.17090837]

>>17090294
>My jar of herbs is leaking
you mean sauerkraut? if yes, it is normal. add brine if you are running low. on 2 weeks or so it will stop leaking

[Anonymous No.17091979]

Bump

[Anonymous No.17092280]

>>17075603
will I die if I eat this?

[Anonymous No.17092298]

>>17029607

Been making Kraut, and want to start making pickles.

Found a pickle brine I absolutely LOVE, but have been having trouble identifying the amounts / kinds of spices.

Would love a good kimchi recipe. The first one I tried came out way way too strongly spiced.

Also any special twists for kraut? I've just been doing salt + napa

[Anonymous No.17092323]

>>17092280
It looks like kahm yeast, so no. Just scoop it out.
Get an actual lid to avoid it in the future

[Anonymous No.17092325]

>>17090481
Until you see mold in the jar, a year at least, more based on temperature, the level of sanitation used when jarring and when accessed later, and light exposure

[Anonymous No.17092387]

>>17092323
I do have a lid, but wont the CO2 buildup pressure inside the jar?

[Anonymous No.17092401]

Will be lactofermenting red onions for the first time today. What's a good salt % for the brine? Only ever done 5% salt kraut which some people tell me is too salty (comes out great though)
>>17092387
You can burp it as needed but your best bet is just buy an airlock and a bag of gaskets for like $3 each on Amazon and install one. I recommend against the premade fermenter lids for mason jars as they're wacky expensive

[Anonymous No.17093154]

good night bump

[MrBummy !MNq7Fam2Zk No.17093375]

>>17029607
Sup /fap/gots I'm MrBummy and I'm going to tripfag all over your general, forever, no matter how many times you tell me to fuck off.

[Anonymous No.17093445]

>>17093375
Run away together with me and impregnate me with four children; two sets of twins (they run in my family), one pair of identical girls and one pair of Identical boys. The girls will be older by four years to be able to look out for their younger brothers.

[Anonymous No.17093468]

>>17053126
The honey garlic, and chili pepper combo is actually pretty great.

Pretty sure I am not in danger of botulism. Hoorah

[Anonymous No.17093594]

>>17029607
Does making hot sauce count? Doesn't it need to ferment? How long does it take? Was thinking of making some for my dad.

[Anonymous No.17093671]

>>17029607
Holy shit, this thread has been going for 2wks now, proud of you guys, but I still haven't tapped into the jars of pickled peppers. Related post from 2wks ago >>17035660

[Anonymous No.17094464]

>>17092298
to me it looks like approx
>dill seed
>mustard seed
>crushed chilli
>crushed bay leaves?
>coriander seed (about half as much as the others)
then they add
>cloves
>garlic
>black pepper
>fresh chilli

[Anonymous No.17095265]

>>17093468
how do I know if I'm in danger of botulism?
I used 2% salt in my sauerkraut

[Anonymous No.17095274]

>>17095265
If you end up dead it were the botch.

[Anonymous No.17095294]

Made 3l of green cabbage kimchi and 1l of saurkraut yesterday. Pray for me.

[Anonymous No.17095335]

>>17095265
fuck, now I'm afraid of what I've created

[Anonymous No.17095426]

>>17095294

[Anonymous No.17095435]

>>17095426
how do we know that stuff doesn't have botulism now?
damn... sauerkraut is Russian roulette

[Anonymous No.17095459]

>>17094464

Thanks anon, thats what I was thinking, also 2 allspice berries, what i suck at is estimating measurements.

Picrel is the pickle brand. They charge 5$ for it. I'd rather make buckets.

[Anonymous No.17095549]

>>17095274
thanks, I guess I'll eat it and wait a few days before giving to someone else

[Anonymous No.17095570]

KINO thread OP
Pickling and fermenting is probably my favorite activity in the kitchen.
Keep the posts coming anons, very much enjoying your projects.

[Anonymous No.17095602]

>>17032215
Some people don't like him but ethan cheblowski has a good recipe(pickled not fermented)
https://www.youtube.com/watch?v=K4HbmPu_M_4

Might try making pickled red onions today,
plan:
1/2 water
1/2 vinegar
pinch of salt
couple garlic cloves

seems like bay leave and peppercorns are a popular addition.

anything else I could add to kick it up a notch? what do you do?

[Anonymous No.17095697]

>>17095602
I'd add sugar and MSG, maybe a habanero pepper.

[Anonymous No.17096008]

>>17095570
you are a fren now.
I monitor the thread everyday and if it goes 404 I'm making another one.

[Anonymous No.17096493]

>>17095602
fuck it we ball

great thread, Got I need to fix my traeger, the fucking auger is broke. I miss pulled pork tacos with this shit

[Anonymous No.17096735]

>>17031218
>"tripfag"
>is actually a namefag
Learn the difference, newfag. It could save your life.

[Anonymous No.17097228]

>>17096493
No problem using plasic?

[Anonymous No.17097854]

11 days, the brine disappeared since yesterdays checkup and I don't know if I keep fermenting it.tastes really salty and sour, maybe a bit bitter, I really have no idea if I messed up or not and how to use it, it's too salty to use it as is (2% salt)
maybe it's an acquired taste lmao

[Anonymous No.17097864]

>>17097854
can I rinse it?I guess it soaked up all the brine overnight for some reason, so I dont know if it will help

[Anonymous No.17097937]

>>17097854
forget it, I squeezed the cabbage and the brine resurfaced,I'll let it ferment for more time.I don't remember anyone saying anything about this in any video or blog, is it something normal?

[Anonymous No.17097948]

>>17051466
No. Fermented foods are strongly correlated with gastric cancers

[Anonymous No.17098019]

>>17096493
>he has a smoker
I'm jealous, anon, apartment life sucks. my weber's been under wraps in storage for the last 5 years.

[Anonymous No.17098696]

>>17097228
not really, some worry about xenoestrogens and stuff but you're eating plastic no matter what, might as well have it be useful
>>17098019
Worth it if anyone was considering it, pellet is nice if you want to be lazy about it (you do). To cold to take mine apart and try to fix right now, got it from a dumpster and fixed it for 50$. the pork tacos were worth it alone.

[Anonymous No.17098737]

>>17092325
Noice

[Anonymous No.17099692]

>>17097854
just add more brine
>>17097948
source

[Anonymous No.17101009]

Bompu

[Anonymous No.17101509]

>>17097948
kys
>>17099692
the source was a study that showed people with a high diet of fermented foods(asians) had higher rates of cancer than people of different cultures but didn't account for the much higher rate of smoking in those countries.

[Anonymous No.17101521]

>>17029607
>What are you fermenting anon?
Pickled penis pot pie flavored pickles

[Anonymous No.17101525]

>>17097948
Poop yourself to death rn

[Anonymous No.17101802]

https://academic.oup.com/nutritionreviews/article/76/7/481/4985887?login=true

Read this

[Anonymous No.17101862]

>>17101802
>Supplemental probiotics to combat brain-related dysfunction

Sauerkraut will cure my depression

[Anonymous No.17101905]

>>17101862
We should do a bit more research, they speak about certain bacteria working for specific problems. So we need to find which bacteria is present in each vegetable, maybe someone knows and honestly I have no idea where to start searching (I mean legit sources).

Check this one too https://www.bbc.com/future/article/20140221-can-gut-bugs-make-you-smarter

[Anonymous No.17102020]

>>17030486
Reminds me of the article I read about some dude being arrested because he shared a picture of him holding incriminating evidence over one of those supposedly secure encrypted messaging apps, and the cops got his finger prints because phone cameras are just that good now.
Not that I think most people will care that much about your pickles, but this is 4chan(nel). Maybe there is a pickle autist that you really don't want to piss off.

[Anonymous No.17102032]

I can feel my jaw locking up a bit. It's s little sore

[Anonymous No.17102056]

>>17029607
I do a lot of pickling but I never tried fermenting. What does it taste like?

[Anonymous No.17102335]

>>17101905
bacteria pills when?

[Anonymous No.17102860]

>>17096493
I fixed it boys :)
It’s auger was broke

[Anonymous No.17104122]

BUMP

[Anonymous No.17105169]

>>17032473
I'll try making this today but isn't that too much sugar?I'm also thinking about adding bay leaves, peppercorns and maybe a garlic clove as the other anon said, but will replacing the sugar with honey work? it'll be diluted in water so it won't crystallize again right?

[Anonymous No.17105443]

>>17105169
I almost never use sugar but serious eats recipes usually rock

[Anonymous No.17105559]

>>17105169
>>17105443

I think the sugar acts as a way of cutting the sour of the vinegar. I noticed some pickles I love use a bit of sugar, and I realized the pickling vinegar they use is easy to drink as a beverage. It's probably to give that sweet + sour combo, but to also cut some of the sour of the vinegar.

so if you want a tangier onion, use less sugar.

[Anonymous No.17105622]

I bought a fermentation jar only to find out it's way too big for my fridge. What are some ferments I can do at room temperature?

[Anonymous No.17105643]

>>17037729
>>17056762
>>17060362
>>17061469
>>17091979
>>17093154
>>17104122
Bump should officially be changed to BURP for this general

[Anonymous No.17105667]

>>17105622

I do sauerkraut at room temp. I just used a large glass jar, used sacrificial leaves, and left the lid on loose so that when pressure got too bad it would offgas itself.

Never had one go bad and I'm on my 3rd.

[Anonymous No.17106378]

>>17105643
if no objections are posted after 404 this is seconded and burp will be advised when page 10 pressure.

[Anonymous No.17106979]

Last burp of the day, good night

[Anonymous No.17107583]

cool blue gatorade kombucha in my mother's flower vase
initially like 2/3 cool blue gatorade and 1/3 fresh kombucha
fed with cool blue only
tastes terrible in both a chemical way and an organic way

[Anonymous No.17107588]

>>17107583

[Anonymous No.17107595]

over time the pellicle trapped the dyes and clarified the gatorade

[Anonymous No.17107611]

no one has ever done this before

[Anonymous No.17107657]

>>17107611
Did you just dry age Gatorade? Got damn, Guga!

[Anonymous No.17108294]

>>17107583
>>17107588
>>17107595
>>17107611
What in the fuck

[Anonymous No.17108306]

>>17107611
Most people don't use artificial flavors in their booch. I respect the creativity, but this was bound to turn out awful. Maybe orange gatorade would be better.

[Anonymous No.17108420]

>>17108306
I did it for the pellicle. It's the salt that really makes it taste bad

[Anonymous No.17108824]

Burp

[Anonymous No.17108826]

>>17107583
This is what i like seeing, innovation and weirdness, good job anon

[Anonymous No.17108955]

>>17107583
>>17107588
>>17107595
>>17107611
Thread MVP

[Anonymous No.17110045]

>>17108824
Brap

[Anonymous No.17110117]

thread is on reply limit. I'm fermenting a New one, will post it before going to bed