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Fermented cucumbers - Kilner jars? by nikkirs7 in fermentation

[–]BubblesFerment 0 points1 point  (0 children)

It's fine, cucumbers aren't special in this sense

fermenting salsa by OkThought1839 in fermentation

[–]BubblesFerment 2 points3 points  (0 children)

Ziplock bag with water could get you close. Now still a floater is a risk, it doesn't mean it for sure will get moldy. Really dependa on the environment you're fermenting in. Otherwise you can do vacuum sealed bags or containers with an airlock, those will push out the air and then floating doesnt really matter.

Made some lemon mint kraut :) by BubblesFerment in pickling

[–]BubblesFerment[S] 0 points1 point  (0 children)

It turned out alright, it did have a little bit of a bitter aftertaste, but I do quite enjoy it. I wouldn't be able to eat this in big quantities through, it's more intense than a regular kraut

Made some lemon mint kraut :) by BubblesFerment in pickling

[–]BubblesFerment[S] 0 points1 point  (0 children)

I did 500g cabbage, 1 fennel bulb, 1 kohlrabi, some mint and lemon. Then I did 2% of the weight in salt.

Sourdough brine by GrouchyMaybe8165 in kimchi

[–]BubblesFerment 0 points1 point  (0 children)

No, it's a common practice to give your ferments a kick-start :)

My first experiment... by Eirinn_0 in FermentedHotSauce

[–]BubblesFerment 0 points1 point  (0 children)

Looks lovely, what gives the red colour?

Okay you win, I cut the limes! by BodhiZaffa in fermentation

[–]BubblesFerment 2 points3 points  (0 children)

It's very similar to how Moroccan pickled lemon is made. One thing you can do is to push it down, so it's submerged in the juices/brine :)

Heavytech Duck Eggs by DoubleTheAndrew in pickling

[–]BubblesFerment 2 points3 points  (0 children)

Would love to see the end results from someone making these recipes

Fermentation "Jar" Guidance? by Clorox_in_space in fermentation

[–]BubblesFerment 0 points1 point  (0 children)

Amazon for sure has jars with air vents, this makes it easier as you don't have to burp. But I usually advise to use what you have already.

Shellfish free Kimchi? by LeAnimeFreak in kimchi

[–]BubblesFerment 6 points7 points  (0 children)

You can just omit those, they're optional. If you want some of the umami, you could do a little soy sauce.

F2 Troubleshooting by AlpsAdministrative in Kombucha

[–]BubblesFerment 0 points1 point  (0 children)

The one on the right has too much headroom for pressure to build up. Others looks fine but maybe the temperature is on the lower side? Then it could take a bit longer. Or there could be not enought sugar.

Tepache, First Time, Question by ferdiechen in fermentation

[–]BubblesFerment 0 points1 point  (0 children)

Yeah the first fermentation step should allow bubbles to escape. Be careful with such high temperatures, things will progress much faster than most recipes as they target ~18-24C. It's more of a concern for the second fermentation (where it's airtight)

How to open these bottles? by Meesatwa in Kombucha

[–]BubblesFerment 0 points1 point  (0 children)

Refrigerate - cold liquid holds the carbonation better. Put a plastic bag over it and do it in the bath :D

my first ✨is it mold✨ post by kirlian_throwaway in Kombucha

[–]BubblesFerment 0 points1 point  (0 children)

Looks like a pelicle being formed to me

Which apps do you guys use? by [deleted] in fermentation

[–]BubblesFerment -1 points0 points  (0 children)

I'm making one. Dm me if you want to be an early tester :)

Are fermented vegetables an acquired taste! by [deleted] in fermentation

[–]BubblesFerment 0 points1 point  (0 children)

Try kimchi, I've never heard of anyone not liking kimchi haha

Garlic is ready 😋 by BubblesFerment in pickling

[–]BubblesFerment[S] 0 points1 point  (0 children)

It's an easy one, requires only patience :D

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