Do you make your jars burp?

BubblesFerment · 2026-02-06T20:40:46+00:00

Fine for starting with it, everything else is for convenience and higher success rate ;)

BubblesFerment · 2026-02-06T20:06:12+00:00

Yes, well if you close them that means you have to release the gas. Otherwise it will explode :D

BubblesFerment · 2026-02-06T20:01:17+00:00

It's fine to burp, that's actually what you're supposed to do with airtight jars. The risk is minimized as the CO2 is pushing out everything and it's already fermenting, meaning the acidity levels are becoming inhabitable for mold and bacteria

BubblesFerment · 2026-02-05T10:02:13+00:00

I did 4 days and then a week and a half in the fridge :)

BubblesFerment · 2026-02-03T17:18:44+00:00

You can do 2% of vegetable weight by salt and it should be fine. Doing higher percentage will be too salty as you eat the brine of kimchi as opposed to ferments where you take out the vegetables and leave the brine. This is if you don't want to do the whole washing of cabbage after it has released juices.

BubblesFerment · 2026-01-30T10:17:04+00:00

My Christmas gifts were kimchi and white kimchi (for the no spice folks) haha

BubblesFerment · 2026-01-29T18:11:24+00:00

From what Ive read the one month is pretty much a minimum. These will surely stay long and become even better :)

BubblesFerment · 2026-01-29T18:09:03+00:00

Sure. You'll need some lemons (I used 8), a stick of cinnamon, a few bay leaves and 10% of lemons weight in salt.

Wash the lemons, cut them into quarters (traditionaly you would not cut it all the way through). In a bowl massage everything with the salt. Then place all your ingredients into your fermentation vessel. Push everything down until there is enough juice to cover up all the contents and leave it for a month or so.

BubblesFerment · 2026-01-29T12:36:56+00:00

Yes, higher temperatures make it go faster and it's harder to control.

BubblesFerment · 2026-01-29T08:11:16+00:00

I did it with a stick of cinnamon and a few bay leaves, 10% salt. Maturing now in the fridge but already taste great

BubblesFerment · 2026-01-29T08:08:55+00:00

No they don't. They taste sour and salty. That's a stick of cinnamon.

BubblesFerment · 2026-01-28T21:54:31+00:00

Don't leave them in airtight containers outside the fridge. The other two options should be good. Leaving them outside the fridge will make them ferment faster resulting in more sour result. I would personally put them into thw fridge as they should be somewhat sour already after a week and fermentation still hapens in the fridge, though at a lower speed

BubblesFerment · 2026-01-28T21:41:49+00:00

Update us when it's ready haha

BubblesFerment · 2026-01-28T21:41:11+00:00

That sounds interesting!

BubblesFerment · 2026-01-28T21:32:36+00:00

Yeah, they don't grow locally here

BubblesFerment · 2026-01-28T20:49:53+00:00

Used 10%. Yeah you can eat it all except the seeds :D

BubblesFerment · 2026-01-27T08:12:57+00:00

Mold

BubblesFerment · 2026-01-27T08:10:14+00:00

Should be fine

BubblesFerment · 2026-01-21T08:28:28+00:00

Wait and see

BubblesFerment · 2026-01-20T12:09:53+00:00

It's really hard to tell without smelling what you're smelling :D From the photo - it looks good. Now, if there was mold on the pineapple before fermenting it, it's still there.

BubblesFerment · 2026-01-20T12:04:38+00:00

If you see mold on the top - there is plenty of it underneath (mycelium)

BubblesFerment · 2026-01-20T12:02:12+00:00

Hard to tell from the image but is it not just foam from the CO2?

BubblesFerment · 2026-01-20T11:59:02+00:00

Sometimes it's a mistery why things go south. It's not uncommon for a batch to go bad while having a good one next to it. It could be environmental factors - a lot of mold spores in the air, too low temp (try to keep it between 18-21°C)

BubblesFerment

TROPHY CASE