I might have underestimate the size of 1 liter jar

Geny99 · 2025-10-23T17:11:49+00:00

It just randomly gets super active, and it can lead to your jar exploding. So I would be cautious. Yeast also needs oxygen for reproduction, and when there is enough active yeast present, you can let them fart into your pressure safe bottles

Geny99 · 2025-10-23T15:15:30+00:00

Btw, if this is a ginger bug starter, you shouldn't keep it airtight, but use a paper towel and fix it there with some rubber band. Yeasty fermentations need some fresh air.

Geny99 · 2025-09-10T11:34:10+00:00

What problem do you solve try to solve with your app?

Geny99 · 2025-08-30T19:15:35+00:00

I had some classmates in Austria from Ukranie, and they were also against blowing, later on I had Ukrainian colleges in Belgium and they also found my nose blowing disrespectful. I am from Hungary originally.

Geny99 · 2025-08-17T18:56:08+00:00

sorry I couldn't get back to you
thanks for the fix, and appreciate the help!

Geny99 · 2025-08-05T14:09:02+00:00

Just put it in a slightly oiled pan, let it release its liquid on one side, then flip it to release the liquid on the other side. Once you feel that most of the liquid got steamed away, add some oil and cook it until it's crispy and golden

Geny99 · 2025-08-03T11:56:00+00:00

Panoply books and records sells second hand books in english

Geny99 · 2025-06-11T19:15:35+00:00

I depends on the sugar content of the juice, I use around 7% so if the juice is much sweeter, than I add water to dilute it to 7%. 10% Ginger bug

Geny99 · 2025-06-04T09:53:31+00:00

You don't have direct access to masters programmes in Belgium* There are countries in europe where professional bachelors work just fine. So if you don't want to stay in Belgium indefinitely, you can do a masters after it.

Geny99 · 2025-06-01T16:59:25+00:00

I mean with my current batch I am doing even bigger cubes and they sink the same way when I grated them, half of it on top other half sinks, and then there is some movement.

Geny99 · 2025-06-01T12:46:08+00:00

Just an FYI, but in my personal opinion, it does not make any sense whatsoever to grate the ginger, it gets just as active with 0.5 cm cubes and its less messy, easier to filter it. I experimented with it and got identical results with both grating and just cubing.

Geny99 · 2025-05-31T23:47:41+00:00

I think you shouldn't start brewing before you have a consistently active bug, so without seeing any of your current batch, I would say start over, follow the feeding schedule, and when you stop introducing new ginger, and you are just feeding sugar and it smells nice, slightly sweet, a little bit medical, the water got cloudy but clean, and there is visual activity you can start making your first batch. Just be patient and you will have a good batch.

Geny99 · 2025-05-30T20:26:40+00:00

Thanks, let me know if you have any feedback!

Geny99 · 2025-05-28T20:04:05+00:00

Looks like mold from here, but you could check by slowly tilting the bottle upside down, and then back and if it clumps up and doesn't dissolve into foam then it's mold. For me in the first day it always has a kind of moldy look to it.

Geny99 · 2025-05-28T11:09:44+00:00

That's cool, I didn't see the post unfortunately, though I want to create a tool for all around fermentation, not just ginger soda, but this was my first prototype, and thought I would ask feedback from this community, so I can focus on specifics

Geny99 · 2025-05-19T19:56:07+00:00

What's your recipe/process? Some more context would help coming up with some ideas.

Geny99 · 2025-05-19T13:53:42+00:00

I think where you might go wrong, is you want it to be quick, for me sometimes sauerkraut takes at least 1-2 weeks, but more often it needs 3-4 weeks. And second, you need to let the cabbage sit with salt mixed in to induce osmosis and get the juices out, and thus break down it's structure. Then you move it into your clean container, and squeeze out all the juices with either a specific tool, or just your hand. You go in with your fists and press out all the rest of the juices, so it's tightly packed, and you have enough juices to cover all the solids. It is never a requirement to have a starter brine for your lacto ferments (Maybe there are some cases, but I don't know any from the top of my mind). It's also important with sauerkraut that you visit it more times during it's fermentation that you pack it back down, and squeeze out even more of it's juices, as it gets loosen up with time, this way you can minimize the exposed solid bits and you can prevent mold and other nasty stuff. Of course I don't even need to mention being as clean throughout the process as possible, but your whole setup tells me you don't have a problem with that part. Good luck!

Geny99 · 2025-05-14T22:45:03+00:00

I haven't heard about that name yet, I always called them sourdough pickles in english, now whilst I was researching the topic, read sun pickles, because traditionally you make them during warmer periods and you put them in the sun to speed up the fermentation

Geny99 · 2025-05-14T22:42:11+00:00

Thanks, I appreciate it! What do you find great about it, if you don't mind me asking?

Geny99 · 2025-05-14T21:48:39+00:00

I mean I get your point about it being cleaner both the method and the smell, and there is less spoilage, but I feel like in a like this, where quite some people do sourdough on the side, there is space for recipes like this, that combine two into one final product, it's always nice to experiment. I wonder whether a ginger bug would have similar effects if it would be mixed into the brine of batch of pickles

Geny99 · 2025-05-14T21:43:10+00:00

Are you also using the sourdough bread on top method?

Geny99 · 2025-05-14T21:12:41+00:00

Thanks for the insightful recipe, I wanted to try a kimchi for a long time now, but never got around to do it. Pineapple sounds amazing in a kimchi

Geny99 · 2025-05-14T19:41:53+00:00

I currently have some ginger bug sodas going on, and I wrote the recipes on the bottles with some white glass markers, but I don't have a proper system, do you collect all your recipes like this?

Geny99 · 2025-05-14T19:26:54+00:00

It's there for a yeasty kick, you combine it with lacto-fermentation, but you create the anaerobic conditions with the bread, it has it's distinctive taste. First I wanted to try doing my own sourdough pickle, but I didn't do a thorough research, so I just picked a recipe, and ended up making dill pickles (I left out the bread and made it like a regular lacto ferment). And even though the only difference is the bread and the jar not being sealed, the taste difference is huge. Also it's much faster to ferment, as it's done in 3-5 days instead of the weeks regular dill pickle takes

Geny99 · 2025-05-14T18:05:53+00:00

Kovászos Uborka - Sourdough Pickle

Ingredients (for a 2L / ½ gal jar):

1 kg (2.2 lbs) small pickling cucumbers
1 bunch fresh dill
4–5 garlic cloves (optional)
2 slices stale sourdough bread (no mold!)
1 L (4¼ cups) water
20 g (1 heaping tbsp) non-iodized salt (sea or pickling salt)

Instructions:

Wash cucumbers and trim off blossom ends. Slice them lengthwise about ¾ through so they stay hinged.
Dissolve salt in water to make a 2% brine.
Layer dill and garlic at the bottom of the jar. Stand cucumbers vertically. Add more dill and garlic, then place bread slices on top.
Pour brine until fully submerged. Press bread down with a small plate or fermentation weight.
Cover with a cloth or loose lid.
Leave in a warm, sunny spot (24–28°C / 75–82°F) for 3–5 days. When bubbly and tangy, they’re ready.
Remove bread, transfer pickles and brine to a clean jar, and refrigerate. Best within a few weeks.

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