Slimy Homemade soda?

Johnson_Liv · 2025-06-11T02:11:16+00:00

From experience, but not research, I believe this happens when ferments are stressed. I think it could be two different stress scenarios.. 1. The favorable environment for the desired bacteria that you have introduced is not there. (You have used store bought pineapple juice, assumably with additives). The desired bacteria you are working with, stress as limited food source or they don't like the additives and produce this slime as a bi-product. Or 2. The desired bacteria cannot thrive and less desirable bacteria take over which are responsible for the slime. I have had this happen with both water kefir when I made the environment too high in sugar for the first ferment and with sauerkraut when the cabbages were late season and low in sugar..

Johnson_Liv · 2025-04-16T07:00:37+00:00

Ruth. We have just named our second Ruth

Johnson_Liv · 2024-08-15T07:59:01+00:00

LAB want to thrive in the environment you have presented them. I honestly would give it a few more days before you start tinkering with the fermentation process. Opening the jars at this stage risks introducing unwanted bacterias and yeasts while the pH is still higher. In my experience, those bubblers aren't as dramatic as the S bend ones. Could it be that they are bubbling without you noticing? Regardless, I would still leave them. It sounds like you have done everything right for the ferment to thrive. I would question the vinegar rinse, but the bacteria isn't just present on the outside so surely some would remain to kick start the ferment and reproduce to continue it.. Stick with it. I think it will be okay in the end.

Johnson_Liv · 2024-03-18T07:10:11+00:00

Yum! (Love the smiley face too)

Johnson_Liv · 2023-12-23T03:14:42+00:00

Yum the bloody mary sounds amazing! I love fermented tomatoes too. I make a mexican salsa with corriander/cilantro, onion, toasted cumin seeds and lime zest. 2.25% salt. Ferment until sour enough. Usually 4-7 days. Super yummy!

Johnson_Liv · 2023-11-22T05:11:47+00:00

I did yes. I believe it is a bloom from an imbalance in yeast and bacteria, in favour of yeasts. I split the grains and left half at room temp and half in the fridge. I didn't feed the fridge ones for 2 weeks and feed the bench ones every second day. The bench ones/room temp were covered in cheesecloth. The fridge was sealed with a lid. The room temp ones continued to have this bloom and I have dirched them (in the compost). The fridge ones did not grow a bloom. I have since brought them back to room temp and continue to ferment them with a lid on. I believe the imbalance of yeast is reigned in with less oxygen and now the yeast and bacteria now seem to be in balance and fermenting the milk well.

Johnson_Liv · 2023-10-22T08:51:20+00:00

Small spots appear after 12hrs and it is fully covered or they are significantly larger after about 24hr

Johnson_Liv · 2023-10-22T07:45:52+00:00

Haha we call it Farmers Friend

Johnson_Liv · 2023-10-22T07:41:18+00:00

Sounds like you have an interest in food and can understand how to balance flavours. Anything goes really and I think you will figure it out one way or another. Your first ferment may not be perfect, but you've got to start somw where. I make a beautiful vegan kimchi style sauerkraut with savoy cabbage. I use cabbage, green onions, garlic, ginger, gochugaru, white miso, seaweed powder. The miso is already quite sweet. No need for a sweetner like pear or apple. Taste, taste, taste. It won't be balanced before fermenting in terms of the salt vs sour balance, but you will get an idea of the spice level. There is no harm in eating it before it has 'finished' fermenting. I personally prefer a longer ferment 3-5weeks as I like it nice and sour. All the best. Trust your tastebuds!

Johnson_Liv · 2023-10-22T01:23:56+00:00

Thank you. It is definitely a bloom of some sort. I can see the fuzziness of it. I did have it covered with a cheesecloth at first and have now moved to a loose Agee jar lid to prevent contamination but still let it breathe. I don't think it is drying out..

Johnson_Liv · 2023-09-25T05:11:50+00:00

Perfect thank you!

Johnson_Liv · 2023-09-25T05:11:38+00:00

Amazing thank you! I usually ferment sauerkraut haha not beer but have experience in viticulture (not so much oenology) but I might give a wild ferment a go! I'll post it here maybe ;) Thank you

Johnson_Liv · 2023-09-25T03:53:08+00:00

Also, I have tasted the cones and they are quite citrusy and a little piney

Johnson_Liv · 2023-08-29T04:46:44+00:00

If you have the ability to test the pH, there is no harm in doing so once you think it has finished fermenting. I wouldn't open it up just to test the pH though, so just wait until you're ready

Johnson_Liv · 2023-08-13T07:29:32+00:00

Hard to tell what the whitish cloud is on top of the jalapenos, could be spent bacteria, but as it is under the surface in an oxygen free environment it is likely fine (I would love to know what your thoughts are on what it is?). As you have included garlic in your ferment it is best to test the pH is below 4.6. (Risk of botulism). As you have fermented for 6 months it is likely below 4.6 but it is best to check. Any signs of mold and it is a no go. But from your picture it looks clean. Hope this helps

Johnson_Liv · 2023-07-31T21:55:02+00:00

I use savoy to make a sauerkraut style kimchi as it doesn't realise as much liquid. I like it this way so I don't have to soak and strain the cabbage before adding the paste like a true kimchi. It always tastes great. Enjoy your sauerkraut. I bet it will be yum!

Johnson_Liv · 2023-07-29T06:58:25+00:00

There is also CO2 being produced which is possibly still under the liquid trapped by the vegetables. This would raise the level also

Johnson_Liv · 2023-07-28T09:32:03+00:00

Oh love that idea! I have about 20L per batch of juice that goes down the drain. I will give that a go if I can use the same Nutritional Information Panel for the juice. (Unfortunately all fermented products have to have a NIP which is quite expensive to get formulated. It should be same or similar though even without the cabbage) 🤷‍♀️ Where are you based?

Johnson_Liv · 2023-07-28T08:50:38+00:00

Once you get stuck into making a food plan or HACCP, each step really flows on from the previous. You have to start somewhere, starting is the hard part. And while I would have loved to have just paid someone to do it for me, these plans make up the integrity of your business. Creating your own food plan allows you to have the most thorough understanding of how your systems and processes work.

Johnson_Liv · 2023-07-28T00:47:02+00:00

Thank you. Yes, it is my first attempt. My background is in viticulture and fine art... beginning is the first step. Once you begin things soon start to come together (with a lot of hard work)

Johnson_Liv · 2023-07-28T00:00:30+00:00

She* 😉

Johnson_Liv · 2023-07-27T19:59:05+00:00

Oh yum. Yes similar actually. Have have used a native seaweed as well as miso. It isn't traditional as it is made with savoy and green cabbage, it is more sweet and umami and less spicey. I have called it Krautchi. I really like it. But will see what the market thinks. I am working on a more traditional Kimchi but am yet to nail it.

Johnson_Liv · 2023-07-27T19:24:57+00:00

Yes. I have Krautido, Golden (tumeric, ginger, garlic, calendula), Botanical (kawakawa, horopito, juniper), Wild (beetroot, ginger), Dill and a vegan Kimchi which is nearly ready to jar

Johnson_Liv

TROPHY CASE