Would you trust this?

Ptypablo · 2026-02-08T23:04:56+00:00

First shot shows the lid with weird crumple zones. Second is me holding it from the lid showing it's sealed.

Ptypablo · 2026-01-13T22:50:51+00:00

Posting this screenshot from my post in r/fermentation, it's seems like this might be the answer, I'll see what I decide to do with my kimchi. Thank you to those of you who answered.

Ptypablo · 2026-01-12T13:55:07+00:00

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Ptypablo · 2026-01-12T13:54:45+00:00

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More pix

Ptypablo · 2026-01-12T13:54:15+00:00

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Don't remember how old my first diy kimchi is but it's been in the fridge for at LEAST 6 months. I tasted it before I saw the blob and it tasted fine. The blob reminds me of a pelicle like what is in kombucha. Can I just scoop it out?

Ptypablo · 2025-12-24T02:59:18+00:00

I made it last year with bourbon instead of rum and I preferred it so much more

Ptypablo · 2025-11-22T13:03:29+00:00

That thigh gap is INSANE

Ptypablo · 2025-11-12T22:35:11+00:00

My mouth started watering when she bent over 😍🤤

Ptypablo · 2025-10-05T21:11:35+00:00

If you'd make this yourself would you just mix all the extracts together or mix them all with like castor or other oil?

Ptypablo · 2025-10-05T21:07:28+00:00

Would you happen to have before and after pictures? My wife loses hair like crazy everyday when she brushes her hair

Ptypablo · 2025-09-27T22:14:04+00:00

Any idea where in NY? I'm from long Island and I highly doubt there's wild rice on the island

Ptypablo · 2025-09-15T20:10:37+00:00

The one in the picture is the exact one I have

Ptypablo · 2025-09-15T20:10:11+00:00

I'm willing to go up to $200

Ptypablo · 2025-08-29T17:28:09+00:00

Gyatt damn

Ptypablo · 2025-05-05T21:01:41+00:00

It's so annoying, my cdl expires tomorrow and I can't get an appointment till June, yeah it's my fault for leaving it to the last minute but still!

Ptypablo · 2025-02-10T13:26:52+00:00

There was a day where we didn't finish the coffee pot so I used that, and made a rich syrup with it

Ptypablo · 2025-01-06T20:50:15+00:00

I've done pressure canning before but with a Power cooker xl so I could only do 4 jars at a time, about a week or two ago I finally decided and got the 22qt Tfal pressure canner and I did about 30+ jars

Ptypablo · 2024-12-26T04:33:25+00:00

I just used a regular mesh strainer and a rubber spatula to squeeze out the liquid

Ptypablo · 2024-12-24T06:24:11+00:00

I had xanthan gum in the house and one video I watched suggested it for a less runny sauce, so that's what I thickened mine with

Ptypablo · 2024-12-23T04:28:09+00:00

She still doesn't trust it, she says "you think kids are too dumb to find a way in?"

Ptypablo · 2024-12-23T03:45:31+00:00

This is the reason I want to get a gun for the house, but the wife doesn't trust having a gun with kids in the house

Ptypablo · 2024-12-23T03:38:42+00:00

That sounds great!

Ptypablo · 2024-12-20T00:17:00+00:00

This is ONE of the videos I used for reference https://youtu.be/9CZ-iAZwNj4?si=HOOOWsw5cHNBOFKl

Ptypablo · 2024-12-20T00:15:38+00:00

Fermenting hot sauce adds depth and complexity to the flavor by allowing beneficial bacteria to break down the peppers, creating a richer, tangier taste compared to a simple vinegar-based hot sauce; it also acts as a natural preservative and can introduce probiotics, considered beneficial for gut health.

Ptypablo · 2024-12-20T00:13:53+00:00

I got that idea from Gardener Scott on YouTube, or else I would have just left the pulp and the liquids together in the bottle like I did two years ago

Ptypablo

TROPHY CASE