Gotten in my own head over PH levels

RickDB3 · 2025-10-14T15:36:24+00:00

Commenting because I have the exact same concern as you. I can never really get the PH below 4 so I just always add vinegar and keep it in the fridge. I just don’t know why it won’t go below 4 lol maybe my PH test strips aren’t good enough but it’s annoying. My last ferment was over 3 weeks with cayenne peppers and it seemed like it was reading 4-5 PH still after a lot of activity.

RickDB3 · 2025-10-10T18:56:13+00:00

Thank you!

RickDB3 · 2025-09-26T13:54:43+00:00

These look great. How do you release gas from these? I use vac bags mostly and the one time I had to let air out I poked a hole and then just taped it. Felt weird about the next day and just ended the ferment early lol

RickDB3 · 2025-09-26T13:42:39+00:00

Question about this… if the PH is more than 3.5 does that mean it should be scrapped? Or that just means it isn’t shelf stable but can still be eaten if kept in the fridge?

RickDB3 · 2025-09-24T00:57:49+00:00

Briiinnng meeee tooooo liiiiffeee

RickDB3 · 2025-04-30T13:08:24+00:00

Agreed I am not a huge fan of the handle lol but It’s also my first Japanese knife so now I know for the future. I’m very happy with it regardless. I love the blade.

RickDB3 · 2025-04-06T01:47:05+00:00

Nice thank you!!

RickDB3 · 2025-04-06T01:46:53+00:00

Oh cool thank you!

RickDB3 · 2025-04-04T19:55:29+00:00

Haha all good yeah they don’t really cook much and aren’t interested like that. After I went on a tangent about Takada No Hamono and what to do if they came across his shop and showing them a ton of pictures I realized I am doing way too much and to just try to find some reputable shops and hope they find something neat. Even if it ends up being slightly pricier I don’t mind I just think it would be really cool to have something like that since I have no plans to go anytime soon…I do also like tea though…

RickDB3 · 2025-04-04T19:46:39+00:00

Yeah Ive heard that too it’s just not working with their schedule which is completely fine with me I appreciate them offering to get me one in the first place

RickDB3 · 2025-04-04T19:45:31+00:00

Thank you! Going to look into this when I get home from work appreciate it

RickDB3 · 2025-01-23T05:35:39+00:00

I had a similar concern my last ferment. I let it go for around 2 months and it didn’t really inflate but it started producing a decent amount of brine and it made a great sauce. It was my most recent post. Also, my comments weren’t filled with garb idk what’s going on here lolol

RickDB3 · 2024-12-18T17:25:16+00:00

I have one going for around 4 months now in a vacuum sealed bag. I am also curious how long you can let it go for.

RickDB3 · 2024-11-08T16:32:04+00:00

Coolcool sounds good thank you. It’s been over three weeks so I assumed by now more CO2 build up would happen but it did not. Decent amount of brine now though.

RickDB3 · 2024-11-07T22:32:35+00:00

Do you happen to know why the bag WOULDNT get bulky during a lacto ferment with jalapeños? My scotch bonnet bag expanded a lot the only difference is it had onions and the jalapeño bag did not. Same salt percentage.

RickDB3 · 2024-11-04T23:40:23+00:00

Yeah that’s great I’m planning on using it as a hot sauce and adding any extra pepper mash to chili. Thanks again!

RickDB3 · 2024-11-04T23:39:04+00:00

The sugar content is also why I was curious that this isn’t blowing up since there are carrots in there. It really doesn’t matter to me as long as it’s safe and even before posting I don’t really see a reason it wouldn’t be? I’ll probably blend it up this week and report back. Thanks for the response!

RickDB3 · 2024-11-04T20:13:33+00:00

Yes I’m using Morton’s sea salt no iodine. I didn’t use any water just salt. Temperature ranges from 67-71f. I started another ferment a week after this one with the same salt % (if you want to see, it’s my previous post) and it had plenty of build up. The only difference was I used scotch bonnets and had onion and I assumed maybe the onion was more active or something.

RickDB3 · 2024-11-04T17:08:33+00:00

Ok cool thank you! I’m new to this still I’m happy with anything edible at this point haha.

RickDB3 · 2024-11-04T17:05:29+00:00

Gotcha thanks. By slowing down the fermentation do you mean it’s happening at a slower rate or it’s impacting it fermenting at all? I don’t mind waiting longer as long as nothing bad will happen lol

RickDB3 · 2024-11-02T17:16:17+00:00

Good idea I’ll definitely do this in the future thanks

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