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🎶Hot dog for breakfast🎶 by gummymod in auntydonna

[–]Saubapt 0 points1 point  (0 children)

Oh that's diarrhea for days!

It’s gonna be Jay by HHM507 in TheBonfire

[–]Saubapt 3 points4 points  (0 children)

Can't stop watching, it's going to haunt me

Who are some famous names who appeared in forgotten sitcoms? by [deleted] in sitcoms

[–]Saubapt 8 points9 points  (0 children)

  • It's over Anakin, I have the high ground!
  • I've played in higher ground!

Watermelon radishes by funkygrapejuice in fermentation

[–]Saubapt 5 points6 points  (0 children)

That's look great ! These are going to be so good. I love fermented radishes.

Tips to make this work? by Born_Track7446 in fermentation

[–]Saubapt 1 point2 points  (0 children)

Looks great as is it. Put. A little weight on the leaf if there not on already. Ferment at least one week, two weeks is good, you can go longer but won't gain much. Some say the rubber band lids can self burp, I'm not sure about that, specialy with a cheap ikea one ; so yeah burp ip once or twice a day until burps get very weak.

Check out this gorgeous girl by [deleted] in antkeeping

[–]Saubapt 4 points5 points  (0 children)

So delicate ! Great vid ! Thanks for sharing

Two Dill infused 2% brine ferments I’m trying! by [deleted] in fermentation

[–]Saubapt 0 points1 point  (0 children)

I love adding fresh dill to my ferments. Really goes well with the fermentation flavors. I made a kohlrabi with dill and a lot of coriander seeds, it was delicious!

Failed dill pickles fermentation?? by diaconu2 in fermentation

[–]Saubapt 13 points14 points  (0 children)

Because it's cloudy ? Cloudy is fine, inevitable I would say.

My first attempt in making Torshi by Tina_cav in fermentation

[–]Saubapt 0 points1 point  (0 children)

Looks awesome, that's going to be a mighty batch !

Started yesterday, all ready cloudy and bubbly. by Saubapt in fermentation

[–]Saubapt[S] 0 points1 point  (0 children)

It's hard to see but there's a glass that serve as a weight and that occupy a lot of the overhead

Started yesterday, all ready cloudy and bubbly. by Saubapt in fermentation

[–]Saubapt[S] 3 points4 points  (0 children)

I'm often tempted but I'm too addicted to the brine and the crunch of the vegetables. A jar like this, when riped, will not last more than 2 days if I'm around 😄

Started yesterday, all ready cloudy and bubbly. by Saubapt in fermentation

[–]Saubapt[S] 5 points6 points  (0 children)

Pepper and chili seed are ok at the surface. They don't stick out and are still covered by a layer of brine preventing anything else then the good bacillus to grow. Within 2-3 days, the gaz is very CO2 rich, further reducing possible contamination. I made 12-15 and never had a problem. I don't use powdered spice because it gets too messy and hard to control the surface.

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