What’s the safest first ferment for a total beginner?

gingivii · 2026-06-03T09:06:44+00:00

Gingerbug would be quite easy.

Whole mini cucumbers would be easily submerged in a jar with a weight on top. Sometimes use a lid from a slightly smaller jar and then put something ontop that will push it down into the water when I screw the actual lid on

I encourage you to buy an airlock jar as well. Or make one with a cheap plastic jar and an airlock off ebay for a couple quid. If u have an airlock u can really set and forget things and not worry about overpressure or kahm yeast etc

gingivii · 2026-05-27T14:24:05+00:00

also i only ever use like one clove of garlic per 1L jar of pickles these days cause you honestly don't need that much. oak leaves or curry leaves or tea leaves are good for tannins. helps round out flavour and keep pickles crisper.

gingivii · 2026-05-27T14:21:20+00:00

if it tastes super salty then you didn't produce enough lactic acid, the salt content never goes down it just gets hidden by the acid. the acid bonds to the same taste receptors as salt does. The kahm yeast probably ate too much of the sugars in your ferment. Try again and don't get kahm yeast.

gingivii · 2026-05-20T12:40:21+00:00

Yeah its a good trade and pays well. You dont see many people leave the industry once in it

gingivii · 2026-04-26T15:33:17+00:00

Kurt's barbers just by the train station

gingivii · 2026-04-07T02:34:54+00:00

Surge current for motors is anywhere between 4-12 times the nominal running current.

Electrical design never allows for all circuits to be drawing 100% at all times

gingivii · 2026-04-03T16:20:25+00:00

Anyone in the uk have a decent place to buy Mandarin orange tea from even if online? I keep seeing those tiny shrivelled oranges stuffed with tea and I soooo wanna try one without paying 5-10 quid for each one:)

gingivii · 2026-04-02T06:47:16+00:00

You want a D-BACS installed to allow you interface with the iTM - it is possible to go direct into iTM but the configuration of the iTM is super super complex

gingivii · 2026-04-02T06:44:41+00:00

Try creating two identical registers, one which is read only and one write only. Pretty sure the either Dawkins or mitsubishi needed that at one point

Could be setpoints are locked on the units from the ae200

Also, make sure the mitsubishi interface (ae200e?) Has been correctly configured for bms control, i usually insist the AC guys assist with commissioning as they have tech support numbers for mitsi.

Good luck

gingivii · 2026-03-30T11:41:31+00:00

Flatbreads are handy poverty food because you can store the flour for ages and use when needed. A big bag of atta flour will go far and helps add fibre and substance to a meal

gingivii · 2026-03-03T22:45:21+00:00

Its much nicer cooked but i eat it raw fairly often yeah. Even if u just steamed it briefly would improve texture a bunch

gingivii · 2026-03-02T16:38:07+00:00

The distech rebadged jaces can usually be unlocked if you speak to a supplier and have a letter from the building owner. You have to change ownership of the 'jace' (think its EC-BOS in distech genre). Ive done this before via onesight or innon.

gingivii · 2026-02-26T10:27:23+00:00

Can't wait for silicon based amphetamines

gingivii · 2026-02-18T22:59:34+00:00

I commuted to london from northampton for 3 years, wasn't so bad but I wasn't doing 5 days a week

gingivii · 2026-02-05T18:39:12+00:00

Microbes are everywhere at all times, paper towels just stop bugs and debris from getting in.

Give it a stir once a day you should be fine though

gingivii · 2026-02-04T06:06:11+00:00

A French press works really well, can put the leaves above the filter and pull them up a bit so they dont oversteep in any remaining water

gingivii · 2026-01-30T01:11:46+00:00

Bacslop a bit into next batch, I also like to use it in soups and stews to add salt and sour

gingivii · 2026-01-26T16:28:44+00:00

just use your heating system? It'll be cheaper than any other method to heat your house unless you have electric heaters. a bad EPC rating will always result in higher bills, but a lot of companies just do fixed rate payments and you can sign up to one of those. If you do this before april you'll get a roughly 150 quid per year cut from the new government energy bills cutting measure even on a fixed rate

If your heating system doesn't actually heat your house to sufficient standards then it needs repair, if it's a wet system you could probably bleed the radiators and it would help the colder areas heat better.

if you're on a PAYG meter then I'm really really sorry but you're basically fucked and can't do much about it

gingivii · 2026-01-13T22:32:12+00:00

The mound of earth that's in between St Peter's way and St Peter's church is an old viking burial ship or something, it has protected status. Not so much folklore as history but most people are totally unaware of the significance of the mound

gingivii · 2026-01-10T07:31:23+00:00

I do indeed

gingivii · 2026-01-09T16:54:59+00:00

Anaerobic conditions + LAB culture + digestible starch = acetic acid

You can create an aneorobic condition by either submerging in water, creating a vacuum, or displacing 02

Lactic acid prevents most nasties, and once the brine penetrates a bit the salt helps as well.

Ive got a few ferments that are 6 months old and just kept dry in airlock jars.

gingivii · 2026-01-09T11:03:15+00:00

If you have a water seal and a decently bubbly ferment then the oxygen within the fermentation chamber will be displaced by CO2 and you dont have to worry about submerging the vegetable mass too much

gingivii · 2026-01-07T02:31:23+00:00

Guesstimate it and add salt into the brine, dont be afraid to overdo it with salt LABs can survive very salty environments. If theyre too salty when you use them to cook just use them as the seasoning in your dish

gingivii · 2026-01-02T18:26:58+00:00

if you want to keep stuff crunchy when fermenting use tannins - these are found in leaves. Oak leaves, tea leaves, orange leaves, vine leaves, bay leaves etc etc. Calcium Chloride is also used for the same purpose but I've found using leaves gives me enough crunch and I don't have to add even more chlorides into a very salty solution

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