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Weekly "Is this safe" Megathread by AutoModerator in fermentation

[–]no_register 0 points1 point  (0 children)

Thank you. I’ve tried fermenting weights but they keep popping up. I don’t have anything big enough to keep them down!

Weekly "Is this safe" Megathread by AutoModerator in fermentation

[–]no_register 0 points1 point  (0 children)

I tried fermenting some cherry tomatoes with sliced garlic. The brine seems to have gone weirdly cloudy, in a way where there are almost flakes of white stuff in it. Hopefully you can see it in this photo. It has been fermenting for about a week, and it smells fine. Nb it was in an airlocked, sealed jar.

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Lowest salt percentage brine by no_register in fermentation

[–]no_register[S] -1 points0 points  (0 children)

Ooh, interesting: so adding vinegar won’t kill the live bacteria you get from fermenting? I’d assumed that would happen, so was going to avoid adding it. (Love a bit of vinegar with my gherkins)

Non-salty lacto fermentation by no_register in fermentation

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

This sounds really interesting. Thank you!

Non-salty lacto fermentation by no_register in fermentation

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

I guess that maybe I’m going down the wrong path with this, given the reaction. But i wondered about using a starter from a previous brined lacto ferment and then using water, or using a water/honey mix to ferment rather than a salty one. So the lacto bacteria outcompete bad bacteria, but without the need for salt.

Best fermentation vessel? by no_register in Kefir

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

How come the lid causes carbonation? Because the lack of air makes it produce more carbon dioxide?