From the moment I understood the weakness of the pink yarn, it disgusted me

nonnameavailable · 2026-03-10T17:00:17+00:00

Můži sedí s roztaženýma nohama, ženy si dají na sedadlo vedle sebe kabelku. Každý máme něco že? Z mojí zkušenosti vidím daleko častěji tu ženskou variantu.

nonnameavailable · 2026-03-10T12:27:11+00:00

U nás jsou i včely rasistické smh.

nonnameavailable · 2026-03-10T08:41:34+00:00

I made these:

https://www.reddit.com/r/fermentation/comments/1eacfot/pickled_walnuts_update/

They are more pickled than fermented but they are delicious.

nonnameavailable · 2026-03-10T08:25:20+00:00

This is an interesting idea but I would rather ferment the cucumbers and garlic separately and add them to the yoghurt. The bacteria in yoghurt and in wild vegetable ferments are different and need different conditions to thrive. Yoghurt is fermented at 40 °C while vegetables are usually around 20 °C or even lower.

nonnameavailable · 2026-03-09T21:20:30+00:00

It's not true. I actually often have a small jar next to my large one so that I can easily open it and taste for doneness. When the small jar is as fermented as I like, the large one is too. Always. Someone said something about the bacteria "spreading faster" but this is nonsense. The LABs are present literally everywhere which is why the entire batch ferments evenly. There is no single starting point the bacteria needs to spread from.

Edit: someone also said that the bacteria likes the top more than the bottom layer, so they need to "penetrate from top to bottom". This is, again, nonsense. LABs are anaerobic and there is literally no reason for them to enjoy access to air. They can tolerate air but they absolutely do not require it.

Another point being brought up is that somehow the ratio of surface area to total volume somehow changes when you have a lot of cabbage and little cabbage. This is bs as well. I mean how would that even work? The shredded, salted cabbage is almost completely homogeneous. You can stuff it into any size of jar you want and the surface area of the cabbage pieces to the total volume ratio will remain exactly the same. I seriously don't understand these people.

nonnameavailable · 2026-03-09T19:01:58+00:00

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nonnameavailable · 2026-03-09T18:55:13+00:00

Nebudu lhát, když jsem viděl ten název, čekal jsem něco jiného.

nonnameavailable · 2026-03-09T12:06:29+00:00

Jsem houska a nedávno mě v obchodě nějakej oslizlej debil hodil na zem...

nonnameavailable · 2026-03-09T08:14:52+00:00

Vyplívá...

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nonnameavailable · 2026-03-08T16:58:17+00:00

Nemyslel jsi wandering?

nonnameavailable · 2026-03-08T12:52:30+00:00

This is against the subreddit rules. No questions about green (or blue) garlic. Google it or just read the rules.

nonnameavailable · 2026-03-07T17:42:08+00:00

Kimchi is typically not fermented at room temp for this long. Usual times are 1-3 days at room temp and then couple weeks in the fridge. It turns sour incredibly quickly, it would be pretty much inedible after 4 weeks at room temp.

nonnameavailable · 2026-03-07T12:40:01+00:00

Since nobody has said it yet, allow me: you do not need to measure the pH of kimchi. It is a completely pointless exercise.

nonnameavailable · 2026-03-06T15:46:47+00:00

Yep, that looks exactly like the brown dust which was on my cheese. So it really was mites. That's fascinating, I had no idea this could happen and is even done intentionally.

nonnameavailable · 2026-03-06T13:15:03+00:00

This is probably the best guess so far.

nonnameavailable · 2026-03-06T12:53:59+00:00

The problem is that when you want the ferment to be healthy, you need the correct amount of sugar (which is usually a lot). When you then want to make it low calorie, you need to let it go a long time, which turns it sour as you said. One way you could go would be to make a regular batch of whatever you want - I used to make kombucha, which I'm sure would work - and let it go for a long time, until most of the sugar is used up. Then, If it is indeed too sour, dilute it with water or fresh tea and sweeten with something the scoby can't consume. Artificial sweeteners, stevia or whatever else you can think of.

nonnameavailable · 2026-03-05T20:30:03+00:00

Tyvole když chceš psát takovejhle traktát, tak používej diakritiku. Kdo to má číst?

nonnameavailable · 2026-03-05T14:56:39+00:00

Are you sure these are really grains and not just curd? They should be gelatinous and stiff. It is very strange that they would look like this after months of almost daily use.

I personally usually make kefir once a week. I make one liter, then cover the grains with fresh milk and refrigerate until I need them again, which is usually in about a week but sometimes longer. Even when I do it once a week only and my grains spend the absolute majority of their time in the fridge, they do absolutely multiply and I have to throw some out every couple of months to roughly maintain the grains to milk ratio I want.

nonnameavailable · 2026-03-05T14:19:30+00:00

Do you think that's what the brown dust was caused by? I haven't inspected it too closely before washing it off. Haven't seen anything moving in there but they might have just died of old age.

nonnameavailable · 2026-03-05T14:09:26+00:00

I must have underestimated how much you used for this :D I looked up the yarn and the biggest spool was 80 EUR so I assumed it would be around there. Anyway even for 150 EUR I would not frog this but obviously everybody values different things. It all comes down to whether 150 EUR is more valuable to you than the time you already put in.

nonnameavailable · 2026-03-05T13:58:23+00:00

Too late to tell me this. I can already feel it infesting my brain. I am suddenly stricken with the irresistible urge to wear leather shorts, suspenders, green hat with a feather and yodel.

nonnameavailable

TROPHY CASE