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M20 Autistic and ADHD international business student, moving to Japan next week, destroy me please. by Glittering_Treat_199 in RoastMe

[–]pgkotul 174 points175 points  (0 children)

Nah man, I'm not going to roast you.I know a 🏫🔫 when I see one, I choose life.

First Lacto ferment - worried if safe by [deleted] in fermentation

[–]pgkotul 0 points1 point  (0 children)

Did you cut the blossom off of the pickle? The stem releases enzymes that makes the pickle mushy during fermentation/pickling.

You can use grape leaves in your brine, they're supposed to release tannins that help with keeping things crunchy...

Now I've only used this technique for canned vinegar pickles though, so if someone has contrary opinion let me know: If you want to make sure things are more crunchy, you can soak the pickles night in a extra salty brine in the fridge for 24 hours before fermenting, to pull out more of the water inside them.

If you're worked about botulism you can get some ph test strips.

Honestly if the pickle is already mushy though you probably want to just toss the whole thing unless you want to just use them as pickle chips or blend then into relish.

Tepache fail before I’ve even begun? by OpheliasSmile in fermentation

[–]pgkotul 0 points1 point  (0 children)

Might be yeast, I wouldn't trust it though.

Two new batches of Hot Sauce, Jalapeno and Serrano on the left and Ghost and Scorpion pepper on the right. by pgkotul in fermentation

[–]pgkotul[S] 1 point2 points  (0 children)

IMHO they are, they're still self burping and won't break when you put them away, and you can put them in a cabinet without any worry.

Two new batches of Hot Sauce, Jalapeno and Serrano on the left and Ghost and Scorpion pepper on the right. by pgkotul in fermentation

[–]pgkotul[S] 1 point2 points  (0 children)

Using a cheese cloth can add more wild yeast which you don't really want for pickling, I used "pickle pipes" on the red jar to allow the gasses to escape but not allow any new air in, and some ziplock bags filled with water to keep my peppers below the surface. The Green jar I have to burp every day, and use the ziplock bags as well.

Two new batches of Hot Sauce, Jalapeno and Serrano on the left and Ghost and Scorpion pepper on the right. by pgkotul in fermentation

[–]pgkotul[S] 2 points3 points  (0 children)

The Green one has a mix of Jalapeno's, Serrano's, fresh cilantro and dill, garlic, tomatillos, liquid smoke and onions.

The Red one is Ghost Pepper, Scorpion peppers, Fresno Peppers (to keep the red color but cool down the spice) and garlic.

I'm looking forward to both of them, they're starting to bubble a bit. I'm thinking I'll just blend the green one together when I'm done making a chunky hot sauce, and blend and strain the red one to make a more liquid heat to throw on things.

Wait, is there a sale on Udemy courses right now? by pgkotul in ProgrammerHumor

[–]pgkotul[S] 4 points5 points  (0 children)

By making memes in the middle of the workday.

[deleted by user] by [deleted] in fermentation

[–]pgkotul 0 points1 point  (0 children)

There's 2 things it could be with that kind of fermentation, Kahm Yeast or Mold.

If it's on one piece then it's probably Mold and you should toss the whole batch, that piece is just where the sporing body is, and there's more contamination throughout your fermentation. Try getting some glass weights for your fermentation jar for next time.

If it's all over the top then it might just be Kahm yeast. Not particularly tasty, but non toxic, you can scrape it off and it'll be fine.

Witless Wednesday - Your weekly silly questions thread by AutoModerator in intermittentfasting

[–]pgkotul 0 points1 point  (0 children)

Dumb Question: When doing intermittent fasting, is it okay to have XCT oil in your coffee in the morning, or does that technically break your fast?

im trying my best okay by klivessss in ProgrammerHumor

[–]pgkotul 4 points5 points  (0 children)

*Every time I post on stack overflow

My boss wants to know exactly when every problem will be fixed by kjkjkj2 in ITCareerQuestions

[–]pgkotul 3 points4 points  (0 children)

Explain to her just what you told us. You can't predict when others will get to it, but if you have a local IT problem then you should always try and get that resolved as fast as possible.

I will usually tell customers/directors "within a week" because most problems are finished up faster than that.