I am experimenting with multiple fruits to go into my hotsauce. Watermelon seema to be a nice choice!😊

Long long time ago I had a few months where I brewed my own kombucha. At the time I was able to get a SCOBY by adding the bottom of a commerical kombucha to some sweetened tea which eventually grew into a full SCOBY which I used and split to make some batches. It was simple and easy

Is this something I can still do? Is there any brands that are more "raw" that would be a better starter?

My first alcoholic ferment in 1.5 years. When 100% juice is on sale, I get a couple of bottles for a gallon of cider. (yes they're ciders, they're all apple juice based despite the tropical label.)

1 gal juice, half packet of US05, 1tsp nutrient, see ya in 2 weeks.

I'm starting my ginger bug today. I will use it to make ginger beer and maybe a few other beverages.

I have to look up some additions.

#fermentation #ginger #oc

Summary

Scientists in South Korea have discovered that a probiotic bacterium found in kimchi may help the body flush out tiny plastic particles before they can build up in organs. In lab tests, the kimchi-derived microbe clung tightly to nanoplastics even under conditions designed to mimic the human intestine, where other bacteria quickly lost their grip.

After a year without my ginbug, I started a new one to get back into brewing sodas over the summer. It's alive and almost ready to be user for sodas :)

Has anyone seen this video yet? It's definitely a cool concept, at least in my opinion.

If you haven't watched it, the basic idea is that since brine can be reused Cody made a jar that is U shaped with two different ends, one end that you feed the fresh veggies into, and the other end you take the pickled vegetables from. That way unlike in a normal jar the oldest stuff doesn't just sit at the bottom, less likely to be taken out.

I encourage you to watch the video since Cody explains it better than I do.

I've been having issues with making milk kefir. Mostly, actually, fear of drinking it after fermentation. Sometimes I notice this foam on the top, and after straining, I don't know how to describe it and don't have any photographs.

When my kefir is done, it smells almost identical to sourdough starter. Is this normal? Does this mean its safe? It is different to commercial kefir, which I know is more of a thin yoghurt.

Hi, I've recently completed one of my first ferments, and it came out pretty good but was saltier than I would like. I used a 3% salt brine, and was wondering how low can I go for ferments? I was thinking of trying 2% on my next batch, but don't want to risk it not working. Any thoughts?

I'm getting deep into the yogurt rabbit hole. Last time I tried I sued for poor starting culture that was heavily infested with yeast. It was some delicious yogurt I bought from a lady on the street, but after a week or so it turned too sour and definitely gassy. It was not a good starting culture...

This time, I switched for some commercial yogurt and also went for this technique with extra water to retain heat for longer. I also finally decided to invest 4 euros and get a cooking thermometer. I'm so satisfied it's keeping in the range of 41/42 degrees Celsius.

I'll give it a night to rest, and I'll let you know tomorrow morning!

Edit: Alright, after 8 hours, the temperature dropped at 31°C. Perfect taste and smooth texture! Pretty satisfied with the result! From now on I'm using this technique with a larger pot filled with hot water.

Hi folks, I live in northern Africa and it is quite common to find ladies on the side of the street selling bottles of fermented milk. I thought this is some kind of yogurt or kefir, but I'm not sure. I bought a bottle of what basically seems to be milk. Also, I'm not sure about those little yellow grains floating around. The smell is quite tangy. What is this in your opinion?

I've been fermenting all sorts of stuff for a few years now and I'm quite open to experimentation to the point of being somewhat adventurous.

A jar of low sugar quince marmalade sweetened with grape juice (supermarket product, not homemade) started smelling slightly alcoholic and I filled it with water and left it on the counter to wash out later. Forgot it, found it again after a week and it was happily bubbling away. As I love fizzy drinks in summer I decided to feed it with sugar and bits of lemon and ginger and keep it going. It now lives in my fridge and provides one fresh drink a day.

No adverse effects (so far) and I'm very pleased with my new fermenting friend, but I'm curious about what it is. It doesn't grow a scoby, it's most likely not kombucha. The bottom of the jar has a cloudy layer which seem to be the remains of the marmalade. Ginger bug? Something else?