u/Dhijara

I'm absolutely confused about reading the pH strips for fermented foods. I'm new to making homemade fermented foods. These were all fermenting for 14 days. Everything was kept beneath the brine, smells good, no mold, no kham yeast, and there's still slight bubbling, not much, just a little. But according to the pH strips they're not done. The colors are higher than the 3.5 number for when fermenting is done. (I took a little taste of a cauliflower piece. It's very salty. The texture is between crisp and soft.

Help?

I just found this in the freezer. Almost 2 years in the freezer! Because milk is kinda expensive, should I try to revive them or just buy some new grains? Any suggestions on how to successfully revive them will be appreciated ☺️

Are these really dragon fruit? They're so little! How do I get them to grow and fruit?