u/Inda_Minus

Hi all,

This my first ginger bug I’ve tried. It’s just over two weeks old. Fed it everyday in the first week with white sugar. Second week, I used brown sugar every other day.

Was hoping to get a sanity check on how it’s doing.

There’s a kind of brown ‘muck’ floating on the top. But when I stir and taste it, it tastes amazing!!!!

Is this how it should be looking? What do I do next?

Hi all,

First time fermenting limes and wanted ask opinions on;

1. How long is a good ferment for these?
2. Could I just leave these indefinitely or will they much like my tomatoes.
3. Is there anything I could have done better?

All are at a 3.5% salt. Only two of them have added brine (but very little, 100ml).

Thanks for any input or opinions 🙏

TL;DR
What differences can you expected from a Mash ferment and a Cut Up ferment? Time to ferment, flavour, colour, acidity e.t.c.

Hi all,

Long time lurker, first time poster.

I do vacuum bag ferments. I’ve always roughly chopped the ingredients and also added a small amount of brine at the matching salt percentage to fill out any voids and air pockets.

Yesterday I had extra ingredients and thought I would do a mash ferment.

What I’m wondering is; What differences (if any) should I expect between the two different methods? Whether it’s time to ferment, flavor profiles, colour e.t.c.

I’ve heard that mash is faster to ferment with a sharper flavour, while cut up takes longer to ferment but it also gives more rounded notes.

Really interested to know what you guys have found from your experience.

Really looking forward to seeing what turns out 🎉

Roof top pic. Guess where. City may be easy. Area, diffulty: high