u/sweat_Goat5991

Hey! Im the one that made salty kimchi, and im glad to inform that i fixed that, yaaay 🎉, i just added more daikon. Now haha... I faced another problem 😅

Well, the first day of fermentarion, since it has a looot of salt, the kimchi realesed a lot of juice, like, a lot, everytime i opened a jar, the jar will just leak a lot of juice everywhere that i had to clean. So.... I just decided to sump the juice out cause i figured normaly kimchi doesn't get that much juice.

But now i face a probable problem... What if having juice is actually normal to some extent and i just removed a lot of it.

I hate that im just creating more problems xD but well... Good news are that my kimchi is now edible and really delicious

I know that kimchi is supposed to be salty and that with fermentation the salt flavour goes down.

But like... My batch is really really salty, so much so that is overwhelming. If you were to try my kimchi right know you will be like "oh it taste really goo... Oh wait is very salty 🤮"

Like it tastes good, ive surprise myself opening the lid and grabbing some, but each time i try it im like "damn is so salty, i dont like that at all" like it ruins the experience and flavour to a piint of making it unedible

Like, i just make the comparison with soy sauce and is definitely not as salty as soy sauce, but still salty enought to make it uncomfortable to eat, which i think it shouldnt be the case because theres people that eat it straight from day one, so, is mine ruined?

In both the dark spots that it has, and its color, ive seen napas that are greener and this one looks very white, and about the dark spots... Is that bad? Should i remove those spots?

Honestly, you start to like natto taste after you try it for a few days, is quite strong but not as bad as you could initially thought, and is even better if you combine it with other things haha

Every batch i made turns like this but when i collect my grains the overall kefir incorporates and turns white, the last image is how the grains look

I want to supplement with omega 3, and wanted to purch a fish oil supplement, but i found one brand that makes a supplement with algae, which ive heard is not as good, but the brand claims its the best way to take omega because its "5 times more bioavailable designed with german biotechnology" but im very skeptical.

I just want to know of fish or algae is better with omega 3

I was interested in watching a sub of these creator because the comments of that sub seems to have gotten a lot of benefits, which I want haha

I don't know which one to buy

I decided to combine the green and purple cabbage 💜 💚

I bought the garlic one by accident, this brand has two machines, the first one that only ferments garlic, and the second one that is multifunctional.

Yeah i know is a pretty dumb mistake, im already beating myself for it, but im still hopeful that it will work for natto because one of the reviews for the product said that is the best natto fermenter that he has bought, which is odd because he bought the garlic one.

I'm mad xD, more at myself than at the product, but im still mad at the product, it doesnt let you adjust the temperature at all, like whaaaat?!?! It left me speachless, it just automatically fluctuates between different temperatures for the garlic, which yeah i guess thats fair comming from an only garlic fermenter machine. But come oooon, let it at least have that option xD, but nah, i can only hopelessly watch as it cooks my natto.

Pleaaase someone tell me is actually possible to fermenter natto xd otherwise my day will be ruined HAHA, i know os pretty unlikely but i still have hope xd, i think natto ferments at 40°C to 45°C (104°F to 113°F). And this machine with a frustrating unadjustable temperature (whyyy would they not have that optioooon) runs up to 80°C the first day according to the manual, not really sure because if i turn it on it runs at 35°C right away.

I bought the garlic one by accident, this brand has two machines, the first one that only ferments garlic, and the second one that is multifunctional.

Yeah i know is a pretty dumb mistake, im already beating myself for it, but im still hopeful that it will work for natto because one of the reviews for the product said that is the best natto fermenter that he has bought, which is odd because he bought the garlic one.

I'm mad xD, more at myself than at the product, but im still mad at the product, it doesnt let you adjust the temperature at all, like whaaaat?!?! It left me speachless, it just automatically fluctuates between different temperatures for the garlic, which yeah i guess thats fair comming from an only garlic fermenter machine. But come oooon, let it at least have that option xD, but nah, i can only hopelessly watch as it cooks my natto.

Pleaaase someone tell me is actually possible to fermenter natto xd otherwise my day will be ruined HAHA, i know os pretty unlikely but i still have hope xd, i think natto ferments at 40°C to 45°C (104°F to 113°F). And this machine with a frustrating unadjustable temperature (whyyy would they not have that optioooon) runs up to 80°C the first day according to the manual, not really sure because if i turn it on it runs at 35°C right away.

(By the way i know that black garlic is not technically a ferment, is just cooked garlic but very slowly, i fell like i have to clarify it or else many will want to correct me on that xd, which is good because is a pretty commun mistake)

So, I was shaving with pretty poor technics, and everytime that I shave my skin gets a lot of irritation, so I just toped shaving all together and only shave once a month but no matter what I always got a bad reaction, and well yeah no wonder, i pretty much was doing everything wrong, I finally decided to get a safe razor, and I will get a brush with a bowl, but I still don't know which cream or gel or soup would be better to avoid irritations.

What product would you recommend for skin that's extremely sensitive and that could get irritated very easily?

Would you recommend a product that I didn't put in here instead? Any advice or tips will be really appreciated!

I want to make L. reuteri yogurt for the claimed benefits it has but I bought one with other bacterias on it so I worry about the competition that they'll have wondering if that means the benefits will not be as pronounced, or if in reality they all will help each other out in a simbiotic relationship