Fermented from 9/17-10/11/2026. Various peppers, garlic, shallots, one carrot, added cinnamon stick for first 2-3 days, pepper corn, cayenne around 6% salt by pepper weight. Tastes good can definetly smell the cinnamon though don’t think it makes a taste difference
Picked up honey from a local beekeeper and the jalapeños are different varieties from my backyard
My best fermented hotsauce till this moment!
Made with both smoked and fresh peaches, ghost peppers, chocolate reaper, yellow bell pepper and garlic.
Very fresh & fruity on the beginning, but pure regret on the after taste 🥵
I really didn't have proper equipment and I did manual labor 2 times a day to let the pressure out. I couldn't fill it (no onions left in the house), it was a 3% brine. 2 red onions from the farmers market.
I was pushing my onions down all the time, we don't have ziplock bags at home and I didn't know any other way to keep the onions down. But I kept on going. It lasted 9 days and then there were some grey/black spots on the top onions that were floating. I immediately flushed it down the toilet, I wouldn't risk it. I mean the temperature was like 18-20 degrees in the room, away from the sun like the tutorials on YouTube said.
What did I do wrong? Are there any ways, without getting more equipment right now except vegetables, for my ferment not to fail next time i decide to do it?
Hi all! I am using the recipe below to ferment some watermelon radishes for the first time. I don’t have a glass weight and I couldn‘t find something suitable… except this small glass that fits perfectly into the mouth of my jar! Do you think this is ok? It also eliminates needing to burp the jar.
When I was a teen, I tried marinated tomatoes made by my GF’s grandma. They had a really distinctive flavor that I’d never tasted before or after. She told me the secret was walnut leaves, added along with the usual herbs and spices.
I was too young and stupid to ask for the recipe. Sadly, grandma passed away, and I eventually broke up with my girlfriend, so the original recipe is lost.
Recently I tried making fermented tomatoes and cucumbers with walnut leaves, but I haven't managed to reproduce that flavor. Maybe I used too little, or they need to ferment with the leaves for longer, IDK...
There are lots of creative and experienced fermenters here, so I'm wondering: has anyone used fresh walnut leaves when fermenting vegetables? Any tips are welcome.
I weighed out 25% of the fish weight in salt. Then I added a bit to the top just to try to make a bit of a layer. I was really nervous about not using enough salt, but I wonder if I went overboard? I'd reckon I'm probably at around 27.5% salt to fish weight ratio in this jar. Is this garum going to be so salty it'll be inedible basically? Or do you really need this much salt?
Fish is cut up chub mackerel.
Hey
Apologies if I should have posted this in a megathread but I couldn’t see how to upload photos in comments - happy for this to be moved etc
I’ve been fermenting tomatoes with basil garlic and chillies in a 3% salt brine for 4 days at room temp (north of England so it hasn’t been the warmest) and as it’s my first ferment I wanted to double check some white floaters i noticed this morning?
The brine smells fine (delicious actually) and I’ve read online this could be Kahm yeast or LABs but as it’s my first I wanted to post on here and see!