This I my first ferment. I followed Brad Leone’s recipe. I am having trouble with sinking the vegetables. I used weights and opened on day 3 and added some glass bowls but there is still cauliflower and vegetables floating at the top. Is it okay that I opened the lid? Can I do anything else to sink the veggies?
My sourkraut tuened out great. To anyone making and canning kraut i hihhly recomend regular mouth jars not wide mouth.
First time trying fermentation. Decided blueberries was a good place to start. This is day one. I have the Noma guide, but any tips or suggestions for easy lacto in jars would be cool.
Hi all! I’m new to fermenting and have a question about my very first ferment!
I’m making fermented cucumbers. Every morning when I check on the ferment there seems to be a few teaspoons of brine on the plate. I checked the jar, there’s no cracks or anything, so it’s definitely bubbling out the top. Is this expected? Or at least safe? Some general information:
- It’s in a Fido har that’s fully clamped down
- I used a 3.5% brine
- it’s on day 4 and I want to go to day 18-21 (I love full sours)
- it’s very bubbly but no mold or yeast that I can see, but I haven’t opened it
Thank you all in advance!
I got tired of fermentation knowledge being scattered across blog posts,
forum threads and books that each cover one tradition, so I started collecting
it in one place with a consistent structure.
It's 118 ferments so far, from 28 countries. You can browse two ways:
**By country** — there's a world map; click Georgia, Korea, Nigeria, Peru and
see what's traditionally made there.
**By what it's made from** — vegetable (22), dairy (20), grain (16), legume
(13), fish and seafood (10), meat (9), roots and tubers (7), fruit (7), plus
sap-based drinks and tea/cocoa/coffee ferments.
Every entry is documented the same way: fermentation type, substrate class,
microorganism group, where it comes from, and a safety statement tied to its
source. Six languages. Free to read, no account needed.
There's also a mobile app (Currently Android Only) if you want to track your own batches — it logs
check-ins, photos and timing, works offline, and your notes stay on your device
unless you choose to share a batch. Same content as the site.
What I'd actually like from you:
**Tell me where the origins are wrong.** Attribution is what I'm least
confident about. Where a claim is contested I mark it disputed instead of
picking a winner, but I've surely called things settled that aren't. If
something from your tradition is described badly, say so bluntly.
**Tell me what's missing.** 118 is not the world. If your region's ferment
isn't in there, that's the gap I most want to hear about.
Disclosure: I built this. There's a paid tier for an AI assistant; the
knowledge base is free and stays free, which is why I'm not describing the paid
part here.
I'm new to this. Smells good. Cloudy af is it normal?
Just checked on my habanero dill pickles that I started last Wednesday and all of them floated to the top after I removed the glass weights. They felt balloonish/hollow and this is what it looks like on the inside. Garlic dills started the same day did not have this issue. Any idea what happened here?