Fermentation Support Forum

Thanks to both of you. I took the plunge yesterday, because it had been 3 weeks and I didn't want to put it off any longer. I had removed all the leaves, seeds, spices etc (other than garlic) last week so I just had to transfer to jars.

I tested a bite of a small one first, and it was so good it ...

I really need some good advice on these pickles. They are still fermenting -- I usually ferment for 3 weeks. The smell is still strong, though when a friend visited a couple of days ago I asked if he could smell them and if the smell seemed off to him. He said he could smell them but they just ...

It was fermented for 3 weeks in a crock, before putting into mason jars for storage. And the previous two jars were great, all same batch.

I made some kraut in January and it was delicious. There was another jar in the fridge and when I opened it a few weeks back, it had an odd smell -- kind of sweet. Tasted a bit of it, also didn't taste 'normal' or like the previous jars from the same batch. I didn't get sick after that taste, but I ...

Anything's possible! But I don't think so. Mostly they all call for longer fermentation, but say to do it in the fridge. Maybe that's just covering their behinds, since they are all published recipes.

I'll leave mine out overnight -- the room is cool anyway. Should be fine, should hopefully be ...

It does help. Thanks....

I don't understand the fridge bit either, but both Michael Pollard and another baker online say to do that if you want a long fermentation. Just didn't seem right to me.

So, I'll follow my instincts (and your confirmation) and leave it out, see how it goes. Need to get my ...

I'm getting close to trying my first sourdough bread, working with a variety of methods/recipes I've found to settle on one that I want to try. Have made a successful and robust starter.

I do know that I want the bread sour, and I read that longer ferments produce more of the sour/acid bacteria ...

After almost 6 weeks, (was out of town at 5 weeks) I put this stuff through the processor today, pulse only with enough liquid brine to make it loose. It is DELICIOUS! Despite all the fears and paranoia and worry, I love it. Only problem is that there may not be enough of it -- may need to start ...

Left this kraut to ferment for 3 weeks, despite the film and what I first thought was mold, but probably wasn't. Not at all fuzzy, anyway.

It is delicious! Put it in a jar, in the fridge, shared with a friend. No evil side effects, just crunchy, krauty goodness. So much for all my fears and ...

Thanks. I read elsewhere that people sometimes have issues if they use a Bubbies brine as a starter, and that's what I did with this kraut so that could be why. I think I also used some for the previous kimchi and pickles, but in smaller amounts. But the peppers were all wild -- no starter added ...