Is this a pellicle or mold? This was a cucumber ferment with dried dill and garlic cloves with a 5.5% brine (I know, that's too strong). If this is mold, how do ya'll keep your herbs from floating to the top ..read more

I have some questions about fermenting cucumbers to make pickles. It's been a while since I've been active in HBT, so I'm trying to relearn the layout of the site and the etiquette regarding posting. I didn't see a pinned thread regarding fermented cucumbers, but I could be overlooking it. I did find this old thread so should I revive it or start a new one? https://www.homebrewtalk.com/threads/lacto-fermented-pickles.542024 ..read more

Yep! Exactly what you've read! I've read some people talking here and other places about making beer with koji, to see what it makes and all. But.. what if we go the other way around? From what I've got, Koji is there just to be a know and safe culture to ferment the soybeans. So.. what if I make it with beer yeast? I can get Koji, but it's hard for me since the shipment to my region in Brazil takes really long and because of this is really expensive, so I want to try with some cheaper... Read more ..read more

As the title states, my first attempt at fermenting vegetables. Peppers, cauliflower, carrots & garlic on the left. Pepper, green beans, asparagus and garlic on the right. Kosher salt in the jars with a bay leaf too. Everything is submerged so fingers crossed. I’m excited to see how they turn out ..read more

I’m looking for a tried and true method to help me ripen my dragon’s breath and Fresno Chili’s. We have a freeze coming this weekend so I picked what was left. I’d like to salvage these so I can ferment or use them soon ..read more

Hi everyone, My wife and I recently bought a hot sauce making kit from more beer. This is our first time ever doing it and I noticed that there's a murky-dusky like stuff on the bottom. I'm posting some pictures. If someone whose familiar could take a look and let me know if this is normal/expected that'd be awesome. Thanks in advance ..read more

Is anyone here doing this? I'm intrigued! This uses whole fresh coffee fruit, not washed or dried (some websites seem to incorrectly state that the fruits are processed first) not sure if CO2 needs to be constantly supplied, or if it's just to start the process at the beginning; if I can get some fresh coffee fruit I'll definitely be trying this asap copied from a coffee company website, don't think i'm permitted to directly link here... Carbonic maceration is achieved by placing... Click to expand... Read more ..read more

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Most of my attempts at pickling habaneros have been marginal at best. However a yr ago I managed to pickle 1 qt with super salty brine etc etc. The other 1/2 qt I pickled turned out horrendous. So I tossed it yesterday. Today I opened the qt fully expecting the same mushy results and omg, is this phenomenal. Salty and crisp and perfectly preserved. So now that the seal is broken, and the habaneros are like a yr of eating - How do I keep them for the next year ? Put a plastic lid on the jar... Read more ..read more

Hello everyone, I recently got into making my own sourdough bread. Unfortunately after consumption my bread causes loose bowel movements. If anyone has any idea what could be the reason for this, please let me know. I am using emmer-flour, glass-bottled water and salt. The bread seems to be quite moist compared to store bought bread. Thanks in advance ..read more