Sauerkraut, preserved lemons, sourdough starter, ginger bug.
Today marks the 1 yr birthday 
of my sourdough starter!
Post yours 
Cc: @THEkitchenSINK , @kreestuh
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I tried making some raisin vinegar using the method described in this video:
…I ended up with a jar of nasty that my husband accidentally knocked off the fridge. Then I had a floor full of nasty to clean up. ;_;
Maybe I will try again sometime.
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Yikes. I can only imagine the mess.
I had a pint of sauerkraut go bad and good lord it reeked.
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my kimchi is going strong and potent
my pickle recipes are family based from poland alto of cloves and garlic and salt nearly no water in them
-pickled green tomatoes
-1fermented pepper hot sauce 2 * new batch of fermenting hotsauce 3 Rotkuhl (fermented purple pickled cabbage)
-concord grape wine
-*see above “new fermenting hotsauce” 1 year later
-second batch of rotkohl but had to sub in normal cabbage near the end
-honey fermented garlic
-vietnamese purple cabbage kimchi (neighbors recipe in the states cause couldnt find right cabbage)
the books i have linked above are masterful resources for fermenting and amazing on any coffee table
i recommend having a room set aside for fermenting that is well ventilated or a cool dark shed space (if highly spicy/acidic like kimchi you can use a root celler)
ive been fermenting foods for pretty much my whole life canning just as long
if yall havent made mead yet you are missing out super simple and hard to mess up while teaching everything you need to know for everything else
i also recommend checking out the Ball blue book of canning alot of fermented foods in there that are canned away for lovely later use and EXTREMELY WELL TESTED AND PEER REVIEWED METHODS OF CANNING FOOD
know all fermented foods come at ur own risk
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A pint bottle of kombucha that I think I might have left too long in the back of the cupboard. A gallon jar of kvaas behind it.
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I need to get some yeast so I can actually brew beer again…
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We got some huge bags from Costco. At least until we can grow our own.
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jsut save some you like and put them a humid bag with some sun they start to grow shoots
has to be fresh not dried
super fast to grow em and better tasting then from seed imo
This is my fermented garlic. Not all that much left and I need to find a better glass for next time.
It was a hell of a time to peel all the toes, some of them were very small and I found out that garlic is pretty aggressive on the fingers.
Above garlic was in part store bought, in part from a local farm that specialises in garlic. I also put some in the ground a few weeks ago and it is coming along nicely. I should be able to ferment my self grown garlic in summer.
This is my rye sour, I’ve had it for over a year. I recently switched it over from regular rye flour from a local mill to organic whole wheat flour from a local farm. Didn’t bake a bread with it yet, but probably tomorrow.
The picture was taken 1 1/2 days after feeding it and I’m surprised it got this bubbly. The only thing I did was filling it from a bowl to that glass again because I needed the bowl, but I guess that reactivated it a bit.
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