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Greetings blackgumbo, Fermentation in itself is probably one of the oldest preservation methods....and the end result offers significant beneficial heath qualities if not heated(as in a cooking process). I differ from some of others in THP fermenting group, as I very seldom cook my fermented...

Testicles are highly valued appreciated and revered at my homestead..by both myself (first hand)and the missus...and has nothing to do with the active ferments in the fridge,or  who purchases and puts foodstuff's on the table at meal time.   Disguise...make them look like ketchup....cocktail...

Every recipe I've read recommends cutting 2 or three slits in the pods...personally that's the way I've always done it because that the way my grandma taught me many moons ago. I think a problem you might encounter if the liquid used can't enter the pods, the air trapped inside the pods will...

Greetings shortbus And welcome to both you and your missus. In response to Q#1: Personally, I only cook my fermented projects when I plan to pressure can them for friends or long term shelf storage. About 95% of the time my ferments go into the fridge for storage until I decide to use them(which...

If you decide to remove the yeast growth, just pour in enough brine to cover the solids with about an inch of liquid. depending on how much salt you used initially, just mix up enough to replace what you have removed. Here's some info on brine from an earlier post...

Excellent point DR. I've had the same issue from  time to time. From my observations, I was getting questionable lid seals ... (1) If I overtightened, rather than just "snugging it up"...but most often when I used a lid that had been run through the dishwasher. Now days...I hand wash all my...

Yeast spores are everywhere....IMO some of the possible variables that could be contributing factors.... The exposure to outside air before sealing....room temp? Whats the ingredient mix.?(ie.,salt ratio amount of whey per quart)?  how well were the fresh ingredients washed...? How long have...

I agree completely...   I started making my own vinegar's five years ago this Christmas. And just as Howletzer1 posted, there has to be sufficient levels of yeast&sugar for stage 1 ( alcohol)  and alcohol and oxygen for stage 2 (acetic acid) I've done it both ways....fermenting fruits& juice...

If you don't use some sort of airlock, then you must unscrew the lid....just enough to allow the pressure to escape.....then tighten it once again. This should be done every couple days at the very least. Like RM stated, the LAB were doing what they do....consuming carbs and expelling acid and...

Thank you for the tutorial detailing your recipe CH...and for the link to the all the other empanada recipes. CM

Wow RM.....congrats my friend on reaching the 5k mark on posts..... Just imagine if a dime got tossed into a kitty for each of those highly valued words of wisdom.... Might pay for a couple tickets to visit San Diego ...huh? CM

Thanks James....much appreciated. Looking forward to trying it out. CM

Very impressive James, I really enjoyed and appreciate you taking the time to share such detail in your narrative.   I too am reluctant to stray from my time tested approach to fermenting....and I've never used wine instead of water, but have read a few recipes recently that do ....so I've been...

Congrats Gargoyle.... Nothing like a success story to build one's confidence and crank up ideas about the next ferment. Looks very good. CM

If its just in the stem ....maybe not.... IMO any contamination is most likely to occur when the brine forces the bubblier to stay  pushed up...even for a short amount of time ...thereby allowing o2 and various spores access.   Honestly, even when that happens the contamination is probably...

Sorry...but your single choice poll doesn't work for my response to your question.   I always have some sauerkraut and kimchi on hand, and when I am making a new batch of either one, I normally just use some juice from an existing ferment. But there are times that I just let it go without adding...

Looks like your airlock is fouled with brine solution, and when it recedes, will flow back into your ferment. Anyone who ferments has had this happen. Its tough to not put that last little bit of ingredients into the jar when starting a new ferment...even though we know its likely to cause these...

Sadly,through the years I have had it happen many times in aggressive ferments with even more airspace than is shown if Jeff's pics. And since it makes quite a mess, and I am forced to open the ferment vessel and flush the airlock, (exposing the contents to o2) I choose to be play it safe...

 An issue you may have to confront, is when the bubbling action gets hot and heavy, the solids will be pushed upwards, along with some of the brine, and can easily foul your airlock. Then you will be forced to remove the lid, clean and re-fill the airlock. Its sorta an either "now or later"...

Many of the fermented vegetable recipes that Ive read use approximately 4 TBS of whey per quart. But I've used less and more at times, depending on the ingredients (or how much whey I had on hand) and the amount of salt I included in the ferment..  Your "virgin" batch looks good..... nice...