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I would not buy dried kefir grains, not when you could get healthy live ones. i bought some from a lady a year or so ago. try to google kefirlady.com. I belive she is in Ohio or some where like that. They are super good people to deal with. She should have some live healthy grains. If not, let...

I said i added too much water, which it did not look like that at first. well, i had to take some out of the jar, because either way, it was going out. It looked like i had enough spaced left from the top, but :(

looks and sounds AWESOME!!!!

Learned a few things so far. First. i really do not like using the small mouth jars, but that is all i have that is 1/2 gallon size. I should have some next weel with a wide mouth. With the small mouth jars it is hard, for me anyways, finding things that will hold all my goodies under my brine...

Yea, thumbs up for the bees. I try to plant things in my garden to attract them. They seem to love basil. I plant a lot of basil just for me bees. They are always all over my squash too. Last week i went to pick some to make relish. stuck my hand in there and felt a little poke. thought it was...

I noticed the same thing with mine and was freakin out. Some people say it is due to temps above 95. Some say to always give them a gentle shake, so that is what i have done. I had 3, then a storm took one down :-( Anycow, i was getting flowers, but that was it. Then finally one of them started...

The other mashes i have going i went on weight and added a 6%. I just wanted to be on the safe side. I am not a big fan of salt, so this time since i added extra stuff, i went with a brine of 3.5. I have not made a lot of mash, so i am just testing the water to see what works best. i think i am...

Some let their age for years, some do not. Mainly because they eat it and can not wait any longer. I would guess like aging wine and things like that. Then you can put it in the fridge to slow the process down. Another thing is, watch your ph. Keeping a ph below 4 is vital. As for your...

I could not wait any longer and had to take another go at it. This time i ended up doing it a bit different from last time. I ended up going out to the garden and picking what ripe hot peppers i had at the time. I ended up with the larger percentage being jalapenos, then some kind of cayennes...

Great, great, great info, as always. To answer your question on the ph check. I did not. I do not have any ph strips yet. I will make an order to leeners tomorrow for some strips. About adding more peppers. I figured i would add more whey from my kefir. I was hoping if it was already...

I finally had a taste from a ghost pepper off one of my plants in the garden. It was just a small little slice. WOW!!!!!!! It was crazy hot!

First you have to go to a site that will download your pic and give you the URL. You can use photo bucket or i went to tinypic.com. Follow the directions, then get your URL for that image. After you have complete that come back here and two places over from the smile right above here, click...

How much by weight when fermenting peppers. I read 3.5, but it was talking about making a brine. Would i still do a 3.5? I am not clear on this part.

How much salt did you add when you started your fermentation?

I got the airlocks and gromments off of leeners. Bought some plastic leds from wally world and drilled holes in them with regular quart size mason jars. I read where peppers can go with a 3.5% brine ratio, but since i was not adding water i thought doing it by weight i may need more. I read...

from the looks of it, you have liquid covering your solids. I just added salt by weight, then some whey. I never topped it off with h2o. will that be ok or do you recommend covering it with H2O? I also do not see ant yeast that formed. I am hoping mine turns like good. I am still not sure what...

Ok people, i finally got enough from my garden to start me the fermentation process :dance: It has begun! I tried a little fermenting last year, but the white stuff worried me. I will fear no longer, for it was only yeast. Anycow, these are just small batches, so much more to come. I mixed 3...

Will keep yall in our prayers :-)

I will have to try. I already planned on using my habs, cayennes, and some other hot peppers i have growing to ferment. I also already seperated my whey from my kefir to start the fermentation, plus i got my scales in the mail yesterday that i ordered to go by weight when adding my salt. Prob...

So you think the jalapeno is the best to ferment? I have ran out of things to do with them so i have a ton i could mess around with to ferment. Do you have a recipe for a good fermented sauce with them? Or what i could ferment with them?