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:)

Well tried to do small half pint batches because I was light on peppers this year my 1st batch of Brazilian starfish was about a half pint ferment 35 day ferment. I added a couple tsp of my home made taco seasoning, juice of one lime, some brine which I'll never do again to salty actully used...

Sounds like alot of work do they make a kraut squeezer lol

Any of you guys that make kraut I'm going to make my very 1st batch in a quart jar from what I've read I would use 2 tsp of salt but it said to just sprinkle the salt directly on the cabbage mix in and start squeezing the cabbage until you get enough brine so you squeeze the juice from the...

This ferment is just over 30 days noticing there are still bubbles curious if it could be O2 after reading about how to make kraut it says there shouldn't be any bubbles to keep pushing it down when you see them . Pics upside down come on lol

Ready to make a batch but not sure about the boil , If I remove the brine I'll only have peppers nothing to boil if I leave the brine it may be to runny and salty . What do you guys recommend leave just enough brine to boil or remove brine and add water ? Or do I boil it in the brine and strain...

To late just started A mango ferment lol but makes sense what you are saying I'm waiting till the cook to add spices.

I'm kinda worried those starfish were not very hot or at least the few I tried . Seriously you guys got to fix the phone pic problem LOL

Just wondering if some are better to ferment then others

2 weeks no fuzzy stuff!

Got another batch of Starfish was thinking about another ferment but a fruity one what are some good fruits to do a ferment with ?

Black Cobra

The 1st one's are Carrots :) 

3 days in lots of big clear bubbles forming .

That's kinda awesome . 

  Not so much I take it ..

Well I'll soon be leaving California , We are thinking of buying a few acres in KY, or Tenn looking for something to make a Income from really don't want to go back into the work force , It would be nice to make money doing something I enjoy .    Bet it would be a hard start though finding...

Is it better to be placed somewhere that it's not shaked , I had 1st placed them on a shelf but noticed that when we walked by it was shaking them so I moved them to a more solid spot , Today I picked one up to check it and noticed that by doing that bubbles floated up like they were trapped...

    This batch I chopped up and started fermenting them , I took a nice bite out of one the flavor was nice but I was on fire had to grab a chocolate bar lol   Really nice plant silvery and fuzzy the peppers grow pointing upward .

I always found they get mushy after they thaw , Can you ferment them after freezing ?