c/fermentation-station

My fermented radishes got ruined from tap water in the brine

Honestly, I filled the jar with plain tap water without a second thought. Tbh, the chlorine killed all the good bacteria so the radishes never started bubbling. Ngl, after three days they just smelled weird and slimy. Always use water without chlorine, like filtered or boiled and cooled, for your brine.

Spotted a fermentation workshop at the community center and it made me smile

Tbh, it's great to see this old skill getting fresh attention locally.

I figured vinegar was a must for pepper ferments, but leaving it out improved them.

My grandma never used pH strips for her kraut and it turned out fine every time

All this new gadgetry just makes a simple thing feel way too fussy.