Hi. 👋🏻 I have a question regarding ginger bug. I tried to look through other posts but I can’t find the answer.

25th march I started ginger bug, 2 cups of water, 3 tbsp of chopped ginger and 3 tbsp of sugar, second day I gave it 1 tbsp of both chopped ginger and sugar. After 5 days total I got bubbles and some fizz and I used some of the ginger bug to make sodas. I refilled it with clean water(no chlorine)the same amount that I used, gave it a tbsp of both ginger and sugar. But after day or two it got very cloudy and very very sour, smells sour and taste sour. Gave more sugar and ginger, but it’s still sour as heck. Some bubbles but no fizz.

So I tried to make a new one in a jar, using the same recipe, I got some small bubbles on day 3 but they disappeared and the bug is getting sour as well. So what am I doing wrong ?😑

Greetings,

After many failures, I want to ask if anyone used lemon juice or another acid to lower the water pH when making the ginger bug?

Lowering the pH came to mind because it is a way to increase the chances for the actual ginger bug bacteria (and yeasts) to take hold and not something else.

Has anyone tried this? Did you get better results?

Thank you!

Does anyone else do this? My grandma used to make it all the time, and I have just started doing it myself. It's great on sourdough. Take a pint of heavy cream, and add 1 to 2 tablespoons of your culture (I used plain greek yogurt to start, but after, you can use your leftover cream), mix with a wooden spoon. Let sit, covered, for 2 or 3 days, until thick. You can use this as sour cream, but you can also whip it into butter. We love the stuff.

Unsure is this should be on fermentation or brewing, as it wasn’t really the plan to make it alcoholic ;)

I essentially made natural magnolia soda by picking fresh magnolia, blending it with hand mixer, and adding sugar (250 gram to 1.8 litre) and wedges of one lemon (recipe @ChefSamBlack)

After couple days of fermenting, I bottled it and left it to carbonate (with elastic band on spring bottle as really active still).

Bottled and chilled. It tastes amazing, only thing is that it smells a lot like craft beer and tastes quite boozy (not necessarily bad, still delicious). Could the wild yeast have made it alcoholic? I did notice because of the blended magnolia, the top was cut off from oxygen through a layer of solids.

hey, everyone! i had my first ginger soda accident last night while i was burping a guava soda. it's been really hot where i live so i was wondering what are some efficient ways to burp a soda without it exploding on me. i spent hour and a half cleaning my kitchen and i lost half my soda, lol.

does it work if i pop the soda in the fridge after a few hours fermenting outside and then burp it after it has chilled?

thanks for all the help.

Mixed it earlier today about three hours ago and yeast seems super active. It’s 30c at night time and normally 32c to 36c during the day. Does this mean it will finish fermenting faster as well or is this normal at the start?

No hydrometer on hand as well. Any other way to measure the alcohol percentage or am i screwed?

700g distilled water 175g Kirkland raw & unfiltered honey about 3/4 tsp of Lalvin d47 wine yeast

I've made yogurt in the instant pot by first mixing powdered milk with boiling water (to sanitize everything), added cold water to bring the temperature down and then added some yogurt from the previous batch (which I made with pasteurized milk). When I opened the instant pot, I noticed that the yogurt was set, but the surface was covered in bubbles. Do you know why it might have happened and if it is safe to eat?

I own a small date company and we specialize in “pressed” dates that are vacuum packed in their own naturally produced syrup. The dates are still raw despite the vacuum packing, but a few of our packs have inflated, I assume due to incorrect packaging where extra air was left in the packs allowing the dates to ferment. I’ve opened them up and they have a light alcohol smell to them, but not a smell that would indicate that they’ve gone foul.

Could I theoretically use these to create a date vinegar (for private use, not for sale)? And would I have to feed the vinegar? We also have raw date syrup, could that be used to feed the vinegar or is real sugar more effective?

Sorry for the beginner question, but I don’t have much experience with fermenting, but I don’t want these dates to go to waste. I have roughly 5-6kg of these slightly fermented dates that I’d like to use instead of composting.

In the photo, you can see some normal packs compared to the ones that have inflated.

So ive startet tò drink fermentet raw milk and i feal fenomenal ive heard that if you ferment raw milk for a week and strain the curd you get cottage chese but you can also make quark whit fermentet raw milk ive let mine ferment for 8 days what did i get?

This hotsauce has been fermenting for about a week. Is the top white layer mold? I haven’t covered with enough water I think…

I'm curious whether it should look like this or not? It's been going for about 4 days now and I've added some ginger and sugar every day

Hey,

so this is my red cabbage with and without apple and some carrots/apple/swiss chard.

3 of 4 glasses turned out fine, but the water level was under the cabbage. 1 glass had its lid turned all dark blue and leaked, although it was the only one that remained under water. I tried it (it's been +- a week) and it doesn't taste bad. I don't know how it's supposed to taste tho.. I found some dark spots and black dots on a few cabbage pieces.

Do you think it's starting to turn bad? Can I push everything down again and put more saltwater on top? Is it bad that I opened all 4 jars to check?? 👀

Thanks for your help!

I've had this sofa of ginger bug and orange soda where it blew the top off this morning. I started the process last Saturday, burped it every day and put it in the fridge back on Wednesday. I've continued to burp it every day, but it still kept going up in pressure. Is there something I've done wrong?

White (seemingly crusty but unsure) stuff on the inside of the bottle of my pomegranate soda fermented using ginger bug

Had a successful day yesterday. The hot sauce is a little trial for later in the year when hopefully I have lots of my own chillis to make hot sauce with!

Twice now, I’ve unwittingly ordered sandwiches with amba, the delightful Iraquí condiment made from fermented mangoes. It’s wonderful stuff, except for one small thing: I’m pretty allergic to mangoes. So, I started wondering if I could make something similar with another fruit and would love to know what y’all think. My best candidate right now is pineapple. Amba is made with green mangoes, due to their lower sugar content, but pineapple has a lower sugar content than mango, so it might even out. Seems like it would yield a different, but also exotic-tart-slightly-sweet flavor and have a roughly similar sugar content. Can you think of any other potential substitutes? Thanks!

I have my ginger bug and I just used it for the first time I’m wondering what the next step is in maintaining it Do I wait until tomorrow and add the 1:1 ginger and sugar Or water also and if so is it how much liquid I took out?

I started a ginger bug about a week ago, and I haven’t used it yet. I noticed today it has a few little black specks in it? I have it covered with a thick cheesecloth so i dont think anything could have fallen in. Is this normal? It doesn’t smell bad or anything

I topped this bad boy off with some extra saltwater and made 1/2 of the contents the result from my last fermentation that I let get super sour. I’m hoping it’ll help my gut digest beans with a bit less gassy byproduct lol. Does anyone have experience fermenting beans and then being able to digest them better after introducing the fresh bacterial strain to their gut? Also, I read that protein ferments can be a bit riskier than normal ones, any glaring issues with this one?

Does anyone from North California Bay area have live milk kefir grains to share? I am near San Jose, CA. Thank you very much!

This celeriac (some also call it celery root) is about 7 days into it with a 3% brine, so on the saltier side. I’ve put it into the fridge now because I don’t want it to get soggy and also because the acidity is pretty much on point. Now it’s a bit strong/salty to eat by itself, so I’m wondering whether anyone’s got some recipe ideas. Appreciate all input!

Made Sauerkraut and Kimchi last time and they worked out just fine! Kimchi running low so I had to make more. Also trying hot sauce and German "Gewürzgurken" style pickles.

F2 multi fruit juice ginger bug