Wish me some luck!! Cranberry sauce, garlic, and ginger paste with toasted Juniper berries. I also put some into a different crock with shiso ume, garlic, ginger, and oranges.

I started my ginger bug 5 days ago. Wondering if it is ready? Can hear it slightly fizz when stirring. Some bubbles on top and sediment on bottom but now sure if it’s enough bubbles?

This is my third time trying to start a ginger bug (first grew mold and second wouldn’t bubble) so just wanna make sure I get this one right😅

I'm almost out of sauerkraut so I made more today. I added onion, garlic, ginger, carrots, onion and jalapeños. I covered it with a cabbage leaf and fermentation weight.

Hi,

Just made an attempt to ferment L.gasseri and b coagulans at 109F in coconut milk for 48hrs from Super gut. I see some black speckles(doesnt look mold to me but not sure) any idea if it looks safe to consume?

So I've been using an German style crock to make pickled cabbage and I love it.

But the whole crushing & massaging it with salt before packing into the crock is hard work.

Is there a set out there to make it easier?

Can't quite find one, so far I've seen some wood pownder, but what bowl you use?

Exactly 10 days have passed, and they've turned a grayish hue. They don't smell or taste bad, but I don't understand why they're that color. I left them in a non-refrigerated place where the average temperature is 27°C. Can anyone help me?

I do homebrew beer and have a lot of bottles for it. I know in general soda is more carbonated than beer. Most beer bottles can, per my research, hold up to 5 volumes c02, and most soda up to 3 or 4 (most beer 2-3 depending on style)

would it be same to use a beer bottle in fermenting soda? assuming the ginger bug was fairly dry when used (all or almost all the sugar eaten)

Hi!

I tried 3 times to start a ginger bug. The first two attempts I used brown sugar. I boiled the water, waited till it’s cold enough, put the sugar and the ginger in. I fed it daily with 1tbsp sugar and ginger. After 3 days I had little activity, after the 4th day I have seen mold.

The 3rd attempt was with white sugar. I stirred it 3 times a day, fed it daily. Activity (some bubbles) started very soon, on day 5 no more activity, but no mold as well.

What do I do wrong?

So, I had one quarter of a big cabbage left. I know I could have made sauerkraut but I really wanted to mess around. The recipe is just winging it but I'll post here for ya'll to try if you want.

Yes, I've heard stories of how it turns out (using cabbage vs nappa cabbage) but I wanted to personally try.

1/4 of a big cabbage.
1 large honey crisp apple cut up to blend
2 large onions. One to be blended with apple, and the other as additional filler
1 bundle of large green onions
A cup of mochiko sweet rice flour * approximate
Too much gochugaru. I would say I used almost 2 cups?
Chicken powder and other seasonings.

I eyeballed the salt but I'd say it's about 2 table spoons of kosher salt when I salted my veggies for 2-3 hours. Then I wrung it out best I could after rinsing with water. (I also let the green onions soak in this and the onions too.)

I blended the apple and onion adding some seasonings. Cooked up the rice flour until it was a paste and mixed everything together before smearing and mixing things into the vegetables.

I'm aware there's a lot of headspace, I'll check on it and after 2 days if I feel I need, I'll put a layer of plastic on top.

So just wanted to share a random experiment.

Any advice on starting a ginger bug? I do not have access to organic ginger

I'm new here and I have a 3 month old sourdough starter :)

Hi all I made a ginger bug a week ago, fed it well. Mixed it into pineapple juice (Just Juice brand, concentrate) and it became quite fizzy in a day. I kept it out for another day as prescribed and left it in the fridge. Was still really fizzy.

Added water, to dilute it, left it out for another day, and refrigerated it for a few hours. As I opened the swing top it bursted fizz 1.5m high and hit my ceiling...

I heard ginger bug fizz isn't super powerful. While I don't mind this level of bubbleness Im worried of the glass exploding at this rate. Any tips?

was just about to make some ginger bug soda and noticed this white build up at the bottom of the jar. It smells totally fine so i feel like im okay, but still got me a bit nervous

Obviously this is a frequently asked question and the response is often around whether it’s powdery or hairy etc but I am struggling to distinguish whether this is just kahm or if it’s mould and I need to throw the batch. It’s only 12 days in.

I tried making a ginger bug soda on Sunday. I burped it 1-2 times every day, and wanted to try it out yesterday. I then discovered that it started to get moldy. How do I avoid this?

I saw a couple of videos on how to make homemade natural soda using a ginger bug. I made my ginger bug on the 22 of March 2025 and waited till 29th march 2025 for it start working, it showed bubbles occasionally rising to the top and bubbles at the top. I saw people talk of how they 'overfed' the bug so i gave it tiny amounts of sugar daily for this period. Some ginger floated uptop and the rest at the bottom.

On the 29th of March I got a fliptop bottle and added my ginger bug (liquid only using a strainer) to the bottle and then proceeded to add litchi juice from a brand. I kept this bottle in the fridge and didnt observe any bubbles or fizz forming. I would occasionally become impatient and to see any progress I would shake the bottle without opening it just to see the bubbles rise to the top. By the 30th of march there was some white insoluble mass forming at the bottom which began to grow overtime. I thought it must small and was growing overtime.

On the present day of 4th of April 2025 i decided i had waited enough and it should have worked by now. So i opened it up and voila i do not see shit. Average bubbles which would be present when pouring juice appeared and vanished in an instant. I drank a few sips and it tasted exactly like juice.

What should i do please help me? Am i making any mistake by using the wrong method or should i wait longer like a week? Is it the juice which should have been different since i never saw anyone use litchi juice? Should i have not used the strainer when pouring the ginger bug?

PS: if anyone requires for additional help in understanding I could add some pictures of everything.

Going absolute barebones since l'm at college and don't have my normal set up. I have found Milo's to be great to work with since it's just water, lemon juice and sugar with no preservatives. (Left) raisins for yeast nutrient and black tea for tannins, (middle) just raisins, (left) nothing besides sugar and yeast. Everything was got at Walmart except for the Red Star Premier Rouge yeast.

This is my second batch of Ginger soda and my first one didn't have this amount of sediment in the bottom. This batch carbonated much faster and much heavier than the first since my bug was a lot more active. I let it sit in my oven with the light on for about 36 hours to carbonate since my kitchen is colder.

Is all of that just dead yeast? I used grated Ginger but it was fairly large grated pieces. It smells okay, smells like very strong ginger beer.

Should I remove it ? Let it develop and remove it at the end of the fermentation process ?

I might’ve finally cracked it, (I used way less piloncilo than my go to recipe reccomended) or really fucked hp… it’s hard to tell if the scent is off or just not as sweet as I’m used to. Here’s the look before back fermentation, the brown matter was a bit concerning but I feel like it might just be due to the spices….

I just opened the back ferment, the smell is just fine but it didn’t fizz like the last time I burped it.. I poured it out and the flavor was kinda flat. All my measurements were rly random this time cause I was working w only half a pineapple.

Any tips r welcome

These have been in this jar for about 5 days. Are these garbo now?

Anyone ever try fermenting Cane juice into a beverage that’s tasty without the need for distilling? Also curious about nutrient additions to keep the yeast happy.

When using oranges, do you blend it with water to get enough liquid, or do you only blend oranges to get the juice out?

Ive been trying to make a ginger bug and have failed twice -.- But anyway, when troubleshooting I saw someone say that fermentation went badly when they used refridgerated ginger and that it should be stored room temperature. How do ya'll store your fresh ginger? I was storing it in the fridge but now its on my countertop and Im concerned that it won't be good to use, as its been sitting room temp for a few weeks and Google says ginger is only good at room temp for 5 days, which seems a little bit ridiculous but could anyone give me some guidance? I'm so tired of the conflicting information on everything and really want to succeed with the ginger bug. Thank you!!

Hey all! I recently tried making Lactobacillus reuteri yogurt for the first time using BioGaia tablets, and I’m wondering if the result is “normal” or if I messed something up.

Here’s what I did:

I mixed whole milk with some heavy cream.

Crushed 10 BioGaia Gastrus tablets into the milk. Added 2-3 tablespoon of inulin Incubated at 36°C for 36 hours in a yogurt maker.

The final product was very creamy, with no visible whey separation, and had a mild tangy, buttery taste — not very tangy like regular yogurt. It also didn’t set into a curd; it stayed more like a thick drink or pudding. Is this expected with L. reuteri + cream, or should I have seen some curdling/separation?

A few nore questions:

1. Can I use a tablespoon or two of this batch to start the next one? How many generations can I go before it loses potency?

2. How can I tell if the starter is weakening? What signs should I watch for?

3. Do I need to add inulin to future batches to keep the culture strong, or is milk sugar enough?

4. How much of this yogurt is safe to eat in the beginning? I know it’s a different strain and not like regular store-bought yogurt — can it cause digestive upset if I have too much at once?

Appreciate any insight — would love to make this a regular thing without constantly rebuying BioGaia tablets!

I got 2 bottles of juice today and added sugar and yeast in an attempt to make alcohol. Seems to be working well so far and its fizzing alot and has a light alcoholic smell coming off so i think its good. Ill update u guys after 7-10 days