c/fermentation-station

PSA: I picked a 2 gallon crock over a 5 gallon bucket for my first big sauerkraut batch.

I was worried the bucket would be too much for just me and my partner... but the crock was perfect. It fit exactly 5 pounds of cabbage and the weight kept everything under the brine. Anyone else start with a smaller vessel and find it easier?

My sauerkraut in a 2-gallon crock went fizzy and pink after a week

I was in my kitchen in Austin, and the brine started bubbling over the weight. I skimmed the weird layer and added more salt, but the smell stayed off. Would you toss the batch or let it ride?

My kombucha scoby grew to a full inch thick after forgetting it for a month

I left a batch brewing in the back of my pantry while I was out of town, and when I got home it looked like a weird jellyfish pancake. It was so thick I could barely get it out of the jar without it tearing. Has anyone else ever had a scoby get that out of control?

Pro tip: don't buy a fancy pH meter for your first few batches of kraut like I did. Wasted $80 on something I barely used.

Unpopular opinion: I thought my friend's 'garage kimchi' was a biohazard waiting to happen...

After a month of side-eyeing the bubbling jar, I finally tried some on a taco and my taste buds did a full 180, so has anyone else had a ferment they were totally wrong about?

Just hit 100 gallons of kraut made in my garage station and I'm kind of shocked

Pro tip: My sauerkraut went from soggy to perfect after I finally bought a proper glass weight.

I used to just use a small plate for 3 weeks and it was always a mushy mess. The weight kept everything submerged and the crunch came back in just 5 days, anyone else have a weight they swear by?

My kraut volcano ruined a brand new pair of jeans

Honestly, I was so proud of this batch of kimchi I started in my kitchen last Tuesday. I had it in a big glass jar on the counter, burping it twice a day like you're supposed to. Tbh, I got busy with a big tree job in Tacoma and forgot about it for a full 48 hours. I came home, saw the lid was bulging, and went to open it over the sink. Ngl, I was not prepared. The second I cracked the seal, a fountain of bright red brine shot straight up, hit the ceiling, and splashed down all over me. My favorite light wash jeans are now permanently tie-dyed with gochugaru. I spent the next hour cleaning fermented cabbage juice off of everything. Has anyone else had a ferment erupt that violently, and what's your trick for remembering to burp when life gets crazy?

I was sure my sauerkraut needed a full month to ferment

I started a batch of red cabbage kraut back in early March, following my usual process. After only 18 days, I checked it and the taste was already perfect, sharp and tangy. I always thought it needed that full 30 days to develop properly, no exceptions. The warmer temperature in my kitchen this spring must have sped things up a lot. Now I'm checking every few days after the two-week mark. Has anyone else had a batch finish way faster than expected because of the room temp?

My sauerkraut went from soggy to perfect after I changed one thing

For months my batches in my kitchen were always too soft, even after three weeks. I started weighing down the cabbage with a small glass jar filled with water instead of the plastic bag of brine I was using. In just five days, the texture was totally crisp and the flavor was way sharper. Has anyone else found that the weight makes that big a difference?

My grandma said to burp my kimchi jar every day for a week, not twice.

Did it her way last month and no explosions, just perfect fizz. Anyone have a different burping schedule that works for them?

My sauerkraut was always too soft until I saw a video from a farm in Vermont.

I was packing the cabbage into my jar with my hands, but they showed using a wooden tamper to really push out the air. The next batch I made with a proper tool came out crisp and perfect. What's your best trick for getting a good crunch in your ferments?

A warning about using the wrong salt for sauerkraut

My friend, who's been fermenting for a decade, told me to only use pure sea salt or pickling salt. I didn't listen and used iodized table salt for a batch last month. After about five days, the cabbage never really got sour and developed a weird, almost chemical smell. I had to throw the whole two-quart jar out. He explained the iodine can mess with the good bacteria. Has anyone else had a batch fail specifically because of iodized salt?

My airlock bubbler blew its top and flooded my kitchen

Two days ago, my 5 gallon batch of honey mead went into a crazy active ferment. I had it in a glass carboy with a standard three piece airlock. Woke up to a sticky mess all over the counter and floor because the pressure popped the inner cap right out. Happened around 3 AM, I guess. I cleaned it up, swapped to a blowoff tube into a bucket of sanitizer, and it's been fine since. Does anyone else think those little plastic airlocks are just not enough for a vigorous primary ferment?

A guy at the farmers market told me my sauerkraut was too salty...

He said it tasted like 'the ocean,' so I cut my salt ratio from 3% to 2.5% and the last batch is way better. Anyone have a go-to percentage for kimchi?

My first batch of sauerkraut turned into a slimy mess and it took me 3 months to figure out why.

Hot take: I was wrong about airlocks for my hot sauce ferment

Honestly, I always thought you needed a fancy airlock setup for any ferment. Last week, my main airlock cracked right in the middle of a big batch of habanero sauce. I just put a clean cloth over the jar and secured it with a rubber band, checking it twice a day. Tbh, after 5 days, it's bubbling away perfectly with no issues at all. Has anyone else had a ferment work fine without an airlock?

I was sure my sauerkraut needed a special starter culture to be good

For years, I just used salt and cabbage, thinking that was the 'real' way. Then a friend from Milwaukee gave me a jar of her kraut made with a bit of whey from plain yogurt, and the flavor was so much more complex and developed faster. I tried adding just two tablespoons of whey to my last batch, and it was ready in about 10 days instead of three weeks. Has anyone else found a simple addition that really sped up their vegetable ferments?

I finally got my kimchi to stop exploding by using a trick with a plastic bag

For months, every time I made a batch of kimchi, it would bubble over and leak all over my kitchen counter. I was using those fancy airlock lids, but they just didn't seem to work for my super active ferments. Last week, I tried something my grandma used to do. I filled a small zip-top bag with a bit of water and salt, sealed it tight, and placed it right on top of the kimchi inside the jar before screwing the lid on. The bag acts like a weight to keep everything submerged and also creates a seal that lets gas out without letting air in. It's been sitting for five days now with zero mess. I just burp the jar once a day by lifting a corner of the lid. Has anyone else tried a method like this for really fizzy ferments? I'm curious if it works for sauerkraut too.

Heads up, my sauerkraut batch with tap water vs. distilled was a total night and day difference

A friend pointed out my sauerkraut brine was way too salty after one taste

I was sure my 2.5% salt by weight ratio was the standard, but they said it was almost inedible. I checked my notes and realized I'd been measuring the salt after the cabbage was already packed, not on the total weight including water. That added nearly an extra half percent. I switched to weighing everything together before adding salt, and my last two batches have been perfect. Has anyone else messed up their brine math and fixed it?

Hot take: those fancy fermentation weights are a total waste of $25

Bought a set of glass weights for my kraut crock and one cracked after three uses, leaving little bits in the brine. Has anyone else just gone back to using a ziploc bag filled with water?

My sauerkraut turned to mush for a year until I watched a video from a guy in Boise

He said my 2% brine was fine, but I was packing the jar way too tight and not leaving any room for the CO2 to push up. Do you think headspace is more important than the salt percentage?

My sourdough starter finally doubled in size after 10 days of looking sad

I was about to give up on it, but this morning it was bubbling over the jar. I kept it in my oven with the light on for warmth. It's my first try and I was sure I killed it. Has anyone else had a starter take this long to wake up?

My first batch of kimchi just hit the 3-month mark in the fridge and it's still perfectly crunchy.

I was sure it would turn to mush by now, but the texture is holding strong, which means I can finally start a new batch without feeling rushed.