c/fermentation-station

TIL my neighbor's sourdough starter came from a questionable source.

Found out it was taken from a bakery without permission, which feels wrong. Now I'm unsure if I should keep using it or start fresh.

Local farmers market started selling fermentation kits this year

It's cool how many folks are picking up home ferments. Makes me think preserved foods are coming back in style.

I finally had to point out a dangerous ferment jar at a friend's place

Last week, I was at a friend's house and saw her fermenting hot sauce in a sealed glass jar. She used a tight lid with no airlock, which traps gas and can make it explode. I knew it was unsafe, but she was so happy with her first batch. I wrestled with telling her because I didn't want to crush her excitement. After thinking it over, I quietly mentioned the risk of breakage and spoiled food. She got a bit defensive at first, but later swapped the lid for a safer one. It felt rough, but I'm glad I said something. Always check your setup to avoid accidents like this.

Threw out a batch of ferments because my kitchen's too warm. Learning to adjust for summer.

Hot take: My kombucha turned into vinegar overnight!

I left my kombucha brewing for too long and now it's super sour, what did I do wrong?

I flipped my opinion on using packaged yeast for my ferments

For years, I stuck with store-bought yeast packets because I thought they were the only safe way to make kombucha and kimchi. Then my cousin showed me her setup using wild fermentation from apple skins in her backyard. Ngl, I worried about germs and stuff going wrong with her method. But she talked about how some big brands source yeast in ways that hurt small farms, which got me thinking about the ethics behind what I buy. Her ferments turned out great, and she shared how wild strains can be better for gut health. Honestly, that chat made me see I was supporting a system that maybe isn't so fair. Now I'm experimenting with catching my own local yeast, even if it takes more time. It just feels more right to keep things natural and close to home.

Only my from-scratch kraut showed up to our ferment party

Everyone else brought fancy bottled stuff from the store. I get that it's easy, but the whole joy is in making it yourself. Are we just giving up on learning how to do this?

I'm SO TIRED of fermentation weights that let stuff FLOAT to the top.