/ck/ - Food & Cooking

>>9935102

Not in my opinion. If you salted it the right amount for the ferment, then it should be good to taste right out of the jar.

>>9936974

Theoretically you can eat them any time, but I begin tasting them periodically after you begin noticing the bubbles begin to slow or stop. Usually within the first two weeks. After that, they'll just develop more and more, and preserve for months.

I had fermented chipotle chiles that sat in a jar at room temperature for a year, then refrigerated it. I still use it from time to time in recipes after two years.

>>9939085

Fuck yeah kimchi. I made 10 lbs of kimchi and gave it to my family and coworkers for christmas.

>>9939696
>>9940940


Fermenting for the most part is idiot-proof. If your veggies stay submerged in an even remotely salted solution, then for better or worse the lacto bacteria will both outcompete all bad bacteria for nutrients as well as drop the pH too low for bacteria to thrive. Just throw veggies in a brine, keep them submerged, and wa la.

Here are my current ferments. Garlic and honey on the left, kombucha in the center and right.