/fap/ - Fermenting and Pickling

[Anonymous No.17415583]

Jar edition

[Anonymous No.17415598]

>>17415583
>tik tok
I know enough to know that that great big, dumb propaganda crap of yours don't appeal to nobody except every insect in beijing. That's Chinese stuff! You wanna call it by its name? That's strictly for Chinese!

[Anonymous No.17415609]

>>17415583
I don't get it

[Anonymous No.17415614]

>>17415609
You're too young to get it. Good for you, actually.

[Anonymous No.17415617]

>>17415583
AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA---oh thank god

[Anonymous No.17415626]

>>17415583
YOU CHEEKY DEVIL

[Anonymous No.17415641]

My first batch of sauerkraut was good. Used way too much salt but still worked out. Awfully chunky though. This time I'm using red cabbage thinly sliced and a normal amount of salt I think (2 tablespoons for a head). The colour of the water seeping out of the cabbage is amazing.

[Anonymous No.17415648]

>>17415614
When he starts pulling chunks of glass out of his ass and realises the magnitude of what's happened. THE SCREAMING

[Anonymous No.17415651]

>>17415583
i hate you

[Anonymous No.17415790]

>>17415583
I'm 12 and what is this?

[Anonymous No.17415797]

>>17415790
uhmmm sweaty... your to young to be here xD

[Anonymous No.17415897]

>>17415641
I tried my first batch the other week and I had to almost double the salt to get it to wilt at all and it turned out nasty

[Anonymous No.17415908]

>>17415583
Lewl. Made me flinch.

[Anonymous No.17415909]

>>17415583
maybe thi tiktok shit is alright

[Anonymous No.17415911]

Kek, the lore behind the original one guy one jar is funny as hell too. The guy was a russian or ukrainian and didnt even go to the hospital, just plucked the glass out of his ass and cleaned up before his wife came home. What a hard ass guy

[Anonymous No.17415924]

>>17415648
>screaming

[Anonymous No.17416258]

>>17415609
You are very blessed then.

[Anonymous No.17416294]

Damn I'm old enough that kids don't remember 1 guy 1 jar?

[Anonymous No.17417584]

>>17415583
There was once a video, around 20y ago, where one guy put a jar in his special place, and it broke. It was beautiful. The sound, the shards, the blood.

[Anonymous No.17417614]

don't know if anyone remembers my lactofermented nasturtium capers that smelled like farts from december. they actually have stopped smelling like farts!

[Anonymous No.17417636]

I didn't take any pics but yesterday I blended some fermented chilies for a hot sauce, they fermented for two weeks and I actually had to add sugar to the brine halfway through the fermentation because they weren't bubbling enough, the thing is, I blended the chillies and barely added brine so it's more like a paste and very spicy, I was wondering if anyone here dilutes it with more brine and then adds xantham or other stuff to flavor and thicken it.
this is from the last thread, two weeks ago https://torako.wakarimasen.moe/file/torako/ck/image/1643/29/1643295101362.jpg

[Anonymous No.17417654]

how hard is it to make sauerkraut? any book recommendations on getting started?

[Anonymous No.17417668]

>>17415583
I've been fermenting this squash for like 2 weeks, I tasted it and it just tasted salty, no sourness/fermented flavors. I did a 5% brine, maybe that was too much?

[Anonymous No.17417711]

>>17417654
Very easy, too easy to need a book, there are very few variables.
>Remove outer cabbage leaves and set aside, keeping them as whole as you can
>Slice remaining cabbage
>Weigh sliced cabbage
>Add 2-5% of that weight in salt
>Mash sliced cabbage until it releases enough of it's own juice to cover (it helps to mash 5 min then let rest for about 15 min)
>Put in container with airlock, ensuring all cabbage is underwater (add water mixed with 2-5% salt if needed)
>Use whole outer leaf to keep sliced cabbage down
>Use weight to keep whole outer leaf down
>Wait 3 weeks, check not more than every third day and scrape mold from surface if needed
It's vital that everything be underwater, anything above brine will get moldy.
It is safe to eat from day 1, if you don't want to wait the 3 weeks.

[Anonymous No.17417714]

how easy is it to die from home made sauerkraut?

[Anonymous No.17418202]

>>17417714
how easy is it to die drinking a glass of water?

[Anonymous No.17418213]

>>17417714
If it actually become sauerkraut then you're okay.

[Anonymous No.17418434]

Anyone have a solution to the smell?
I love fermenting but this shit is stinking up my whole damn house and everyone complains.
Can I just get some big storage bins and put my fermentation jars in em?

[Anonymous No.17418621]

>>17417714
you cant
unless you eat something thats really visibly rotten and infested, you really cant die from eating it
same goes with alcohol, you can only die by drinking too much or from distilling poorly

[Anonymous No.17418728]

>>17418621
i think botulism is about the only major exception to that, but iirc it was fairly difficult to cultivate. anaerobic and in the dark garlic iirc?

[Anonymous No.17418732]

>>17415583
That ended unexpectedly but pleasantly.

[Anonymous No.17418739]

i miss the old internet

[Anonymous No.17418746]

>>17418739
>no ring
what a fake ass nigger.

we all do.

[Anonymous No.17418749]

>>17418746
Kek

[Anonymous No.17418753]

>>17418202
i think like a million people a year die from diarrhea

[Anonymous No.17418758]

>>17418746

[Anonymous No.17419058]

>>17418728
The main thing that causes botulism is garlic in oil at room temp or tomatoes canned at the wrong acidity. Ferments are safe because they naturally pass 4.6ph if left at room temp (this kills the botulism) or are refrigerated before it can take hold.