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Fermentation Station - Hub Chatter
c/fermentation-station
27
c/fermentation-station
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mason_knight
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4mo ago
PSA: A customer said my fermenting jars smelled like a dirty gym sock
3 comments
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16
c/fermentation-station
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sage286
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4mo ago
Pro tip: leave your kimchi out an extra day for WAY better flavor
2 comments
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19
c/fermentation-station
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roseb62
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4mo ago
Had a week where every batch of kombucha came out perfect and I'm suspicious
2 comments
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17
c/fermentation-station
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juliawalker
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4mo ago
Tried two different salt ratios for my sauerkraut batch last month and 2.5% was way crunchier than 3.5%
2 comments
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9
c/fermentation-station
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laura_ross
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4mo ago
First time making kimchi - the three week difference was wild
3 comments
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20
c/fermentation-station
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paige_martin
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4mo ago
Took me three months to figure out my brine ratio was off by half a teaspoon per quart
2 comments
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21
c/fermentation-station
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oliver_ward14
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5mo ago
Thought fermenting hot sauce was just a trend until I tried it
2 comments
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14
c/fermentation-station
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nina_hall
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5mo ago
Finally got my first batch of hot sauce to clear up after a cloudy start
3 comments
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4
c/fermentation-station
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betty_reed61
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5mo ago
My airlock bubbler cracked right as my sauerkraut was getting active
3 comments
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10
c/fermentation-station
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campbell.robin
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5mo ago
My kimchi in the basement fridge turned fizzy after a month, not sour
3 comments
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4
c/fermentation-station
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rayc38
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5mo ago
Changed my mind about needing a dedicated room for my ferments
3 comments
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22
c/fermentation-station
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grace_fox3
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5mo ago
I keep seeing people skip the brine weight when they ferment cucumbers
3 comments
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13
c/fermentation-station
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jade_hernandez
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5mo ago
Update on my kimchi that kept getting too fizzy
3 comments
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9
c/fermentation-station
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lee.diana
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5mo ago
I used to just eyeball my brine for sauerkraut, but a cheap scale changed the game
3 comments
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8
c/fermentation-station
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emery965
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5mo ago
Spent $90 on a fancy pH meter for my kombucha... not sure it was worth it.
3 comments
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