Permanently Deleted

  • eatmyass
    hexagon
    ·
    edit-2
    1 year ago

    deleted by creator

      • Frank [he/him, he/him]
        ·
        2 years ago

        I've seen some cool videos about making kimchi where they have these big stone weights. very useful.

    • WashedAnus [he/him]
      ·
      edit-2
      2 years ago

      Prevent what you're fermenting from getting into contact with air. That's how mold grows. Get some kind of weights (they make purpose-built glass ones, but some people [me] just use zip-lock bags filled with water) and sanitize whatever container you will be fermenting in. Also also, make sure you add enough salt. The salinity will prevent bad microorganisms from developing before the lactobacilius (however it's spelled) bacteria start eating all the sugars and takes over.

      Trust your eyes, nose, and tongue:

      • If it's moldy, throw it away.
      • If it smells bad, throw it away.
      • If it tastes bad, spit it out and throw it away. Maybe rinse your mouth out, too
      • eatmyass
        hexagon
        ·
        edit-2
        1 year ago

        deleted by creator

          • Frank [he/him, he/him]
            ·
            2 years ago

            Yeah. idk about other things but one of the tools you need for making alcohol is a one-way valve to allow gas to escape the mixture while it's doing it's thing.

    • Farman [any]
      ·
      2 years ago

      As long as you are fermenting sugars and not celulose, meat or whatever is in tea you should be fine

      • eatmyass
        hexagon
        ·
        edit-2
        1 year ago

        deleted by creator

    • Dimmer06 [he/him,comrade/them]
      ·
      edit-2
      2 years ago

      Clean your equipment with star-san or a similar product. Use the correct amount of salt. Wash veggies very well with water+friction. It also tends to be very obvious when a ferment gets infected so if the smell isn't super sour, there's no black or white mold, and there's no pellicle then chances are you're good to go.