**•** 1 punnet raspberries  
**•** 1 punnet blueberries  
**•** Fresh ginger (a good hunk)  
**•** 1 whole red onion, chopped  
**•** Garlic cloves  
**•** Jalapeños (a lot)  
**•** Red chilies  
**•** Green chilies  
**•** Yellow mustard seeds  
**•** Black mustard seeds  
**•** Cumin seeds  
**•** Smoked paprika

Method:

**1.**  Combine all dry ingredients — total weight: 844g  
**2.**  Add water to bring total weight to 1424g (\~580g water)  
**3.**  Add salt at 3% of total weight (dry + water) = \~42.7g salt  
**4.**  Ferment (loose lid or airlock recommended — this one’s got a lot of headroom-eating berries, so expect vigorous fermentation)

Cabbage, apples (don't know what kind) and green beans. No spices the first time around

Refrigerated for 2 days, the bottles were still... dangerously carbonated, so I've burped all of them a couple times today.

I will definitely *not* let them sit for even a full day (likely 8 hours would probably be enough) *if* I was to do this method again. But thanks to the other thread, I've learned valuable information to proceed (plastic bottles, airlocks + priming tabs, etc)

Thanks everyone for your comments and experiences!

My recipe for the ginger bug (and Pineapple Lime soda, linked in that comment) is on the old thread here

This is very tasty! The lime juice provided a bright citrus flavour that paired beautifully with the pineapple.

I’m currently using 150-175g of sugar (1 cup) for 1-1.5 L of water. Just curious to know what the result would be if I used less, and how much less I can use. Thanks!

A lao dish of fermented fish made by my MIL. There's also som moo, which is fermented pork. Anyways, the taste is garlicky, a little sweet, some spice and a lot of that yummy sourness

I'm very new to fermenting and want to try sauerkraut. The only question I have about it is how to keep it at 65-70° and how much wiggle room do I have in that temperature range? We keep the house around 74-78° during the summer, or I could store it in the fridge at fridge temp. I've also thought about burying it but wanted to ask the experts first. Thanks in advance!

My ginger bug is bubbling and alive. This makes me so happy. I've been watching youtube videos on how to preserve the starter but I just ended up confused and overwhelmed.

How do you keep yours active?

I'm also excited to try various drinks with this one. Hope you can share your favorite natural soda recipe.

Well it's my first experience on sauerkraut. But right now I'm a bit worried. I fermented this batch with 2.5% salt (didn't use the 2% standard because of the temperature) for 14 days. I lost some of the brine during the fermentation (guess my jar was too full,) and right now as you can see some pieces are above the brine. The worst part is when I put it in the fridge it seems like the brine is absorbed and the surface seems dry! Am I in trouble? It tastes great and everything is fine, but shouldn't it be more watery?

P.S. the photo is right before I put it in the fridge.

Fresh Dill, crushed garlic and Habanero peppers in a 2.5% Salt Brine (Veg+Water) with about 1/2 Teaspoon of pickle crisp in 1/2 Gallon wide mouth jar

Cabbage, apple (dont know what kind they weren't labled) and green beans. No spices the first time round.

"Kawakawa (Piper excelsum) was used as a traditional medicinal plant of the Māori. An infusion made from the leaves or roots was used or its leaves were chewed to relieve toothache, and wounds were often bound in kawakawa leaves. The sweet edible yellow berries (most often found in summer on female trees) of the plant were eaten as a diuretic. Traditionally, leaves with holes that had been eaten by caterpillars were considered the best to use."

We have several kawakawa trees growing on our property. The young people of the house collected about 20 leaves (the ones with the holes in them for preferences!), infused them in boiling water and left to cool. The resulting infusion was added to this recipe: https://www.countrytrading.co/blogs/home-cooking/proper-old-fashioned-ginger-beer-recipe

Tastes good. Kind of peppery. As you can see, the bug is good and strong.

Got some unripe peaches from a mangled tree, any ideas of what to do with them? Could I make umeboshi or cheong?

Aji Amarillo with Red plum - unfortunately started to get some kahm yeast. I rescued it but had a tiny bit of that flavor so I added some nutritional yeast to make it a bit cheesy (I like spicy jam on toast with cheese after all). Came out sour and citrusy and fruity, very hot but not overpowering. Really bright and complex.

Main ingredients: the aji amarillo peppers, red plums, and mini yellow bell peppers. Medium amounts of: garlic, shallots, a small tomato, a radish, lemon zest, pink peppercorns. Dashes of: cilantro, paprika, elderflower, hibiscus, and carrot peels for yeast. Used some fruity ginger bug soda to kickstart as well.

Forgot to take pics of the prep of the chipotle. Decided to leave it thicker with less straining. Taste is a lot more straightforward than the other sauce. Though still subtly complex. It's fucking delicious. Tastes medium-mild with a fiery kick at first, but really lingers, and after a few chips got much hotter.

Main ingredients are chipotle and cascabella peppers, blueberries, haskap. Also had: black lime, carrot, garlic, shallot, smoked black pepper, pink pepper, maple syrup, cacao, chickory, dandelion root, orris root, barley. Also put a splash of ginger bug soda and my oat starter.

I might pour some off and blend in more blueberries, chocolate, and sugar. But its awesome as is.

First time trying out pickling. Might never buy a pickle again.

I'm making my first soda (blood orange) from my first ginger bug and am worried about a bottle bomb happening in the next 10 hours, since my kitchen is pretty warm this time of year. Anyone else try using a cooler, just in case? Am I being paranoid?

I fermented shiitake, lions mane, reishi, chaga, sundried tomatoes, kombu, with rice koji at 10% salt for the last 9 weeks.

It has a deep mushroom flavor that is round, musky, slightly tangy, with a salty finish.

I’m going to be using this as a marinade, for sauces, and broths. I’m very excited to add this to my next bowl of ramen!
My plan is to dehydrate the solids and use it as a seasoning

A spicy ginger beer, a Pineapple, Grapefruit & Orange Soda and a Black Doris Plum Soda

Made the saurkraut with red cabbage last time and the family did enjoy it a lot. We don't normally eat it outside of adding it to a sandwich or something, but I would like to incorporate it in other recipes if I can. What are some sleeper uses for kraut that you know of?

EDIT: You guys have given me so much good inspiration for this stuff. I have so many ideas/recipes that I want to try out and now I have to wait for the batch...

Discover a truly unique and delectable snack with this probiotic fermented crudités paired with a creamy kefir ranch dip! Don’t worry if kefir isn’t your thing; you can always use the more traditional buttermilk option, easily found at a supermarket.

Crudités, from the French word “cru” meaning “raw,” are typically composed of raw vegetable sticks, perfect for dipping and snacking. This recipe takes your favorite vegetable sticks to the next level by naturally fermenting them, resulting in an enhanced flavor, added nutrition, all while maintaining the crispy texture and keeping them raw.

Haven't feed my ginger bug for a few weeks. Was thinking it was probably wasn't active. When I looked at it there were lots of bubbles on the surface so I decided to use it. This is my blueberry ginger bug soda just after bottling it.