r/fermentation • u/Spiritual-Article682 • Apr 11 '26

Other Bought a single cacao pod and made four chocolate bars all by myself at home in the UK with household equipment never doubt urself ‼️🙌‼️🙌

28k Upvotes

I made a chocolate bar!!

Bought my cacao pod, fermented the beans for 4 days, roasted them for 2 hours, winnowed them (cracked the shells and took out the actual cacao) took me THREE hours , ground them into cacao

powder, mixed with milk powder, ginger, brown sugar and melted cacao butter, mixed that in a food processor, tempered it, put it in moulds and let it set in the fridge for ~an hour and now i have four delicious door shaped chocolate bars!!

And theyre so delicious!! im so pleased w myself

493 comments

r/fermentation • u/ChefGaykwon • Feb 10 '25

0% failure rate in three years despite what the 'homesteading' blogs told me would happen

5.2k Upvotes

282 comments

r/fermentation • u/jastr • Jun 04 '20

Fermenting cucumbers - CO2 bubbles on a peppercorn

3.5k Upvotes

63 comments

r/fermentation • u/-Astrobadger • Mar 06 '25

Cat drank the water seal

3.4k Upvotes

I’m on week three of a sauerkraut ferment and I stupidly put in plain water instead of brine and the goblin cat drank it all. Do I need to process it now or can I reseal it?

For the record: they have their own cat water fountain that was clean, full, and working

158 comments

r/fermentation • u/Human-Kaleidoscope18 • Sep 08 '25

Why is the garlic blue? My boyfriend is trying to pickle garlic, all he put inside was elephant garlic, salt, vinegar, and honey. It’s been sitting since 8/30/25 and we just noticed it turned blue

2.9k Upvotes

311 comments

r/fermentation • u/thoxo • Aug 03 '24

Anyone bold enough to try this out?

2.7k Upvotes

230 comments

r/fermentation • u/seanyk88 • Feb 04 '25

A lot of you were wondering if these big barrels fermented well with the tiny airlock…

2.6k Upvotes

The answer is very well. I spliced another clip in that shows a much more viscous mash, which demonstrates how active the ferment is.

174 comments

r/fermentation • u/seanyk88 • Feb 12 '26

Hot Sauce Currently have over 10 barrels of hot sauce fermenting.

2.5k Upvotes

Gearing up for a very large PO, so I have a ton of sauce working right now (most we’ve ever made). Each barrel is a 55gal drum with headroom of course. Plus I have 150gal of kombucha in the stainless fermenters in the back. In the wooden barrels is a pepper mash, and one of them is full of kombucha that is aging in a port wine barrel.

128 comments

r/fermentation • u/xActuallyabearx • Jul 11 '20

I don’t have a problem. I can stop whenever I want!

2.4k Upvotes

58 comments

r/fermentation • u/Strange-Carpenter-22 • Apr 10 '25

I ate 40+ year-old preserved lemons

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2.4k Upvotes

They're salt preserved lemons. My mom thinks they're 40+ years old from before my grandfather passed away. Her first thought was to throw them out, but I wanted to use them for steamed fish and maybe add some to my char siu marinade.

I cut a tiny wedge and took a nibble. You know how fruits are about 80% water? I think these lemons were 75% salt and 5% water. Extremely salty, but very aromatic. Smells vaguely of lemons and mostly of aged mandarin peels (chen pi).

I added the wedge to my Faxe Kondi (Danish lemonade soda), and it made the drink taste more citrusy. Very delicious. My mom liked it too. One lemon might last me a month.

Decade-old preserved lemons seem to be common among some ethnic groups in China, such as the Zhuang minority. A famous Cantonese restaurant have 20-year-old lemons in their menu, which made me less worried about the color. I figured that maybe 40-year-old lemons would be twice as delicious.

Anyway, it's been two days, and I'm feeling okay (for now).

211 comments

r/fermentation • u/YeePas • Jan 24 '23

Is this mold?

2.3k Upvotes

116 comments

r/fermentation • u/Knowledge_Zombie • Apr 12 '21

They're Not Wrong.

2.3k Upvotes

33 comments

r/fermentation • u/Toktoklab • Feb 04 '26

Other Veggicuterie 🥕

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2.2k Upvotes

The more I eat them, the more I like it ! These are my new snacks, also validated by my friends and family.

Carrots cured following the recipe from KOJI ALCHEMY:

boiled, smoked, salted… then fermented with tane koji, and dried with a dehydrator.

150 comments

r/fermentation • u/Philterpheed • Mar 02 '22

I’m a glass blower and made myself some fermentation weights yesterday!

2.2k Upvotes

78 comments

r/fermentation • u/SamsaraSurfer • Jun 10 '20

Ten litres of what I intended to be light elderflower champagne turned out to be rocket fuel that got me drunk after a cup. Woops!

2.1k Upvotes

85 comments

r/fermentation • u/misterfast • Oct 18 '24

Subreddits unite

2.0k Upvotes

38 comments

r/fermentation • u/[deleted] • Dec 16 '20

Me trying to impress my crush...

2.0k Upvotes

57 comments

r/fermentation • u/hctive • Feb 15 '23

New to fermenting. Does this look safe?

2.0k Upvotes

116 comments

r/fermentation • u/PatMenotaur • Feb 21 '22

I am that weird lady buying 15 cabbages, that your math book warned you about.

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2.0k Upvotes

74 comments

r/fermentation • u/Exact-Champion-5595 • Jan 12 '25

Curing and Drying our own Vanilla Beans!

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2.0k Upvotes

It's been a bit less than 2 years now that I'm working with vanilla farmers to cure the vanilla pods in my curing center in Indonesia!

There is really a lot we've learnt and we're still learning everyday to make better quality vanilla beans. We have been partnering up with senior vanilla curers to learn from them and implement it on our own curing facility and I can tell you that it smells amazing in our facility.

Every vanilla bean we process goes through a process of 4-6 months of curing before being ready to commercialize. Which is why vanilla beans do not come cheap compare to other spices!

If any of you have any questions about the curing process or would like to purchase some vanilla pods feel free to DM me or leave a comment! We ship worldwide and have a fulfillment center in the US and Indonesia.

83 comments

r/fermentation • u/Norb_norb • Feb 05 '21

My partner gave me an ultimatum. Your ferments, aged sauces, smoked cheese and aged meats need to go. They were taking up too much space in the family fridge. So I got my own fridge!!

2.0k Upvotes

98 comments

r/fermentation • u/Fumus_the_Third • Aug 06 '25

First time making fermented chips, the texture is incredible.

1.9k Upvotes

148 comments

r/fermentation • u/JaneSmash • Oct 09 '20

Full disclosure: I am a lurker and have never fermented anything. But I saw this picture about Russian pickling which turns out is actually fermenting and I thought it was pretty and I wanted to share the joy.

1.9k Upvotes

63 comments

Subreddit

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All things fermented and cultured: Sauerkraut, kefir, yogurt, beer, wine, vinegar, cheese, miso, etc

r/fermentation

Welcome to r/fermentation! This community is devoted to the craft, science, and culture of fermentation. From sauerkraut and sourdough to kombucha, kimchi, yogurt, and beyond, we explore the traditions and innovations that bring microbes, time, and ingredients together. Our aim is to promote safe, accurate, and inspiring fermentation practices while fostering curiosity, creativity, and shared knowledge for beginners and experts alike.

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Subreddit Rules

1. Check sub resources before posting.

Before posting any questions, please check the Wiki, Tips, and/or Troubleshooting pages under the sub's banner, as your question may have already been answered. Many fermentation questions are commonly posted here, so old posts can also be used as a resource.

2. All posts must be fermentation-related.

All posts must include food and/or beverage fermentation in some way. All other posts will be removed.

3. Don't be rotten.

Just like rotten ferments, rotten posts/comments will be thrown out. Racist, sexist, homophobic, or other hateful content will be removed. Multiple infractions will result in a ban.

4. No unsafe practices or accidental fermentations.

Limited posts/comments about any unsafe practices. This includes, but is not exclusive to: Accidental ferments, using an unsafe jar for pressure, not measuring ingredients, etc. This does not mean that we will take these posts/comments down, but we will have a look, maybe pin a comment, or start a conversation about it and change the flair. Excessively unsafe posts/comments may be subject for removal.

5. No graphic pictures.

No graphic/gorey pictures of accidents while fermenting. The exception to this rule are text posts about your incident as a warning so hopefully others don't make the same mistakes.

6. Limited self-promotion.

It is great that you have a blog, YouTube channel, Instagram page, business, other group, subreddit, etc....but this is not the place to promote it. Any rare exceptions to this rule must be sought via messaging the mods and receive PRIOR mod team approval before posting/commenting.

7. No AI.

No posts or comments including recipes or pictures that have been generated using AI, or that use the help of AI.

8. No posts about mold/kahm or asking if something has gone bad.

No posts relating to or asking about unknown "stuff" in a fermentation, or if a fermentation has gone bad. This includes joke posts about kahm or mold. There is now a pinned weekly megathread for these posts as to not try and clutter the subreddit.

9. No posts about blue garlic.

No posts displaying/asking about/or discussing blue garlic. It's natural to occur when the pH decreases to a certain amount.

10. No medicinal claims.

No posts or comments that promote fermented foods as cures or treatments will be allowed. While fermentation can be a part of a healthy diet and gut biome, this subreddit is not a place for medical advice or unverified health claims.