I’ve been fermenting all sorts of stuff for a few years now and I’m quite open to experimentation to the point of being somewhat adventurous.
A jar of low sugar quince marmalade sweetened with grape juice (supermarket product, not homemade) started smelling slightly alcoholic and I filled it with water and left it on the counter to wash out later. Forgot it, found it again after a week and it was happily bubbling away. As I love fizzy drinks in summer I decided to feed it with sugar and bits of lemon and ginger and keep it going. It now lives in my fridge and provides one fresh drink a day.
No adverse effects (so far) and I’m very pleased with my new fermenting friend, but I’m curious about what it is. It doesn’t grow a scoby, it’s most likely not kombucha. The bottom of the jar has a cloudy layer which seem to be the remains of the marmalade. Ginger bug? Something else?
I gotta say that is one of the most alarming titles that can pop up in your everything feed. For a moment, I thought you just found some random liquid with a live microbe culture visibly in it and just decided to attempt drinking it lmao
To be fair, you’re not really too far off.
@miss_demeanour@lemmy.dbzer0.com
Yeah, that sounds like an accurate description TBH :P
@schmorpel@slrpnk.net @bloup@lemmy.sdf.org
Some trust whatever the stores sell, some trust the stuff in their gardens, some trust the mystery ferments growing in their kitchens. And all of us, the careful as well as the adventurous, will kick the bucket one day or another. I mainly trust my sense of smell, my eyes and my gut, and that has served me well to this day.
I admit being a bit clickbaity with my post title, alas I still don’t know who’s living in my fridge.