Came out like a slightly savory barely fruity pickled cucumber or olive like flavor. It’s only useful for sauce complexity. It has a sustained savory aspect to the aftertaste that is more positive than the initial slightly vinegar like bite.

…but maybe round two will be better.

A plum is in the tiny jar.

    • j4k3@lemmy.worldOPEnglish
      2·
      2 days ago

      Just pineapple in a ~3% salt brine that came out tasting like a pickle.

      I did pineapple once before but it was a tiny amount inna little jar and it came out fantastic. I was curious how a bunch of whole trimmings might turn out with this one. I’d say it was not great. However, it was a little old and had some very small moldy spots on the outside that I discarded, washed the rest, and went with. The one I prepared today is much more fresh and no spots of mold so hopefully that comes out better.

      I probably should have stopped the last one a little sooner too. It was slowing down and the CO2 bubble size was getting larger with each burp. I think it might be better when it still fizzes like champagne. At the peak, it fizzed to a head that filled nearly half of a 1L jar of head room. So far, pineapple is the only ferment I have tried that is this active, like it could probably blow a jar within 24 hours if left sealed without a check valve or burping.