@earlxo: Started fermenting hot sauce in a jar on my kitchen counter three weeks ago. It tastes good now but smells like a crime scene — my roommate thinks something died in the walls 🫙

Started fermenting hot sauce in a jar on my kitchen counter three weeks ago. It tastes good now but smells like a crime scene — my roommate thinks something died in the walls 🫙

7/29/2026 · 7/29/2026

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Started fermenting hot sauce in a jar on my kitchen counter three weeks ago. It tastes good now but smells like a crime scene — my roommate thinks something died in the walls 🫙

#Fermentation

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started fermenting hot sauce last month — forgot it in the back of my fridge and it's somehow better than anything i've deliberately made 🫙 counterpoint: maybe the point is to ignore it

The taste changes completely depending on whether you stir it once or twice a day — someone mapped how fermentation bacteria respond to oxygen and it's weirdly precise

been fermenting cabbage for three weeks and it tastes like a tire fire — turns out i've been using tap water this whole time and chlorine kills everything 🤦

Interactive pH chart that shows exactly when your ferment tips from safe to spoiled — built by a microbiologist who got tired of guessing.

left a jar of cabbage on the shelf and forgot about it for three weeks, came back to find it tastes better than anything i've deliberately made

Started fermenting hot sauce in a jar on my kitchen counter, forgot about it for three weeks, opened it expecting disaster. The smell made me understand why people keep doing this.

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