2% salt for one week on a windowsill - jalapeños from my own greenhouse, 86 in total. Great snack!

I thrifted a Foodsaver Jar Sealer that pulls a vacuum from a widemouth jar with a metal lid. I purposely left two cucumbers above the brine. I let them ferment for four weeks. I manually burped it several times. There was no mold or kahm. The two that were out of the brine were mushy, so I tossed them out.

Vacuuming the air away keeps the mold away.

Yes I know I need to get some rubber bands

Jalapeño, Serrano, habanero, peaches and red onion in a 3.5% brine. One week in and they are just ripping!

They came out really soggy though. Any tips to keep them crisp? The flavor is great

Is this ok ,some of the cabbage is floating in the brim

What's wrong with them? They are covered in a white mush and aren't reproducing. On the contrary, they seem to be crumbling. The instructions that came with them said to use 80 g of brown sugar per 1 L of water. I reduced that a long time ago to less than 40. Currently, it's 10 g of brown sugar and 15 g of white sugar with about five raisins and a pinch of natural salt. The water temperature is rather on the higher end at 22 to 24 °C. The water itself is quite soft.

I am changing the water every day.

What can I do?

I've had a kiwi cheong going for a couple of months and it looks ready now.

I'm not sure the storage process is now? Do I strain the fruit pieces? Do I need more sterilised containers to keep things in if I separate the fruit and syrup? How long do things keep for once you start using?