Sometimes it may happen that a ferment just doesn’t seem to bubble and come alive as it would usually do. Your ferment can be quiet the initial 36 hours of fermentation and then only start with the bubbling and fizzing.
- Try Warmer temperatures around 21°C.
- In winter times it takes longer for fermentation to progress when it’s too cold try to get a warmer spot like above the fridge or in a cupboard, put your ferment in a cardboard box and wrap it in a towel to keep it insulated from the cold.
- Use a starter to kick-start the process.