The slime is caused by slime-producing microorganisms.
This sometimes happens in too high temperatures, too little salt, certain times of the year at certain regions also with fruits and veggies that have a higher sugar content. This can also happen if the veggies are not being submerged in brine.
- Ferment at temperatures below 22°C
- When you get slime in the brine it’s not necessary to discard to batch, wait it out because this is normally just a stage and will normalize when the stage is over.
- Don’t eat it while it’s slimy.