My ferment is bubbling over is it safe?

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This happens as the gases are released by Leuconstoc mesenteroides, these gasses push their way up and out and that’s what’s creating the whispers, bubbles and boil overs.  These bacterial strains are most active during the first three days of … Continued

Why is my ferment so unpredictable?

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Your ferments can take anything from 3 days to 3 months + to reach the best-preferred end result (personal preference) and here’s a couple of factors to consider when fermenting:   Size does matter The size of your ferment, small … Continued

My garlic turned blue / green / purple?

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Garlic contains anthocyanins, water-soluble pigments that can turn blue or purple under acidic conditions. This is a variable phenomenon that is more pronounced for immature garlic but can differ among cloves within one single head of garlic!  Sometimes the garlic … Continued

Darkened veggies, can I eat it?

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Iron in the water, ground spices, high temperatures, brown sugar added, oxidization due to oxygen exposure can cause the veggies to darken. If it looks good, smells good and tastes good, then it’s probably good to eat. Action: Make sure … Continued

My veggies faded, is it safe to eat?

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During the fermentation process, you can expect to lose some color, overripe veggies used for fermentation can also become a much lighter shade than it originally was.  This is a normal occurrence and it’s Safe to eat

Pink veggies, how normal can this be?

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It’s normal for red Cabbage and red radish turn the ferment pink but if green cabbage turns pink then you have a problem developing on your counter as this is a sign of the microorganisms being out of balance.  Action: … Continued

Why did my veggies turn mushy?

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Kham yeast on the veggies that have not been removed can cause soft ferments. High temperatures will cause veggies to go mushy.   Action: Try to ferment at temperatures below 21°C When culturing cucumbers, cut the stems because this can … Continued