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Fermentation is a food preservation technique, it’s as simple as chopping up some veggies, adding salt and stuffing it in a jar. The lactic acid bacteria called lactobacillus starts the fermentation process and creates more beneficial bacteria in so doing … Continued
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. … Continued
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
Here you have to trust your senses there’s a difference between rotten and pungent. If your veggies are off it will most probably be accompanied by other telltale signs, like mold, slimy and mushy vegetables, if all of this is … Continued
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
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
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
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
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
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