My vegetables do not fit in the fermentation vessel. Will this hurt my ferment?
If the vegetables are below the brine, with at least 1-2 inches of headspace, they will ferment well. If there is too much to fit in one vessel, fill a second, smaller jar and weigh down the vegetables. A partially filled vessel is fine. An over-filled vessel may overflow.
My vegetables are rising up in the container. Should I be concerned?
As fermentation begins, gas is released. The carbon dioxide forms small bubbles on the vegetables and pushes them up. Wiggle the jar to release some gas or press the vegetables down with a clean hand, if fermenting in an open container. When using a crock or airlock lid, remove any slimy or discolored vegetables that floated above the brine before moving to cold storage.
The brine is overflowing the jar. What should I do?
It is quite normal for brine to be pushed up and out of the vessel during fermentation. If the airlock is full of brine, open the container and remove excess vegetables and brine. Then reseal the container. If fermenting in an open vessel, it’s helpful to set the container in a baking pan to catch overflow. To prevent future messes, be sure to leave plenty of headspace, especially with shredded vegetables.
The brine level in my fermented vegetable jar has gone down during fermentation or storage. What should I do?
It may be that the vegetables have simply floated up slightly. In that case, push them back down under the brine and adjust the fermentation weights as needed.
If only a small amount of liquid is needed to cover vegetables, add plain filtered water. If a larger amount is needed, make upsome extra brine and add it to the jar to completely cover the vegetables. Keeping vegetables under the brine will help prevent the vegetables on the surface from drying out or molding.
Some pieces of the vegetables are escaping the weights. Should I remove them?
It is normal for some small pieces to float up, especially when using shredded vegetables. If there are larger pieces or it is difficult to keep things submerged, try some methods suggested forkeeping vegetables below the brine. If there are just a few pieces, remove any that look slimy or discolored.
There is a white film on the surface of my vegetables. Is it mold?
A white film that is not fuzzy or in round patches is kahm yeast. It is very common on vegetables and quite safe. Read more aboutkahm yeast and what to do about it.
There is lots of colorful mold growing on my vegetables. Should I throw the entire batch out?
Exposure to oxygen encourages mold spores to form. Keeping vegetables submerged or using an airlock are the best defenses against mold. Even if mold does develop, all may not be lost. Read more aboutmold on cultured vegetables.
My brine is foamy, bubbly or is not changing at all. Is it ok?
Some vegetables foam more than others. It is not uncommon to see some foaming on vegetables that have higher sugar contents, such as beets or carrots. The foaming is completely harmless and generally disappears after a few days. You may also notice some bubbling in the jar as gases are formed by the fermentation process. Again, this is normal. On the other hand, some vegetables get off to a slow start and don’t bubble as much. Many variables affect fermentation. As long as the ferment smells and tastes pleasant, the culture is doing well.
Are you having trouble with your fermented vegetables? Download our Lacto-Fermentation Guide and Recipe book today to know more!
Is cloudy brine or sediment in my jar safe?
Cloudy brine and sediment in the bottom of the jar are both signs that the vegetables are culturing well.
Why does my ferment have a pungent odor?
Cultured vegetables may be colonized by a huge variety of bacteria and yeast.Understanding how fermentation works can help explain why, in many cases, the culture undergoing fermentation may produce unpleasant odors that eventually dissipate as the process progresses.Our general rule of thumb is to leave the culture for another 3-5 days. If the aroma doesn’t improve,contact customer supportfor assistance.
