What should you do if some vegetables rise above the brine mid-ferment? Learn if you can push them back down or if you should remove them from the jar.
1 Answer
If vegetables rise above the brine during fermentation, push them back down to ensure they remain submerged. If they repeatedly float up and show signs of mold, remove them to prevent contamination of the entire batch.
Detailed Explanation:
During fermentation, it's crucial that vegetables remain submerged in the brine. This anaerobic (oxygen-free) environment promotes the growth of beneficial bacteria that drive the fermentation process and inhibit the growth of harmful molds and yeasts. When vegetables rise above the brine, they are exposed to oxygen, increasing the risk of spoilage.
Here's a step-by-step guide on what to do:
- Check Regularly: Inspect your fermenting vegetables daily, especially during the first few days when fermentation is most active.
- Push Them Down: If you notice vegetables floating, use a clean utensil (like a spoon or fork) to gently push them back below the brine's surface.
- Use a Weight: Employ a fermentation weight (glass, ceramic, or food-grade plastic) to keep the vegetables submerged. You can also use a clean ziplock bag filled with brine.
- Remove Moldy Vegetables: If any vegetables develop mold (usually fuzzy and colored white, green, or black), remove them immediately to prevent the mold from spreading. It's best to remove any vegetables that are consistently floating and showing signs of spoilage.
- Monitor the Brine: Ensure the brine remains clear and doesn't become overly cloudy or develop an off-putting odor. A slight cloudiness is normal, but significant changes could indicate spoilage.
Pro Tip:
To minimize vegetables floating, cut them into smaller, more uniform pieces. This helps them pack more tightly and reduces air pockets that can cause them to rise. Also, burp your fermentation jar daily to release excess carbon dioxide, which can contribute to floating vegetables.