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Recent questions in Lacto-Fermented Vegetables
by
cookwithfem
(
602k
points)
in
Lacto-Fermented Vegetables
asked
Jun 11
9
views
Is it safe to taste-test vegetables during fermentation to check their flavor, and at what point can I taste them?
fermentation
lacto-fermented vegetables
taste-test vegetables
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1
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by
cookwithfem
(
602k
points)
in
Lacto-Fermented Vegetables
asked
Jun 11
11
views
Can I reuse brine from one batch of fermented vegetables to start another batch (as a “starter culture”)?
fermentation
lacto-fermented vegetables
reuse brine
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1
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by
cookwithfem
(
602k
points)
in
Lacto-Fermented Vegetables
asked
Jun 11
15
views
If I want to ferment whole vegetables (like whole cucumbers or peppers), do I need to modify the fermentation time or process?
fermentation
lacto-fermented vegetables
ferment whole
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1
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by
cookwithfem
(
602k
points)
in
Lacto-Fermented Vegetables
asked
Jun 11
13
views
What’s the purpose of pre-soaking or blanching certain vegetables before fermenting (some recipes suggest it)?
fermentation
lacto-fermented vegetables
pre-soaking purpose
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1
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by
cookwithfem
(
602k
points)
in
Lacto-Fermented Vegetables
asked
Jun 11
10
views
How full should I pack the jar with vegetables and brine? Do I need to leave room for expansion?
fermentation
lacto-fermented vegetables
pack the jar
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1
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by
cookwithfem
(
602k
points)
in
Lacto-Fermented Vegetables
asked
Jun 11
11
views
Should I ferment vegetables in the dark, or does light exposure affect the process or quality?
fermentation
lacto-fermented vegetables
ferment in dark
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1
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by
cookwithfem
(
602k
points)
in
Lacto-Fermented Vegetables
asked
Jun 11
12
views
Do I need to use an airlock lid for fermenting, or can I just use a loose jar lid or cloth cover?
fermentation
lacto-fermented vegetables
airlock lid
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1
answer
by
cookwithfem
(
602k
points)
in
Lacto-Fermented Vegetables
asked
Jun 11
8
views
Is there any risk of botulism in lacto-fermented vegetables, or does the acid and salt prevent it?
fermentation
lacto-fermented vegetables
risk of botulism
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1
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by
cookwithfem
(
602k
points)
in
Lacto-Fermented Vegetables
asked
Jun 11
16
views
How important is it to use fresh, quality produce for fermentation? Will old or bruised veggies cause problems?
fermentation
lacto-fermented vegetables
fresh produce
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1
answer
by
cookwithfem
(
602k
points)
in
Lacto-Fermented Vegetables
asked
Jun 11
12
views
What are some common mistakes to avoid when fermenting vegetables?
fermentation
lacto-fermented vegetables
common mistakes
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1
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by
cookwithfem
(
602k
points)
in
Lacto-Fermented Vegetables
asked
Jun 11
10
views
There’s a strong odor coming from my ferment – how do I distinguish between a normal fermented smell and a bad one?
fermentation
lacto-fermented vegetables
strong odor
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1
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by
cookwithfem
(
602k
points)
in
Lacto-Fermented Vegetables
asked
Jun 11
13
views
Some of my vegetables (like garlic or cabbage) changed color during fermentation (blue/green or dull color) – is this normal and safe?
fermentation
lacto-fermented vegetables
changed color
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1
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by
cookwithfem
(
602k
points)
in
Lacto-Fermented Vegetables
asked
Jun 11
12
views
Can I ferment vegetables if I’ve cut them into very small pieces or shredded them, or will that make them mushy?
fermentation
lacto-fermented vegetables
ferment small pieces
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1
answer
by
cookwithfem
(
602k
points)
in
Lacto-Fermented Vegetables
asked
Jun 11
12
views
How do tannins (like grape leaves, oak leaves, tea) help keep fermented pickles crunchy, and how do I use them?
fermentation
lacto-fermented vegetables
how do tannins
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1
answer
by
cookwithfem
(
602k
points)
in
Lacto-Fermented Vegetables
asked
Jun 11
14
views
Why did my fermented pickles turn out mushy or soft instead of crunchy, and how can I keep them crisp?
fermentation
lacto-fermented vegetables
mushy pickles
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1
answer
by
cookwithfem
(
602k
points)
in
Lacto-Fermented Vegetables
asked
Jun 11
10
views
What causes fermented vegetables to turn out slimy, and is there a way to prevent or fix slimy texture?
fermentation
lacto-fermented vegetables
slimy texture
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1
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by
cookwithfem
(
602k
points)
in
Lacto-Fermented Vegetables
asked
Jun 11
14
views
My ferment smells really bad (rotten or cheesy), not just sour – is it spoiled or still salvageable?
fermentation
lacto-fermented vegetables
ferment smells bad
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1
answer
by
cookwithfem
(
602k
points)
in
Lacto-Fermented Vegetables
asked
Jun 11
4
views
What does mold look like in vegetable ferments, and can I save the batch if I just remove the moldy parts?
fermentation
lacto-fermented vegetables
mold look like
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1
answer
by
cookwithfem
(
602k
points)
in
Lacto-Fermented Vegetables
asked
Jun 11
8
views
How can I tell if a ferment has gone bad or is unsafe to eat (signs of spoilage vs normal fermentation)?
fermentation
lacto-fermented vegetables
ferment gone bad
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1
answer
by
cookwithfem
(
602k
points)
in
Lacto-Fermented Vegetables
asked
Jun 11
12
views
I see a white film or some bubbles on top of my ferment – is this mold or just kahm yeast, and what should I do about it?
fermentation
lacto-fermented vegetables
white film
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Recent questions in Lacto-Fermented Vegetables
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