Recent questions tagged fermentation

by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 14 views

If one jar in a batch develops mold, are my other fermenting jars at risk, or is it an isolated issue?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 15 views

What do I do if during fermentation some vegetables rise above the brine? Can I push them down or remove them mid-way?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 15 views

Can I ferment different batches of vegetables in the same area or cupboard, or will the smells/cultures interfere with each other?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 10 views

Why is my sauerkraut still too crunchy/not tangy enough after a few days – should I ferment it longer?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 12 views

If I want only a lightly fermented, less sour taste (like half-sour pickles), how do I achieve that and when do I stop the fermentation?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 13 views

How do I prevent fruit flies or other pests from getting into my fermenting vegetables?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 6 views

Should metal lids or metal utensils be avoided during fermentation because of the acid, or is stainless steel okay?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 10 views

Is it normal to see fizzing or hear a hiss when I open a jar of fermented vegetables (are they carbonated)?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 13 views

What’s the difference in technique between making sauerkraut (dry salting) and fermenting other veggies in a brine solution?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 14 views

Can I use additives like alum or pickling lime to keep fermented pickles extra crunchy, and are they necessary or safe?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 10 views

Can I ferment without salt by using a starter like whey or a probiotic capsule, and is it safe?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 12 views

Why is my ferment not bubbling at all – could it be the salt level, temperature, or something else?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 12 views

How acidic (pH level) do fermented vegetables typically get, and is it useful to measure pH at home?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 11 views

Are there any signs of a particularly successful ferment (like flavor, acidity, texture) that I should look for?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 12 views

I forgot about my ferment and left it on the counter for several weeks/months – how do I tell if it’s still okay or if it’s over-fermented?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 14 views

Can I ferment vegetables that were frozen or previously cooked, or should they always be fresh and raw?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 9 views

What should I do if I accidentally put too much salt in my ferment? Can it be salvaged or adjusted?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 14 views

Is it normal for fermentation to slow down or stop in colder weather, and can I still ferment during winter?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 9 views

Why did the lid on my mason jar bulge during fermentation, and is that jar still safe to use after fermenting?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 12 views

My fermented jars sometimes fizz or even overflow when opened – how can I prevent or safely handle this?

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Recent questions tagged fermentation

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