Issues in Lacto-Fermentation: Frequently Asked Questions
Gotta ask ya, did you just make some good ol' veggie fermentation and now you're curious if all's well? Take it easy there! Lacto-fermentation isn't a hazard, thanks to the acidic environment. It keeps those yucky microbe buddies out, cuz face it, acid just ain't their cup of tea. So worry not about botulism, salmonella, listeria, E. coli – none of that, buddy! In fact, fermented veggies are safer than raw veggies and canned food!
If your fermentation is a flop, gotta say, it ain't hard to spot – heckish smells, hairy mold galore, neon colors, you name it. Here's a lowdown on things you might see in your jar, with the deal on what's normal and what ain't.
First thing's first: when in doubt, rely on your senses. If something smells or tastes funky, ditch it – don't roll the dice on that one. Alright, let's dive in!
Mold and Yeast in Your Fermentation Jar
That white layer on top? It's Kahm yeast, baby!
If there's a whitish layer on your lacto-fermentation pot, it's probably Kahm yeast. It's safe, but it can change the feel and taste of your veggies. It's formed by microorganisms that create a delicate, white biofilm. This film covers your liquid in the fermentation container. Watch out for Kahm yeast when temps are warm (above 25°) or brine is low on salt. Keep things cool to prevent it, or kick it to the curb with a spoon and chill the jar.
Those white particles on the bottom? Might just be leftovers.
White matter at the jar's bottom? No worries, it's normal. It's mostly yeast and fermentation scraps. No worries 'bout it affecting your health in lacto-fermentation.
Uh oh, mold in the ferment? You gotta toss that ish.
Molds got a powdery, fuzzy look and can appear blue, green, gray, black, or white. If you got any of that in your fermentation pot, sorry, buddy, gotta clean yer equipment and start fresh. It happens 'cuz your veggies weren't covered enough or ya had too much room to spare in the jar. Word to the wise: never eat food with mold.
However, some fermenters remove the moldy part and eat what's below if it smells and feels good. But do so at your own risk!
Color Changes in Your Fermented Goodness
My garlic turned blue or green? No problemo!
Garlic color change during fermentation? Totally normal! This happens because of a compound in garlic that reacts with the acid in the fermentation. It won't impact the taste or texture. Eat it up!
Change in color? Sometimes, it's just the norm.
Veggie colors may be duller during fermentation, but if there's been a dramatic change, like your carrots turning black, sauerkraut pink, or cauliflowers neon orange, and there's no logical explanation, trust your instinct – throw it away!
The Brine Business
Why's my brine disappeared?
If your fermented veggies dry out during fermentation, there's a few possible reasons:
- The veggies absorbed the brine
- The CO pressure in the ferment pushed the brine out of the jar
- The brine evaporated over time
Lack of brine in the first 4 days? Just open the jar, pour in a bit of salt water, cover the vegetables, and seal it up. After 4 days, CO produced during fermentation might push out a little plug that covers the vegetables, protecting 'em from oxygen.
Brine Changes
My brine turned cloudy? No worries, it's normal!
Brine can become slightly opaque and a bit white. It ain't dangerous! Some veggies, like beans or pickles, turn the brine whitish in a few days. Don't fret, those good bacteria are doing their thing! The floating particles will eventually sink to the bottom, and the brine will clear up.
My brine turned slimy? Not a biggie, it's friendly bacteria.
Lacto-fermentation brines can get slimy but don't worry, it's harmless. It happens due to happy little bacteria. You can toss it in salads, stir-fries, or soups if you ain't diggin' the texture.
My brine bubbles? Yep, fermentation is alive and kickin'!
Bubbles in your brine? It's definite proof that CO is being produced and fermentation is in progress. Keep on chillin', bub.
If there are no bubbles, no visible fermentation in your jar? Don't sweat it, fermentation ain't always a visible process.
Smells of Your Fermentation
Lacto-fermentation smellin' of sulphur? That's okay!
Yeah, it can happen – your fermented veggies might smell of sulphur after fermentation. But they still rock the flavor and aren't dangerous. Onions, radishes, and cruciferous veggies like cabbage and cauliflower can smell like this. It's like the smell of a strong cheese – expect to get a taste of it soon enough.
Fermentation smells of vinegar? Perfectly normal!
A vinegary smell at the end of fermentation? Totally expected. Your environment's become more acidic, which brings a smell reminiscent of vinegar.
Jar smells of rot? Oh heck, something ain't right there!
Lacto-fermentation ain't supposed to smell of rotting veggies. If it does, take it out and start fresh. Trust your gut in situations like these.
Texture Changes in Your Veggies
My vegetables feel soft? That's typical, still tasty, though!
Vegetables often soften during lacto-fermentation. It's a-okay if they do, so long as they still taste good. Texture changes depend on fermentation time, salt concentration, temp, and veggie type. If your softened veggies don't appeal to ya, incorporate 'em into sauces or soups.
For future trials, consider adding tannins or calcium chloride to keep 'em crunchy!
Too Salty, Fermentation?
My fermentation has enough salt? Remember, salt concentration stays the same during fermentation.
Happened to drop the salt shaker in your sauerkraut recipe? Rinse it off ASAP or add more veggies until it's just right. If you realize your ferment is too salty when it's time to eat, rinse it (lose flavor and nutrients) or start fresh by incorporating the old one with new veggies. Follow the normal fermentation process and let it ferment for at least a week.
You could also consume the over-salty ferment by adding it to dishes with minimal salt. To learn more about salt in fermentation, check out [source].
- Lacto-fermentation isn't dangerous due to the acidic environment it creates, keeping harmful microbes at bay.
- If there's a whitish layer on your lacto-fermentation pot, it's probably Kahm yeast, which can change the feel and taste of your veggies.
- White matter at the jar's bottom in your lacto-fermented veggies is normal and not harmful to your health.
- Molds with a powdery, fuzzy look and potentially blue, green, gray, black, or white appearance in your fermentation pot mean you should clean your equipment and start fresh.
- A change in the color of your garlic or veggies during fermentation is normal, but dramatic changes should be a cause for concern.
- If your brine disappears during fermentation, it could be due to the vegetables absorbing the brine, CO pressure pushing the brine out, or brine evaporation over time.
- A cloudy brine during lacto-fermentation is normal and not dangerous, as it becomes slightly opaque and a bit white.
- A slimy brine during lacto-fermentation is harmless and can be used in various dishes if one doesn't prefer the texture.
- Bubbles in the brine are a sign that CO is being produced during fermentation.
- A strong sulphur smell in your fermented veggies is okay, but they still might have a strong flavor.
- Lacto-fermentation isn't supposed to smell of rotting veggies – if it does, discard it and start fresh.
