What
went
wrong?

Having Fermenting Issues?

So I told you fermenting was easy and now you are having problems, right? Don't worry, take a breath, it will be ok, we will work through this together. Let's consider some of the things that can happen.

1 Ack!! My vegetables are slimy! What happened?

Slime usually indicates an overgrowth of yeast. This can happen if you don't add enough salt or if you add hot water to your fermenting jar.

Another possibility is that the area where you're storing your fermented vegetables is too warm.

Don't worry about it too much. The vegetables aren't a complete waste, they just may not be as desirable a flavor or texture.

2 My vegetables floated to the surface. Are they safe?

Good question. The short answer is, maybe. Are you using a fermentation lid with a valve? If so, then you can breathe a sigh of relief, all is well in the kingdom. Those vegetables are totally safe to eat

Now, what if you don't have a fermentation lid and your vegetables floated in the liquid? Avoid eating those ones. Scrape the vegetables that were exposed to the air off the top and throw those away. The rest will be completely safe.

3 My vegetables went moldy, now what?

If you are not using a fermentation lid or a proper fermenting crock then moldy surfaces is a very real possibility.

Once the vegetables escape the brine they are in and are exposed to the air other bacteria (not the kind you want to eat) start to grow.

Not all is lost. Scrape off the parts exposed to the air and the rest will be safe to eat.

What Else Could Go Wrong?

A few other potential issues that could crop up.

4 Why are my vegetables squishy?

If you started your fermentation journey with squishy vegetables, they will be squishy when they finish. Try to use firm vegetables to start.

There is also the possibility that the temperatures are too warm in your fermentation room and you didn't add enough salt to counter that. Try to ferment your vegetables in a cool place if possible.

If you add some grape leaves or horseradish leaves your vegetables will have an added crunch from the tannins. So go ahead, and give that a .

5 Does the size of the fermenting jar matter?

Yes! Yes! Yes! Did I mention the answer is yes?

You want to give your vegetables all the help they can get. Lactobacillus will grow in small containers but the bigger the container, the more successful the growth will be.

Your bacteria is an extrovert and it needs friends to thrive, so don't deprive it. Help it out a little. I always ferment in 1 quart jars. Once fermented you can transfer your vegetables to smaller jars if you like.

6 Why did the liquid in the jar overflow?

This often happens when you overfill your jars. As your vegetables ferment, gasses build up causing air bubbles. You will need at least two inches of headspace at the top of your jars to allow for expansion.

IA quick solution is you can place a plate under the jar to catch any spillage.

Also, keep in mind that all jars are not created equal. Wide mouth jars will need less headspace compared to a small mouth jar.

Home

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Get Creative and Start Fermenting!

Stop wasting money on expensive probiotic pills and create your own great tasting, healthy gut bacteria from naturally fermented foods. This is a simple, frugal and waste-free way to enjoy your summer veggies. Don't be afraid to branch out and stray from the traditional recipes.

The Veggie Dog

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What wentwrong?

Having Fermenting Issues?

1

Ack!! My vegetables are slimy! What happened?

2

My vegetables floated to the surface. Are they safe?

3

My vegetables went moldy, now what?

What Else Could Go Wrong?

4

Why are my vegetables squishy?

5

Does the size of the fermenting jar matter?

6

Why did the liquid in the jar overflow?

Get Creative and Start Fermenting!

The Veggie Dog

What
went
wrong?