Vegetables Floating on Top of the Brine? — FermentWorks (2024)

FAQs

Vegetables Floating on Top of the Brine? — FermentWorks? ›

It is as you suspect—not enough weight. The high amount of released CO2 is trapped between the onions and causing them to float above the brine. To solve this simply push the vegetables back under the brine and add more weight.

In fact, fermentation is safer than raw vegetables and canned food! If your lacto-fermentation fails, the signs are unmistakable: repulsive smells, hairy mould on the surface, flashy colours, etc.

We need to be precise when measuring the salt and water, especially when fermenting vegetables that will be submerged in brine. Too much salt may kill off all the bacteria, thus preventing fermentation.

Fermentation Troubleshooting:

Just skim it off. Usually means too much oxygen is present. Top off with supplementary brine*, if necessary. Slimy, mushy vegetables: possibly fermented at too high a temperature, not enough salt or the produce was not fresh enough.

When using brine, like for pickles, it's really easy! Just add saltwater to cover the vegetables, and put a weight on them to keep them submerged. Solution: In both cases, use a weight (glass weight, ViscoDisc, etc.) to prevent vegetables from being exposed to oxygen.

Can You Get Botulism From Fermented Vegetables? Unlike canning or oil marinades, there is no risk of botulism in fermented vegetables!

After the first 5 days, the fermentation process slows down, and the flavours become more complex. The longer you wait, however, the more likely your vegetables will be too soft. And if by accident oxygen gets into the container, there is a risk of surface mould.

“There's no vegetable you can't ferment,” he said, but added that leafy greens such as kale — because of their chlorophyll content — aren't to most people's liking. During an NPR interview, Katz explained that pickling and fermentation are not the same, although they are “overlapping” categories.

One of the most common visible contaminations is a white, cloudy substance called Kahm Yeast. While Kahm yeast isn't harmful it can indicate that there is a problem with your ferment. Kahm yeast is actually safe to eat as long as there are no molds present and the ferment tests at a pH of 4 or lower.

The liquid that remains when the fermented veggie is ready to be jarred is the fermented brine. It contains beneficial bacteria, enzymes, vitamins, and minerals, kind of like a probiotic electrolyte drink! And it is actually easier for the body to digest too!

How do you know when vegetable fermentation is done? ›

If it has the desired flavor, texture, and level of sourness, it's ready. For example, in vegetable ferments like sauerkraut, the cabbage should taste tangy and slightly crunchy. Texture: Some ferments, like pickles, should maintain a certain crunch. Over-fermented pickles might become mushy.

Good news! Off-gassing stops when the fermentation slows down, it means there is less sugar for the bacteria to be eating. All normal and part of the process!

Fermented foods that are properly prepared and stored in a cool, dark place (like the refrigerator) can last at least 4-18 months. Always look for any signs of mold, an even color throughout, and make sure it still looks edible.

The anaerobic environment allows good bacteria (probiotics) to flourish and causes bad, potentially harmful bacteria to perish. The most common reason a batch of fermented vegetables goes wrong is that oxygen is present in the first few days of fermentation, the most critical period of the ferment.

Botulism, E. coli and salmonella are the main hazards for fermented foods. Botulism can form in oxygen-free conditions if a fermentation is not successful and acid levels are too low.

Be careful not to open your jar during the fermentation process!

In short, lacto-fermentation is a safe method of preserving vegetables for several months or even years. By choosing firm, fresh vegetables, adding more salt and keeping fermented vegetables cool, you can eat fresh, local vegetables all year round!

Thanks to lactic acid — which kills harmful bacteria during fermentation — fermented foods are arguably among the safest foods that humans eat.

The shelf life of fermented foods is naturally pretty long since the veggies are preserved in salt water brine. Here at Olive My Pickle, we mark our products with an expiration date 6 months from the time of packaging, which is plenty of time to enjoy the ferments! Our advice is that fresh is best!

How do I know when the ferment is ready? Trust your gut – taste as you go and you'll soon figure out how far you want to take a ferment. It should be pleasantly sour and not smell bad. If you've decided that it's tasting funky enough for you after a few days, just put it in the fridge – this will halt the fermentation.