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Fermentation Problems and How to Solve Them

Problems with vegetable ferments - too much salt, bulging jars, funny smell

Fermenting is a mix of an art and science. It takes a bit of know-how, a good culture as well as good conditions. Regardless, sometimes fermentation problems can arise. Here are a few common problems that can arise when when fermenting vegetables.

Other Types of Ferments

This article mainly focuses on issues with fermenting vegetables. If you have a different sort of problem check out one of the following links:

  • Problems with kahm yeast and mold
  • Why fermentation hasn’t started after 24 hours
  • How to solve cheesemaking problems
  • Taking care of a sourdough starter
  • Common kombucha problems

Vegetable Fermentation Problems

Too Much Salt

What if you don’t like your ferments to be so salty, or maybe you’re supposed to avoid salt for health reasons? Are there ways to avoid the salt? Truthfully, it’s risky to ferment with less salt than suggested in the recipe. Salt brined ferments need the salt to prevent contamination from the wrong type of bacteria or mold. However, there are a few ways to decrease the salt.

  1. Rinse some of the salt off before eating. This works for sauerkraut and quick fermented vegetables. Longer ferments usually are infused with salt.
  2. Add the vegetables to a soup or stew instead of adding salt. For example, sauerkraut can replace any added salt in this delicious potato soup. Here are a number of soups that are perfect for fermented vegetables.
  3. If you want to try using a low-salt brine, then make sure all other aspects of your ferment are perfect. Sterilize everything, use a starter culture, ferment at the right temperature, and use an air-lock or fido jar.
Over-flowing or bulging jars

Most ferments produce carbon dioxide, which bubble and can cause your ferments to over flow. If you’re fermenting in a sealed jar without an air-lock or fido, then the jar could even explode!

So use jars that allow for off-gassing, and leave lots of head room for things to bubble up.  However, if all you have is a regular mason jar, then just make sure you release the pressure daily. Lastly, if you’re bottling fermented drinks, then use plastic pop bottles or bottles with a swing top lid that are made for carbonated beverages (think of beer bottles).

Funny smell:

Most ferments have a unique smell.  This smell can often range from yeasty to egg-like depending on what you are fermenting. Just because something smells funny, doesn’t mean that it has gone off.  Things that are off usually smell so bad that you would NEVER consider eating them.

Changing colour:

Many vegetables will change their colour and texture as they ferment. This is especially true if you’ve added something that is a natural dye (beets, turmeric). However, even plain sauerkraut will change from a bright green to a pale yellow-green.  If something is rotting, then it will look rotten (brown) and smell awful.

There are a huge ways for a ferment to failure. I’ve covered a few common ones, but if you’re struggling with something different, feel free to write in the comments below or on the Fermenting for Foodies Facebook page and I’ll try to help you out!

Filed Under: General Fermentation InformationTagged With: Kahm Yeast, Mold

Previous Post: « Preventing Kahm Yeast and Mold in Fermentation
Next Post: Quick Fried Sauerkraut – for breakfast or dinner »

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Comments

  1. Lynette

    February 16, 2020 at 7:51 am

    I have been fermenting cabbage for a little over a year. This batch is the first time it looks funny. Water seems to be slimey. Smells fine. Do I have a problem.?

    Reply
    • Emillie

      February 16, 2020 at 9:14 am

      Hum… I’ve never seen slimy water. Are the vegetables slimy? There are a number of bacteria involved in sauerkraut, and it may depend on the exact strains in there right now. Here’s my suggestion: 1. Remove any slimy cabbage (at the top of the jar). 2. Leave it to ferment for another 2 weeks. The most likely contamination is mold and yeast. If you end up with either of those, then you know. If it’s absolutely the wrong type of bacteria, then it will smell off and look bad and you should throw it out. If it seems fine, then you know it isn’t contaminated.

      Good luck!

      Reply
  2. Greg Pokalski

    August 2, 2020 at 9:17 am

    Hello
    I jarred giardiniera and habanero paste two days ago and I haven’t seen signs of fermenting. No bubbles. What can I do? Can they be saved or do I just toss them? Thank you for your help.

    Reply
    • Emillie

      August 4, 2020 at 2:40 pm

      Hum… if you’re new to fermenting, it can take a little while before your house naturally has enough culture for a good strong ferment. If they haven’t gone off (mold or yeast) then they are still fine to eat. I would stick the giardiniera in the fridge and enjoy it in the next few weeks. Give the hot sauce another 2-3 days, then strain and store. Keep trying! The more you ferment the easier it is because your house will develop a good strong culture.

      Reply
  3. Suanne

    September 16, 2020 at 6:06 am

    I have a cultured vegetable question of you have any ideas. I just noticed an interesting whitish layer in my pickles. I’ve read that if they get yeasty you can get a white layer on top, and that you can just scoop it out, but this is at the bottom, just above the spices… Any thoughts?

    Reply
    • Emillie

      September 16, 2020 at 8:26 am

      Don’t worry, that whiteish layer is perfectly normal. It’s the yeast in the fermented dill pickle culture and it’s what is supposed to happen. It means that your pickles are ready to eat! 🙂 –I’m assuming there’s just a hint of whiteness, not a huge amount… like a bit settling around the bottom.–

      Reply

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Hi, I'm Emillie, an island dwelling fermentation enthusiast. Fermenting For Foodies features healthy recipes designed feed your microbiome.
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