During Fermentation
Where should I store my ferment during fermentation?
You can store your ferment at room temperature or slightly below. Just make sure not to store your ferment in the fridge because then it wont ferment at all due to the extreme cold. If your ferment is stored in a hot environment, just beware that the fermentation process will happen much faster. If you are using any Perfect Pickler fermentation systems, you won’t have to worry about “burping” your jars, as the carbon dioxide will be automatically released through our Clearview Airlock. However, if you are just using a standard lid to lock up your ferment, be sure to store it in a place that will remind you to release gasses from it daily. If you do not, the carbon dioxide build up from the fermentation can cause your lid to pop off or even for your jar to explode.
What are normal signs to expect during fermentation?
It’s normal to see color loss in vegetables or a cloudiness in the brine during vegetable fermentation. You might also see bubbles in your ferment during this process. This is the carbon dioxide being produced. Do not worry if you don’t see bubbles though, as in some ferments the bubbles can be quite subtle. You only have to worry if you begin to see mold in the ferment. If you don’t see mold, then you have no reason to worry!
What do I do if I get mold in my ferment?
If you end up seeing mold in your ferment, do not panic, your ferment it still perfectly fine, and there is an easy way to get rid of the mold. Simply put your jar in your sink and make about 1 pint of salt water brine using 1 tablespoon of salt for every 2 cups of water. Then unscrew the lid of the jar and remove whatever weight you are using for your ferment. Gently pour your new brine into the ferment, this will cause overflow and wash out whatever mold is on the top of the jar. Now clean your lid and screw it back on the jar after placing your weight back in. An easy way to prevent mold is to prevent open air access to your ferment. If you use one of our Clearview Airlocks for fermenting, the water in the airlock will prevent the outside air from entering the jar, but will allow carbon dioxide produced from the fermentation process to escape.
When is my ferment finished?
You have no need to worry about “over/under” fermenting. Just ferment to the point where it tastes good to you. If you ferment your vegetables for longer, they will be more sour and eventually more mushy. On the flip side, if you run your ferment for less time, your vegetables will turn out more firm and less sour. It’s all about personal preference.