Fermentation Pro Tips. Clarity, Effervescence, Yeast and Mold

Let's learn some Fermentation Pro Tips. Clarity, Effervescence, Yeast and Mold. We'll look over some fresh fermentation (in jars): cukes, asparagus and green beans.

Clarity, your ferment starts with water and salt, which are clear, as the bacterium finds it's way into the jar and fermentation begins the liquid becomes cloudy...this is normal and should happen. If it doesn't happen...something is wrong and it's not fermenting. did you use enough salt? this is usually the culprit. Here is an online salt calculator I use to ensure my brine's are correct: https://myfermentedfoods.com/tools/brine-calculator/

do you want your pickles (or other item) to have those little fizzy bubbles in it? or do you hate those and want to avoid at all costs? we discuss how this occurs and how you can stop it (it's all in the lid/top baby!).

What are those white things in my ferment? is it yeast or mold? when should I throw away my ferment and when can i keep it? many people have more questions about this topic than i can answer in my short video. This is a blog I recommend you go to read and look at the pics...you can see quite a bit of info here: http://ferment.works/troubleshooting-fermented-vegetables

let me know if I can answer any questions you have, i will try my best.

Видео Fermentation Pro Tips. Clarity, Effervescence, Yeast and Mold канала old school prepper