Fermentation is a fun and rewarding process, but sometimes things go wrong. Maybe your ferment isn’t bubbling, has a strange smell, or has mold growing on top. Don’t worry! Most fermentation problems have simple fixes.
In this guide, we’ll walk you through common fermentation issues and how to solve them.
Why Is My Fermentation Not Bubbling?
Bubbling is a sign that fermentation is active. If you don’t see bubbles, don’t panic! Here’s why it might be happening:
Possible Causes:
- Too Cold: Fermentation slows down in low temperatures.
- Old or Weak Starter Culture: If using a starter, it may be inactive.
- Airtight Setup: Some ferments, like sauerkraut, don’t produce visible bubbles.
How to Fix It:
- Keep your ferment in a warm place (65–75°F is ideal).
- Use fresh, active starter cultures or ensure your wild fermentation has enough natural bacteria.
- If you don’t see bubbles but your ferment smells fine and tastes tangy, it may still be working.
How to Fix Common Fermentation Problems
Not all fermentation issues involve bubbling. Here are some other common problems and how to fix them.
Ferment Is Too Sour:
- The longer it ferments, the more sour it becomes.
- Shorten the fermentation time or use less salt to slow down acidity development.
Ferment Is Too Salty:
- Excess salt can slow down fermentation or make the taste too strong.
- Reduce salt in future batches or dilute the brine by adding more water.
Ferment Is Too Soft or Mushy:
- Soft vegetables mean too much heat, lack of salt, or over-fermentation.
- Keep your ferment cool and use fresh, firm ingredients.
Troubleshooting Mold, Odor, and Texture Issues
Mold on Top of the Ferment
- Mold happens when the surface is exposed to air.
- White mold is usually harmless; green, black, or pink mold is a bad sign.
How to Prevent Mold:
- Always keep your ferment submerged under brine.
- Use a weight to hold veggies down.
- Keep your jar clean and sterilized before starting.
Weird or Rotten Smell
- Ferments should smell tangy or sour, not rotten or putrid.
- A rotten smell means harmful bacteria may have taken over—better to throw it out.
Slimy or Sticky Texture
- Slime means improper fermentation, usually due to low salt or warm temperatures.
- Use the right amount of salt and keep the temperature stable.
Fermentation Gone Wrong – Solutions That Work
Sometimes, fermentation doesn’t go as planned. Here’s how to fix it:
Can You Save a Failed Ferment?
- If it smells bad: Toss it.
- If there’s mold: Remove the top layer if it’s white; discard if it’s black, green, or pink.
- If it’s too sour or salty: Rinse it and eat in small amounts.
When to Throw It Out
- If you see mold in the liquid or deep inside the jar.
- If it smells like rotten eggs, sewage, or anything truly awful.
- If the texture is slimy and won’t improve.
How to Prevent Mold in Ferments
The best way to fix fermentation problems is to avoid them from the start.
Top Prevention Tips:
- Keep everything clean: Wash jars, hands, and tools before starting.
- Use fresh ingredients: Avoid old, wilted vegetables.
- Keep it submerged: Use a weight to keep the ferment under the brine.
- Monitor daily: Catch problems early by checking for changes in smell and texture.
Conclusion
Fermentation is a learning process, and mistakes happen. If your ferment isn’t bubbling, smells strange, or has mold, don’t panic! Most issues can be fixed or prevented with simple steps.
Keep experimenting, take notes, and enjoy the process. Soon, you’ll be making perfect ferments every time!