Good? Or Not So Good? (Detecting Spoilage)
Generally, ferments should have a healthy sour flavor, and you will likely know by the taste when they are going “over the hill” long before there is enough spoilage to cause harm. One sign that a ferment is starting to “go” is a slight film that dulls the surface of the normally glossy brine. Of course, if there are white patches or green fuzzy patches, or the ferment otherwise looks or smells like a science project, add it to the compost pile!*
Cloudiness in the brine without mushiness or sliminess does not indicate a failed ferment. This cloudiness is normal with many vegetables, and can be expected with some, such as cucumber-dill pickles.*
Bubbling and foaming is normal for fermenting. This indicates healthy active LAB activity. Bubbling may be hard to detect, and foaming is not always present. For example, beets tend to foam, and carrots do not tend to foam. Depending on the varieties of vegetables, and temperatures, your experience will vary.
Many refrigerated ferments will last for more than a year if the lid is not opened, and then for three or four months while it is being consumed.
*We are not microbiologists, so please use this information at your own risk.
This is the end of the Expanded Guide.
Cloudiness in the brine without mushiness or sliminess does not indicate a failed ferment. This cloudiness is normal with many vegetables, and can be expected with some, such as cucumber-dill pickles.*
Bubbling and foaming is normal for fermenting. This indicates healthy active LAB activity. Bubbling may be hard to detect, and foaming is not always present. For example, beets tend to foam, and carrots do not tend to foam. Depending on the varieties of vegetables, and temperatures, your experience will vary.
Many refrigerated ferments will last for more than a year if the lid is not opened, and then for three or four months while it is being consumed.
*We are not microbiologists, so please use this information at your own risk.
This is the end of the Expanded Guide.
