Chapter 12

Troubleshooting and Resources

Troubleshooting

It’s easy to prepare fermented foods in your own kitchen, and if you closely follow guidelines and directions, there are usually no problems. Because you’re dealing with live probiotic bacteria, be sure to handle the bacteria properly to avoid issues.

With guidance, these difficulties can be minimized. They can occur if the right temperature isn’t maintained (watch that the temperature is not too high). Monitor how much contact the ferments have with air. Common problems can arise when vegetables are not fully submerged in the liquid. Also, be sure that your hands, utensils, storage containers, and foods are all clean. Here are the ways that ferments can go awry because of any (or all) of these problems:

Soft and mushy vegetables: If you maintain the proper temperature during fermentation you can avoid this occurrence. Although these vegetables are still fine to eat, they lose some of their crunchiness.

Very dark-colored vegetables: With fermentation, it’s common for the color of the vegetables to change; however, very darkly colored vegetables should be discarded. Color change can be due to the presence of contaminants during fermentation. For example, salt should be distributed evenly and if it’s not, undesirable organisms can overtake the ferment. Another reason is an inadequate level of juice, which allows some yeasts and bacteria to flourish on the surfaces of the vegetables that are left uncovered. Finally, too high a temperature during fermentation may encourage the growth of undesirable bacteria, which leads to unappetizing, dark coloration.

Pink sauerkraut, or when non-red vegetables turn pink: There is a group of yeasts that often produce red pigmentation on the surface of cabbage and in the juice. When yeasts multiply, this is typically because of an uneven distribution of, or too much, salt. If you create conditions optimal for normal fermentation, these spoilage yeasts are suppressed. If your vegetables turn pink, but they are supposed to be green, you may not find them appetizing enough to eat.

When using red cabbage or other red vegetables, the color can sometimes fade to a pinkish color, but this is not a sign of problems or spoilage.

A white or colorful coating on the surface: Sometimes a white-colored coating that floats on the surface is a type of yeast called kahm. This is not desirable and can develop as the pH level drops in the ferment and the lactic acid bacteria eat up all of the sugar. One sign that your ferment has developed kahm yeast is that the white coating develops thin hair-like strands. When you see this, simply skim it off the ferment and discard it. The vegetables should still be fine. One of the reasons that the kahm yeast develops is because the vegetables are not fully submerged in the liquid and have been exposed to air. Also, be sure that the room temperature does not exceed 72°F (22°C).

A colorful coating of mold on the surface: If the temperature is too high, or the vegetables are not fully submerged in the liquid, they may develop a colorful coating. In some cases, an excess of salt is used in the ferment, preventing adequate lactic acid production. Sometimes this can be caused by organisms or bacteria on the vegetables before being cultured. Also, organisms could be introduced through contamination of the equipment.

The brine is foamy: Certain types of foods have a high sugar content, which provides lots of food for the bacteria to quickly consume, often resulting in foam forming on top of the brine. Some foods that are higher in sugar include apples, carrots, and beets. Sometimes bubbles form in the ferment as well. Foam and bubbles in your ferment are completely normal and a result of the probiotic bacterial action at work.

Powerful odor: Good bacteria work to utilize sugar and transform it into gas and acid. This is completely normal. It can cause a strong odor but it should not smell rotten or moldy, which could indicate a problem. The temperature of the room shouldn’t exceed 72°F (22°C). Be sure that your utensils, containers, and hands are clean before you start working. Don’t consume any ferments that have a bad smell.

The brine is slimy: Some microorganisms produce slime, which can produce a slimy ferment. Keep the temperature stable and use enough brine to cover the vegetables to avoid this.

Excessively salty taste: When you don’t use a starter culture, you can run the risk of a salty product. Also, adding too much salt can change the sequence of the bacterial fermentation and produce a salty taste. If you do add too much salt by mistake, try diluting it with additional liquid, such as celery or cabbage juice.

Another way to dilute the saltiness is to use water that has been boiled (to kill bacteria) and cooled. When you do use a starter culture, and this is absolutely the best way to ferment, you won’t need to add any salt. Use the best quality starter culture, and if you want to add salt, use a minimal amount.

Leaky jars: It is completely normal for the brine to bubble and leak from the jar lid. This shows that the good bacteria are hard at work! One way to manage leaky jars is to leave some space between the top of the brine and the jar lid, thereby allowing room for the brine to bubble up and expand. A good rule to follow is to fill the jar about 80 percent full. Don’t tighten the lids completely since this will allow some gas to escape.

White yeasty sediment: Some of the yeast may settle on the bottom of the jars. You can eat the vegetables as long as they look and smell good. Don’t eat them if they are moldy or have a slimy texture.

Brine is cloudy: A cloudy brine is normal. This is caused by the lactic acid created during fermentation, and this lactic acid also lends a tangy taste to vegetables and is quite healthful!

Faded and dull-colored vegetables: Although we may be used to identifying healthy vegetables by their bright color, it’s normal for the color to fade during fermentation. Even the most brightly colored vegetables will fade. In fact, this is a sign that the fermentation process is successful. The fading is caused by the bacteria acting on the sugars and the pigments in the vegetables, and is a normal part of the process.