Commonly Asked Questions
Are fermentation locks necessary? Is there a particular type best for use with mason jars?
All fermentation locks essentially keep oxygen out while allowing carbon dioxide to escape. Extension recommends an airlock to ensure an anaerobic environment, but fermenting is possible without one. Just make sure vegetables are submerged under brine level in all cases.
How do I know when my product being fermented has gone bad?
When in doubt, throw it out. If fermented foods appear slimy or smell spoiled or rotten, discard them.
Do I need to ferment in a large crock?
For every 5 pounds of produce, a 1-gallon food-grade container is needed. For example, when fermenting 25 pounds of produce, aim for a 5-gallon container. If fermenting in small batches, glass or BPA-free plastic food-grade containers with airlocks work well.
There is a white film on the surface of my fermenting vegetables. Should I throw it out?
A white film that is not fuzzy or in round patches is kahm yeast. It is very common on vegetables and is safe. Read more about kahm yeast and what to do about it.
What type of salt is best for fermentation?
Canning and pickling salt is the best option for fermentation. Salt used for fermentation should be free of additives. Table salt, due to its anticaking agent, will lead to a cloudy brine, iodized salt may lead to slower fermentation and browning of vegetables, and natural salts like sea salt contain impurities and have a different weight which will affect the fermentation process.