Sometimes it can happen that a whitish layer has formed on your vegetable ferment. No need to panic! This is almost always cream yeast, and even the best fermentation professionals sometimes develop it. Creamy yeast is not really a reason to be happy, but fortunately it is not bad.
Articles in this section
- Are beets, sauerkraut and string beans suitable for histamine intolerance?
- What is brine and how do I make it?
- Can mould develop during the fermentation of vegetables/fruit?
- What can I produce with the Wild Ferments Set?
- My ferment is not bubbling
- How can I tell that my ferment is ready?
- What is the shelf life of my fermented vegetables?
- Which salt is suitable for fermentation?
- What is wild fermentation?
- How long does my purchased wild ferment from you survive after being opened?