Vegetable Fermentation
- 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?
- Should an airtight seal be used when fermenting?
- Why is your kimchi not organic?
- Can the bacterium Clostridium botulinum develop?
- My herb is bubbling, is that normal?
- Why does my wild ferment smell so strange?
- What is this white layer on my ferment?
- Do I need a starter culture to ferment vegetables?
- I have too little of my own juice to cover my herb completely.
- Can I open my vegetables during the fermentation period?
- Do wild ferments contain histamine?
- My wild ferment overflowed.
- When can I change the metal lid on my Wild Fermentation?