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  1. Fairment International © 2021
  2. Products And Cultures
  3. Vegetable Fermentation

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?
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