July 1, 2013 in Fermented Vegetables, Fruits & Condiments
It took me years to be where I’m at with vegetable fermentation – okay with things not being ideal and uniform. You see, vegetable fermentation is not canning. It is not uniform freezing in plastic bags that will be sold behind glass freezer doors in the mega mart.
Vegetable fermentation is part science, part art. Get the science right, and the art comes through in the new and different combinations you create from whatever it is that is being harvested in your garden.
But things can go wrong, and they most likely will. You can have ten great batches of pickles and then one will just not be right. There is, most likely, an explanation for why things didn’t work out. So, I find it helpful to run through some of the possibilities.
Let’s take a look at one of the most common problem we all have with vegetable fermentation: mold.