One of the most common questions we receive is "How long should I let my ___________ ferment? How will I know when it is done?". There are are many things to consider when determining the answers to these questions. Never fear! We have the answers.
1) Always follow a recipe. Good recipes will give an ideal fermentation period in days specific to the vegetables and salinity of the brine it contains.
2) Allow your ferment to go for 7 days untouched. After a day or two, you will start to see bubbles, and the brine will become cloudy. This is the beneficial bacteria doing their job!
3) Taste your ferment on day 7 with a clean fork.Within 1 week it should start to taste sour.If youlike it, it is done. If not let it continue to ferment. Pack the vegetables back down until the liquid rises above them.Let your ferment longer if you like amore sourtaste and a softer texture.
For maximum digestive and nutritive benefits, allow your veggies to ferment for 21 days and eat them raw.
4) Finished ferments should have a pH reading of 4.5 or lower. Use pH test strips or a digital pH meter to test your ferments, if desired.
Once the kraut is fermented to your desired taste and texture, you can put it in the refrigerator to arrest its progress.
Over to You
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FAQs
If it has the desired flavor, texture, and level of sourness, it's ready. For example, in vegetable ferments like sauerkraut, the cabbage should taste tangy and slightly crunchy.
How do I know if fermentation is complete? ›
The surest way to establish whether or not a fermentation is complete is by measuring the specific gravity. You can do this using either a hydrometer or a refractometer.
How to tell when a ferment is ready? ›
When you taste it, it should still have a bit of sweetness to it and a pleasant amount of acidity. If you want it to be more acidic, then keep fermenting it longer. If it tastes sour enough, then you're ready to bottle.
When should I stop fermenting? ›
A successful fermentation will naturally come to an end when your wine is completely dry and there is no more residual sugar for the yeast to feast on. That's great, if you want a dry wine.
How did you know when the fermentation was finished? ›
If there are still bubbles in the airlock after 14 days let it sit for another few days, or at least until there is no bubbling for at least a minute or two. Once there is no activity in the airlock, fermentation is complete.
Is fermentation done when bubbling stops? ›
The airlock isn't always the best way to determine fermentation activity. So, if you find that it isn't bubbling, it doesn't mean that it isn't fermenting. If you open the lid and check for visible signs of fermentation, you should see a foam developing across the surface (called Krausen).
Can you ferment for too long? ›
Overfermentation is a phenomenon which is a result of fermentation that lasted too long or had too much culture in it. Read on to get more insight on it and some tips on how to avoid it. Time is Important! Usually overfermentation happens when we leave the culture to ferment longer than recommended.
How do I know if my fermentation failed? ›
In fact, fermentation is safer than raw vegetables and canned food! If your lacto-fermentation fails, the signs are unmistakable: repulsive smells, hairy mould on the surface, flashy colours, etc. Read on to discover the different phenomena that can occur in your jar.
How do you know if fermentation is stuck? ›
The only real way to determine if you have a true stuck fermentation is to do a forced fermentation by taking a sample, pitching with an excess of yeast and fermenting warm, then measuring the final gravity and checking it against the gravity of the wort in the fermenter.
How long does it take for fermentation to finish? ›
Here's a chart with all of the guidelines we've covered here:
| Ale | Lager |
|---|
| Dark | 1 week primary | 2-3 months primary |
| 3-4 weeks secondary | 9 months secondary |
| High Alcohol | 2 weeks primary | 2-3 months primary |
| 9-12+ months secondary | 9-12+ months secondary |
4 more rowsOct 25, 2019
Do I need to burp my fermentation? If you're using glass jars, yes, you will have to periodically “burp” them.
How do I know when my ferment is done? ›
Within 1 week it should start to taste sour. If you like it, it is done.
What should you not do during fermentation? ›
5 Mistakes to Avoid in Vegetable Fermentation
- Not Weighing Your Vegetables. Salt plays an essential role in vegetable fermentation. ...
- Jarring Vegetables That Are Too Dry. ...
- Opening the Jar During Fermentation. ...
- Not Getting the Right Equipment. ...
- Not Daring to Take the Plunge.
The most common reason a batch of fermented vegetables goes wrong is that oxygen is present in the first few days of fermentation, the most critical period of the ferment.
