EP 4/12 How to avoid mold in fermentation скачать в хорошем качестве

EP 4/12 How to avoid mold in fermentation

EP 4/12 — Fermentation 101: What’s the difference between a successful ferment and mold? 🦠🫙 These 5 simple habits are key to preventing mold growth and create successful ferments! ✋🏼 1. Always keep your ferments fully submerged in liquid. Mold needs oxygen so submersion is your best defense. If you’re brewing wild sodas, regular stirring is key to prevent mold growth. 2. Use the right amount of salt and keep your ferments in the right temperature. A ratio of 2–5% of the veggie weight or water creates a brine that supports good bacteria and discourages the bad guys. I usually use 2.5-3% of salt for dry salting cabbage (sauerkraut) and 3-5% for making a brine to pour on top of pickles. 3. Always work with clean equipment. Rinse all of your tools with hot water and soap and then them let air dry on a rack. If it’ll calm your mind you can sterilize your equipment but it’s not a must and I have never done it so far. 4. Seal it right — use a lid, cloth, or an airlock to keep unwanted spores out while the good microbes do their magic. This reduces the chance of contaminants introduced by oxygen exposure. Some ferments require oxygen (aerobic) while others thrive in oxygen-free environments (anaerobic). Learn the difference (video coming soon) and prepare accordingly. 5. Know your floaters! A little surface yeast or harmless bubbles can be totally normal. Mold, on the other hand, is usually fuzzy and colored — white, blue, black, or green. Learn the difference between Kahm yeast and mold so you don’t waste food that is totally good to eat. Mold is super preventable. With a few simple practices, your ferments will stay clean, bubbly, and bursting with life. If you’re interested to dive deeper, check out my probiotic pantry ebook (full of all my knowledge, recipes and troubleshooting tips): https://stan.store/kirstyk