Lacto Fermentation Brine
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Lacto fermentation brine

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🌟 The Golden Rule of Fermentation: GET THE VEGETABLES SUBMERGED. Having enough brine (without overfilling) and using Masontops Pickle Pebble glass weights is the key to successful ferment. This rule applies to both, brine ferments and dry-salting ferments 🙌🏻 Keeping your vegetables & spices below the brine level will prevent the bad bacteria from growing. Here is why: mold and any other harmful bacteria require oxygen to grow. When vegetables are submerged in brine, they are kept in an a...
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Worried about cloudy brine? Don’t be! 🌫️ That haze is a totally normal part of fermentation—and a great sign your ferment is on the right track! Here’s why it happens: 🥒 Natural bacteria are thriving, creating those probiotic-rich goodies. 🥕 Minerals from the veggies dissolve into the brine. 💧 Salt reacts with the water—no need to panic! If your ferment smells good, looks good and there’s no mold, you’re golden. Let the bubbles and cloudiness reassure you: It’s fermenting perfectly! 🙌
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163K views · 9.1K reactions | Pickling vs Fermenting — why the confusion & what’s the difference? 🥒🧅 Some foods, like dill pickles, include the word pickle but can actually be fermented. The key…
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