Please,can you tell me why my ferment vegetables brine turns slimy?Im 70 yrs old and have made saurkraut no problem,but new to fermenting vegetable. Ive tried several times and the brine gets slimy.I live in Wv and its probably 65 to 68 degree in my kitchen.Thank you so much,love,love your videos.
The brine should not turn slimy. Did you boil the jars and lids to disinfect prior to putting in the vegetables? You need to use spring water and not tap water. You also need to use sea salt that is Not iodized. Make sure all the vegetables are weighted down with something clean so they submerge under the liquid. Burp it daily. Keep in a cool, dark place during fermentation (65 to 68 should be okay). Good luck!
my kefir was so strong it's almost like it was burning the lining of the esophagus so i quit making it. maybe i have to look into it again due to it's health benefit. someone mentioned i left it too ferment too long so will try to be more vigilant in keeping it fresher.
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Please,can you tell me why my ferment vegetables brine turns slimy?Im 70 yrs old and have made saurkraut no problem,but new to fermenting vegetable. Ive tried several times and the brine gets slimy.I live in Wv and its probably 65 to 68 degree in my kitchen.Thank you so much,love,love your videos.
The brine should not turn slimy. Did you boil the jars and lids to disinfect prior to putting in the vegetables? You need to use spring water and not tap water. You also need to use sea salt that is Not iodized. Make sure all the vegetables are weighted down with something clean so they submerge under the liquid. Burp it daily. Keep in a cool, dark place during fermentation (65 to 68 should be okay). Good luck!
my kefir was so strong it's almost like it was burning the lining of the esophagus so i quit making it. maybe i have to look into it again due to it's health benefit. someone mentioned i left it too ferment too long so will try to be more vigilant in keeping it fresher.
You can delut it with water
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