Frequently Asked Questions
Our senses come in handy when determining the condition of lacto-fermented foods. Slimy, soft, smelly = spoiled. Each of these undesirable attributes can be seen, smelled, or felt.
Your nose will tell you, beyond a shadow of a doubt, whether your lacto-fermented foods are still healthy.
Instead of having a saliva-response, a signal your body recognizes healthy food, you’ll have quite the opposite – feeling repulsed and probably taking a step or two away from the container, when its opened. You’ll know it when you smell it.
Slimy pickles are usually soft, discolored pickles. It’s rare to have soft, slimy pickles without the “smell”, so use your senses to help you decide.
Wise friends suggested I should intentionally leave a small container of ferment-of-my-choice sitting out at room temperature (in the middle of summer, no less!) and take an occasional sniff of it over the next few months. It was good training, fast-tracking in my question to reclaim lacto-fermenting skills.
Here are two helpful sources offering more ideas about common pickle problems including soft spots, “off”-smell, soft texture or hollow areas:
Did you know...
Pickled carrots and turnips are produced in Asia and Africa. They are known as hua-chai po in Thailand and tai tan tsoi in China.
My husband, former F-15 mechanic, is very impressed with your design. So impressed, that he may just get into fermenting and be willing to drink kefir. Yay! Thanks so much.
—Jen R., Ohio