Quick Answer
White spots on lacto-fermented vegetables can be caused by contamination with bacteria such as Pseudomonas or Enterobacter. This often results from inadequate sanitation, improper storage, or exposure to contaminated air or equipment. It can also be a sign of over-fermentation or an imbalance in the fermentation environment.
Identifying the Cause
To troubleshoot white spots, inspect the fermentation vessel and equipment for any signs of contamination or wear. Check the salt level and pH of the brine, as an imbalance can lead to unwanted bacterial growth. If you’re using a crock or container, ensure it’s clean and sanitized before each use. Sanitize by scrubbing with a mixture of 1 tablespoon of unscented bleach per gallon of water.
Correcting the Environment
To prevent contamination and promote healthy fermentation, maintain a consistent temperature between 64°F and 75°F (18°C and 24°C). Ensure the brine covers the vegetables, and weigh down any loose items to prevent exposure to air. Use a weight or stone to keep the vegetables submerged. Aim for a salt level of 2-3% and a pH between 4.2 and 4.5.
Preventing Future Issues
Regularly inspect your fermentation vessel and equipment for signs of contamination or wear. Keep the fermentation area clean, and store your equipment and containers in a well-ventilated area. When handling fermented vegetables, wash your hands thoroughly before and after handling to prevent cross-contamination. Consider using a fermentation weight or stone that’s specifically designed for lacto-fermentation to minimize exposure to air.
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