Quick Answer
If your fermentation is not bubbling, check the temperature, salt content, and vessel cleanliness.
Temperature Check
Ensure that your fermentation environment is within the ideal temperature range of 64°F to 75°F (18°C to 24°C). If the temperature is too high (above 75°F/24°C) or too low (below 64°F/18°C), it can negatively affect the fermentation process. Aim for a consistent temperature to promote healthy microbial growth.
Salt Content and Vessel Cleanliness
Verify that you’re using the correct salt ratio (typically 1-3% salt by weight of the vegetables) and that the salt is evenly distributed. Make sure the fermentation vessel is clean and sanitized, and that all equipment is sterile. Even a small amount of contamination can slow or halt fermentation.
Troubleshooting Techniques
If after checking the temperature, salt content, and vessel cleanliness, you still encounter issues, try the following: increase the salt ratio by 1%, decrease the vessel size to improve air circulation, or use a fermentation weight to keep vegetables submerged under the brine. If the problem persists, consider restarting the fermentation process with fresh vegetables and a new brine solution.
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