Common Causes
- •Temperatures below 60°F (15°C)
- •Too much salt for the recipe
- •Chlorinated water or poor-quality produce
- •Insufficient starter culture
How to Restart Activity
- •Move the ferment to a warmer spot (65-72°F / 18-22°C)
- •Stir or press vegetables to release trapped CO2
- •Add fresh brine at correct salt levels
- •Introduce a small amount of active brine from a successful batch
Prevention Checklist
- •Use filtered water
- •Measure salt by weight
- •Keep jars in a consistent temperature range
- •Start with fresh, crisp vegetables