Troubleshooting & Safety
8 guides
Kahm Yeast vs. Mold: How to Tell the Difference
A beginner's visual guide to spotting kahm yeast vs mold in your ferments, what each one means, and exactly what to do about it.
July 4, 2026
Fermentation Food Safety Rules Every Beginner Should Know
Core fermentation food safety rules for beginners: correct salt ratios, anaerobic submersion, low-acid and oil ferment risks, and when to throw a batch out.
July 1, 2026
Too Salty, Too Sour, or Not Sour Enough: Fixing Flavor
Learn how to fix a ferment that's too salty, too sour, or not sour enough, with practical adjustments and food-safety guidance for beginners.
June 28, 2026
Why Your Ferment Isn't Bubbling or Fermenting
Ferment not bubbling? Learn the most common causes, how to tell if fermentation is actually working, and when it's safe to eat.
June 26, 2026
Mold on Your Ferment: When to Toss It and When It's Fine
Learn to tell harmless kahm yeast from real mold on fermented vegetables, and know exactly when to skim vs. when to throw it out.
June 21, 2026
Why Is My Sauerkraut Slimy or Soft?
Slimy brine is usually temporary; mushy kraut is a salt or temperature problem. Learn the causes, fixes, and when to discard your batch.
June 16, 2026
What a Healthy Ferment Should Smell and Look Like
Sour, tangy, cloudy, bubbly — here's exactly what a healthy ferment looks and smells like, and what warning signs actually matter.
June 12, 2026
Is My Ferment Safe to Eat? A Beginner's Checklist
Not sure if your ferment is still good? Use this beginner's checklist to spot the signs of a safe ferment versus one that needs to go in the trash.
June 7, 2026