If your ferment is not bubbling, it does not mean it is dead. Most vegetable ferments stay quiet, even when they are working. Learn why jars show no activity, how to tell if a batch is truly gone bad, and when to start worrying.
Ferment Not Bubbling: Is It Dead? What It Really Means Read Post »
Learn when and how to burp your ferments the right way. Find out which jars actually need burping, how to do it safely, and how to avoid burping completely with the right lids and tools.
When and How to Burp Your Ferments Read Post »
Are all pickles fermented? Most people assume all pickles are fermented, but that has never been true. Today, the vast
Are All Pickles Fermented? Read Post »
Learn why ferment brine turns cloudy, when it’s harmless, and when it means trouble. Clear signs, simple prevention, and the old school rules that keep jars safe.
Why Ferments Turn Cloudy Read Post »
Learn when to use dry salting or a wet brine, the right salt ratios, and which vegetables work best for each method.
Dry Brine vs Wet Brine for Fermenting Vegetables: Which One Should You Use? Read Post »
People ask this constantly, and most of the answers online are half right. So—can you ferment in plastic? Yes, but
Can You Ferment in Plastic? The Real Answer! Read Post »
Salt is the only thing standing between a clean ferment and a ruined one. Get the ratio right and your
How Much Salt for Fermenting Vegetables (The Simple Ratio Guide) Read Post »
Ever taken your first bite of homemade sauerkraut only to pucker from the salt? You’re not alone. A salty kraut
Why Your Sauerkraut Tastes Too Salty (and How to Fix It Fast) Read Post »
Ever had your garlic turn blue? Don’t worry, it’s safe, natural, and delicious. Learn why it happens, how to prevent it, and what it means for your ferment.
Why Does My Fermented Garlic Turn Blue? Read Post »
Fermentation isn’t just a trend — it’s a conversation with the past. At Old School Ferments, we keep alive the
Fermenting Food at Home: The Ultimate Beginner’s Guide Read Post »
