Why My Ferment Smells Bad
Fermenting Basics, Tips & TroubleshootingEvery beginner hits this wall. You open a jar, the smell smacks you in the face, and suddenly you are […]
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Fermenting Basics
Ferment Not Bubbling: Is It Dead? What It Really Means
Fermenting Basics, Tips & TroubleshootingIf 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.
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What a Normal Ferment Should Smell Like
Fermenting Basics, Tips & TroubleshootingNot sure what a healthy ferment should smell like? Here’s the clear answer. Learn which sour or funky smells are normal, which odors mean spoilage, and how to prevent bad smells in the first place.
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When and How to Burp Your Ferments
Fermenting Basics, Tips & TroubleshootingLearn 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.
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Why Ferments Turn Cloudy
Fermenting Basics, Tips & TroubleshootingLearn 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.
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Fermented Garlic: The Simple Old School Method
Fermenting BasicsLearn how to make fermented garlic the old school way using a simple salt brine. This guide covers the right salt ratio, safety basics, and how to store and use fermented garlic for months.
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Dry Brine vs Wet Brine for Fermenting Vegetables: Which One Should You Use?
Fermenting BasicsLearn when to use dry salting or a wet brine, the right salt ratios, and which vegetables work best for each method.
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How Much Salt for Fermenting Vegetables (The Simple Ratio Guide)
Fermenting Basics, Tips & TroubleshootingSalt is the only thing standing between a clean ferment and a ruined one. Get the ratio right and your
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Why Your Sauerkraut Tastes Too Salty (and How to Fix It Fast)
Tips & Troubleshooting, Fermenting BasicsEver taken your first bite of homemade sauerkraut only to pucker from the salt? You’re not alone. A salty kraut
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Fermenting Food at Home: The Ultimate Beginner’s Guide
Fermenting BasicsFermentation isn’t just a trend — it’s a conversation with the past. At Old School Ferments, we keep alive the
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