Fermentation Support Forum

Funny! I specifically make sure to get those minerals into my crocks. I hope that the acid that develops will help it to dissolve into the food and increase the breadth of nutrients present.

I almost always ferment using Real Salt brand mineral-rich salt. It has a pink tint and is pretty similar to Pakistani/Himalayan pink salt. It works great!

They have an article comparing the two (a little -- I'd rather have more chemical analysis, but whatever) here: https://redmond.life/blogs/live ...

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Welcome back!

Not too big to ferment. And in fact, you could ferment some of them whole. If you mostly want them like french fries, cut them up like that (peeled or not) but bury one whole turnip (including the greens, ideally) in the middle. They'll get all the bacteria they need from that. If you ...

Copying my response from your intro thread just for completeness:

Your process looks fine to me.

Normally, mold only forms when there's an organic anchorhead of floaters. But with all your goodies in a teabag, it seems like you ought not have much up there. Floating raspberry leaf maybe?

Awesome; congratulations!

My misos have been pretty funky. Edible, but it's the only ferment where I prefer commercial product to my own.

Welcome David!

You might want to post this to the veggie ferments board where people other than just I might look at it if they happen to wander by.

That said, your process looks fine to me.

Normally, mold only forms when there's an organic anchorhead of floaters. But with all your goodies in a ...

Welcome to Wild Fermentation!

Welcome to Wild Fermentation!

You might get more eyes on your post if you put it in the Tonic Beverages forum, but we're pretty slow here these days.

It's weird to have gotten mold on something that you're stirring daily. I guess I'd suggest doing a more vigorous stir to prevent that -- make sure ...

Welcome to Wild Fermentation!