{"id":634,"date":"2023-05-03T17:12:46","date_gmt":"2023-05-03T16:12:46","guid":{"rendered":"https:\/\/fermentationhero.com\/?p=634"},"modified":"2023-05-03T17:12:48","modified_gmt":"2023-05-03T16:12:48","slug":"full-guide-how-to-identify-if-something-is-fermented","status":"publish","type":"post","link":"https:\/\/fermentationhero.com\/full-guide-how-to-identify-if-something-is-fermented\/","title":{"rendered":"Full Guide: How To Identify If Something Is Fermented"},"content":{"rendered":"\n
Hey there, fellow fermentation enthusiasts!<\/p>\n\n\n\n
If you’re like me, then you know just how exciting it is to experiment with different fermented foods and beverages. However, as much fun as it can be, identifying the signs of successful fermentation can sometimes be a bit tricky.<\/p>\n\n\n\n
That’s why I’m here today to share my full guide on how to identify if something is truly fermented. From the subtle changes in smell and texture to specific visual cues, we’ll cover everything you need to know to confidently determine whether your latest ferment has been a success or not.<\/p>\n\n\n\n
Let’s get started!<\/p>\n\n\n\n To truly identify fermented foods, one must rely on their senses. A common saying in the fermentation world is that ‘the eyes, nose, and mouth don’t lie.’ This means that visual cues, smell indicators, and taste profiles are all critical factors to consider when trying to distinguish between fermented food and non-fermented food.<\/p>\n\n\n\n Here is a guideline on how to evaluate using each of your senses.<\/p>\n\n\n\n You can trust your nose! It will be your best friend when evaluating a ferment. A good fermented vegetable smells pleasantly<\/em><\/strong> sour and vinegary. If your fermented vegetables have a pungent or rancid smell (like rotten food or “way too long in your fridge” broccoli), it has gone bad. It also should not smell like alcohol, and if it does, a different kind of fermentation has taken place. <\/p>\n\n\n\n If they smell like fresh vegetables still, maybe you are checking them too soon, and your vegetables haven’t started fermenting yet. So, if it has been only a few days, do not worry and let it be for a while. If it has been more time, it is worth checking if the conditions are appropriate for fermentation. You can read more about the topic in this article.<\/p>\n\n\n\n Firstly, look for the bubbles. Bubbles are a sign of fermentation. Sometimes the bubbles are small and might get stuck under the vegetables. A gentle but firm tap on the side of the jar should help them to be released. If you see the bubbles, that means fermentation is happening.\u00a0<\/p>\n\n\n\n Secondly, look at the colour of the vegetables. During fermentation, colours tend to change. Your fermentation might be going south if you have two colours in the same vegetable. Like if one part is brown and the other part is the original colour, the vegetable normally is, but just a bit duller. <\/p>\n\n\n\n Normally, this means that there was not enough salt, and the brown part might be rotten. That being the case, take the vegetable out and give a sniff, your nose is going to tell you the answer. In doubt, I would throw it away and start again. Better safe than sorry. That is my approach, but some people would be ok with just removing the bad piece, so you can choose how to proceed.<\/p>\n\n\n\n Another visual red flag is mould. If the mould is on the vegetable being fermented or under the brine, throw everything away and start again. If the mould is on the top of the brine, opinions get divided. I prefer to throw away and restart, but that is me. In theory, everything under the brine should not be affected by the mould on top, so you can just scoop it out. Again, it is up to you.<\/p>\n\n\n\n The texture will change as fermentation goes on, normally leaving the vegetables less crunchy. That is ok, and it is part of the process. The texture you don’t want is “slimy”. If there is a kind of goo coating your vegetables, you have a red flag.\u00a0<\/p>\n\n\n\n Take a look at the table below for easy reference.<\/p>\n\n\n\n <\/p>\n\n\n\nUsing Your Senses To Know If Your Food Is Fermented<\/h2>\n\n\n\n
Smell<\/strong><\/h3>\n\n\n\n
Sight<\/strong><\/h3>\n\n\n\n
Touch\/Texture<\/strong><\/strong><\/h3>\n\n\n\n
<\/th> Good<\/th> Bad<\/th><\/tr><\/thead> Smell<\/strong><\/td> Pleasantly sour and vinegary.<\/td> Pungent, rancid, rotten, alcoholic.<\/td><\/tr> Sight<\/strong><\/td> Bubbles; uniform change in colour.<\/td> Different colours in the same vegetable. Mouldy.<\/td><\/tr> Touch<\/strong><\/td> Less crunchy.<\/td> Slimy and gooey.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n Differences Between Fermented (In A Good Way) And Spoiled Foods<\/h2>\n\n\n\n