1

votes

Fermentation won't start

Answered on August 19, 2014
Created February 02, 2013 at 10:59 AM

I made really good fermented sriracha recently. Fermentation on my countertop started within 24 hours and lasted for three days. I didn't use any starter cultures, just sealed the jar tightly. It was delicious with chicken and hard-boiled eggs.

Encouraged by my success, I made another batch and a cave ketchup batch to ferment. They've been sitting for three days, no reaction. Issue shouldn't be the temp, since I have yet another jar with whole milk producing kefir successfully at the same temp and same time.

To get the fermentation started, I added kefir grains (refrigerated powder) 1.5 days ago, still nothing. I'm considering adding vegetable starter culture if I can source it.

Any tips?

9f54852ea376e8e416356f547611e052

(2957)

on February 03, 2013
at 04:11 PM

I did, and it helped with the sriracha. Thanks!

9f54852ea376e8e416356f547611e052

(2957)

on February 03, 2013
at 04:11 PM

The sriracha started fermenting after I moved it to a slightly warmer location, and I added some of it the ketchup to hopefully kickstart it as well.

Ed7403e397077dd1acdbf25c7f6e56ce

(3452)

on February 03, 2013
at 03:58 PM

Aha... make sure you save some this time...

9f54852ea376e8e416356f547611e052

(2957)

on February 02, 2013
at 02:24 PM

Gone, baby, gone.

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4 Answers

best answer

2
3491e51730101b18724dc57c86601173

(8395)

on February 02, 2013
at 08:03 PM

My ferments are SO SLOW this winter because we don't heat our house much. Try moving it to a warmer spot.

9f54852ea376e8e416356f547611e052

(2957)

on February 03, 2013
at 04:11 PM

I did, and it helped with the sriracha. Thanks!

2
D5d982a898721d3392c85f951d0bf0aa

(2417)

on February 02, 2013
at 04:46 PM

Kefir grains are somewhat adaptable but it's not usually that fast, and usually they're in dairy or water with a lot of sugar, and they don't easily switch between those two mediums. And powdered starter is probably not as good as the real, gooey grains anyway (I used to make a ton of kefir).

My guess is that the kefir culture just died. I'd go read up on some W.A.P. sites or Sandor Katz's site about lacto-fermenting. You shouldn't need to inoculate your stuff like that. You just need the right environment for the right kind of existing bacteria to flourish.

Also, try and just give it more time. It might still get going. How cold is your house? How salty is your food medium?

2
Ed7403e397077dd1acdbf25c7f6e56ce

on February 02, 2013
at 01:38 PM

Just add some of the old fermented SriRacha to both of them.

9f54852ea376e8e416356f547611e052

(2957)

on February 02, 2013
at 02:24 PM

Gone, baby, gone.

9f54852ea376e8e416356f547611e052

(2957)

on February 03, 2013
at 04:11 PM

The sriracha started fermenting after I moved it to a slightly warmer location, and I added some of it the ketchup to hopefully kickstart it as well.

Ed7403e397077dd1acdbf25c7f6e56ce

(3452)

on February 03, 2013
at 03:58 PM

Aha... make sure you save some this time...

2
Eed7dabde3d61910685845e04605267f

on February 02, 2013
at 01:21 PM

I was recently wondering how to use the excess chillies I've grown, this fits the bill very nicely. Thank you for the inspiration ;)

Anyway, the only variables I can think of that might affect the fermentation relate to there being too much salt in the mix, which might slow the rate of fermentation of completely stop fermenting from occurring, or (this is a stab in the dark) the chillies have some sort of chemical coating as residual rom industrial processing on them that inhibits fermentation. Maybe something with vinegar amount (??)

So I'm not really sure. Something should be different, but who knows (not me)?

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