What went wrong, and the fix — from Cultured Bench’s guides
| went wrong | the fix |
|---|---|
| Thin white film | Kahm yeast — skim it |
| Fuzzy or raised patches, any color (white included) | Mold — compost, restart |
| pH won’t drop | Check the temperature (sauerkraut: 70–75 °F; below 60 °F it may not ferment) and that the salt is weighed at 2% of the vegetable. It isn’t finished while it reads above pH 4.6; if it looks or smells wrong, discard it. |
| went wrong | the fix |
|---|---|
| No fizz | More sugar, check the yeast |
| Mold | Compost the SCOBY, restart |
| Vinegar | Bottle from day 7 |
| went wrong | the fix |
|---|---|
| Hooch | Skim or stir in, feed |
| Won’t double | Feed 1:1:1 at room temp |
From CULTURED BENCH — free to print for your bench, class or club.
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