Product was successfully added to your shopping cart.
Product was successfully added to your comparison list.
Starter cultures can be unpredictable at times. Even those with extensive fermentation experience can stumble into a new culturing issue every once in a while.
At Cultures for Health, we want you to be successful, no matter what your fermentation project. Whether you are just getting started, or have been culturing for years, we have a collection of troubleshooting articles to help you keep your projects on track.
Browse our troubleshooting advice below, and remember...you can do this!
Click on a topic below to find expert advice to fit your needs:clear filters
A white film is common on fermented vegetables. Before discarding anything, read this helpful article to determine whether your vegetables are safe to eat.
Mold happens when fermenting vegetables. Learn what causes it, what to do with a moldy vegetable ferment, and how to prevent this issue with future batches.
Need help with your fermented vegetables? Our complete FAQ will help you decide what to do with your fermented vegetables and whether they are safe to eat.
What is cross contamination and what are the risks when fermenting? Find out more and learn what best practices will keep your cultures safe.
How long will your starter cultures or fermented foods be good at different temperatures? Here is a handy reference.
During summer's heat, culturing can be tricky. Keep your ferments cool with these tips and ideas on how to beat the heat.
Learn how to make cultured and fermented foods using starter cultures during the cool winter months. Plus ideas for how to keep cultures warm!