Hi Kirsten,I hope you are well.
I am writing regarding your fermented ginger recipe. I made a batch with young ginger and put them into separate jars, they are 1 week old and overnight one of the jars changedcolour to a pinky hue. Please see attached photos.
Do you know why this might be? Also is it safe to eat? It doesn’t smell bad.
I absolutely love your books by the way!
Thank you for your help,
Best,
Anne-Marie
Hello Anne-Marie,
Nice to hear from you. Remember lacto-ferments are safe to eat if the pH is 4.0 or below and if they smell fine. Check the pH with test strips.
The color looks fine, I have seen this variation before. When in doubt always test pH and trust smell and over all texture, etc. Usually things that are bad will let you know by being quite off—like smelling rotten.
And if the pH is not low enough you know that there could be things that are not right.
Cheers,
Kirsten