Troubleshooting Fermented Foods Kimchi,

“Crafting Cultures: Professional Tips for Troubleshooting Fermented Foods” is the essential guide for home fermenters who have moved beyond the basics and are facing the inevitable hurdles of working with living foods. This book dives deep into the science and art of fermentation, providing clear, professional solutions for the most common issues that plague homemade kombucha, kimchi, and sourdough.Readers will learn how to diagnose and fix problems like flat kombucha, off-smells, and mold; mushy or bland kimchi; and a sluggish, inactive sourdough starter. Each chapter is a dedicated troubleshooting manual, explaining the “why” behind the problem—from improper temperature and pH levels to incorrect ingredient ratios—before offering practical, step-by-step remedies. Far more than a recipe book, “Crafting Cultures” is a reference guide that empowers home cooks to become confident artisans, turning fermentation fails into consistent, delicious successes.