Problem: White, fuzzy, or colored mold appears on the surface
Solution: This happens when vegetables aren't fully submerged. Skim off mold, check that everything is under brine, and continue. If mold is extensive or smells bad, discard and start over.
Problem: No bubbles after 3-4 days
Causes: Water too chlorinated, temperature too cold, not enough salt, old vegetables
Solution: Move to a warmer spot, ensure water is chlorine-free, check salt ratio
Problem: Ferment tastes too salty
Solution: Ferment longer (bacteria consume some salt), or rinse before eating. Use less salt next time (but not below 2% for safety).
Status: This is NORMAL! Cloudy brine means active fermentation. The cloudiness comes from beneficial bacteria.
Problem: White film on surface that's not fuzzy like mold
Solution: This is kahm yeast - harmless but can affect flavor. Skim it off and ensure everything stays submerged. Not dangerous, just undesirable.
Problem: Ferments lose their crunch
Causes: Over-fermentation, too warm, enzyme-rich vegetables
Solution: Add tannins (grape leaves, oak leaves, or black tea) to keep things crisp. Ferment at cooler temperatures.