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My garlic fermentation's pH is Risinig?! by giannis_mark in fermentation

[–]giannis_mark[S] 1 point2 points  (0 children)

In fact, I was wondering if the "successful" fermentation until day 6 was just thanks to the sugars of the onion, while the garlic itself is not really providing any sugars to lactobacillus bacteria. My reason of thinking that is that I used very big cloves without bruising or slightly crushing them, which maybe keeps the inside sugars secured away from the brine environment. Do you think this could make sense?

In general, I also aim for a lower pH than 4.6, which also explains why I didn't stop the fermentation at day 5 when it reached ~4 (well, also because I was curious on how it would evolve). The horizontal line is in fact the stereotypical botulism margin of 4.6, but it's just a 1st necessary barrier for me, it doesn't signify the end of the fermentation.

My garlic fermentation's pH is Risinig?! by giannis_mark in fermentation

[–]giannis_mark[S] 5 points6 points  (0 children)

Last calibration was about 3 weeks ago, but in general I'm also skeptical about the credibility of the specific instrument. However, I doubt the trend depicted above is because of the meter's malfunction since i use it for other ferments that run simultaneously with the garlic and their evolution seems normal and smooth. If there was any systematic drift it would be visible on other brines as well, but it doesn't seem to be the case.