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This topic contains 2 replies, has 2 voices, and was last updated by  ferment212 9 months, 1 week ago.

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  • #3340

    ferment212
    Participant

    Curious as to the ph level of my 21 days whole baby carrots ferment, I tested it with a Hydrion brand ph strip. The reading: 2.5. Any thoughts on why my ferment is not acidic at this point in time? The room temperature has been a consistent 70 degrees. I have read that there are some beneficial bacteria which only are produced when the lacto-ferment is acidic.

    #3415

    fermenTed
    Keymaster

    A pH reading of 2.5 is VERY acidic, so I’m a bit confused by your question. Anything below 7.0 is considered acidic. Kombucha settles in around 3.0, lemon juice is approximatel 2.0. Seems like your ferment is somewhere between the two. I don’t think I’ve ever had a vegetable ferment reading as low as yours.

    #3575

    ferment212
    Participant

    I apologize for confusing you, Ted. I hadn’t remembered that 7.0 is neutral pH, therefore, I didn’t realize my carrots were acidic. BTW, I did a pH strip test of some liquid from store-bought Whole Foods sauerkraut, lacto fermented, and it tested at 2.5. Thanks for replying.

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