{"id":127,"date":"2019-07-23T12:26:41","date_gmt":"2019-07-23T12:26:41","guid":{"rendered":"https:\/\/fermentierra.com\/?page_id=127"},"modified":"2025-11-19T11:32:41","modified_gmt":"2025-11-19T11:32:41","slug":"lactofermentation-questions-frequentes","status":"publish","type":"page","link":"https:\/\/fermentierra.com\/en\/lactofermentation-questions-frequentes\/","title":{"rendered":"FAQ"},"content":{"rendered":"<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/fermentierra.com\/wp-content\/uploads\/2025\/11\/Fermentierra-bocaux-old-style-1024x683.webp\" alt=\"\" class=\"wp-image-40052\" srcset=\"https:\/\/fermentierra.com\/wp-content\/uploads\/2025\/11\/Fermentierra-bocaux-old-style-1024x683.webp 1024w, https:\/\/fermentierra.com\/wp-content\/uploads\/2025\/11\/Fermentierra-bocaux-old-style-300x200.webp 300w, https:\/\/fermentierra.com\/wp-content\/uploads\/2025\/11\/Fermentierra-bocaux-old-style-768x512.webp 768w, https:\/\/fermentierra.com\/wp-content\/uploads\/2025\/11\/Fermentierra-bocaux-old-style-18x12.webp 18w, https:\/\/fermentierra.com\/wp-content\/uploads\/2025\/11\/Fermentierra-bocaux-old-style-600x400.webp 600w, https:\/\/fermentierra.com\/wp-content\/uploads\/2025\/11\/Fermentierra-bocaux-old-style.webp 1536w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>How to store Fermentierra lacto-fermented jars before opening?<\/strong><\/h3>\n\n\n\n<p class=\"has-medium-font-size\">Lacto-fermentation allows food to be preserved for several months, even years, even at room temperature. However, in order to preserve the flavour and stability of your jars, here are our recommendations:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Refrigerator (ideal)<\/strong> cold greatly slows down the activity of micro-organisms. Your jars stay exactly as you receive them.<\/li>\n\n\n\n<li><strong>Cellar (around 15\u00b0C)<\/strong> A cool, stable temperature ensures slow, appropriate storage of fermented products.<\/li>\n\n\n\n<li><strong>Up to 20\u00b0C<\/strong> Most of our jars remain stable until then. It's normal for some to show a few bubbles, a sign that the jar is alive.<\/li>\n\n\n\n<li><strong>Above 20 \u00b0C<\/strong> Vegetables may start to ferment again. This can lead to a slight fizzing when opened, leaks or swelling of the lid. These phenomena are natural and harmless.<\/li>\n<\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"has-inline-color has-black-color\"><strong>HOW TO STORE FERMENTIERRA'S LACTO-FERMENTED JARS ONCE OPENED? <strong>lacto-fermented iron<\/strong>will lie once opened?<\/strong><\/span><\/h3>\n\n\n\n<p class=\"has-medium-font-size\">Once opened, we recommend keeping jars in the refrigerator, preferably within two weeks. However, most opened jars can retain their qualities much longer than that.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Always use <strong>clean utensils<\/strong> to serve you, to limit contamination.<\/li>\n\n\n\n<li>If you plan to finish a jar in a few days (3 to 5 days), you can keep it <strong>at room temperature<\/strong>. Regular use renews the top layer and limits oxidation.<\/li>\n<\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>DO YOU RECYCLE THE JARS?<\/strong><\/h3>\n\n\n\n<p class=\"has-medium-font-size\">We're not reusing the jars at the moment. <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>recycle the lids with the <strong>metal<\/strong>,<\/li>\n\n\n\n<li>recycle the jar with the <strong>glass<\/strong>.<\/li>\n<\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>The jar sparkles like Champagne when I open it<\/strong>&#8230;<\/h3>\n\n\n\n<p class=\"has-medium-font-size\">Yes, this is normal. Fermentation remains active, even after bottling. Depending on the cuv\u00e9e, some batches may referment further: the CO\u2082 builds up and the jar is pressurized. On opening, you hear a \u201cpschit\u201d and see bubbles like in a soft drink.<\/p>\n\n\n\n<p class=\"has-medium-font-size\">Whether your jar sparkles or not, it will be delicious either way.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>MY JAR LID IS BLOATED, OR MY JAR LEAKS...<\/strong>&#8230;<\/h3>\n\n\n\n<p class=\"has-medium-font-size\">This phenomenon is linked to the production of carbon dioxide as the vegetables continue to ripen, especially if the temperature is higher than in our workshop (around 18.5\u00b0C).<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Open the jar slightly <strong>degas<\/strong> (\u201cpschit\u201d).<\/li>\n\n\n\n<li>Then place the jar in the <strong>refrigerator<\/strong> to stabilize fermentation.<\/li>\n<\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Is there milk in your lacto-fermented vegetables? <\/strong><br><strong>Are they suitable for people with intolerances or allergies?<\/strong><\/h3>\n\n\n\n<p>No, there is no <strong>no milk<\/strong> in our preparations. The term \u201clacto-fermentation\u201d has nothing to do with milk: it simply refers to the production of lactic acid by micro-organisms naturally present on vegetables.<\/p>\n\n\n\n<p>Our products are <strong>100 % plants<\/strong>, They are lactose- and milk-protein-free, making them suitable for : <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>lactose intolerant,<\/li>\n\n\n\n<li>allergic to milk,<\/li>\n\n\n\n<li>vegetarian or vegan.<\/li>\n<\/ul>\n\n\n\n<p>However, we cannot guarantee the total absence of <strong>traces of allergens<\/strong> in our workshop. Although many of our recipes do not contain them, the production environment may expose you to minor cross-contamination. People with severe allergies should take this into account.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>A white veil appeared on the surface of my vegetables or their juice...<\/strong><\/h3>\n\n\n\n<p class=\"has-medium-font-size\">It is probably <strong>Kahm yeast<\/strong>, a harmless white film that can appear on some jars. It can also be found on olives or gherkins, sometimes during wine fermentation.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>As long as the smell is pleasant and appetizing, the product remains consumable.<\/li>\n\n\n\n<li>Only one <strong>frankly unpleasant smell<\/strong> or <strong>colored mold<\/strong> (yellow, green, blue) indicate that the product is no longer good.<\/li>\n\n\n\n<li>If a jar has been forgotten for a long time and the Kahm yeast has taken over, its taste may dominate the initial taste, like a highly matured cheese that won't appeal to everyone.<\/li>\n<\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>How do you incorporate lacto-fermented vegetables into your cooking?<\/strong><\/h3>\n\n\n\n<p class=\"has-medium-font-size\">We have a full page on the subject:<br><em><a href=\"https:\/\/qb233zbtdie.preview.infomaniak.website\/manger-les-legumes-lactofermentes-cest-simple\/\" target=\"_blank\" rel=\"noreferrer noopener\">Eating Lacto-fermented Vegetables Made Easy<\/a><\/em><\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>General recommendations:<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Keep your jars <strong>fees<\/strong> as much as possible.<\/li>\n\n\n\n<li>Always use <strong>clean utensils<\/strong>.<\/li>\n\n\n\n<li>Rely on your <strong>nose<\/strong> You'll soon recognize the pleasant smell of lacto-fermented vegetables. If one day the smell becomes unbearable, throw the jar away.<\/li>\n\n\n\n<li>Don't throw the juices away: they're excellent for <strong>salad dressing, marinade or seasoning base<\/strong>.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Comment conserver les bocaux lactoferment\u00e9s de Fermentierra avant l&rsquo;ouverture ? La lactofermentation permet de conserver les aliments pendant plusieurs mois, voire plusieurs ann\u00e9es, m\u00eame \u00e0 temp\u00e9rature ambiante. Toutefois, pour pr\u00e9server au mieux les qualit\u00e9s gustatives et la stabilit\u00e9 des bocaux, voici nos recommandations : Comment&nbsp;<a class=\"read-more\" href=\"https:\/\/fermentierra.com\/en\/lactofermentation-questions-frequentes\/\">...<\/a><\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-127","page","type-page","status-publish","hentry"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/fermentierra.com\/en\/wp-json\/wp\/v2\/pages\/127","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fermentierra.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/fermentierra.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/fermentierra.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fermentierra.com\/en\/wp-json\/wp\/v2\/comments?post=127"}],"version-history":[{"count":3,"href":"https:\/\/fermentierra.com\/en\/wp-json\/wp\/v2\/pages\/127\/revisions"}],"predecessor-version":[{"id":40056,"href":"https:\/\/fermentierra.com\/en\/wp-json\/wp\/v2\/pages\/127\/revisions\/40056"}],"wp:attachment":[{"href":"https:\/\/fermentierra.com\/en\/wp-json\/wp\/v2\/media?parent=127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}