LAB Troubleshooting and Batch Tweaks
## How to Refine Your Lactic Acid Bacteria Process in Korean Natural Farming So, you’ve made your first batch of Lactic Acid Bacteria (LAB). Maybe it went great, or maybe you ran into a few issues. Don’t worry — that’s all part of the learning process. Now we’re focused on troubleshooting common pr...
How to Refine Your Lactic Acid Bacteria Process in Korean Natural Farming
So, you’ve made your first batch of Lactic Acid Bacteria (LAB). Maybe it went great, or maybe you ran into a few issues. Don’t worry — that’s all part of the learning process. Now we’re focused on troubleshooting common problems and adjusting the LAB method to work with your unique climate, materials, and homestead goals.
Common Issues and How to Fix Them
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It didn’t separate properly.
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Cause: Temperature may have been too low, or your milk was ultra-pasteurized.
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Fix: Use raw or low-temp pasteurized milk and keep the fermenting jar in a warm (but not hot) spot.
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It smells rotten, not sour.
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Cause: Contamination or anaerobic conditions.
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Fix: Make sure the container is loosely covered to allow gas exchange. Try again with clean tools.
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Mold on top....
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