By Lynnie Stein / October 12, 2018

💕Why do fermented foods bubble?

The word effervescence is derived from the Latin verb fervere (to boil), preceded by the adverb ex.

It has the same linguistic root as the word fermentation.

After a day or two, you may start to see bubbles, and the brine will become cloudy.

  • The lactic acid fermentation process produces lactic acid bacteria that create gases when they feast on the vegetables.
  • These gases are often visible as bubbles throughout the jar after a few days at room temperature and are a good sign.
  • This is the beneficial bacteria doing their job!
  • Sometimes the bubbles are not so visible -however, if you have set up the right environment, the fermenting fairies (aka the microbes) will be producing bubbles.

When are they ready?

Finished ferments should have a pH reading of 4.5 or lower.

Surround everyone you meet in bubbles of Love 💕

2 Heaping cups of patience

1 Heart ❤ full of love

2 Hands full of generosity

A dash of laughter

1 Head full of understanding

Sprinkle generously with kindness, add plenty of faith and mix well.

Spread over a period of a lifetime and serve everyone you meet.

Create + Share + Love…

  • the bubbles
  • I hope you discover something here to leave you feeling uplifted, encouraged, and a little more optimistic than before.
  • It is my hope I can bring a little peace, love, happiness & tranquillity and inspire you to believe in the magic of your dreams & to never give up.
  • I create from my heart with love.
  • May the energy from each piece keep flowing to you

Love, bacteria & bubbles, Xo, Lynnie

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