When stored properly in the refrigerator, fermented vegetables can last 4-6 months or even longer. Keep them submerged in brine and use clean utensils to maintain freshness.

If you see mold (fuzzy growth), discard the entire batch. To prevent mold, ensure vegetables stay submerged under the brine and use proper fermentation weights. A little white yeast on the surface is normal and can be skimmed off.

Soft vegetables usually result from fermenting at too high a temperature or for too long. Keep ferments at 18-22°C and taste regularly. Adding tannins from grape leaves or oak leaves can help maintain crispness.

Yes! Bubbling is a sign of active fermentation. A tangy, sour smell is normal. However, if it smells rotten or putrid, something has gone wrong and the batch should be discarded.

Yes! Leftover brine from a successful ferment can be used as a starter for your next batch, speeding up fermentation. You can also drink it as a probiotic tonic or use it in salad dressings.