The Difference Between Pickling and Fermenting
What’s actually happening, what’s safer for which foods, and how to choose the right method.
Read →Author Carl – Carl Williams
Fermentation & Preserving Guides (UK)
This hub is the “start here” page for fermentation and preserving on AuthorCarl.co.uk. It covers the foundations (salt %, brines, safety, troubleshooting) plus practical guides to pickling, vinegar, jam setting, fermented drinks, fermented chilli sauce, gut health, and UK guidance for selling preserves — written in plain English with UK measurements.
If you’ve ever had soft sauerkraut, odd smells, surface films, failed jam, harsh vinegar, or a ferment that just tastes dull, you’re not alone. Most problems come from a small number of causes: salt level, oxygen exposure, temperature, and process timing. Use the sections below to jump straight to the issue you’re dealing with.
On this page:
Quick start: the simplest safe workflow
Safe fermentation is not complicated. If you do these four things consistently, your success rate jumps:
- Use salt by percentage (not “spoons”) so you get repeatable results.
- Keep solids under brine and limit oxygen exposure at the surface.
- Ferment at sensible temperatures (too warm = soft/odd; too cold = slow and dull).
- Know what’s normal (bubbles, cloudy brine) versus what’s not (fuzzy mould).
If you’re brand new, start with salt and texture first — it solves most problems. Then use the troubleshooting section when something looks or smells “wrong”.
Fermentation safety basics
Safe fermentation is mostly: correct salt, clean jars, keeping solids under brine, and knowing the difference between normal activity and real spoilage. These guides are designed to remove guesswork and help you make confident decisions.
Safe Home Fermentation (Premium PDF)
Conservative decision rules for real problems — so you know when to continue, correct, or throw it away.
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Fermented Foods for Gut Health
What fermented foods can realistically do — without miracle claims or nonsense.
Read →Mould vs kahm yeast (and what to do)
One of the most common safety questions is “is this mould?”. The useful rule is: fuzzy growth is a red flag, while a flat white film is often kahm yeast. Kahm isn’t usually dangerous, but it can taste unpleasant and signals oxygen exposure. If you want a strict, conservative approach to uncertain cases, use the Safe Home Fermentation PDF above.
Salt %, brine, and texture
Most fermentation failures are salt-related. The fix is simple: stop measuring salt by tablespoons and use percentages. Percent-based salting is repeatable and immediately reduces softness, spoilage risk, and “meh” flavour.
Two simple methods (and when to use each)
- Dry-salting (by weight): best for shredded vegetables like sauerkraut.
- Brine (by percentage): best for whole or chopped pieces like cucumbers, carrots, chillies, and garlic.
Using Salt Correctly in Pickling & Fermentation
Salt percentage explained simply — and how to stop soft, dull, or risky ferments.
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Why Your Sauerkraut Goes Soft
The real causes of soft kraut — and the changes that bring crunch back.
Read →Texture is also affected by oxygen and temperature. If you’re getting soft results even with the right salt, tighten your “solids under brine” method and ferment cooler.
Troubleshooting: the problems people actually get
Most “is it ruined?” moments fall into a few buckets. Use the guides below and you’ll stop guessing.
- Soft / mushy ferments: usually salt, heat, oxygen, or old produce.
- Surface films and scum: often oxygen exposure; sometimes kahm.
- Dull flavour: often low salt, too cold/short ferment, or not enough time for flavour to develop.
Pickling vs fermentation
Vinegar pickles and lacto-fermented pickles are not the same thing. If you pick the right method for the right food, success gets a lot easier.
Vinegar: flavour, mother, and food vs cleaning vinegar
Vinegar gets searched constantly, but most advice online is vague. These guides focus on what actually matters: reliable methods, why flavour differs, and which vinegar is safe for food.
Benefits of Homemade Vinegar
Why homemade tastes better and the key ideas behind making it reliably.
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Why Your Homemade Vinegar Tastes Better Than Shop-Bought
Why flavour is richer at home: slower fermentation, better starting liquids, and less standardisation.
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Do You Need a Vinegar Mother?
When it helps, when it doesn’t, and how to avoid common mistakes.
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Vinegar “mother” myths (quick clarity)
A short, practical explanation of what the mother is — and what it isn’t.
Read →Jam setting: pectin, failures, and fixes
Jam is “simple” until it isn’t. These posts explain pectin, setting points, and why batches fail — in a way you can actually use.
Why Homemade Jam Sometimes Fails
Runny set, burnt flavour, crystallisation and mould — causes and fixes that work.
Read →Fermented drinks
Fermented drinks should be enjoyable first — then “probiotic” is a bonus. Water kefir is one of the easiest entry points because it’s fast, forgiving, and doesn’t require canning equipment.
Fermented chilli sauce (done properly)
Proper fermented chilli sauce is one of the most rewarding ferments — but it’s also where people make avoidable mistakes with salt, oxygen, and timing. If you’ve only ever made “vinegar sauces”, this is where flavour levels up.
Fermented foods and gut health (without hype)
Fermented foods can support gut health, but the topic is full of exaggerated claims. This guide focuses on what’s realistic, what the terms mean, and how to think about fermented foods as part of a normal diet.
Selling preserves (UK)
If you’re thinking about selling jam, chutney or preserves, you need two things: basic UK compliance and pricing that actually covers your costs. These posts are UK-focused and written in plain English.
How to Legally Sell Homemade Preserves (UK)
What matters in practice: hygiene, labelling, allergens, and safe processes.
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How to Price Your Homemade Preserves for Profit
Costing, jar sizes, margins, and a simple pricing approach that actually works.
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Selling Homemade Preserves Legally (UK) — Book
The complete step-by-step guide if you want to do it properly and safely.
Read →FAQ: quick answers
What salt % should I use?
It depends on the food and method (dry-salt vs brine). Use the salt guide and you’ll get repeatable results.
Is a white film on top mould?
Not always. A flat white film is often kahm yeast; fuzzy growth is more concerning. Use strict rules if unsure.
Why is my sauerkraut soft?
Common causes are low salt, warm fermentation, oxygen exposure, or old cabbage. The fixes are straightforward.
Can I use cleaning vinegar in food?
No. Cleaning vinegar is not food-grade. Use the food vs cleaning vinegar guide for the practical reasons.
Why won’t my jam set?
Usually pectin level, boiling time, or sugar/acid balance. The pectin guide explains it simply.
If I want to sell preserves, where do I start?
Start with UK compliance basics and then pricing. Both guides are linked above.