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  1. When I tried to ferment apples, the brine got cloudy, and I couldn’t figure out how to tell if it was just the apple (grainy flesh sort of “crumbling off” in the water) or if it was mold or something I should be concerned about. Do you have any insight on that?

    1. I think that is totally normal! If I remember correctly mine did the same. It could just be Kahm yeast which is safe to eat. However, if you’re concerned about mold or if any apples are above the brine, I’d discard them and try again.

  2. I have some carrots that I’ve fermented sitting in my fridge. Can I use some of the brine from that as a ferment starter?

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