hi group
I made a beetroot brine, using 5% salt water and a re-used brine about a week old from a previous ferment.
it all started out well with the beetroot getting more edible & nicely crunchy, but then the bubbles disappeared.
I made up a fresh batch of brine and transferred the beetroot, and just a little of the old brine solution but it seems to have stopped all together now.
I can taste the difference too. is there a way to re-activate the ferment ? As I dont want to waste the beetroot
thanks
martin