I soaked these wheat berries. They are fully submerged for about 6 months now. As far as I can tell it should have just gone from the stages of ferment, to malt, to alcohol, to vinegar. I did not put in any sugar (to feed vinegar) nor did I put in any salt (to kill bad bacteria to aid in lactofermentation / sour dough).

It smells pretty much like vinegar (which also lasts out at room temperature indefinitely). My one concern is the layer of white at the bottom. I haven’t stirred it up. I’m wondering what it could be. enter image description here

1 Answer 1


White powdery sediment is a common occurrence in lacto-fermented foods, and it is simply a byproduct of the fermentation. It is not harmful.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.