As with mold, if you have fermented vegetables for a number of years, you’ve probably had a batch or two of mushy vegetable ferments. Sometimes this just happens, but there are some factors that can help to prevent it. Most people prefer vegetable ferments to be crisp and crunchy. I know I do. So when a batch of pickles or kraut comes out limp, it’s a bit disappointing. You can definitely still use those mushy ferments, either eaten as is or chopped fine to form a relish, but you may also want to look into what’s causing the problem in the first place. That’s where we come in today.