Fermenting
Create probiotic-rich preserved foods through natural lacto-fermentation.
Overview
Fermentation is an ancient preservation method that uses beneficial bacteria to transform and preserve food. Lacto-fermentation creates an acidic environment that prevents harmful bacteria while developing complex flavors and beneficial probiotics. Classic fermented foods include sauerkraut, kimchi, and fermented pickles.
Best For:
Not Recommended For:
Safety First
Fermentation is generally very safe when basic guidelines are followed. The acidic environment prevents harmful bacteria.
Important Warnings:
- Keep vegetables submerged below the brine at all times
- Use clean equipment but don't sterilize (you want some bacteria)
- Use non-iodized salt (iodine inhibits fermentation)
- Ferment at cool room temperature (60-75°F)
- Discard if mold penetrates below surface or smells "off"
Trusted Resources:
Equipment Needed
- Fermentation Vessel
Glass jar, crock, or food-grade plastic container
- Weight
Glass weight, smaller jar, or food-safe weight to keep vegetables submerged
- Cover
Cloth, airlock lid, or loose-fitting lid
- Non-Iodized Salt
Sea salt, kosher salt, or canning salt
- Knife and Cutting Board
For slicing vegetables
- Fermentation Crock
Traditional ceramic crock with water seal
- Airlock Lids
Allow CO2 to escape while preventing contamination
- Mandoline
For uniform slicing
- Tamper/Pounder
For packing vegetables
Step-by-Step Guide
Wash and chop vegetables into desired size.
- Wash vegetables but don't scrub too hard
- Remove outer leaves and damaged portions
- Slice, shred, or chop as desired
- Weigh vegetables to calculate salt
Add salt to draw out moisture and create brine.
- For dry salting (sauerkraut): use 2% salt by weight
- Mix salt thoroughly with vegetables
- Let sit 15-30 minutes
- Massage and squeeze to release liquid
For whole or chunky vegetables, make a salt brine.
- Standard brine: 2 tablespoons salt per quart water
- Dissolve salt completely in water
- Use filtered or non-chlorinated water
- Let cool if heated
Pack vegetables tightly, submerging under liquid.
- Pack into clean jar or crock
- Press down firmly to remove air pockets
- Liquid should cover vegetables by at least 1 inch
- Add brine if vegetables don't produce enough liquid
Keep vegetables submerged and cover loosely.
- Place weight on top to keep vegetables under brine
- Cover with cloth, airlock, or loose lid
- Gases need to escape - don't seal tightly
- Place on plate or tray to catch overflow
Let sit at room temperature, checking daily.
- Ferment at 60-75°F (cooler = slower, better flavor)
- Check daily and push down any floating vegetables
- Skim off any surface scum (normal)
- Taste after 3-5 days
- Continue until desired sourness (1-4 weeks typically)
Move to cold storage when fermentation is complete.
- Transfer to refrigerator to slow fermentation
- Keep vegetables submerged
- Will continue to develop flavor slowly
- Use clean utensils when serving
Processing Times
| Food | Prep Method | Container | Time |
|---|---|---|---|
| Sauerkraut | Shredded, dry-salted | Quart | 2-4 weeks |
| Kimchi | Cut, brined, spiced | Quart | 3-7 days |
| Fermented Pickles | Whole, in brine | Quart | 1-2 weeks |
| Fermented Carrots | Sticks or coins | Quart | 1-2 weeks |
| Fermented Hot Sauce | Chopped peppers | Pint | 1-2 weeks |
| Fermented Salsa | Diced vegetables | Pint | 2-5 days |
Storage Guidelines
Refrigerator after fermentation complete
35-40°F, submerged in brine
4-6 months or longer refrigerated
- •Pink or fuzzy mold (discard if mold penetrates)
- •Slimy texture
- •Extremely unpleasant smell (not just sour)
- •Vegetables are mushy/falling apart
Labeling Best Practices
Required Information:
- Contents
- Fermentation start date
Recommended:
- •Salt percentage
- •Days fermented
- •Refrigeration date