Fermentation
Fermentation is the chemical breakdown of a substance by bacteria, yeasts or other microorganisms that produce chemical changes in organic substrates through the action of enzymes in anaerobic conditions (absence of oxygen), like a starch or sugar converting into an alcohol or an acid.
My first attempt at fermentation was kombucha, and I think it was a perfect place for me to start because it’s an open ferment, but has a two part process so you learn how to ferment in many different ways because of this. It was almost like an outlet to a whole new world. Pub pickles were my second adventure, although I had been canning and pickling cucumbers the traditional way for years, this was a completely different process that resulted in a completely different product. And once you start fermenting things, it’s hard to stop. I started experimenting with all kinds of things, salsa, hot sauces, fruits, veggies, weird combos like pineapple and jalapeno. I went ferment crazy! I was also up to 4 gallon batches of kombucha every 10 days, which was almost out of control at one point, but with 6 people living here, they go fast!
Don’t let the thought of fermentation intimidate you. Everyone is weary at first, make sure you do your research and are completely comfortable before you begin your first ferment. It’s hard to mess up kombucha if you follow step by step and use sterilized jars and utensils, but it happens, and if it does, it’s usually pretty clear to see. Although bacteria can be sneaky, you can usually tell fuzzy mold from some type of yeast. If you do encounter mold the whole batch is ruined, and you must start all over. Keep in mind, that our failures only make us more accurate from then on out, do not get discouraged, learn from your mistakes, and try again!
There are many different methods of fermentation, far too many to list or even categorize, especially given many cultures around the world having their own traditional methods of fermenting. Buy as many books as you can read as many online articles as you can find, and watch as many videos as possible to learn these methods and incorporate them in your own fermenting style. You can ferment by using a starter culture, and you can also grow your own culture depending on what you’re making. Cultures are used a lot in liquid ferments like kombucha and kefir, and in solid ferments like sourdough. You can do a ferment brine, and always be sure to use the cleanest water you can find, if you’re skeptical about tap water, then use distilled. You can attempt to do a dry ferment using only sugar or salt to release the liquid and preserve the product. Or how about a very simple ferment with just garlic or ginger right inside some honey. You can even try a most recent experiment for me, and do a wax ferment using soft skinned fruits. Some ferments require several steps, but that’s the beauty of being connected with your food, when you harvest what you grow yourself, you will do whatever it takes to preserve that crop. And you take your time in doing it right, and to have a longer shelf life.
All ferments need to breathe, if you have a closed lid ferment depending on what you’re making, you’ll need to ‘burp’ that jar daily. You DO need to USE CAUTION when fermenting, you’re essentially building up gases, like CO2, that can and will explode if they’re not tended to properly. I don’t want to call fermenting high maintenance, but you absolutely can never leave a closed ferment longer than 24 hours without checking on it, unless you have a gas release valve in the lid of your fermenting vessel. Open ferments are different, like kombucha, or sauerkraut and allow for a bit more leniency fermenting from a week to a few weeks, using a fermenting croc or a big jar with a cloth or coffee filters over the top. They also have many different types of fermenting lids to have a better look at the gases being released as well as how active your ferment is, these are used a lot in liquid ferments like homemade beer, wine, and mead.
One of the main things to remember when fermenting anything that’s not straight liquid is that the product must at all times be completely submerged in the fermenting liquid. Unless you’re attempting a dry ferment, in which case the maximum is a 3 day press to remove all the liquid, anything left on top of the level of the liquid after that needs to be removed from the ferment and used for something else. Otherwise you will get mold on the part of the product that’s not submerged in turn ruining the whole batch. Even lacto ferments you’re doing in the fridge or in the cellar need to have liquid completely covering the product. Weights are often used, or you can make a ‘poor mans’ weight, and fill a sturdy zip lock bag with the same liquid of your ferment, and use that to hold the solid ingredients under the liquid.
When you’re making a brine, you can go by weight or by measurement. For instance when I’m making my pub pickles, I do a cup of kosher salt per gallon of distilled water, I usually make gallon batches of pickles so this has worked for me so far, end results are a pinch salty but I add so many herbs and spices I really love the way they turn out. When I’m doing other salt brine ferments I usually do 2% salt by weight of the product. I also leave those out to ferment for long periods of time, the pickled go about 10 days before I put them in the fridge.
Always be sure to keep a log of the date you started your ferments, just mark it on a piece of masking tape right on the jar or even writing on the lid works. Make it a habit and don’t forget! Fermenting is one of the more rewarding methods of preservation because you wait so long for the end product at times, it’s like finally reaching that goal you’ve worked so hard for. Happy fermenting my friends!
