Fermenting Vegetables at Home
The rhythm of fermentation is patient. You are not cooking with heat, but with time, waiting for the salt to pull moisture from the cell walls and create an environment where only the bacteria you want can survive.
Salt is your safety net
Use a kitchen scale to measure salt by weight rather than volume to ensure a consistent environment for the fermentation to take hold safely.
- Glass mason jar with lid
- Digital kitchen scale
- Glass weight or small ceramic saucer
- Clean cloth and rubber band
What goes in.
- 1 lbfirm vegetables (cabbage, carrots, or green beans)
- 2% of vegetable weightsea salt or kosher salt (non-iodized)
- as neededfiltered water
Keeping it beneath the surface
The vegetables must remain completely submerged under the brine at all times to prevent mold. If a piece of vegetable floats above the liquid line, it will spoil.
The method.
Prepare the vegetables
Wash and cut your produce into uniform strips or shreds. Weigh the vegetables on your scale.
Calculate and add salt
Multiply the vegetable weight by 0.02 to find the exact amount of salt needed. Toss the vegetables and salt together in a bowl and massage them with your hands until they start to release their own liquid.
Pack the jar
Transfer the vegetables into the jar, pressing down firmly after every handful to eliminate air pockets. The liquid released during massaging should rise to cover the top of the vegetables.
Weight and cover
Place a weight on top of the vegetables to hold them down. If the vegetables are not fully covered, add a small amount of water mixed with salt at a 2% ratio.
Ferment
Cover the jar with a cloth and secure it with a rubber band. Keep it in a dark, cool spot out of direct sunlight. Taste a piece starting on day five; move the jar to the refrigerator once the acidity reaches your preference.
Other turns to take.
Classic Sauerkraut
Use only cabbage and salt, relying on the cabbage's own water to create the brine.
Spiced Carrots
Add sliced garlic and fresh ginger to the carrot sticks for a sharper, aromatic result.
When it doesn't go to plan.
Always use non-iodized salt, as iodine can inhibit the bacteria you are trying to cultivate.
If you see a white film on the surface, this is usually 'kahm yeast,' which is harmless but should be skimmed off.
The fermentation process happens faster in a warm room and slower in a cool one.
The ones that keep coming up.
How do I know if it has gone bad?
If you see fuzzy, multi-colored mold, or if the contents smell like rot rather than a sharp, tangy sourness, discard the batch.
Can I use tap water?
If your tap water is heavily chlorinated, it may interfere with the bacteria. Use filtered or spring water to be safe.
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