MEANT ΤΟ FERMENT

This guide will have you perfectly fermenting every time.

- KATE DOWNHAM

Lactofermentation is a nutritious and low-energy way to preserve the harvest. Fermentation adds probiotics and taste to vegetables while preserving the vitamin content, making it far healthier than canning or freezing. In this article, I’ll share my recommendations for getting the tastiest and most reliable ferments.

SALT CHOICES

For best results, use a finely ground unrefined salt without additives. Himalayan salt, Celtic Sea Salt and Redmond Real Salt are good choices. If you can’t find any of these salts, choose an ordinary sea salt or rock salt. Make sure that “salt” is the only ingredient, though, and there aren’t any anticaking agents, iodine or other additives.

Most fermenting recipes call for unrefined salt, which has a higher amount of trace minerals and less sodium. If you are using a refined salt such as generic sea salt or rock salt, reduce the amount of salt to 3⁄4 teaspoon for every teaspoon of salt in the recipe.

SALT AMOUNT

Most self-brining ferments such as sauerkraut call for between 2% and 3% of the vegetable weight in unrefined salt. While 2% is good if you prefer less salt and are going to use your ferment quickly or store it in the fridge, 3% can be a better choice if you’re fermenting in hot weather. It’s also better if you’ll be storing your ferment for many months in a root cellar or unheated room. To get the correct weight, weigh the cabbage once the cores and outer leaves are removed.