Fermenting vegetables at home is one of the most rewarding kitchen skills you can learn. From Korean kimchi to German sauerkraut, fermented vegetables offer incredible flavours and health benefits.
What is Lacto-Fermentation?
Lacto-fermentation is the process where beneficial bacteria (Lactobacillus) convert sugars into lactic acid. This:
- Preserves vegetables naturally
- Creates tangy, complex flavours
- Produces beneficial probiotics
- Increases nutrient availability
Equipment for Home Fermentation
Essential
- Glass jars: Mason or Kilner jars work perfectly
- Weights: To keep vegetables submerged (glass weights, small plate, or a sealed bag of brine)
- Kitchen scales: For accurate salt measurements
Optional but Helpful
- Fermentation crocks: Traditional ceramic vessels with water-lock lids
- Airlock lids: Allow gas out but no air in
- pH strips: For testing acidity
Basic Method: Salt Brine Fermentation
The Golden Ratio
2% salt by weight of vegetables + water
- Weigh your vegetables
- Calculate 2% of that weight in salt
- Dissolve salt in water to make brine
- Submerge vegetables in brine
- Ferment at room temperature 3-14 days
Popular Fermented Vegetables
Korean
European
- Sauerkraut - German fermented cabbage
- Pickled cucumbers - fermented dill pickles
Other
- Curtido - Salvadoran fermented slaw
- Pickled carrots - with ginger and turmeric
Troubleshooting
Soft/Mushy Vegetables
Salt level too low or temperature too warm. Use more salt, ferment in cooler spot.
Mould on Top
Vegetables weren't submerged. Remove mould, ensure everything stays under brine.
Too Salty
Rinse before eating, or use in cooked dishes where salt disperses.
Food Safety
Properly fermented vegetables are very safe. The acidic environment prevents harmful bacteria. Trust your senses:
- Should smell tangy/sour, not rotten
- Texture should be firm, not slimy
- Taste should be pleasantly sour
