How to Ferment Anything

What This Method Does

Salt controls fermentation by:

• Drawing water out of vegetables to create brine
• Preventing harmful bacteria
• Encouraging beneficial lactic-acid bacteria

A 2–2.5% brine is mild and faster
A 3–5% brine is stronger, slower, and more protective (best for crunchy vegetables or warm environments)

Step 1: Prepare the Vegetables

1. Wash vegetables thoroughly (do not use soap).
2. Remove damaged or moldy parts.
3. Chop, slice, shred, or leave whole depending on preference:
   • Shredded cabbage → sauerkraut
   • Sliced carrots → carrot ferment
   • Whole cucumbers → pickles
     

Step 2: Weigh Vegetables and Water

1. Place your empty bowl on the scale and tare (zero it).
2. Add all vegetables to the bowl.
3. Add any water you plan to use (some vegetables release enough liquid and need no added water).
4. Record the total combined weight.

Example:

• Vegetables: 900 g
• Water: 300 g
• Total weight = 1,200 g

Step 3: Calculate Salt Amount

Use this formula:

Total weight × 0.02–0.05 = salt needed

Example Calculations:

• 2% salt:
  1,200 × 0.02 = 24 g salt
• 3% salt:
  1,200 × 0.03 = 36 g salt
• 5% salt:
  1,200 × 0.05 = 60 g salt

Recommended starting point: 2.5–3%

Step 4: Add Salt

• Sprinkle the measured salt evenly over the vegetables (and water if already added).
• Mix thoroughly with clean hands until salt is evenly distributed.

If fermenting shredded vegetables:

• Massage and squeeze for 2–5 minutes until liquid releases.

If fermenting whole vegetables:

• Dissolve salt completely in the measured water to make a brine.

Step 5: Pack the Ferment

1. Transfer vegetables and all liquid into the fermentation jar.
2. Press down firmly to remove air pockets.
3. Ensure vegetables are fully submerged under brine.
4. Leave at least 2–3 cm (1 inch) of headspace.

Step 6: Weigh Down & Seal

• Place a fermentation weight on top to keep vegetables submerged.
• Close jar:
  • Airlock lid → best option
  • Regular lid → loosen slightly to allow gas to escape

Step 7: Ferment

• Store at 18–22°C (65–72°F)
• Keep out of direct sunlight

Timeline:

• Day 1–3: Bubbles form, brine may rise
• Day 4–7: Tangy flavor develops
• Week 2–4: Deeper sourness and complexity

Taste after 5–7 days and continue fermenting until desired flavor is reached.

Step 8: Finish & Store

Once flavor is right:

• Remove fermentation weight
• Seal jar tightly
• Refrigerate

Cold storage slows fermentation and preserves flavor for months.

Safety & Quality Tips

✅ Vegetables must stay submerged
✅ White surface yeast (kahm yeast) is harmless—skim it off
❌ Fuzzy, colorful mold = discard entire batch
✅ Sour, clean smell = good ferment
❌ Rotten or putrid smell = discard

Common Salt Percentages (Quick Guide)

Salt %

Use Case

2%

Fast ferments, sauerkraut

2.5–3%

Most vegetables (best balance)

4–5%

Warm climates, crunchy pickles

Summary Formula (Quick Reference)

1. Weigh vegetables + water
2. Multiply weight by 0.02–0.05
3. Add that amount of salt
4. Submerge, ferment, taste, refrigerate

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