Looking to start your fermentation journey?
In my view, the fermentation process is both an art and a science - it requires creativity but with the need to follow basic rules. Fundamentally, it is all about personal taste, so recipes are there to follow, adapt and develop.
Fermentation has been a method of cooking for 1000’s of years. Principally it relies on vegetables (or fruits) and salt. Beyond that, it is your creative use of spices, herbs and some surprising combinations that can result in many mouth watering dishes.
TOP TIPS
1. Keep in mind that as you explore and experiment there will inevitably be occasions when things go wrong. In the first few months a few of my ferments went on the compost heap rather than a jar in the fridge. Don’t get disheartened - through some failures will evolve some fabulous dishes.
2. When following any recipe do not deviate - keep to the ingredients, measures and timelines. Only once you have achieved this should you begin to explore and experiment.
3. Before you begin fermenting and creating be sure you have tried a few krauts and kimchis. The benefits are clear and acknowledged but the taste and texture (to my surprise) are not for everyone. And as the saying goes ‘just try it you might like it’.
ESSENTIAL EQUIPMENT
1. A water filter – this is a must have. Chlorine is the main thing to remove so ensure your filter implement can achieve this. Another is fluoride (you need to check this out in the area where you live).
2. Accurate kitchen scales. My advice is to go digital and invest, accuracy and reliability are key.
3. Weights. There are lots you can buy but I mainly use rocks (large stones from the beach are ideal).
4. A good quality food processer/mandolin that can shred, grate and julienne and a good chef’s kitchen knife.
5. Protective gloves for processing and thin rubber gloves for massaging (the latter not always required except when massaging kimchi paste).
6. Mixing bowls. I use a square washing up bowl dedicated for fermenting.
7. Fermentation jars or crocks. I use jars (both lid and kiln style of varying sizes). Ensure they are super clean before using.
When you have all these you are ready to go!
THE PROCESS
1. Wash your vegetables well removing any tired looking leaves or tough looking skin.
2. Cut your vegetables - the thickness will vary depending on whether you are making kimchi or sauerkraut, and is also down to personal preference.
3. Mix in good quality salt (I always grind crystals) and my preferred measure is 17gms per 800gms of vegetables, again this is a taste thing - some recipes suggest 15gms, other 19gms, so quite a range.
4. Try to weigh rather than measure. Teaspoons and tablespoons vary but grams/ounces do not. This way, as you progress it is much easier to adjust the taste to suit.
5. Pack your vegetables really tightly into suitable jars or crocks, making sure they are submerged and weighted down.
6. Finally, always leave 2.5cm air between product and the lid.
You're now ready to start!
What are you making first?
