Ready, Set, Ferment!

Getting started making your own ferments can be a little daunting - but being prepared and getting the basics right goes a long way towards a successful fermentation. Before you get started, have a look at important notes below then download my probiotic recipe collection and start making beautiful ferments.

• Sanitize Thoroughly. Clean, rinse well and dry all your equipment, preferably air dry (including your hands!). Soap and kitchen towels can contaminate and interfere with the fermentation process.

• Avoid Cross-Contamination. Using airtight jars and equipment made from wood, glass and stainless steel. Avoid plastic chopping boards, bowls and utensils which harbor bacteria. 

• Go Organic. Produce and other ingredients must not be contaminated with agricultural sprays which may interfere with the delicate balance of bacteria that ensure a successful ferment. Plus organic foods contain more nutrients, so it’s a win-win.

• Quality Water.  Chlorine can and will interfere with fermentation, so if you need to use water for a ferment, make sure it is spring or filtered water, as tap water contains high levels of chlorine, which kills bacteria. 

• Warm, Dark Space. Ferments thrives in consistently warm environments (70-75 degrees F, 21-24 degrees C), so choose a space in your home like above your fridge, or a warm cupboard (water-heating closet?). Fermenting in colder spaces is also possible, however keep in mind that it takes longer which leaves it more vulnerable to contamination. You can also move your ferment from a warm windowsill in the day to a warm spot for the night. Yes, sometimes ferments require a bit of hand-holding!

• Know When To Toss It. Be vigilant for signs of mold. Mold is fluffy and can be white, red, green, brown, pink or black. Mold has invisible tendrils that spread through the entire ferment, so if you see ANY, toss the entire ferment. Another contamination often found in home ferments is kahm yeast, which is white and matte, harmless, and can float on the top of the ferment, cover the surface and form a film against the inside of the glass. It can be scraped off of your ferment and you can carry on. However, I would suggest learning to distinguish kahm yeast from mold here https://melissaknorris.com/kahm-yeast/ or here: https://fermentools.com/what-is-kahm-yeast-is-it-safe/ before feeling confident enough to scrape and carry on.

• Trust your senses. A fermentation gone wrong smells and looks wrong. If the ferment smells foul or like something you don’t want to eat, toss it! Fermentation has a certain smell, think beer, kimchi or aged cheese, it might not be to your liking, but it does not smell foul or off.

• Enjoy and be creative! Fermenting your own is by far the most economical way to get more probiotics in your diet. It has been practiced since humans started preserving food, and is something most people used to know how to do. Once you are comfortable making various ferments, play with the ingredients to suit your palate.