Fermenting has become a popular way to preserve food and make it last longer. It also allows you to create delicious, homemade foods that are full of flavor. You can ferment almost any food, from sauerkraut to kombucha. The best part about fermenting is that it's easy to do, and you can make pretty much anything you want, including pickles, kombucha, kimchi, hot sauce, sauerkraut, etc.
They're some of the healthiest foods on the planet. They’re packed with probiotics and other beneficial bacteria that help maintain your gut health, improve your digestion, boost immunity and overall health, and even aid in weight loss!
It's true: eating fermented foods can boost your metabolism, help you feel satiated, and even improve digestion.
The fermentation process also increases the bioavailability of nutrients in food, making them easier for your body to absorb and utilize.
Fermentation can be done using a variety of equipment, but you'll need at least the following fermentation supplies:
- a jar or container (you can use glass or ceramic) that holds at least 2 gallons of liquid
- a lid that seals tightly
- a fermentation weight
- an airlock, which is a device that allows carbon dioxide to escape while preventing oxygen from getting in.
When it comes to fermenting, you have a lot of options. You could use any kind of material that can be sanitized, but the best option is glass! Glass is non-reactive, so that it won't change the flavor of your ferment. It's also easy and cheap to find!
YES! You can ferment in a normal mason jar. It's the most popular way to ferment foods. Mason jars are made of glass and are airtight, so they're perfect for fermentation. Add a pickle pipe fermentation lid and you’re ready to go!
For beginners, we recommend starting with a simple vegetable or fruit as your first fermentation project. You could try fermenting cabbage, cucumbers, carrots, or green beans. These simple but delicious ferments will give you a chance to get your feet wet and see how easy it can be to make your own probiotic-rich foods.
You can, but you probably shouldn’t. It's not a good idea to open the jar during fermentation. The reason? It exposes the food to air, creating a perfect environment for fungi and microbes to grow in. Leaving it closed creates a CO2 rich environment that’s good for good microbes and bad for bad microbes!