Ferment

DRAFT for review only!

Fermentation is the process where microorganisms are encouraged to grow in foods producing desirable changes in flavor, texture and appearance. The process for vegetables begins with a salt solution and takes 2 to 7 weeks.

The finished product has a pH of 4.6 or lower, which allows the food to be processed safely in a boiling water canner or steam canner.  Canning makes them shelf stable for long-term storage.  Fermented foods may also be stored in the refrigerator.

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• Fermented Pickles/Sauerkraut
• Boiling Water Canning
• Low-Temperature Pasteurization
• Steam Canning (PDF)

Selected Recipes

• Sauerkraut (PDF)
• Collard Kraut
• Fermented Dill Pickles
• Kimchi
• Kombucha