Fermentation
When I went through my Master Food Preserver volunteer training in 2015, seems longer than that, there is a section on fermentation that was hidden in the Chapter 6 titled Preparation and Canning of Pickled Foods. Our training manual is a collaboration of the UCCE and the Washington State University. Here is a link to their website with lots of information you might find useful: https://extension.wsu.edu/clark/healthwellness/foodpreservation/
Our lecture was very informative about types of pickled and fermented foods, quality of ingredients, equipment needed, preparing fermented pickles and preparing sauerkraut. Our lab was focused on sauerkraut. Sauerkraut is a staple in Germany and German dishes. I never ever had sauerkraut so it was not part of my personal foods of choice.
I'm still not a fan of sauerkraut, but from a preservation process its amazing how simple it is to make this item. In fact, I would encourage you, if you have children or grandchildren, to make a batch. Cabbage and salt. Find a recipe, but paraphrasing its chopped cabbage and salt. When combined, the salt draws out the water from the cabbage and creates a liquid that will be used as a brine. Its this drawing out of water from the cabbage that is just one of the magic moments in fermentation. This may even encourage your children and grandchildren to try something they have made.
Back in 2015 our fermentation recipes were limited to sauerkraut and pickles. From a pickle perspective the flavor of the pickle can be dependent on the processing method used. Fermented pickles do require more time and effort than quick-pack pickles, but the flavor is very different. Sometimes quick is not the most flavorful. Visit the National Center For Home Food Preservation for some fermented pickle recipes.
Today, through research-based recipes, there are many different products that can be made through fermentation. (Please note that beer, wine and other alcoholic beverages are not included in home food preservation. They have their own sets of rules and yield their own flavors.) Our training and workshops now, along with fermented pickles and sauerkraut, include yogurt, kefirs and kombachu.
The Master Food Preservers of San Joaquin County have a workshop this month (February) about fermentation methods. Our members will present how to make sauerkraut and yogurt. Yes, you can make your own tasty yogurt and save money in the process. Our free workshop is scheduled (via Zoom) for February 19 at 10:00 a.m. See our Facebook page for registration information.
Lastly, check out our website for the latest recorded workshop and a great selection of recipes.
See you on the Zoom!
photo credit: A Coalcracker in the Kitchen