Hi There,
You know? The first time I made fermented pickles, I wouldn't let my family even try them. I was so concerned that they'd make us sick, so I nibbled a bit … and waited, just to be sure.
It seems silly now. Ridiculously silly.
Fermented foods are something my family eats everyday, and they're some of the most popular recipes on Nourished Kitchen.
But, if you're nervous about getting started (or have some questions about your ferments), I wanted to share some of my favorite tips with you.
Here's what you need to know:
- Keep everything submerged in brine. In order to keep your fermented veggies safe and healthy, they need to stay completely submerged under brine. A glass weight can help.
- Use a fermentation seal. A fermentation seal or airlock can help keep oxygen from getting into your ferment while still allowing the carbon dioxide that builds up during fermentation to escape. Here's one option.
- Limit the amount of headspace in your jar. Your jar should be filled to about one inch below the lid. If you have too much air in your jar, it's likely to mold.
- If you can't find the right equipment, use a jar with a tight-fitting lid. Burp the jar daily to release excess gas, and shake it every day to help prevent mold from forming.
- Your ferments have gone bad if they smell putrid instead of pleasantly sour, if they feel slimy, or if there's visible signs of fuzzy mold on top of the brine (or vegetables). You can also check the PH of your ferments with a test strip (it should read 4.6 or lower), if you're concerned.
- Your ferments are finished when they taste right to you - salty and pleasantly sour. Some people prefer a young ferment, and others prefer the complexity of a well-aged ferment.
Need inspiration? Start here → Fermented Vegetable Recipes
Peace + Wellness,
Jenny McGruther, NTP
Nourished Kitchen
P.S. Cultures for Health is a great place to get started, too. They have some pretty awesome starter kits. 🌿
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