By Guest Author Ashleigh Smith
It’s harvest season again! That means you may be looking for ways to preserve your delicious fruits and vegetables. One of my favorite methods of food preservation is fermentation. Fermentation is the process of storing raw vegetables in a brine that utilizes salt and natural bacteria to safely store your harvest throughout the year. Besides being a convenient way of food preservation, it also boasts high nutritional value compared to other methods.
While there are many fermentation recipes, you have most likely tried fermented vegetables in forms such as kimchi, sauerkraut, pickles, or salsa. Mix and match this year’s harvest to create a unique flavor combination that can be added to any meal.
How to ferment garden vegetables after harvest
When it comes to what you can ferment, there aren’t any restrictions. However, there are a few vegetables that experienced gardeners tend to avoid, such as leafy greens and potatoes.
To get started, choose a container based on how much you want to make.
The jar method is easiest for beginners or those wanting to make small batches. Some people also use ceramic crocks. Many retailers carry fermentation jars and crocks that make this process a breeze.
Prepare your vegetables by cleaning and cutting them to the desired size.
Keep in mind that the smaller you cut your vegetables, the faster they will ferment. You may ferment whole vegetables; just expect them to take longer to mature in flavor. Maintaining uniform sizing throughout your container will allow the vegetables to ferment at the same rate.
Prepare your brine.
The brine is responsible for adding or growing the beneficial bacteria that generate natural lactic acid preservatives. These bacteria also make minerals found in vegetables more accessible to the body and produce vitamins and enzymes that aid digestion and gut health. The most common products added to a brine are salt, whey or a starter culture. Starter cultures can be purchased, or you can collect liquid from previous batches. You can also use the clear liquid from strained buttermilk as it is rich in probiotics.
Using brines other than a starter culture is just as easy and flavorful.
This alternative process is called dry salting or wild fermentation and is usually done with cabbage, as its leaves are a natural home to lactic acid-producing bacteria. For a traditional salt brine, add about 3 tablespoons of salt (not iodized or table salt) to a quart of clean, non-contaminated water. I recommend using kosher, pickling, Himalayan, or pure sea salt. Cover your vegetables with the brine. Add a weight or coil to your mason jar to keep the vegetables submerged.
Because fermentation is an anaerobic process (works without air), it is important to keep the vegetables submerged to prevent molding. Exposing the vegetables to air for extended periods will cause them to start rotting or developing mold, as raw vegetables would normally do. Sometimes a layer of yeast will develop on top of your brine. This is safe and can just be skimmed off the top.
Allow your fermentation to sit for at least 3 days before tasting.
You will know it is ready when bubbles are visible throughout the jar. Bubbling is caused by the bacteria generating lactic acid. Smell your mixture. It should have a pleasant vinegar-like sour aroma to it. If your fermentation ever smells rotten, discard it immediately. This means your water may have contaminants, or your culture was not active enough to preserve the vegetables. After another 3 days, taste your mixture. If it is not to your liking, let it go another day and taste it again. Continue tasting daily until you are satisfied.
To slow the fermentation process after you’re satisfied with the taste, store your finished product in a cool, dark location such as the refrigerator, cellar, basement, or wine cooler. Fermentations can last for up to 18 months if stored properly. The warmer your storage location is, the shorter the shelf-life will be.
If you would like to ferment in large batches, German fermentation crock pots are the way to go. You can prepare large batches at once before separating your harvest into smaller, storage-friendly containers. We prefer using mason jars for storage as they are reusable and can stand the test of time. Personally, I believe fermentation is the easiest method of food preservation to learn. It requires very little equipment and can be done any time of the year, making it extremely cost-effective. We hope you enjoy your fall harvest all year long!
Author bio: Ashleigh Smith is the managing editor at True Leaf Market, with a bachelor’s degree in Horticulture from Brigham Young University – Idaho. True Leaf Market is a national certified organic, non-GMO seed and horticultural company based in Salt Lake City, Utah. The True Leaf Market staff specializes in supplying a large selection of conventional, heirloom, and organic seeds to home gardeners everywhere. Learn more about fermentation, supplies, seeds, and other seed-growing ideas at True Leaf Market.