Ferment

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.

Links below open in a new window.

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

Selected Recipes

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

More!  download recipes and handouts from our Wednesday evening demos.