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Welcome to the first post in Lehman's food preservation series!
The year 2020 brought a bumper crop of new gardeners to the scene, and now, we’re watching for the food preservation trend to gain speed. Both of these skills are tasks many of our great-grandmas were very familiar with, and in reality, we are simply returning to the “old ways” but with the advantage of modern tools and information to get the job done. Lehman's is committed to helping your revive these valuable skills in your home so that your family is well fed and prepared for whatever may come.
Today's topic is fermenting. So, pull up a chair and get ready to learn about this age-old food preservation method.
Fermented Favorites
Every food preservation method has its advantages and disadvantages so let me take a moment to praise the virtues of lacto-fermentation and then share the basics so you can start fermenting with confidence this season. Many food preservation options involve heating foods, which causes various levels of nutrient loss. The beauty of fermenting is that the process actually increases the nutrition of the food and has the added health benefit of being probiotic. No hot stoves in mid-summer are needed for this method, and storage can happen with minimal or no electricity. I also love the convenience of making small batches as you have produce available, but you can certainly go for the “giant crock of kraut” option too. Convinced that fermenting is worth a try? Let’s start with a definition of lacto-fermentation. It is a process using vegetables and salt where naturally occurring lactic aced bacteria do the work of preserving the food plus make the vegetables more digestible and nutritious for us. These bacteria are anaerobic which means they thrive in an oxygen-free environment. Ideal temperature for them to work is about 65-75 degrees Fahrenheit, and they are hampered by light. The most common example of lacto-fermentation is transforming cabbage into sauerkraut, but fermentation can be done with a host of vegetables from the garden. A wise plan is to master a few of the basic vegetables before venturing into the world of combinations and specialty recipes. [caption id="attachment_34120" align="aligncenter" width="2309"]
Make small batches of pickles and sauerkraut with the Perfect Pickler (pictured above). Find it at Lehmans.com or in the retail store in Kidron, OH.[/caption]
A common fear for beginners is not wanting to poison their families with their ferments. Since the pH for fermentation goes below 4.5, botulism spores can’t survive (use pH strips if you need peace of mind.) White sediment in the brine is a normal byproduct of fermentation. Kahm yeast sometimes causes a white film on top and can be skimmed off, it is not harmful but can affect flavor. There are other situations where you can skim things off the top and the rest is fine to consume. Of course, if your product smells completely “off”, that is a good sign that it belongs in the compost pile.
Ingredients:
- Produce - High quality, chemical free produce will give the best results.
- Salt - Use non-iodized, good quality salt. I use Himalayan pink salt.
- Water - Pure water free of chlorine and fluoride is needed for vegetables that are not self-brining. Some people use distilled water but I have had good results using our well water.
Containers for Fermenting
Glass or ceramic are the best choices. Due to the high acid concentration of the fermentation, a plastic or metal container may leach undesirable components into your product. For best results, a system to keep out oxygen using an air lock or European-style crock with a water moat will provide anaerobic conditions. [caption id="attachment_35476" align="aligncenter" width="1000"]
European-style crocks feature a water moat to guarantee a perfect seal against the lid. Find these crocks and other styles at Lehmans.com or in the retail store in Kidron, OH.[/caption]
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