FERMENT YOUR VEGETABLES
➤ How to ferment vegetables
➤ Recipes & instructions
➤ FAQs: Tips & Tricks.
➤ Workshops & Classes.
What is lacto-fermentation?
Lacto-fermentation, or lactic acid fermentation, is started with the help of microorganisms that occur naturally on fresh food. Salt draws liquid out of the vegetables, activating the bacteria which begin to metabolise the food. Salt ensures that the "good" bacteria have the upper hand. As a result, the pH of the food drops, making it pleasantly sour and naturally preserved.
Pickled versus fermented — what is the difference?
Like fermented vegetables, vinegar-pickled vegetables are a method of preservation. Vinegar itself is the product of a fermentation process — juice ferments into alcohol, which is then converted into vinegar. However, when vegetables are simply pickled in vinegar, there is no active bacterial fermentation taking place. In short, pickled vegetables change in taste, texture and shelf life, but do not have the same probiotic effects as lacto-fermented vegetables.
How do I ferment vegetables? What is important?
Use organic vegetables. Heavily treated vegetables may carry residues on their surface that inhibit spontaneous fermentation.
Use plain salt — no anti-caking agents, no iodine, and no other additives. See also: Salt for fermentation
Make sure all the vegetables are fully submerged under the brine — the motto "under the brine, everything is fine" applies here.
Choose a container that fits the amount of fermentation material. Leave some headspace — fermentation produces gas and the contents may expand slightly, but do not leave the jar only half full. See also: Fermentation vessel
Let your ferment begin at room temperature for a few days. It should bubble actively. Once the activity has calmed down, you can move it somewhere slightly cooler for the final maturation stage.
Do not refrigerate your fermentation material until the maturation process has completed. Low temperatures slow fermentation to a minimum.
Do not heat your vegetables above 40°C — this will destroy the valuable bacteria.
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CULTURES / FERMENTS & BOOKS
Classic Sauerkraut
Equipment
-
3-litre swing-top jar or fermentation crock
-
Mandoline slicer or sharp knife
-
Large mixing bowl
Ingredients
-
3 kg white cabbage
-
60 g plain salt (no iodine, no anti-caking agents)
-
Caraway seeds (to taste)
-
Juniper berries (to taste)
Shred or finely slice the cabbage, discarding the tough outer leaves and stalk.
Combine with the salt, caraway and juniper berries. Leave to rest for 2 hours — the cabbage will begin to release its liquid.
Meanwhile, rinse the jar with hot water and allow it to cool. Pack the cabbage firmly into the jar, making sure there are no air pockets. The brine drawn out of the cabbage should completely cover it. If not — dissolve 4 g of salt in 200 ml of water and pour in until all the cabbage is submerged. A large cabbage leaf or a fermentation weight can help keep everything below the brine.
Leave the jar at room temperature for 1 week. Resist the urge to keep opening the lid — unwanted bacteria can enter. After a week, move it somewhere a little cooler if possible, around 15–18°C. Taste after 4 weeks.
RATGEBER GEMÜSE FERMENTIERN
Which vegetables can you ferment?
Pretty much every vegetable can be fermented. But you should observe a few basic rules.
Vegetables that contain water, such as cucumbers or tomatoes, become very soft over time and lose their texture. See also: How do I keep my vegetables crunchy?
The harder a vegetable is to digest, the greater the benefit from fermentation.
Can you ferment fruit?
Yes, just keep in mind that salt is used for lacto fermentation. The salt serves to keep the correct bacterial balance. That means you get salty and sour fruit. Salted lemons, salted orange or salted plums (umeboshi) are examples of fermented fruit.
How do I keep my vegetables crunchy?
The addition of tannins preserves the texture of ferments. This can be done using leaves (vine leaves, fig leaves, cherry leaves) or by using a fermentation vessel with tannins (oak barrels).
How much salt is needed for fermentation?
The amount of salt depends very much on the type of fermentation.
Vegetables are fermented with approx. 2-4% of the total weight. That means: 10kg sauerkraut needs between 200g and 400g salt.
ATTENTION : if you add water for your vegetable ferment - for example fermented asparagus tips - then the amount of salt is calculated from the weight of the vegetables plus the weight of the water. That is, 500 g of asparagus + 500 ml of water - require at least 20 g of salt (2%).
Grains often do not need salt unless they are fermented over a very long period of time (e.g. miso or some sourdoughs). Milk and drinks are also usually fermented without salt. However, cheese is salted at the beginning of the ripening process. Meat and fish usually cannot do without salt.
How and where salt is used in the course of fermentation therefore depends on which type of bacterial use you want to promote or suppress. As a rule of thumb, the longer the fermentation takes, the more salt is used.
I want to eat a low-salt diet, how does it work with fermented foods?
Handle salty ferments like your salt addition. In other words, add less salt to the other ingredients. The ferment is your source of salt. An example: soy sauce in the soup, fish sauce in the marinade, miso on vegetables replace the salt.
I want to eat as many bacteria as possible? How do I do that?
A lot doesn't necessarily help a lot. Especially if you rarely eat fermented foods, you should not consume large amounts at once. It is more important to eat fermented foods continuously. But the most important thing is to make sure that your ferment is NOT PASTEURIZED and don't cook it yourself above 40 degrees.
Only heat the food slightly, if at all.
My vegetable ferment does not start to bubble and ferment? What is wrong?
Remote diagnosis is difficult. However, pay attention to the following parameters:
- no heat above 35 degrees
- the start of fermentation takes place at room temperature, not in the refrigerator
- use organic ingredients
- use at least 2% salt on the total weight of your ferment (also include added water)
- do not use salt with added iodine and flow aids
- Make sure that the vegetables to be fermented are always covered with sufficient liquid
If it still does not bubble after 3 days, discard it. Then it won't work anymore.
Do I need a starter culture for fermented vegetables?
No, the natural yeasts on your organic vegetables start fermentation on their own. A starter culture in the form of an "old" ferment juice (eg sauerkraut juice) is not a disadvantage either and can help to get your vegetable ferment going and can be interesting in terms of taste. Make sure your starter culture is unpasteurized.
How long does fermentation have to take place? How do I know when my ferment is ready?
For this question there is no clear answer. When you start fermentation, this statement is a bit unsettling. In the medium term, however, this represents the charm of fermenting.
2 factors are the main drivers and are dependent on each other:
- Temperature: how warm is it?
- Time: How long has it been fermented?
That is, the warmer, the faster and the cooler, the longer you have to ferment.
If you ferment in glasses you can watch the bubbling and clouding process of the brine very nicely. It hisses and works - this process usually stops after a few days and you can taste your ferment. Here are a few pointers:
Sauerkraut - from 5 weeks
Kimchi - from 5 days
Cucumbers - from 2 days
If it tastes good, then you should put it in the refrigerator. That slows down further fermentation to a minimum.
Help my ferment is going over.
In the active phase of fermentation, which usually begins 12 hours after you have pickled the vegetables, the brine really starts to bubble. This sometimes raises the fermentation material or the brine comes out of the glass.
Therefore, always fill your fermentation vessel so that there is still some space for active fermentation
For the first week, place the fermentation vessel on a plate and cover the vessel with a cloth so that as much liquid as possible can be caught.
Which tools, which devices do I need?
A jar with a lid and a knife are actually sufficient. However, the following tool tips will help ensure that the fermentation experiment succeeds right from the start:
The right fermentation tank!
For small portions (up to 3 liters), swing glasses are recommended. Your advantage is clearly that fermentation gas can escape through the clip lock, but no impurities can enter.
Anything over 3 liters should be fermented in fermentation pots. The more fermentation material, the better the result.
Tamper & Pestle!
It's definitely not a must and nothing your hands can't do too. The use of a tamper is advisable finely chopped fermentation material (cabbage). On the one hand, it helps that more liquid escapes from the herb and, on the other hand, when filling the fermentation tank, that no air chambers are created.
Weights!
Your fermentation material must be covered with sufficient brine, especially at the beginning. Vegetables floating on the surface can easily get moldy. It is therefore advisable to use weights to hold the fermentation material under the brine.
How long do my fermented vegetables last?
A very long time. Storage in the refrigerator ensures that fermentation only goes on very slowly. But that also means that your ferment will ripen in the refrigerator. This makes it more acidic and also makes the texture softer. There's a 2 year old red cabbage in my fridge that still tastes lovely.
Therefore, if you like your vegetables crunchy and not very sour, you should consume them as quickly as possible. For everyone else, the ferment constantly offers new interplay of textures and acids.
Help. There is a white slimy layer on my fermented vegetables.
Kahm yeast! The good news - it's not dangerous and you can eat it too. The bad news - it doesn't really taste good.
How can I avoid kahm yeast?
Kahm yeast is often formed when there is too much oxygen or sugar involved.
Therefore, avoid constantly opening your ferment and, above all, leaving it open.
The addition of sugar promotes the formation of kahm yeast. Work exactly according to the recipe.
Use enough salt - at least 2% of the total filling quantity
Can I remove the kahm yeast?
If only a white veil covers the liquid, the fermentation material underneath can usually be eaten in the brine without hesitation. In this case, carefully skim off the kahm yeast, pour the ferment into a fresh glass & pour some 2% salt solution or "healthy" brine.
In the case of sauerkraut, the baked layer can usually be removed easily. The cabbage underneath tastes great. However, if your fermentation vessel allows a lot of air to reach the surface of the fermentation material, consider whether a smaller vessel would be better.
Help. My brine has turned cloudy.
Many photos on the Internet show brightly colored vegetables on the subject of fermentation, which nestle nicely together in clasp glasses. However, this is not the truth of a properly proceeding fermentation process. After 24 hours at the latest, the brine begins to turn into a milky to mist-gray liquid. The vegetables also turn pale and greyish over time. No reason to worry. You are on the right track.
Help. My fermented vegetables are moldy.
Black, yellow, green and thick furry white mold are a sign that contamination has occurred.
Always pay attention to the following:
Your fermentation vessel must be thoroughly cleaned before use. Hot water or wiping with a cloth soaked in schnapps are advisable.
Vegetables do not require air during fermentation. Always use a container that can be closed tightly (see also: The right fermentation tank!)
Only work with clean equipment on clean surfaces.
Always use a clean fork when you gradually remove fermentation material for use. Close the jar again as quickly as possible and place it in the refrigerator.
As a rule, mold only grows on the surface. Therefore, you can actually remove small molds. However, be careful not to touch it directly. Prevent the fine spores of the mold from spreading over your fermentation material. If you find that your mold is not just on the surface, but is creeping through the fermentation material, you need to dispose of it.
Are lacto-ferments, i.e. products of lactic acid fermentation, vegan?
Yes. Lactic acid is produced during fermentation. This is so named because it was the first to be found in fermented milk products. Lactic acid is also produced during the production of sourdough or meat fermentation. As long as you don't use animal products in your vegetable ferment, it'll stay vegan.
WHAT IS LACTO-FERMENTATION? LACTIC ACID FERMENTATION
Vegetables that have not been treated with heat or chemicals naturally carry bacteria and yeasts. Of particular interest to us are lactic acid bacteria, which drive lactic acid fermentation.
Salt draws liquid out of the vegetables and creates conditions that favour the microorganisms we want. The bacteria begin metabolising sugars in the vegetables and produce lactic acid.
As a result, the pH drops. The vegetables become pleasantly sour and, importantly, more resistant to spoilage.
Which vegetables are best for fermentation? And which are less suitable?
Particularly suitable:
Root vegetables: Almost anything that grows underground – beetroot, carrots, celeriac, parsnips and so on – ferments beautifully and can keep for a very long time.
Cabbage and brassicas: Cabbage, cauliflower, broccoli, savoy cabbage and Chinese cabbage are excellent for fermentation. We’ve only had less convincing results with black kale.
One warning: brassicas can smell absolutely terrible when you open the jar – while tasting wonderful. So don’t let the smell put you off.
Less suitable:
Very ripe, sweet vegetables and fruit: Their high sugar content can encourage alcoholic fermentation, and their texture tends to break down quickly. Tomatoes and many fruits fall into this category – unless, of course, you’re deliberately aiming for a slightly tipsy ferment.
Very watery vegetables: Lettuce, Swiss chard and courgettes are better suited to short ferments that will be eaten within one or two weeks.
Pure onion, garlic or ginger ferments: All three are fantastic additions for seasoning other ferments, but we find them less convincing when fermented on their own.
Is pickling in vinegar also fermentation?
No.
When vegetables are pickled in vinegar, acidity is supplied directly by the vinegar. In many traditional pickling methods, hot vinegar is poured over the vegetables. The preservation therefore does not depend on microorganisms producing acid inside the jar.
Fermentation, by contrast, relies on microorganisms doing the work.
Both methods preserve vegetables, but they achieve this differently. Vinegar preserves through the acidity already present in the vinegar, while lactic acid fermentation creates acidity through microbial activity. In both cases, the low pH contributes to preservation.
Interestingly, vinegar itself is a product of fermentation. Sugars can first be fermented into alcohol, which acetic acid bacteria then convert into acetic acid.
In short: vegetables pickled in vinegar change in flavour, texture and shelf life, but they are not automatically a live fermented food.
Do I need a starter culture for fermented vegetables?
No.
The microorganisms naturally present on fresh vegetables are generally enough to start lactic acid fermentation. With the right amount of salt and suitable fermentation conditions, no starter culture is required.
How long should vegetables ferment? How do I know when my ferment is ready?
There is no single answer to this question. We know that’s not particularly satisfying, but asking how long fermentation takes is a bit like asking how long it takes to drive from Vienna to Graz: it depends on how and where you drive.
The main accelerator is temperature. The warmer it is, the faster fermentation progresses.
The second factor is size. Larger pieces generally take longer to ferment.
The third factor is water content. Vegetables with a high water content generally ferment more quickly.
If you’re now staring at this in complete confusion, here are a few guidelines:
-
Sauerkraut: from around 4 weeks
-
Kimchi: from around 6 days
-
Cucumbers: from around 3 days
-
Grated carrots: 1–2 weeks
-
Small whole carrots: 2–3 months
One useful indicator is gas production. As the most active phase of fermentation comes to an end, gas production decreases.
You can often see this in the jar: during the early stages, carbon dioxide lifts the vegetables and the contents appear to expand. As gas production subsides, the vegetables settle again.
At this point, you can open the jar and taste your ferment. If it has developed a clearly acidic flavour, fermentation has progressed well. You can then transfer it to the refrigerator, where the lower temperature slows further fermentation considerably.
The characteristic sourness is one of the most useful sensory indicators of successful lactic acid fermentation. The accompanying drop in pH is also an important part of what makes properly fermented vegetables stable and safe.
How long will my fermented vegetables keep?
A loooooong time.
Refrigeration slows fermentation considerably, but it does not necessarily stop it completely. Your ferment will continue to mature slowly in the fridge. Over time, it usually becomes more acidic and its texture softer.
There’s a two-year-old jar of fermented red cabbage in my fridge that still tastes wonderful.
So if you like your vegetables crunchy and only mildly acidic, eat them relatively soon. If not, fermentation offers an ever-changing interplay of acidity, flavour and texture.
How do I keep fermented vegetables crunchy?
Tannins can help preserve the texture of fermented vegetables.
They can be introduced by adding tannin-rich leaves such as grape, fig or cherry leaves, or through fermentation vessels made from tannin-rich materials such as oak barrels.
This can be particularly useful with vegetables that contain a lot of water. Fermented cucumbers, for example, can soften considerably during fermentation. Adding tannin-rich ingredients can help them retain some of their crunch.
Would you like me to turn this into a shorter, polished section for a book or website?
Which vegetables can you ferment?
Pretty much every vegetable can be fermented. But you should observe a few basic rules.
Vegetables that contain water, such as cucumbers or tomatoes, become very soft over time and lose their texture. See also: How do I keep my vegetables crunchy?
The harder a vegetable is to digest, the greater the benefit from fermentation.
Can you ferment fruit?
Yes, just keep in mind that salt is used for lacto fermentation. The salt serves to keep the correct bacterial balance. That means you get salty and sour fruit. Salted lemons, salted orange or salted plums (umeboshi) are examples of fermented fruit.
How do I keep my vegetables crunchy?
The addition of tannins preserves the texture of ferments. This can be done using leaves (vine leaves, fig leaves, cherry leaves) or by using a fermentation vessel with tannins (oak barrels).
How much salt is needed for fermentation?
The amount of salt depends very much on the type of fermentation.
Vegetables are fermented with approx. 2-4% of the total weight. That means: 10kg sauerkraut needs between 200g and 400g salt.
ATTENTION : if you add water for your vegetable ferment - for example fermented asparagus tips - then the amount of salt is calculated from the weight of the vegetables plus the weight of the water. That is, 500 g of asparagus + 500 ml of water - require at least 20 g of salt (2%).
Grains often do not need salt unless they are fermented over a very long period of time (e.g. miso or some sourdoughs). Milk and drinks are also usually fermented without salt. However, cheese is salted at the beginning of the ripening process. Meat and fish usually cannot do without salt.
How and where salt is used in the course of fermentation therefore depends on which type of bacterial use you want to promote or suppress. As a rule of thumb, the longer the fermentation takes, the more salt is used.
I want to eat a low-salt diet, how does it work with fermented foods?
Handle salty ferments like your salt addition. In other words, add less salt to the other ingredients. The ferment is your source of salt. An example: soy sauce in the soup, fish sauce in the marinade, miso on vegetables replace the salt.
I want to eat as many bacteria as possible? How do I do that?
A lot doesn't necessarily help a lot. Especially if you rarely eat fermented foods, you should not consume large amounts at once. It is more important to eat fermented foods continuously. But the most important thing is to make sure that your ferment is NOT PASTEURIZED and don't cook it yourself above 40 degrees.
Only heat the food slightly, if at all.
My vegetable ferment does not start to bubble and ferment? What is wrong?
Remote diagnosis is difficult. However, pay attention to the following parameters:
- no heat above 35 degrees
- the start of fermentation takes place at room temperature, not in the refrigerator
- use organic ingredients
- use at least 2% salt on the total weight of your ferment (also include added water)
- do not use salt with added iodine and flow aids
- Make sure that the vegetables to be fermented are always covered with sufficient liquid
If it still does not bubble after 3 days, discard it. Then it won't work anymore.
Do I need a starter culture for fermented vegetables?
No, the natural yeasts on your organic vegetables start fermentation on their own. A starter culture in the form of an "old" ferment juice (eg sauerkraut juice) is not a disadvantage either and can help to get your vegetable ferment going and can be interesting in terms of taste. Make sure your starter culture is unpasteurized.
How long does fermentation have to take place? How do I know when my ferment is ready?
For this question there is no clear answer. When you start fermentation, this statement is a bit unsettling. In the medium term, however, this represents the charm of fermenting.
2 factors are the main drivers and are dependent on each other:
- Temperature: how warm is it?
- Time: How long has it been fermented?
That is, the warmer, the faster and the cooler, the longer you have to ferment.
If you ferment in glasses you can watch the bubbling and clouding process of the brine very nicely. It hisses and works - this process usually stops after a few days and you can taste your ferment. Here are a few pointers:
Sauerkraut - from 5 weeks
Kimchi - from 5 days
Cucumbers - from 2 days
If it tastes good, then you should put it in the refrigerator. That slows down further fermentation to a minimum.
Help my ferment is going over.
In the active phase of fermentation, which usually begins 12 hours after you have pickled the vegetables, the brine really starts to bubble. This sometimes raises the fermentation material or the brine comes out of the glass.
Therefore, always fill your fermentation vessel so that there is still some space for active fermentation
For the first week, place the fermentation vessel on a plate and cover the vessel with a cloth so that as much liquid as possible can be caught.
Which tools, which devices do I need?
A jar with a lid and a knife are actually sufficient. However, the following tool tips will help ensure that the fermentation experiment succeeds right from the start:
The right fermentation tank!
For small portions (up to 3 liters), swing glasses are recommended. Your advantage is clearly that fermentation gas can escape through the clip lock, but no impurities can enter.
Anything over 3 liters should be fermented in fermentation pots. The more fermentation material, the better the result.
Tamper & Pestle!
It's definitely not a must and nothing your hands can't do too. The use of a tamper is advisable finely chopped fermentation material (cabbage). On the one hand, it helps that more liquid escapes from the herb and, on the other hand, when filling the fermentation tank, that no air chambers are created.
Weights!
Your fermentation material must be covered with sufficient brine, especially at the beginning. Vegetables floating on the surface can easily get moldy. It is therefore advisable to use weights to hold the fermentation material under the brine.
How long do my fermented vegetables last?
A very long time. Storage in the refrigerator ensures that fermentation only goes on very slowly. But that also means that your ferment will ripen in the refrigerator. This makes it more acidic and also makes the texture softer. There's a 2 year old red cabbage in my fridge that still tastes lovely.
Therefore, if you like your vegetables crunchy and not very sour, you should consume them as quickly as possible. For everyone else, the ferment constantly offers new interplay of textures and acids.
Help. There is a white slimy layer on my fermented vegetables.
Kahm yeast! The good news - it's not dangerous and you can eat it too. The bad news - it doesn't really taste good.
How can I avoid kahm yeast?
Kahm yeast is often formed when there is too much oxygen or sugar involved.
Therefore, avoid constantly opening your ferment and, above all, leaving it open.
The addition of sugar promotes the formation of kahm yeast. Work exactly according to the recipe.
Use enough salt - at least 2% of the total filling quantity
Can I remove the kahm yeast?
If only a white veil covers the liquid, the fermentation material underneath can usually be eaten in the brine without hesitation. In this case, carefully skim off the kahm yeast, pour the ferment into a fresh glass & pour some 2% salt solution or "healthy" brine.
In the case of sauerkraut, the baked layer can usually be removed easily. The cabbage underneath tastes great. However, if your fermentation vessel allows a lot of air to reach the surface of the fermentation material, consider whether a smaller vessel would be better.
Help. My brine has turned cloudy.
Many photos on the Internet show brightly colored vegetables on the subject of fermentation, which nestle nicely together in clasp glasses. However, this is not the truth of a properly proceeding fermentation process. After 24 hours at the latest, the brine begins to turn into a milky to mist-gray liquid. The vegetables also turn pale and greyish over time. No reason to worry. You are on the right track.
Help. My fermented vegetables are moldy.
Black, yellow, green and thick furry white mold are a sign that contamination has occurred.
Always pay attention to the following:
Your fermentation vessel must be thoroughly cleaned before use. Hot water or wiping with a cloth soaked in schnapps are advisable.
Vegetables do not require air during fermentation. Always use a container that can be closed tightly (see also: The right fermentation tank!)
Only work with clean equipment on clean surfaces.
Always use a clean fork when you gradually remove fermentation material for use. Close the jar again as quickly as possible and place it in the refrigerator.
As a rule, mold only grows on the surface. Therefore, you can actually remove small molds. However, be careful not to touch it directly. Prevent the fine spores of the mold from spreading over your fermentation material. If you find that your mold is not just on the surface, but is creeping through the fermentation material, you need to dispose of it.
Are lacto-ferments, i.e. products of lactic acid fermentation, vegan?
Yes. Lactic acid is produced during fermentation. This is so named because it was the first to be found in fermented milk products. Lactic acid is also produced during the production of sourdough or meat fermentation. As long as you don't use animal products in your vegetable ferment, it'll stay vegan.
Laktofermentation: Sauerkraut, Kimchi & Salzgurken!
Loading days...
119 euros
How long will my fermented vegetables last?
A very long time. Refrigeration slows fermentation considerably, but your ferment will continue to mature slowly in the fridge. Over time, it usually becomes more acidic and the texture softer. There is a two-year-old red cabbage in my fridge that still tastes wonderful.
So if you like your vegetables crunchy and only mildly sour, eat them sooner rather than later. For everyone else, fermentation offers an ever-changing interplay of acidity, flavour and texture.
Help. There is a white, slimy layer on my fermented vegetables.
Kahm yeast! The good news — it is not dangerous and you can eat through it. The bad news — it does not taste particularly good.
How can I prevent kahm yeast?
Kahm yeast tends to develop when there is too much exposure to oxygen or when the sugar content is high.
Avoid opening your ferment repeatedly — and especially avoid leaving it open.
Avoid adding extra sugar. Follow the recipe exactly.
Use sufficient salt — at least 2% of the total weight of the contents.
Can I remove the kahm yeast?
If only a thin white film covers the liquid, the fermentation material underneath is usually still good and can be eaten. Carefully skim off the kahm yeast, transfer the ferment to a clean jar, and top it up with fresh 2% brine.
With sauerkraut, the top layer can usually be removed easily — the sauerkraut underneath typically tastes fine. However, if your fermentation vessel allows a lot of air to reach the surface of the fermentation material, consider switching to a smaller vessel.
Help. My brine has turned cloudy.
Many photos on the internet show vivid, colourful vegetables beautifully arranged in swing-top jars — but that is not what a properly active fermentation actually looks like. Within 24 hours, the brine will typically begin to turn milky and cloudy. The vegetables will also lose their bright colour and become paler over time. This is completely normal. You are on the right track.
Help. My fermented vegetables have gone mouldy.
Black, yellow, green or thick furry white mould are all signs that contamination has occurred.
Always pay attention to the following:
-
Thoroughly clean your fermentation vessel before use. Hot water or wiping with a cloth soaked in clear spirits are both effective.
-
Vegetables do not need air during fermentation. Always use a container with a well-fitting lid (see also: The right fermentation vessel!)
-
Only work with clean equipment on a clean surface.
-
Always use a clean utensil when removing portions of the ferment. Close the jar promptly and return it to the fridge.
Mould usually only grows on the surface. Small patches can in principle be removed — but be careful not to spread the spores over the rest of the ferment. If you find that the mould has spread beyond the surface and is running through the fermentation material, dispose of the entire batch.
Are lacto-ferments — i.e. products of lactic acid fermentation — vegan?
Yes. Lactic acid is produced during fermentation. The name comes from the fact that it was first identified in fermented dairy products — but lactic acid is also produced during sourdough fermentation and meat curing. As long as no animal products are used in your vegetable ferment, it remains vegan.
KAHM YEAST
Kahmhefe auf Salzgurken
Kahmhefe auf Lakenferment
Kahmhefe auf Lake
Kahmhefe auf Salzgurken
MOLD
schlechter Schimmel
schlechter Schimmel
schlechter Schimmel
schlechter Schimmel
CLOUDINESS
How long will my fermented vegetables last?
A very long time. Refrigeration slows fermentation considerably, but your ferment will continue to mature slowly in the fridge. Over time, it usually becomes more acidic and the texture softer. There is a two-year-old red cabbage in my fridge that still tastes wonderful.
So if you like your vegetables crunchy and only mildly sour, eat them sooner rather than later. For everyone else, fermentation offers an ever-changing interplay of acidity, flavour and texture.
Help. There is a white, slimy layer on my fermented vegetables.
Kahm yeast! The good news — it is not dangerous and you can eat through it. The bad news — it does not taste particularly good.
How can I prevent kahm yeast?
Kahm yeast tends to develop when there is too much exposure to oxygen or when the sugar content is high.
Avoid opening your ferment repeatedly — and especially avoid leaving it open.
Avoid adding extra sugar. Follow the recipe exactly.
Use sufficient salt — at least 2% of the total weight of the contents.
Can I remove the kahm yeast?
If only a thin white film covers the liquid, the fermentation material underneath is usually still good and can be eaten. Carefully skim off the kahm yeast, transfer the ferment to a clean jar, and top it up with fresh 2% brine.
With sauerkraut, the top layer can usually be removed easily — the sauerkraut underneath typically tastes fine. However, if your fermentation vessel allows a lot of air to reach the surface of the fermentation material, consider switching to a smaller vessel.
Help. My brine has turned cloudy.
Many photos on the internet show vivid, colourful vegetables beautifully arranged in swing-top jars — but that is not what a properly active fermentation actually looks like. Within 24 hours, the brine will typically begin to turn milky and cloudy. The vegetables will also lose their bright colour and become paler over time. This is completely normal. You are on the right track.
Help. My fermented vegetables have gone mouldy.
Black, yellow, green or thick furry white mould are all signs that contamination has occurred.
Always pay attention to the following:
-
Thoroughly clean your fermentation vessel before use. Hot water or wiping with a cloth soaked in clear spirits are both effective.
-
Vegetables do not need air during fermentation. Always use a container with a well-fitting lid (see also: The right fermentation vessel!)
-
Only work with clean equipment on a clean surface.
-
Always use a clean utensil when removing portions of the ferment. Close the jar promptly and return it to the fridge.
Mould usually only grows on the surface. Small patches can in principle be removed — but be careful not to spread the spores over the rest of the ferment. If you find that the mould has spread beyond the surface and is running through the fermentation material, dispose of the entire batch.
Are lacto-ferments — i.e. products of lactic acid fermentation — vegan?
Yes. Lactic acid is produced during fermentation. The name comes from the fact that it was first identified in fermented dairy products — but lactic acid is also produced during sourdough fermentation and meat curing. As long as no animal products are used in your vegetable ferment, it remains vegan.
How long will my fermented vegetables last?
A very long time. Storage in the refrigerator ensures that fermentation continues very slowly. But that also means that your ferment will continue to mature in the refrigerator. This makes it more acidic and also softens the texture. In my fridge is a 2 year old red cabbage that still tastes great.
Therefore, if you like your vegetables crisp and not sour, you should eat them as soon as possible. For everyone else, the ferment constantly offers new textures and acidity.
Help. There is a white, slimy coating on my fermented vegetables.
Kahm yeast! The good news - it's not dangerous and you can eat it too. The bad news - it doesn't really taste that good.
How can I avoid kahm yeast?
Kahm yeast often develops when too much oxygen or sugar is involved.
Therefore, avoid constantly opening your ferment and especially leaving it open.
The addition of sugar favours the formation of Kahm yeast. Work exactly according to the recipe.
Use enough salt - at least 2% of the total filling quantity
Can I remove the kahm yeast?
If only a white veil covers the liquid, the fermentation material underneath can usually be eaten in the brine without hesitation. In this case, carefully skim off the Kahm yeast, pour the ferment into a fresh glass and pour in some 2% salt solution or "healthy" brine.
With sauerkraut, the top layer can usually be removed easily. The sauerkraut underneath typically tastes fine. However, if your fermentation vessel allows a lot of air to reach the surface of the fermentation product, consider whether a smaller vessel would not be better.
Help. My brine has become cloudy.
Many photos on the Internet show brightly colored vegetables on the subject of fermentation, which nestle together nicely in swing-top glasses. However, this is not the truth of a properly running fermentation process. After 24 hours at the latest, the brine begins to turn into a milky to foggy liquid. The vegetables also become pale and greyish over time. No reason to worry. You are on the right track.
Help. My fermented vegetables are moldy.
Black, yellow, green and also thick furry white mold are signs that contamination has occurred.
Always pay attention to the following:
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Your fermentation vessel must be cleaned well before use. Hot water or wiping with a cloth soaked in schnapps are advisable.
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Vegetables do not need air during fermentation. Always use a container that can be closed well (see also: The right fermenter!)
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Only work with clean equipment on clean surfaces.
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Always use a clean fork when removing fermentation food for use. Close the jar as soon as possible and place in the fridge.
Mold usually only grows on the surface. Therefore, you can actually remove small mold growths. However, be careful not to touch it directly. Avoid spreading the fine spores of the mold over your fermentation material. If you find that your mold is not just on the surface, but runs through the fermentation material, you need to dispose of it.
Are lactoferments, i.e. products of lactic acid fermentation, vegan?
Yes. Lactic acid is produced during fermentation. This is so called because it was first detected in fermented milk products. But lactic acid is also produced during sourdough production or meat fermentation. As long as you don't use any animal products in your vegetable ferment, it will remain vegan.