There are different ways to ferment foods, but there is no consensus as to which of these methods work best. Among the most popular fermentation methods include whey, salt and other starter culture largely because of its availability. These methods are often used for seeds, grains, fish, meats, vegetables, and fruits. Each method has its own upside and downside.
(1) Salt. The earliest known fermentation method is through salting food. Salt is a drying agent that absorbs the moisture out of the food preventing the proliferation of molds and other bacteria. One bacteria strain that can withstand the drying capacity of salts is called the Lactobacilli strain. This strain can thrive even in harsher conditions. It produces lactic acid while keeping the texture of the food intact. Especially for vegetables like cucumber pieces, it is important to retain the crunchy texture of cucumber.
Even without salt, the decomposition process still takes place. Salt, however, specifically hinders the growth of unhealthy microorganisms in the fermented food while the decomposition process takes place. This averts the putrefaction processes that are the side effects of uncontrolled fermentation.
(2) Dry Salting. The most popular example of a food product that uses dry salting is Sauerkraut. People use dry salting when drawing water out of dairy, vegetables, fish, and meats. In sauerkrauts, for example, shredded cabbage is sprinkled heavily with salt for one whole day. As a result, the cabbage will discharge brine that will eventually fill the container submerging the cabbage, and then fermentation begins. For fish, cheese and meat, a protective layer is produced as part of the preservation mechanism.
(3) Brining. Using a combination salt, water, and other spices that can be found in the kitchen, a special mixture that can facilitate fermentation can be concocted. This mixture is called brine. Typically, this process is used to produce several kinds of fermented vegetables like pickled cucumber. Cucumbers start to ferment upon being immersed in brine mixture. By introducing a special bacteria and wild yeasts to the brine, the fermentation process speeds up. The taste of the produce depends on the starter culture added.