Just like cooking, fermentation projects require selecting the appropriate ingredients. For instance, some fermentation projects require specific starter culture to achieve the right taste and thus, the right variety of produce. Also, there are specific ingredients that can increase shelf life by producing edible compounds that can delay spoilage. It is possible to use alternate ingredients but people should bear in mind that recipes included in the book lists already-tested ingredients that can make for the best fermentation projects.
(1) Water. Clean water is important for the success of fermentation projects. It should smell and taste good. Filtered water can be a good alternative to tap water especially if the water system contains too much fluoride and chlorine. These substances help protect water in the pipeline from contamination after treatment. While this would appear ideal, chlorine also tends to kill molds, yeast, and bacteria necessary to induce fermentation. To get rid of any chlorine that may be in your tap water, boil it for at least two minutes, and then let it sit still for 12 hours. Hard water, those that contain too many impurities, can still be used, however, it must be thoroughly boiled and left sitting still for the whole day.
(2) Salt. Among all ingredients listed in this book, this is the most widely used fermentation agent. It is, however, important, to choose the appropriate type of salt. For instance, commercially available table salt is typically mixed with additives to prevent clumping. As a result, when it is added to a ferment mixture, the brine becomes hazy and cloudy. This may just upset people’s appetite. When choosing salt, people’s best bet would be kosher (or canning salt) and pickling salt. Unless specified in a recipe, salts that are not white must be avoided. When using kosher salt, the liquid brine should be boiled properly to dissolve the salt’s large grains. After boiling the mixture, let it seat for an hour or so to bring it back to room temperature.
(3) Starter Cultures. As discussed in previous chapters, starter cultures are involved in the introduction of specific bacteria strains into a ferment to achieve specific results. Selecting the best and appropriate starter culture is crucial for the success of the projects.
(4) Whey. This is produced by straining yogurt. In separating the whey from the yogurt, the latter must be poured in a mesh strainer on top of cheesecloth lined mixing bowl. If done properly, it should only take several hours to produce whey. This substance can last for about six months if stored correctly in an airtight container inside a refrigerator.
(5) Apple Cider Vinegar. A number of fermentation projects will require apple cider vinegar but not those that are commercially available as they are filtered and pasteurized. Instead, raw apple cider vinegar must be used. The apple cider vinegar has a gelatinous blob rich in acetic acid bacteria. This strain is responsible for making vinegar out of cider. Also, it is for this reason that raw apple cider vinegar contains more than adequate supply of beneficial bacteria necessary for fermentation.
(6) Sugar. Although this is not often used ingredient for fermentation, sugar is added for taste. This should only be used when required by recipes. Unrefined cane sugar, however, makes for the best ferment projects. This type of sugar is untouched as it is made from evaporating sugar cane juices making it among the best choice for fermentation projects.
(7) Honey. As other ingredients above, commercially produced honey is not recommended for fermentation projects as they have already been pasteurized. The Pasteurization process clears the variety of any beneficial bacteria needed for fermentation. Raw honey can be bought from farmer’s stalls on a seasonal basis so having a stock in the pantry is a good idea considering the indefinite shelf life of honey.
Aside from the raw materials (ingredients) and the pieces of equipment, setting up an optimal fermentation environment is key to the success or failure of the whole project. Several fermented goods yield results only in specific environments. This may sound overly-simplistic but for most projects, the ideal fermentation environment is easy to attain and maintain in a regular household. If ideal conditions are not met, there is a high probability of producing poor-quality and easily spoiled batch.
Here are the conditions that must be met:
(1) Temperature. Throughout the fermentation process, foods must be kept at consistent temperatures. Any fluctuations more than five degrees Fahrenheit must be avoided. In achieving stable temperature levels, people must look for a specific area in the kitchen that can maintain room temperature regardless of the weather. People can leave a thermometer in the storage place so they can check on a regular basis. This will determine if such place make for a good fermentation environment. It is ideal that a temperature between 68°F and 72°F is maintained.
The flavor of the result varies depending on the speed, the time and the temperature of the fermentation process. Also depending on the season, house temperatures will also fluctuate so people must know how to adjust based on these fluctuations accordingly. For instance, during summer, ferment projects must be stored in a cooler place to speed down the fermentation process.
The higher the temperature, the quicker the fermentation process takes place. It should also be noted that the amount of time the fermentation process took place directly relates to the end flavor of the food. People should keep in mind the seasonal fluctuations in temperature and must thus be able to adjust accordingly. In the heat of the summer, people may need to move their ferments to a cooler location to slow down the process.
In special cases like fermenting meat, humidity levels must also be monitored and accounted for.
(2) Amount of Sunlight. Similar to the importance of regulating temperature, filtering the amount of sunlight can affect the fermentation process by speeding it up. In order to achieve best results, fermentation should progress in a gradual pace. It is therefore important not to expose food in direct sunlight. A severe spike in temperature levels will hamper the quality of the fermented produce. Many people store small batches of ferments inside a dark but clean cupboard. In this case, the door should be labeled with the date the fermented food is stored and the ideal date the project will become ready for refrigerated storage.
(3) Finished Ferments. Different storage conditions can determine the longevity of the fermentation produce. Usually, finished ferments kept in a regular home refrigerator yields better results (better taste and longer shelf life) as the standard for storage temperature must be anywhere between 38°F and 50°F for finished ferments. Aside from refrigerator, people can use cellars, basements, wine cooler and other cold areas in the house for storage. It is okay for fermented foods to be frozen but only for a certain period. Extended refrigeration can compromise the quality of the produce. These include losing the probiotic factor of food.