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6 Basic Rules for Fermenting Success
August 05, 2019 by MakerPlace
Fermentation is becoming an increasingly popular food trend due to its richness of probiotics and health benefits such as improved digestion, immunity-boosting ability, and weight management. As a beginner, fermenting foods may seem like a difficult and time-consuming task; however, it is an easy process that you should try. Read below to learn tips that will make your fermenting projects a success.
1. Use Quality Ingredients
The fresher the produce you choose to ferment, the better the finished product will turn out. For optimal results, use organic fruits and vegetables; they are dense in nutrients which feed the microbial bacteria to grow (this is what we want to happen!).
2. Measure your Ingredients Accurately
It is recommended to use a digital scale in order to make sure you are using exactly how much you should be to produce a perfect result. Also, exact measurements prevent you from including too many vegetables that are more dense in sugar levels and may affect the fermenting process in a negative way. This fermentation starter kit includes a weight that will work perfectly for beginners: masonjars.com/recap-mason-jars-fermentation-starter-kit
3. Use Salt that is Rich in Minerals
Mineral-rich salts provide more food for the micro bacteria to grow. We recommend using Himalayan Pink Salt which also adds more flavor. Mineral-rich salts are unrefined which makes them better for fermenting by preserving the natural chemical composition. Mineral salts are also dry and less in flavor.
4. Do Not Fill Ingredients to the Top of your Jar
Your ferment can be ruined by exposure to fresh air so it is highly recommended to keep your ingredients below the brine in the jar. The brine also provides moisture to the ferment and prevents molds and bad bacteria from coming into contact. The Mason Jars Fermentation Starter Kit has a jar to be used as a weight to keep ingredients below the brine.
5. Use an Air-Tight Lid to Preserve Ferment’s Anaerobics
If ferment is exposed to oxygen, yeasts and molds are allowed to grow; this will ruin your ferment. Make sure your mixture is completely air-tight to prevent this from happening.
6. Make Sure your Ferment is within and Ideal Temperature Range
We want our ferment to be at the ideal temperature range of 65 to 72 degrees Fahrenheit. This range ensures that the ferment will do its best job- if your house is too hot or too cold, put your ferment in a cooler or warm it up with a heat mat. There are plenty of ways to improvise!