3 Fermentation Tips For Beginners
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If you’re new to fermentation, the process can be a bit overwhelming. Is this safe? Are my fruits and veggies going to spoil? How do I measure the ingredients properly?
I’ve been there before! Now, I’ve been fermenting fresh peppers and veggies for well over 5 years, and I’m more comfortable than ever. So, in this article, I will share my top 3 tips for successful fermentation of vegetables. I’ll also cover some FAQ about fermentation to give you quick and easy answers to the most common questions. Let’s get fermenting!
Note: This article focuses on vegetable and fruit-based ferments rather than wine-making and home brewing.
How Fermentation Works (Overview)
Before I share the tips, I want to give a basic overview on how fermentation works. If you’re completely new, this will help you understand how to ferment basically any fresh produce.
- Fresh fruits and vegetables are combined with salt (typically 2-3% salt by weight) and kept in an oxygen-free environment.
- Lactobacillus bacteria, which are present on most fresh produce, thrive in this environment and break down the sugars in the vegetables. This creates lactic acid and releases CO2.
- After enough time, the lactic acid is enough to lower the pH and preserve the produce.
It really is that simple! Fermentation almost seems like magic when it goes well. However, there are many ways it can go wrong, which leads me to my first tip.
1. Measure Ingredients By Weight (Including Water!)
Salt is the most important ingredient in any ferment. If you fail to add enough salt, or don’t mix the salt into the ferment properly, bad bacteria can take hold and spoil your ferment.
To avoid this, always measure the weight of your fresh ingredients (including any water if fermenting in a brine). I use a simple kitchen scale and always measure in grams for as much precision as possible.
Once you have the total weight of the fresh ingredients, multiply it by between 0.02-0.05 (2-5%). I usually aim for a 3% salinity, so I multiply by 0.03. This will give you the amount of salt to add to the brine/fermented mash.
Examples:
- 800 grams of chopped peppers + 24 grams of salt (800 * 0.03 = 24)
- 350 grams of whole peppers + 300 grams of water + 19.5 grams of salt (650 * 0.03 = 19.5)
Keep in mind that not all salts are created equal. Pickling and canning salt is more dense than coarse sea/kosher salt, so it is very important to weigh the salt. Tare your kitchen scale with a small dish and add the salt to reach the required weight.
2. Use An Airlock Lid
Like I mentioned in the overview, fermentation produces CO2. This gas will often form visible bubbles brines, a sign of a healthy ferment. But if the CO2 doesn’t have any way to escape, disaster can strike.
If you seal your ferment in a jar or bottle, CO2 buildup can lead to an explosion. Instead of trying to remember to manually “burp” your ferments daily, I always opt for a self-burping lid, also known as an airlock.
Airlock lids allow gas to escape your fermentation vessel, but do not allow fresh air to re-enter. This preserves the oxygen-free environment within the ferment, while avoiding a catastrophe.
There are many types of airlock lids, from water lock lids to affordable silicon lids that allow gas to escape. Make sure your lids form a reliable seal on your jars or containers. A good sign it is working is if you can smell your ferment when you press down lightly on the lid.
3. Ferment At The Perfect Temperature
I could share other tips like leaving enough headspace or fermenting is an appropriately sized container. However, I believe that getting the temperature correct is most important for getting the most delicious result.
After years of experimentation, I have found that the perfect temperature for fermentation is between 60-65°F (15-18°C). Since many of us are fermenting fresh peppers from the garden, room temperature may simply be too warm!
Fermentation happens faster when it is warmer, and slower when the temperature is lower. For the best flavor profile, you want it to happen at a steady pace. In my experience, anything above 70°F (21°C) results in an unpleasant flavor.
To achieve this, I recommend using a thermometer to monitor the temperature near your ferment. I use this thermometer, which can track the temperature over time. This is useful for knowing how hot/cold it gets during the day and night.
If your space is too warm, I suggest fermenting in a cooler part of your home, such as a basement or a room on the ground floor. Also, try a room that gets little or no sun exposure, or is closer to the air conditioner.
If it is still too hot, you can do what I did and build a simple fermenting refrigerator. This was an incredibly easy project that uses a simple temperature controller to turn the fridge on whenever the temperature exceeds 65°F).
Fermentation FAQ
With my top tips covered, I want to share some of the questions I had when I started fermenting.
- Should I make a brine or a mash? For beginners, I suggest fermenting in a saltwater brine as opposed to a mash. The trickiest part of a brine ferment is keeping the ingredients submerged below the salt water. Using straight-sided jars and fermentation weights can help. Remember, the water needs to be weighed in addition to the produce when measuring salt. Mashes are also quite simple, but may be more vulnerable to surface molds and yeasts.
- What size container should I use for fermentation? Ideally, your ferment should take up most of the space in its container. In other words, you only want there to be about 1 inch of space between the top of the mash/brine and the lid. For mashes, I like using 16oz wide mouth jars, but you can use smaller or much larger containers if you have lots of fresh produce!
- How do I know when my ferment is done? If you are following a recipe, there is usually a range of time to ferment. Start opening and smelling/tasting your ferment after the shortest period of time recommended. If you are happy with the flavor/acidity, you can end the ferment and enjoy it. You can also measure the pH of your ferment if you want it to be acidic enough for safe storage (I usually aim for 4.0 or lower).
- How can I stop fermentation? Fermentation can be stopped by refrigerating or cooking the ferment. It may also stop naturally when there are no more sugars for the lactobacillus to consume. However, if you add sugar or other carbohydrates, fermentation will resume. Even after refrigerating, it is possible for fermentation to happen slowly, so be sure to open the ferments periodically.
Easy Fermented Pepper Recipes
For some simple ways to get started fermenting, try one of our easy recipes. These are mostly aimed at making hot sauce, but the principles will remain the same for other fruits and vegetables.
I hope this article helps you find success with your next fermentation project. The world is your oyster, but of my best ferments came from home grown veggies like peppers, carrots, onions, and tomatoes. Enjoy!
