Before we had the technology of keeping food fresh with a refrigerator, we had to preserve our food by pickling. In fact, fermenting food is the original food preservation method. However, you may be wondering why someone might go through the work of pickling veggies:
With the right equipment on hand, it’s not a time-consuming task at all. Just mix the right amount of salt in some water, submerge the food you wish to ferment, and wait. That’s it!
Fermenting vegetables is the healthiest method of food preservation. Beneficial bacteria and yeast consumes the sugars in the vegetables, leaving behind a potent pro-biotic that, in many ways, is more nutritious than the original vegetable.
Have you ever come across an amazing deal on vegetables, or found that you save a significant amount of money buying in bulk? The only problem with this is the food usually spoils before you get the chance to eat it. Gardeners also know all too well the pain of throwing away a bountiful harvest because they couldn’t eat it. Now you can acquire as many veggies as you want through the summer, and have plenty stored up to last you all winter long!
Like many things, man is determined to fix that which isn’t broken. Store bought fermented vegetables may look pickled; but if you’re not careful, you could end up purchasing food that is soaked in vinegar and deprived of all nutritional value. By preserving food on your own, you know the exact ingredients that have gone into the food you’re going to eat and the method that was used.
Although fermenting is easy, it’s helpful to understand how it works. One of the oldest method of fermenting involved digging a pit and lining it with leaves. Now, glass, ceramic, and stainless steel methods are used to create a controlled environment and consistent result.
Fermentools uses food grade 304 stainless steel and designed to work with glass wide-mouthed Mason jars. Our method, along with all other methods, has one main purpose; to keep the food submerged in the brine and unexposed to air.
With your product submerged in the brine and away from air, an anaerobic environment is created. This environment is necessary for lacto-fermentation to occur, which creates your preserved product. Fermentools uses airlocks to keep the outside air away from the submerged food, thus producing carbon dioxide and lactic acid. Carbon dioxide is heavier than air and will be trapped in the container. The more carbon dioxide that is produced, the more air that is pushed out and kept out of the container via the airlock.
Because you need as much air to be forced out of your container as possible, fermentation should not be attempted in a container that is less than ½ full of a brine solution. It will take too much time for the air to be displaced, resulting in the growth of mold. Because of this, it’s not possible to make a small batch in a traditional fermentation crock. Storing your finished product in a traditional crock also makes it difficult to enjoy one serving at a time. Your crock will also be occupied, preventing you from having a variety of veggies on hand.
Now you know why you should ferment food and have a basic understanding of how the process works. Your next step is to get your Fermentools supplies and find a cool spot, such as a cellar or refrigerator, to store your fermented veggies until they are ready to eat. It’s easy, uses no electricity, and tastes great! What are you waiting for? Shop now so you’re ready for the harvest!