If you have been good to your garden, by now the garden will be providing you with multiple harvests of delectable homegrown products. My garden was so plentiful that I am processing and storing it in a multitude of ways. Fermenting is a type of storage that I seem to be using more and more.
Using fermentation as a method of preservation does not require a ton of equipment but also follows some of the regular guidelines for storage. For example, using harvested vegetables that are of the utmost quality is essential for the best success. Vegetables that have just been picked will keep their texture longer and are full of vitamins and minerals.
Fermentation is one of the oldest methods of food preservation. Bacteria, yeasts, molds or fungi break down carbs into acids, gas or alcohol, resulting in a food product with a desirable flavour, aroma or texture. This happens in an anaerobic, non-oxygen environment. Some examples of common foods using this type of fermentation include fermented milks, yogurts, meats, sourdough bread, olives, sauerkraut, kimchi and many other pickled vegetables.
Fermentation does not use any processing methods using heat and thus fermentation does not end the life of the veggies. Therefore, the veggies are still living foods and will continue to evolve. Because life continues under fermentation, some veggies are better to use for this process of preserving than others. All vegetables can be fermented, but as their textures and tastes change over time, you want to think carefully about your choices prior to beginning this process. A hot sauce or spicy paste can use any veggie, even if they are soft. If you wish to consume crisp veggies months later, choose vegetables that keep their texture, such as cabbage, garlic, carrots, beets, parsnips, etc.
Contrary to canning, where a lot of the nutrients in vegetables are destroyed by heat, fermentation preserves the vegetables’ nutrients and even enhances the assimilation of these vitamins and minerals that are already present in the vegetable by your body. Also, the work of the good bacteria can even create new vitamins and enzymes that are beneficial for digestion.
Vegetables that are fermented are stored in an oxygen-free and salty environment, which encourages the growth of good bacteria. One of the most ancient methods of preserving vegetables uses lacto-fermentation, where lactic acid-producing bacteria are created and prevent bad microorganisms from developing.
Vegetables are grated, shredded, chopped, sliced or left whole prior to fermentation depending on the desired end product. Salt, whey or other starter culture is required to get this process going. Vegetables are placed into clean jars or vessels according to the recipe you choose to follow. Most will allow the product to ferment for a few days/weeks at room temperature and then the product is placed in a cooler location to slow down the fermentation rate and preserve the aroma and texture of the vegetables. As always, if you are fortunate enough to have a cold room, this is the ideal spot for this storage. Once the fermentation process has begun – leave it alone. Avoid opening jars and leave the weights and lids in place to keep the vegetables submerged and limit contact with oxygen. Once the fermentation has gotten going, as long as the jar is closed well, the air in the small space above the product will be replaced by CO2, thus creating an inhospitable environment for moulds. Ensure that plastic or ceramic lids are used rather than metal lids, which will rust.
Enjoy your harvest and putting food by for winter.
Hanbidge is the Lead Horticulturist with Orchid Horticulture. Find us at www.orchidhort.com; by email at growyourfuture@gmail.com, on Facebook @orchidhort and on Instagram at #orchidhort.
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