The best books, salts, and tools to kickstart a vegetable preserving hobby, from the Strategist
to weigh your vegetables, which determines how much salt you’ll use. ; a large stainless steel or ceramic bowl; and a canning funnel, which helps prevent overfilling your fermentation vessel. “And then a knife and a cutting board for cutting the vegetables into smaller pieces,” Lukas adds.If you’re using a jar or other large container, you’ll need to make sure the fermenting produce is kept away from open air, which can carry yeast, mold, and other bacteria that you don’t want in your ferment.
And then it’s just a matter of waiting. “I find most ferments to be finished in 10 to 14 days,” says Perrine. “The temperature is the determining factor. If it’s very warm, fermentation will happen faster, while cold temperatures slow it down.” Just keep in mind that the longer you let the ferment go, the funkier it will get. “The real fermentation connoisseurs say the best flavor is achieved at cooler temperatures for long periods, as long as 20 to 30 days,” he continues.
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