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The Fermentation
Process
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by Louise Frazier
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To begin with, it is
important to understand that the lactic acid fermentation process is
anaerobic, requiring certain temperatures and time, as well as darkness
to assure maximum development of the culture. Actually it is very
simple thereby to preserve the harvest bounty each year, especially
with the jars and crocks available now. The old methods and vessels
were indeed messy, stinky and required a lot of work, which today’s
homemaker would not want to face. Hence the old healthy culture of
vegetables was stopped in favor of simpler preservation using vinegar
and pasteurization that assured products with a long shelf life, but
short on valuable probiotics — lactic acid microbes.
Heavy wire clamp-type jars with glass tops are recommended instead of
regular mason jars with metal screw-on tops, which are not secure
enough for the buildup of carbon dioxide during the warm period of
fermentation. This could cause contents to explode out the thin metal
top. Clamp-type jars allow release through slow fluid leakage, while
still maintaining an oxygen-free seal. Filling the jar to 80% helps to
alleviate fluid leakage too. I wrap the filled jar in newspaper, put it
in a cardboard box with some folded newspaper and a little plastic in
the bottom, close the box to keep out light and store it for the warm
period. Unless it is on a washable smooth surface, I also place a plate
or some plastic under the box to contain any leaking fluid, which could
stink after a while and who wants to clean that up?
Wrapping and boxing help to maintain the temperature if there are
fluctuations, as temperature stability is important, particularly in
the first three days of fermentation, when lactic acid microbes develop
enough to overcome the activity of yeast. 65°–70° is best, the
highest for beets and carrots. After that it can go lower, but keep as
close to recommended as possible
If temps go lower, simply ferment a little longer than the 14 days
suggested for 2- or 3-liter jars.
After the vegetables are fully fermented, they need to be refrigerated
or kept cold — between 30° and 40° for four to eight weeks.
After these warm and cold periods, the contents may be transferred to
smaller sizes mason jars for long storage but always kept below the
average refrigerator temp of 40° to avoid refermentation.
I order my 2- or 3-liter clamp-type jars from the HaBA/Wellness
department of the Co-op, where one can also purchase a small booklet I
wrote on home lactic-acid fermentation of vegetables.
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