Fermentation is the process where microorganisms are encouraged to grow in foods producing desirable changes in flavor, texture and appearance. The process for vegetables begins with a salt solution and takes 2 to 7 weeks.

The finished product has a pH of 4.6 or lower, which allows the food to be processed safely in a boiling water bath canner or steam canner.  Canning makes them shelf stable for long-term storage.  Fermented foods may also be stored in the refrigerator.

Selected Recipes

• Sauerkraut
• Collard Kraut
• Fermented Dill Pickles
• Kimchi
• Kombucha
• Preserved Lemons Limes 2020
• Sourdough Starter and Bread 2020
• Washington State University Sourdough Recipes (PDF)
• Washington State University Sourdough Recipes (website)

Handouts

• Amalia's Chicken using Fermented Lemons
• Fermented Pickles/Sauerkraut
• University of Colorado Sourdough Starter Best Practices
• Boiling Water Bath Canning
• Low-Temperature Pasteurization
• Steam Canning