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 canner or steam canner.  Canning makes them shelf stable for long-term storage.  Fermented foods may also be stored in the refrigerator.

Links below open in a new window.

• Fermented Pickles/Sauerkraut - National Center for Home Food Preservation (NCHFP)
• Fermented Foods and Pickled Vegetables - United States Department of Agriculture (PDF)
• Principles of Boiling Water Canning - Utah State Cooperative Extension (PDF)
• Low-Temperature Pasteurization - NCHFP
• Steam Canning Acid Foods - UC Ag and Natural Resources (PDF)

Recipes

• Sauerkraut - University of Wisconsin Cooperative Extension (PDF)
• Dill Pickles and Sauerkraut - Clemson University Cooperative Extension
• Fermented Dill Pickles - NCHFP
• Understanding and Making Kimchi - Colorado State Universty Extension (PDF)
• Understanding and Making Kombucha - Colorado State University Extension (PDF)

More!  download recipes and handouts from our Wednesday evening demos.