Put simply, lacto-fermentation is a process by which a bacteria called Lactobacillus is allowed to thrive and produce lactic acid. It is actually the lactic acid that creates the unique flavours in fermented foods and is responsible for the preservation.

Fermentation is really not difficult or scary. If you keep these things in mind you will be well on your way:

1. Keep your food submerged in liquid.
2. Ensure you use an adequate amount of salt.
3. Keep it clean.

That’s it!

The good bacteria involved in lacto-fermentation requires an anaerobic environment to thrive. This means simply that the environment should be without oxygen.

Other types of bacteria thrive with abundant levels of oxygen. We don’t want these.

Because it is tasty!

Salt is key to successful lacto-fermentation. It provides a security blanket for the good bacteria and inhibits the growth of the nasty bacteria. Unfortunately too much salt can inhibit the growth of the good bacteria.

In many ways it depends. However if the recipe you’re making asks for a salt brine or salt solution, how do you know how salty to make it?

Different salt weighs different amounts so we can’t always just use a tablespoon measure to get the right proportions. Instead we measure by weight.

In most cases a 2% salt solution is fine, unless otherwise stated. So what does that mean? It means that the weight of the salt is 2% of the weight of the water.

I find the easiest thing to do is to simply know that each liter (1000 ml) of water (filtered, unchlorinated) weighs 1000 grams, The metric system keeps things simple. So, for each liter of water we need 20 grams of salt to make a 2% brine.

You don’t find salt to be delicious??

Ok, there are occasions and ways to use less.

For example, lacto fermented salsas are better with a bit less salt. To ensure a great result you can use a couple of tablespoons of starter, like whey (from yogurt or milk kefir), or brine from another ferment.

Typically you still want to use at least half the salt you would without the starter.

The bad bacteria we’re trying to avoid comes from somewhere. If you keep your jars, utensils, and hands clean this will go a long way to minimizing any issues. Mother Nature, with a little help from us, can sort out most any issue. Keeping clean is one way we can help.

Generally you should clean your produce reasonably well.

However you do not want to be overzealous and generally do not want to peel anything. You certainly do not want to cook anything.

This is because the good bacteria lives on your produce and it needs to be there. Of course you can always use a starter culture like whey or brine from an earlier ferment.

If it is safe to can the recipe you are making prior to fermentation it should generally be safe after fermentation.

Therefore canning could be used to preserve fermented foods.

However, one of the primary reasons lacto ferments are so popular these days is because they are full of probiotics. Canning will destroy these. (Although fermenting does increase the nutritional value of food and that will not be lost).

In the fridge, ferments will typically last 2-3 months. This is typically for quality reasons though, and many ferments can be consumed after this.

Want a crunchy pickle?

Here are some keys to the crispy kingdom:

1. Pay attention to your salt. Too much or too little can have adverse effects.
2. Watch the temperature. Fermentation happens much more rapidly when it is warm. Keeping the fermentation low and slow (18c-20c) will give the best results.
3. Add some tannins! Grape leaves and oak leaves contain tannic acid which will help preserve that crunch.