Fermentation is an ancient technique that has been part of human nutrition for millennia. Each of the great civilizations, from Asia to Europe, developed its own specific methods for preserving and transforming food. From Alsatian sauerkraut to Korean kimchi, and water kefir, fermentation offers endless possibilities for taste discoveries and health benefits. In this article, we will explore several homemade fermentation techniques, provide practical tips to get started, and share their secrets for a delicious result.

What is Fermentation

Fermentation is a biochemical process by which microorganisms (yeasts, bacteria) transform sugars and other food components. When we talk about fermentation in cooking, we mainly refer to lactic fermentation, alcoholic fermentation, or acetic fermentation. Each type yields distinct results. Fermented vegetables like sauerkraut and kimchi are part of lactic fermentation, while water kefir involves a mix of specific bacteria and yeasts.

When you allow lactic bacteria to settle within vegetables in a salty environment, they feed on the present carbohydrates and produce lactic acid. This acid acts as a protective agent that inhibits the growth of undesirable microorganisms. As a result, the vegetables gain a characteristic sweet and sour flavor and are preserved longer.

Good fermentation mainly depends on three factors: the initial cleanliness of your equipment, the quality of your ingredients, and temperature management. Paying close attention to these elements drastically increases the chances of success. It is also essential to ensure the right amount of salt for lactic fermentation. Too little salt could allow harmful bacteria to develop, while too much salt hinders beneficial lactic bacteria.

Why Ferment at Home

With the rise of healthy eating and the search for quality ingredients, fermented foods are experiencing a resurgence in popularity. Here are some reasons why homemade fermentation is so appealing:

1. Health Benefits: Fermented foods are rich in probiotics and vitamins. Indeed, during lactic fermentation, beneficial bacteria produce compounds that can contribute to good intestinal health.

2. Cost Savings: Making your own fermentations at home will generally cost less than buying ready-made fermented products. Basic ingredients (cabbage, carrots, peppers, water, etc.) are inexpensive, and once the process is underway, you can multiply experiments without much expense.

3. Process Control: Fermenting at home means having control over the quality of the ingredients. You can choose seasonal, organic, and local vegetables, adjust the amount of salt, and customize the spices at will.

4. Discovery of Unique Flavors: The fermentation process allows you to achieve varied, sometimes surprising tastes. Whether you are a fan of mild sauerkraut or spicy kimchi, you control the intensity and flavor profile.

5. Environmental Respect: Making your own fermentations is part of an ecological approach. No unnecessary packaging, no long-distance transport. You manage your own jars in respect of a reasoned consumption.

Now that you know the reasons to embark on this culinary adventure, let’s look at some of the most popular and simple fermentations to practice: sauerkraut, kimchi, and water kefir.

Getting Started with Sauerkraut

Sauerkraut is a fermented cabbage preparation, traditional in Alsace (and in many regions of Eastern Europe). Here is a guide to making it at home:

Basic Ingredients

• One white cabbage (you can also mix white and red cabbage for a beautiful color variety)
• Unrefined salt (ideally sea salt or Himalayan pink salt)
• Spices according to your preference (juniper berries, caraway seeds, peppercorns, etc.)

Essential Equipment

• A clean basin or large salad bowl
• An airtight glass jar* or a specialized fermentation pot
• A weight or a small jar to keep the cabbage submerged

* Make sure it is perfectly cleaned and sterilized, either by placing it in boiling water for a few minutes or by pouring boiling water over it.

Preparation Steps

1. Cut the Cabbage: Remove the damaged outer leaves and cut your cabbage into thin strips. If you like thicker textures, you can cut them wider, but note that fermentation will be slower.

2. Salting: Place the cut cabbage in your large salad bowl and add salt at a rate of 2 to 3% of the total weight of the cabbage. This means you will need about 20g to 30g of salt for 1kg of cabbage (adjustable to your taste). Knead everything for a few minutes until the cabbage starts to release its juice.

3. Seasoning: Incorporate the desired spices (caraway seeds, juniper berries, etc.) into the mixture if you wish. This is the time to let your creativity or personal tastes run free.

4. Fill the Jar: Transfer the salted and spiced cabbage into the clean jar, pressing well to eliminate air bubbles and bring the juice to the surface. The goal is for the cabbage to be completely submerged in its own juice. Oxygen is the enemy of lactic fermentation, so make sure the surface of the cabbage is under the liquid.

5. Close and Ferment: Place a weight or small jar so that the cabbage stays under the juice, then close the jar or cover it with a cloth (depending on the type of equipment used). Let it ferment at room temperature (between 18 and 22°C) for one to three weeks, sometimes more. You can regularly check the smell and texture. During fermentation, carbon dioxide forms, and you will see small bubbles rising. If you use an airtight jar, open it briefly every day or every other day to release the gas.

6. Tasting and Preservation: After a week, start tasting your cabbage. The longer the fermentation, the stronger the sour flavor will become. Then store your jars in the refrigerator or a cooler place to slow down the fermentation. Sauerkraut can be kept for several months this way.

Making Your Own Kimchi

Kimchi is a quintessential Korean dish made from Chinese cabbage, very spicy and rich in flavors. Kimchi recipes vary by region and family, but here is a method suitable for those new to fermentation:

Basic Ingredients

• 1 Chinese cabbage (or more depending on the desired quantity)
• Coarse unrefined salt
• 3 tablespoons of Korean chili powder (gochugaru) or mild chili if you cannot tolerate the heat
• 1 tablespoon of sugar (optional)
• 2 tablespoons of soy sauce or tamari
• 3 cloves of garlic, pressed
• 1 piece of ginger (about 2 cm), grated or finely chopped
• Additional vegetables of your choice: grated carrot, white radish (daikon), spring onion, etc.

Key Steps

1. Preparing the Cabbage: Cut the Chinese cabbage in half then into quarters and rinse it with clear water. Generously sprinkle coarse salt between the leaves to tenderize them and let them rest for 2 hours in a large container, turning the cabbage pieces from time to time.

2. Rinsing: After this time, thoroughly rinse the cabbage in several waters to remove the excess salt. Then let it drain for at least 15 minutes.

3. Preparing the Seasoning Paste: In a bowl, mix the chili powder, pressed garlic, grated ginger, sugar, soy sauce (or tamari), and a little water if necessary to obtain a slightly pasty consistency. Adjust the amount of chili according to your tolerance.

4. Incorporating the Vegetables: Cut carrots into julienne, white radish into thin slices or strips, finely chop spring onions, and mix them with the seasoning paste. This step allows for more complex flavors and varied textures in the kimchi.

5. Assembly: Spread the prepared seasoning paste on each of the Chinese cabbage leaves. You can wear kitchen gloves to avoid staining or irritating your hands with the chili. Then, close the leaves well and place each quarter in a large jar or several smaller jars.

6. Fermentation: Let it ferment for 1 to 2 days at room temperature, then place the kimchi in the refrigerator. The taste continues to develop over time, and it can be stored for several weeks or even months. The longer it ferments, the spicier and more acidic it becomes.

Water Kefir

Water kefir is a sparkling and slightly tangy drink obtained thanks to kefir grains. These grains, composed of lactic bacteria and yeasts, allow for quick and easy fermentation at home.

Ingredients for One Liter

• 1 liter of spring water (avoid chlorinated tap water, or let it sit to eliminate chlorine)
• 2 tablespoons of water kefir grains (available in some organic stores or through exchanges between individuals)
• 3 tablespoons of sugar (preferably cane sugar)
• 2 slices of lemon (organic if possible, as the skin is also in contact with the fermentation)
• A few dried fruits like figs or raisins (optional, improves fermentation and adds minerals)

Preparation Steps

1. Dissolve the Sugar: In a one-liter jar (or larger), mix the water with the sugar until it is well dissolved.

2. Add the Kefir Grains: Add the water kefir grains, along with the lemon slices. You can also incorporate dried fruits that nourish the grains and provide them with minerals promoting their health.

3. Cover and Wait: Cover the jar with a cloth or gauze to let air pass while protecting from dust or insects. Let it ferment for 24 to 48 hours at room temperature. The longer the fermentation time, the more sparkling and slightly acidic the drink will be.

4. Filter and Bottle: Once the desired fermentation is reached, filter the drink to recover your kefir grains. Keep them to start a new cycle (they often multiply over time). You can bottle your water kefir and place it in the refrigerator to stop the fermentation.

5. Flavoring: It is possible to add additional flavors (fruit juices, aromatic herbs, etc.) before bottling. Let your creativity run free to personalize your water kefir.

Tips and Tricks

• Hygiene: Clean and rinse all utensils thoroughly before starting. Fermentation requires a healthy environment to promote the good growth of beneficial bacteria.
• Use of Suitable Jars: Glass jars with rubber seals are very practical, as they allow the release of gas formed during fermentation. You can also use other containers, but be sure to aerate regularly to avoid excessive CO2 buildup.
• Balancing Salt and Temperature: For lactic fermentations, respect the salt dosages and do not leave your jars at too high temperatures (above 25°C). Extreme conditions destroy good bacteria.
• Patience: Each fermentation is unique. The recommended durations are indicative, so do not hesitate to taste regularly and adjust according to your preferences.
• Monitor Odors: An unpleasant, moldy, or pronounced yeast smell may indicate a contamination problem. In this case, it is better not to consume the preparation. A good fermentation often has a slight acidic smell, reminiscent of vinegar or yogurt.
• Customization: Experiment with different vegetables, spices, and aromatics. The world of fermentation is vastly creative. Beets, turnips, zucchinis, garlic… Everything is possible.

Frequently Asked Questions

Does fermentation require expensive equipment?

No. For sauerkraut or kimchi, you only need glass jars and a weight. Water kefir only requires a jar and kefir grains, which you can obtain at a low cost. There is no need to invest in sophisticated equipment to start.

Why does my sauerkraut smell bad?

A bad smell can be a sign of contamination or exposure to air. Make sure all elements are well submerged in the brine and that the salt is correctly dosed. Also, check the room temperature. Sometimes residues accumulate on the surface. Simply remove this layer if it is not too thick. If the smell is too strong or unpleasant, it is better to discard the preparation.

Can I succeed without using salt in sauerkraut?

Salt plays a crucial role in lactic fermentation, as it limits undesirable bacteria while promoting the growth of lactic bacteria. You can reduce the amount of salt, but eliminating it completely is not recommended for preservation and food safety.

Are there sweet versions of fermented vegetables?

In general, fermented vegetables are not really sweet, even if they may contain natural sugars. However, you can add fruits to achieve sweeter flavors (for example, apples in sauerkraut). This will nevertheless impact the fermentation duration and the final taste.

Does water kefir contain alcohol?

When fermenting water kefir, a very small amount of alcohol can form (usually less than 1%). This depends on the fermentation duration and the initial sugar quantity. To minimize its presence, limit the fermentation time to 24 hours.

Conclusion

Fermentation is an immersion into an incredibly rich culinary universe. Each of your creations, whether sauerkraut, kimchi, or water kefir, will tell a bit of your story, as you control each step and each ingredient choice. As long as you are willing to devote a little time, you will discover a world of inexhaustible flavors.

Moreover, fermentation fits perfectly into a vegetarian diet, as it highlights vegetables and extends their preservation naturally. Probiotics promote intestinal flora health, and the ecological efficiency of lactic fermentation is a significant asset. Making your own sauerkraut, kimchi, or water kefir is therefore both a gustatory pleasure and an environmentally friendly gesture.

Take your time, experiment, let your curiosity guide you. You will quickly see that there is nothing more satisfying than savoring the fruit of a homemade fermentation, born from a natural alchemical process and a touch of patience. So, to your jars, ready… ferment!