Storing fermented foods for the long term requires more than just a cool spot in your kitchen. To keep your ferments safe and flavorful, follow these essential tips:
1. Choose the right container with lid
Opt for clean, sterilised glass or ceramic jars or containers with airtight lids. Glass is non-reactive and won’t interfere with the fermentation process or flavours. An airtight lid is crucial to keep out insects and prevent air from entering, which could lead to mould growth on the surface. Avoid using metal containers or lids, as they can corrode over time and negatively affect the taste and safety of your ferments. If using ceramic, ensure it is glazed and non-porous to prevent absorption of flavours or bacteria.
2. Submerge completely
Ensure that your ferment is fully submerged in its brine or liquid. This prevents exposure to air, which can lead to mould and spoilage. An anaerobic environment (without air) is vital for preserving the quality of your ferment. Use fermentation weights, preferably made of glass, to keep your vegetables or other ingredients submerged. Heavy weights are ideal, especially for sturdier vegetables. If you don’t have specific fermentation weights, you can use a clean, heavy object, but make sure it doesn’t react with the brine.
3. Store in a cool, dark place
Store your ferments in a cool, dark location such as a pantry, cellar, or cupboard. Consistent, cool temperatures slow down the fermentation process and help extend the shelf life of your ferments. Fluctuations in temperature can disrupt the fermentation and lead to spoilage. Avoid placing your jars in direct sunlight or near heat sources.
4. Refrigeration for extended shelf life
Once your ferment has reached the desired level of fermentation, transfer the jars to the refrigerator. Cold temperatures significantly slow down the fermentation process, which helps your ferments last for months or even years. The refrigerator will keep the flavours stable and prevent over-fermentation.
5. Label and date your jars
Label each jar with the type of ferment and the date it was started. This helps you keep track of how long the ferment has been stored and monitor its condition over time. Use waterproof labels or permanent markers to ensure the information remains legible.
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6. Check regularly
Inspect your ferments periodically for signs of mould, off-smells, or other issues. Mould can appear as a white, fuzzy substance on the surface. If you see mould or if the ferment smells unpleasantly sour or off, it’s best to discard the batch. Regular checks are particularly important if you’re storing your ferments at room temperature to catch any potential issues early.
7. Avoid metal contact
To prevent metal corrosion, use plastic lids or place parchment paper between the ferment and metal lids. Metal lids can react with the acidic contents of the ferment, affecting the taste and safety. Using plastic or glass lids ensures a neutral environment and preserves the quality of your ferment.
8. Use proper salt ratios
The right salt concentration is essential for creating a safe environment for fermentation and preventing spoilage. Generally, a 2% brine solution is recommended. For example, for 1 kg of ingredients, use approximately 20 grams of salt. Adjust the salt concentration based on temperature: increase the salt in warmer weather to slow down fermentation and decrease it in colder months to prevent over-inhibition of microorganisms. Always measure the salt accurately to maintain consistency and safety.
9. Freeze for very long-term storage
Some ferments, like sauerkraut or kimchi, can be frozen for long-term storage. Freezing is a good option if you want to preserve your ferments for months or years. However, freezing can alter the texture of the ferment, making it suitable mainly for dishes where texture is less important. For best results, freeze in airtight containers or freezer bags to prevent freezer burn.
10. Consider small batches
Prepare and store your ferments in smaller jars or containers. Smaller batches minimise the risk of contamination each time you open a jar and make it easier to monitor and consume the ferment within a reasonable timeframe. This approach also allows for more variety if you want to experiment with different flavours or types of ferments.
11. Use airlocks or burp the jars
If you’re fermenting at room temperature, consider using airlocks to manage gas buildup. Airlocks allow gases produced during fermentation to escape while preventing air from entering, reducing the risk of spoilage. Alternatively, if you don’t have airlocks, you can “burp” the jars by briefly loosening the lids to release gas pressure, then resealing them quickly. This helps prevent pressure buildup and potential jar breakage.
By following these guidelines, you can effectively ferment and store your homemade ferments, ensuring they remain safe, flavorful, and enjoyable for an extended period.
