What is fermentation?
Fermentation is one of the world's oldest ways to preserve food. Vegetables, salt and time, nothing more.
Lacto-fermentation
Lactic-acid bacteria that already live on the vegetables turn the natural sugars into lactic acid. The acid preserves the food and gives it that fresh, tangy taste. No vinegar is added; the acidity comes from the bacteria themselves.
Living and unpasteurised
Because fermented food is not heat-treated, the living cultures survive. That is the difference from pickled jars, which are usually pasteurised and no longer alive.
Salt and time
A little salt (around 2%) keeps the good bacteria thriving and the unwanted ones away, while time does the rest. That is all real sauerkraut needs.
Common questions
Is fermented food the same as pickled?
No. Pickling uses vinegar to preserve; fermentation uses the bacteria's own lactic acid. Fermented food is living and unpasteurised.
Does fermented food contain alcohol?
Lacto-fermentation of vegetables produces lactic acid, not alcohol, unlike the fermentation of beer and wine.
Is it safe?
Yes, when everything is kept under the brine and the equipment is clean. Salt and acidity make the environment safe for the good bacteria.
Is it very sour or spicy?
The taste is fresh and tangy, not spicy, unless chilli is added, as in kimchi.