The idea of fermentation can be an intimidating one.
At first glance, it’s difficult to know what tools and ingredients to choose or how to use them correctly. To experience an enjoyable fermentation process at home, it certainly doesn’t hurt to be well-prepared before you even choose your first recipe.
This is why we’ve put together an easy-to-understand guide on all the tools you will need to get started.
Spoiler alert: There aren’t many!
A Nonreactive Container
The first thing you’ll need is a nonreactive container. This is simply any food-safe glass or ceramic container.
Reactive metals such as aluminum, copper and silver, and stainless steel are unsuitable for fermentation. This is because the acidic content of ferments can corrode these materials.
Plastic containers are also not recommended due to their porous nature, which tends to absorb smells from previous ferments and become hard to clean.
Airlocks and Weights
Airlock lids, cloths with twine, and fermentation weights help keep favourable conditions for fermentation. You can use common household items, like strainers and colanders, to separate fermented materials or keep your kraut submerged in brine.
Many store-bought fermentation crocks come with ceramic weights, designed to keep your ferment submerged. But if that isn’t something you have, there are a multitude of fermentation weights, springs, and strainers that you can find online.
Water
When dealing with live microbes, like we do in fermentation, we recommend using non-chlorinated water to avoid killing the live microflora.
One easy way to get non-chlorinated water is to boil tap water for 15 minutes, which will evaporate the chlorine. Then, all you need to do is let the water cool.
If you’re more patient, you can also leave out a jug of water uncovered for 24 hours. This will also evaporate the chlorine, minus the boiling process.
Ultimately, the best water you can use is water with natural minerals, such as spring water. Using this option will typically yield better-tasting and healthier ferments.
Organic Ingredients
We highly recommend using organic ingredients in your ferment. Inorganic plants are grown with pesticides and germicides. This compromises soil quality, our environment, and our health, while eliminating many wild microbes needed for a good ferment.
However, while organic ingredients are ideal, we recognize that not everyone has access to them. In cases like this, conventional ingredients can be used. The powerful process of fermentation can thankfully overcome some of the resulting limitations. Though you may need to culture your ferment with a starter (as in sourdough or kombucha) to kickstart fermentation.
Natural Salt
Natural non-iodized salt, such as Kosher or Celtic Sea Salt, is suggested for fermentation. Processed salts, like table salt or iodized salts, can inhibit the fermentation process and result in an overly salty, less healthy end product.
Optional: Pen and Paper
Of course, having a pen and paper is not absolutely necessary for fermentation by itself. But keeping a journal means you can record results and track successes. This clarifies room for improvement and allows you to make quicker progress in your fermentation journey.
Want to learn more about fermenting foods at home?
For a deeper guide on fermentation essentials, dive into The Book of Fermentation and find your next favourite recipe!
