Fermentation

Fermentation is a traditional method of preserving food using natural microorganisms such as lactic acid bacteria or yeast. During this process, sugars and other ingredients are converted, altering the flavor, texture, and shelf life of the food. Many well-known foods, such as sauerkraut, kimchi, yogurt, and sourdough bread, are produced through fermentation.

The basic principle is simple: Fresh vegetables or other suitable foods are stored under the right conditions so that beneficial microorganisms can grow. Salt is usually added to vegetables. It draws water out of the vegetables, forming a brine. At the same time, the salt inhibits unwanted bacteria and creates ideal conditions for lactic acid bacteria. The food should be completely covered by the brine and sealed as airtight as possible. Depending on the recipe and temperature, fermentation takes anywhere from a few days to several weeks.

The result is flavorful, longer-lasting food with a distinctive, slightly tangy taste. Fermentation is a simple and natural way to preserve food while discovering new flavors.

Sauerkraut Recipe:

Ingredients

• 1 kg white cabbage
• 20 g salt (about 2% of the cabbage's weight)
  
• Optional: 1 tsp caraway seeds, juniper berries, or peppercorns

Equipment Needed

• Large, clean glass jar or fermentation vessel
• Bowl
• Pestle or wooden spoon
• Fermentation weight or a small, clean glass jar to weigh down the mixture

Preparation

1. Remove the outer leaves from the white cabbage. Set aside one or two leaves. Finely shred the remaining cabbage or cut it into thin strips.
2. Place the shredded cabbage in a large bowl and sprinkle the salt over it.
3. Knead the cabbage vigorously with your hands for 5–10 minutes until a lot of liquid is released and a brine forms.
4. Mix in caraway seeds or other spices as desired.
5. Press the cabbage firmly into the fermentation jar in batches to ensure as little air as possible is trapped. The resulting brine should completely cover the cabbage.
6. Place a whole cabbage leaf on top of the cabbage and weigh it down with a fermentation weight so that everything remains submerged in the brine.
7. Seal the jar. If using a standard screw-top jar, place the lid on loosely or open the jar briefly each day to allow any gas that forms to escape.
8. Let the sauerkraut ferment at room temperature (about 18–22 °C) for 1–3 weeks. The longer it ferments, the more intense the flavor will be.
9. Once the sauerkraut has reached the desired flavor, store it in the refrigerator. It will keep there for several months.

Tips

• Make sure the cabbage is completely covered with brine throughout the entire fermentation process. This prevents mold from forming.
• Work with clean hands and clean containers.
• Bubbles may form during fermentation—this is a sign that lactic acid fermentation is active.

Sourdough Bread Recipe:

Sourdough Starter

Ingredients

• 50 g whole-grain rye flour
• 50 ml lukewarm water

Making the Sourdough Starter

Day 1:
Mix 50 g of rye flour with 50 ml of lukewarm water in a clean glass until a thick, viscous dough forms. Cover loosely and let stand for 24 hours in a warm place (approx. 25–30 °C / room temperature).

Day2:

The first bubbles may be visible. Feed the starter with 50 g of flour and 50 ml of water, stir well, and let stand for another 24 hours.

Day 3:

The sourdough should be forming bubbles and have a sour smell. Refresh it again with 50 g of flour and 50 ml of water. Slight unusual odors may be normal at first—the important thing is that no mold develops.

Day 4:

The starter should be noticeably more active, show bubbles, and have a pleasant, sour smell. It is then ready for baking. If the dough hasn’t risen properly yet, repeat the feeding as on Day 3 and let it rest for another 12–24 hours.

Day 5 (optional):

By now, at the latest, your sourdough starter is ready to use. You can now use it for baking or store it in the refrigerator.

Tip: Every sourdough starter develops a little differently. If it doesn’t work right away on your first try, it’s worth sticking with it—sometimes the starter just needs a little more time.

Making Sourdough Bread (Basic Recipe)

Ingredients:

• 500 g flour (e.g., rye or wheat flour)
• 350 ml water
• 100 g active sourdough starter
• 10 g salt

Instructions:

1. Combine all ingredients to form a dough and knead well.
2. Let the dough rest for several hours so the yeast and bacteria can do their work.
3. Shape the dough and let it rise again.
4. Bake the bread in a preheated oven until it has a crisp crust.

Tips

• A sourdough starter can be maintained for many years if it is regularly fed with flour and water.
• An active sourdough starter should form small bubbles and have a slightly sour smell.
• Rye flour is particularly well-suited for starting a sourdough starter, as it contains many natural microorganisms.

Pickled Cucumbers Recipe:

Ingredients

• 1 kg small, firm pickling cucumbers
• 1 liter water
• 30 g salt (approx. 3% brine)
• 2–3 garlic cloves
• 1 bunch dill (preferably with flowers)
• 1–2 horseradish leaves or a piece of horseradish (optional, for extra crunch)
• Peppercorns or mustard seeds to taste

Preparation

1. Wash the cucumbers thoroughly and, if possible, soak them in cold water for a few hours—this will keep them especially crisp.
2. Mix the water and salt until the salt has completely dissolved. This creates the brine.
3. Layer the cucumbers in a clean canning jar along with the dill, garlic, and spices.
4. Pour the brine over them so that all the cucumbers are completely covered.
5. Weigh down the cucumbers with a weight to keep them submerged in the brine.
6. Seal the jar and let it ferment at room temperature (about 18–22 °C).
7. After about 5–14 days, the pickled cucumbers are ready to taste. The longer they ferment, the more intense the flavor becomes.
8. Once the desired flavor is achieved, store the pickles in the refrigerator, where they will keep for several months.

Tips

• The cucumbers must remain submerged in the brine throughout the entire fermentation process to prevent the growth of unwanted bacteria.
• Bubbles and a slight cloudiness in the brine are normal signs of active fermentation.
• A soft texture may develop if the cucumbers are stored in a place that’s too warm or if they weren’t fresh enough. Storing them in a cool place and using fresh cucumbers ensures a better result.