Tips for perfectly fermented foods every time!

 Learning to make lacto fermented vegetables is a skill that will benefit you for the rest of your life. Not only will you save a lot of money by fermenting at home, but you will be supporting your immune system, digestion and mental health. While fermenting is more of an art than an exact science (everyone has their own favourite recipes) there are a few helpful tips to make sure your ferments turn out well every time.Always use organic produce- Conventional produce, especially genetically modified is penetrated in pesticides that act as antibiotics, killing the microbes in our digestive tract. Why put effort into making home-made probiotics if they are filled with antibiotics?Aquire good quality supplies- Having a few quart sized jars with plastic lids will make life so much easier. Metal lids are often recommended but because fermented foods are acidic and are known to leak, they quickly create a rusty lid that is difficult to reuse. Pickling weights are also helpful to have. They are glass discs that sit above vegetables keeping them submerged under the brine. This drastically reduces the likelihood of mold! If you cannot access pickling weights, clean rocks or a shot glass on top of a large cabbage leaf will work fine, as long as vegetables stay under the water.Aim to ferment in temperatures between 20-27 degrees C - This is a very general suggestion. Some ferments like Jun tea thrive in slightly colder climates while others thrive on the warmer side but staying between these temperatures is generally a good idea. It will keep vegetables perfectly crunchy and sour!  In the heat of summer when temperatures are in the high 30's I have found success fermenting vegetables in an esky with an ice pack changed every day!Keep your ferments away from each other- Do the opposite of what I'm doing in this staged photo! Kombucha, sourdough, fermented vegetables and other probiotic treats all have different bacteria make ups. It's best to keep them away from one another so they can adequately ferment the wild way!Keep your vegetables out of direct sunlight- The best place to ferment is usually in a dark cabinet where they will not be disturbed. If your ferments are strong smelling, (like fermented garlic) try placing jars in a plastic bag to keep the kitchen smelling fresh!