Q&A for How to Ferment Vegetables

No. Commercial pickles are not acidic through bacterial fermentation. They are acidic usually through the addition of white distilled vinegar. This liquid actually kills good bacteria needed for vegetables to ferment.

The carrots should not be rinsed and the liquid should not be discarded. Once the fermentation process has taken place, you store the jar in the fridge and eat it, juice and all.

The liquid clouds as "the mother" or bacterial culture increases. That's good, but I've never had the liquids turn dark. I'd suspect this may be one of two things: 1. a bad species you accidentally introduced with hands or equipment that was not adequately washed beforehand. My advice would be to discard the batch. Sterilize all equipment and try again with very clean hands. 2. Make sure you are not using metal or metal lids, as dangerous leaching aluminum or other metals may have caused the darkening!

No. Cooking the vegetables kill the desired bacteria. Fermented beans are fine to eat raw, but you may like the flavor better if they are cooked after fermentation, just before serving.

I would try including some thin slices of raw potato, it works to desalt soup. Also, you can try to rinse the fermented carrots off before you eat them but I don't expect that will make a huge difference.

Try using kefir. It is available as a starter in the refrigerated section at health food stores.

No, pickles are not peeled. It would cause it to leak everywhere.

No, as it is still an acidic solution and will kill the beneficial bacteria.

Yes, as long as you prepare it properly. For example, cucumbers and peppers are best left whole, while carrots should be cut to fit the jar. Cabbage needs to be shredded.

Yes, but it's best if you use some salt. If you skip the salt entirely, the vegetable won't be as crisp. That aside, you can reduce the amount of salt used by adding whey, kefir grains, or dried starter culture.

The best vegetables to ferment are fresh, ripe, and in-season vegetables. Cucumbers, carrots, cabbage, and peppers are all popular choices.

No, it won't work. The first ferment will absorb most of the salt, leaving the brine too weak for a second ferment.

No, the vegetables must be fresh, as the vegetables which have been frozen are 'dead'. Fresh vegetables still have a life force in them and the juice in them helps with the fermentation process.