Home fermentation, have you tried the Kilner fermentation set?
Is a home fermentation kit necessary? For the occasional production of sauerkraut I’m not sure that special equipment is essential. Maggie has managed to keep us supplied with our fermented foods simply by using medium sized jam jars, and a range of normal kitchen utensils. The point she always stresses is that everything has to be clean. The fermentation vessel should be thought of as a bacterial incubator. If you incorporate harmful bacteria into the incubator it will inevitably grow quickly. You should throw any tainted product away , clean everything and start again. One of the many appealing aspects of home fermentation is the relatively low cost of fermenting produce. Consider that at current prices a liter of organic sauerkraut can be created for less than 50p (ten bob!).
I know that previous generation of home fermenters from Poland and Germany actually had a range of fermentation pots and tools that were accumulated through the course of married life (I don’t remember seeing any of these is the kitchen of my mother or grandmother). In particular ceramic pots that were dedicated fermentation vessels. They had necks wide enough that a small plate or large saucer could be accommodated within to keep the fermented product under the water level.
With the rising interest in home fermentation equipment has passed from specialist shops and online retailers into mainstream retail outlets. We purchased a Kilner fermentation kit at the weekend. Our primary motivation was to increase the volumes of our product. Not only has our own consumption increased but we are also sharing more with our own friends and family. It certainly seems that the public awareness of the benefits of fermentation is growing. The Kilner kit was fairly priced (£18) when compared to similar products and the fermenting jar was around the size we were looking for (3 liters). It all seems OK, we’ll report back when our first batch is ready (cabbage and carrot). We have no particular connection with Kilner, save that we use their 1liter fermentation jars already.
We’d be really interest in what other home fermenters use, and any equipment related tips would be most welcome. Feel free to leave any suggestions, comments or feedback in the box below.
Is temperature linked to the quality of your sauerkraut?
In the short time we have been running this blog we have been asked about the optimum temperature for the fermentation process to take place. We have successfully fermented a range of foodstuffs at room temperature, let’s say from 18oC to 22o. There is no method in this, it is simply that Maggie was brought up to leave the fermenting vegetables in the kitchen or a heated utility room. As such we’ve never been tempted to leave them in the garage or garden shed. As different types of cabbage take different amounts of time to ferment into sauerkraut, it always seemed likely that temperature is a variable in the process.
I eventually became impatient not knowing, I was also intrigued by the idea that the quality of our own sauerkraut fermentation could be qualitatively improved by allowing it to take place at a slightly lower or higher temperature. The first two science papers I found dealing with the issue didn’t offer explicit conclusions, however third time lucky! India is one of the world’s big producers of cabbage, the spoiling of the raw cabbage before it gets to the consumer is a significant problem. So Indian interest in fermentation is something that is culturally relevant but also has commercial implications. An article in the Indian Journal of Ecology from 2017, Effect of Temperature on Fermentation and Quality of Sauerkraut provided a lot of useful data.
In an experiment, Pran Krishna Thakur, Payel Panja and Jahangir Kabir tested the quality of sauerkraut produced at a low (15o-20o C), ambient (25o-30o C) and high (35o-40o C) temperatures. The paper is well written if you’d like to know more about yeast and bacterial profiles of sauerkraut fermentation at different temperatures follow the link. However the headline is that the sauerkraut was of a higher quality when fermented at the lower temperature (15o-20o C). This is in line with the general advice, however it’s worth noting that the experiment was undertaken with the shaan variety. I suspect that there may be some variability with different types of cabbage, but that’s a story for another day.