If we talk about fermentation we can say that it is no longer just a fashion, but a real movement, a return to origins.
Groups were born on social media with the exchange of products, advice, preparation techniques and even recipes. A fabulous and still unexplored world. Perhaps this is why it is so fascinating and attractive.
Before starting to ferment at home we would like to give you some advice on which tools to use to work in complete safety. Easy to find equipment, but essential to start experimenting.
In order to work and, subsequently, store we will need some bowls, well-made knives, cutting boards, wooden pestles, weights for the vases, glass jars or terracotta pots suitable for use. There are some beautiful, handmade.
Before buying slightly more expensive tools, we recommend that you do some tests to see if home fermentation is what you were looking for. Then you can give space to your imagination!
Metals
The first phase is that of preparing the vegetables and / or vegetables that will be mixed with the salt. Here it is possible to use large bowls and / or metal tools as the vegetables have not yet become acidic, having not yet undergone any transformation. For convenience, plastic containers are used, large salad bowls, the ones our grandmothers used, so to speak.
But in the end it is better to opt for glass ones: they are comfortable, hygienic and much more sustainable.
The metals that must not be used for the preparation of fermented foods (and therefore acidified foods) are cast iron, copper, aluminum, low quality stainless steel.
The risk, in working with tools made with these metals is that they release small metal particles inside the food, which is best avoided. And it also applies to cooking, in case you need to make hot dishes with fermented foods, it is better to use terracotta or glass pots suitable for cooking.
The containers for fermentation
Now on the market (both in household and online stores) we find many products, objects created specifically for the fermentation of vegetables, vegetables and herbs: large glass jars, with bubbler cap and ceramic weights, are among the most popular, very similar to classic preserving jars, those with screw caps (the 4 seasons to be clear). If you were at the beginning, you can start using screw ones, you just have to remember to bleed the carbon dioxide that forms daily. For this reason the jars with bubbler are more comfortable and safer, because they prevent air from infiltrating the jars and allow carbon dioxide to escape. Bubblers can be purchased individually and adapted to jar lids.
Weights
Once the fermentation process has started, it is necessary to keep the vegetables healthy in the brine, to avoid contact with the air. You can buy ceramic weights (Kilner produces both jars with bubbler and ceramic weights, in special kits for fermentation).
Otherwise it is possible to use stones of different sizes, just boil them for about 10/15 minutes (avoid those rich in limestone).
To overcome the problem, you can also use the freezer bags with zip: just fill them with water and use them as a weight. They have the advantage of being easily available and reusable several times.
Pestles
To press the vegetables to be fermented in the jars, you will need wooden pestles. For convenience, if you don't want to buy them, a couple of wooden rolling pins, the smaller ones, will be enough.
Terracotta pots
There are many, of different sizes and shapes. The Korean ones are very popular, the Onggi, made with clay, which is naturally porous, transpiring, perfect for the preparation of fermented foods such as Kimchi. Look for small artisans in your city who produce clay and ceramic objects, you can have the terracotta pots customized for the fermentation of vegetables.
In the photo the Onggi terracotta pots.
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