Fermentation is the process where microorganisms are encouraged to grow in foods producing desirable changes in flavor, texture and appearance. The process for vegetables begins with a salt solution and takes 2 to 7 weeks.
The finished product has a pH of 4.6 or lower, which allows the food to be processed safely in a boiling water bath canner or steam canner. Canning makes them shelf stable for long-term storage. Fermented foods may also be stored in the refrigerator.
- Collard Kraut
- Fermented Dill Pickles
- Preserved Lemons Limes 2020
- Sourdough Starter and Bread 2020
- Washington State University Sourdough Recipes (PDF)
- Washington State University Sourdough Recipes (website)