#canningandpreserving

I started another batch of fermented onions today. The first jar was so tasty and so easy to add to meals.

While I’m far from an expert yet, I’ve come to a few conclusions now about the process:

1. At least while you’re a beginner, successful fermentation is more about chemistry than it is recipe. Get the ingredients right. Use coarse kosher or sea salt, fresh vegetables, and distilled water. Keep everything clean and sterile. Your goal is to create an environment in which a particular chemical process –i.e., lacto-fermentation — can take place. 

2. If you don’t see fizz and bubbles within a day or so, something isn’t right. 

3. Taste test along the way. When the taste and texture are where you want them to be, remove the airlock and put the jar in the fridge. The fermentation will continue there, but at a much, much slower rate.

I’ll put these two jars in a place that is warm-ish and away from direct sunlight. They should be checked every other day to make sure nothing is going awry. You may need to skim them on occasion.

I can’t wait to start fermenting hot sauces this summer. By then, I should have a better sense of how all this works and how to produce a consistent process. Mango-habanero salsa, anyone??