New to the whole fermenting thing?
Here are some tips on what you’ll need to get started. Most people start with something simple like sauerkraut.
- 4 to 8 quart wide-mouth container (glass or ceramic is preferred, but food-grade plastic is okay), and a lid or plate that fits inside the opening of the container (this will keep the goods under the brine).
- Mason jars, glass jars and bottles with lids of all shapes and sizes (pint- and quart-sized mason jars are the most versatile). Save all your glass food jars!
- Sea salt or kosher salt (really any kind except table salt)
- Tea towels or swatches of cloth and rubber bands (to cover your ferments)
Ingredients: Whenever possible, find ingredients that are:
- Seasonal- In-season produce is cheaper and more abundant, and it’s in keeping with traditional foodmaking wisdom
- Local- locally grown ingredients taste better, and are picked closer to their most ripe; it also helps the wild bacteria and yeasts get a leg up (since they’re already used to the local conditions)
- Organic- tastes better and studies have shown that it contains more nutrients; pesticides can retard the growth of good bacteria and yeasts