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Everything you need to know about pickling and fermenting
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Pickling and fermenting are two different methods of preserving food, making it an effective way to take advantage of a glut of seasonal produce and cut down on your food wastage in the kitchen. To help explain the ins and outs of this process, we’ve called upon the help of Abinger Cookery School to explain the differences between pickling and fermenting, the benefits, and how a food processor can be useful in the process.
What’s the difference between pickling and fermenting?
Pickled and fermented foods both usually have a sour flavour, however the methods in creating them are very different. Pickled foods usually have an acidic liquid added to preserve, such as vinegar. Fermented foods rely on the starches and sugars in fruits and vegetables being converted over time into lactic acid, which give the same sour flavour found in pickles. We find the sourness in fermented foods can be less harsh than vinegar used in pickling, and also has a nice funky flavour.
What are the benefits of pickling and fermenting?
Both methods would have been used extensively before refrigeration existed as a way to preserve foodstuffs. We can still use these methods today as a way to lessen food waste, and fermenting is definitely not ‘trendy’ or ‘new’! Many people are becoming aware of the health benefits of including fermented foods in their everyday diets to increase gut-friendly flora. Eating pickled foods can also help digestion. We also love the flavour of pickled and fermented foods; there are many recipes hailing from all corners of the globe, and most cuisines such as sauerkraut, kimchi, miso etc.
What foods can you pickle and ferment?
Vegetables and fruits can be fermented and pickled. Other fermented foods include yoghurt, cheeses, coffee, chocolate and drinks such as kefir and of course alcoholic drinks. Heating fermented products however, destroys the bacteria, so in sourdough we use the fermenting process to produce the bread but any beneficial bacteria are destroyed in the baking process.
How do you store pickled and fermented foods?
Once ready, we keep our ferments and pickles in the fridge. The cool temperatures won’t halt the fermenting process but slows it down until you are ready to use them.
Why is a Food Processor so useful when pickling and fermenting?
Using a food processor and blender can save a lot of time and elbow grease, especially if you struggle with slicing and grating! Pickling & fermenting involves cutting vegetables and fruit into specific sizes and shapes. The Magimix Food Processor can prepare large batches at once, quickly and efficiently and also gives a more uniform finish. We make a fermented chilli sauce which we like to use the Blender Power to make a super smooth sauce.
Any top pickling and fermenting tips?
Try to use the freshest ingredients when pickling and fermenting. Using organic, seasonal ingredients, filtered water, good sea salt and vinegars will give you the best results. Many recipes can be used as a blueprint to which you can add herbs, spices, fruits and vegetables. Be creative!
Want to get started on your pickling and fermenting journey? Try this red cabbage and apple kraut with horseradish recipe below or check out the courses at Abinger Cookery School here to learn more.
Red cabbage and apple kraut with horseradish
Ingredients:
Makes about 1kg
1 red cabbage
2 apples
A 1kg jar or two 500g jars with airtight lid(s)
2 tbsp freshly grated horseradish root
Sea salt
1. Remove one or two outer leaves from the cabbage and set aside. Quarter the cabbage and finely shred each quarter in a Magimix food processor; use the core of each quarter too. Coarsely grate the apples using the Magimix grating disc (keep the peel on if you like, but discard the cores).
2. Grate the horseradish using the Magimix Food Processor’s grating disc.
3. Combine the prepared cabbage and apple and add the grated horseradish. Weigh the mix and calculate 2% sea salt; i.e. for every 100g prepared veg, you'll need 2g sea salt. Pile the cabbage mix into a large bowl and add the weighed-out salt.
4. Rub the salt into the cabbage, scrunching and massaging it in as much as possible. The cabbage will start to soften and wilt. Keep going until the mix has released about 4 tbsp brine.
5. Pack the cabbage mix into the jar(s), pressing it well down. You should start to see brine coming up over the veg as you pack it into the jar(s). Use one or two reserved cabbage leaves to cover the compacted cabbage and apple, trimming and bending them to fit over the top.
6. Press them down till there's enough brine to come right to the top of the jar(s). If you don't have enough brine rising over the top, make a little extra by mixing 50ml filtered water with 1g sea salt and pouring it in.
7. Secure the jar(s) with airtight lid(s) and place on a plate, to catch any juices that bubble over during fermentation. Transfer to a dry, warm, dark place and leave for at least 5 days, or up to 2 weeks. This will depend on the weather; in warmer months the process can be quicker and vice versa.
8. Check every so often that the liquid is covering the veg. If it isn't, add a little fresh brine by sprinkling about ¼ tsp salt into the jar(s) and pouring in enough filtered or mineral water to cover the kraut by 1-2cm.
9. Once you're happy with the flavour and texture of your kraut, transfer it to the fridge to arrest the fermentation. As long as it is fully covered by brine, and the lid is airtight, it'll keep for months. Should it start to look or smell off, discard and make a fresh batch.
