Why ferment?

Slow Living is in our eyes, to become familiar with how to retrieve her energy and motivation, in his everyday life. Our contemporaries make it summer time, may be unclear what about running fast towards. It requires the presence that becomes aware or reunited with these everyday boundaries, but sometimes it requires just to look at the basics. Nature, food and the meal.

Fermentation art is just a bid, a method, an approach to precisely; nature, food and the meal and thereby exercise for more presence. When ferment, you practice with his senses by smells, tastes and sights – be sufficient heed to the season and reap the wild, and create storage.

But when everything is said, fermentation one æld old method preserves and produce healthy raw material, and a method which can be found in virtually all the world’s cuisines and cultures. Fermentation processes found in nature and many of our daily food, like chocolate, sausages, wine, beverages, dairy products, compost etc. The fundamental issue that we let bacteria work so raw and wild develops a destinkt taste, smell, texture and nutritional value.

Slow Living workshop is about wild-fermentation of vegetables, which is a method of, and can not be directly transferred to, for example, fermentation of meat. This will require other processes and technologies, which we will refer to the literature.

Wild Fermentation of vegetables
Wild fermentation is fermentation using lactic acid bacteria captured from the air and in and around the vegetables. That is to say, entering no starter culture.

One can ferment all vegetables! – But not all be identical, neither in taste, texture or smell.

Leafy vegetables with a high content of chlorophyll (kale, chard, etc) produces a strong odor (smell – not dangerous) – these are not suitable for long fermentation, but short intensive course in glass and then into the salad.

Use the late summer and autumn vegetables – especially cabbage and root vegetables are good.
Some fermented vegetables produces a slimy texture – it falls well with some and not with others – try it out.

The fermentation takes somewhere between 5-10dage – Insert the glass promotion on the kitchen table, where you see it every day. Taste and smell the way around every 2nd day and learn hereby processes to know.

You use two forms of salting

Dry curing
10gr salt to 500gr vegetables or 1.5% – 2% of the vegetables combined weight

5% of water total weight (eg. 50gr. Salt to 1.l water.)
Suitable for all vegetables

Always use sea salt


Dry curing
10gr salt to 500gr vegetables or 1.5% – 2% of the vegetables combined weight

Cut / cut all your vegetables and way of – then came the measured salt over and let it dissolve in a few minutes. Then the salt is massaged well into the vegetables so the liquid comes out – this willingly take time and effort.

When there is good with the liquid in the bottom of the bowl, the vegetables are pressed together thoroughly in a glass so that there are no air pockets. The liquid should cover the content eventually by pushing content down.

Come Cover and let stand promotion at room temperature throughout the fermentation – every Day 2 studied and opened the glass. This enables the fermentation process followed for the aroma, taste and the amount of air bubbles.

Brine: 5% of the water total weight (eg. 50gr. Salt to 1.l water.)
Suitable for all vegetables

The whole vegetables arranged according to taste – no need to peel the carrots, radish but just wash them thoroughly. Salt and water are mixed as salt dissolves into a brine. Afkølres to room temperature. The vegetables met close down in a glass the more in the spread, the better they stay below the surface of the brine. Saltlages be allowed to enter, along with eventueller flavoring spices and herbs, and glass set, with tight-fitting lid on, to ferment at room temperature – every Day 2 opened the glass and smelled. This enables the fermentation process followed.

The brine can be unclear and take color – it’s a natural part of the fermentation process.

The fermentation takes place between 5-10dage – kimchi and the like, often use a bit longer because of the many spices antibacterial properties.

The fermentation is finished when you are satisfied with the taste. Then place the glass in cold storage, where the process put in significantly slowed.


classic Sauerkraut

flavored with sugar, butter and tempered in a saucepan. Served sausage, salted flask, corned meat, pulled pork, etc.

Weinkraut – above with sweet white wine instead of sugar – tastes great to for example baked fish.


Fermented cabbage and carrots – touched with homemade sennepsmayonaise and sour cream

Remulade – turmeric fermented cauliflower, cucumbers, onions, stir in mayonnaise and season to taste with sugar, salt and pepper.

Sandor Katz – The Art of Fermentation
Wild fermentation

Jill Ciciarelli
Fermented – a four-season approach two Paleo probiotic foods