What are the most common mistakes when fermenting food?

Fermenting food is a great way to preserve, enhance, and diversify your culinary creations. However, it also requires some knowledge and care to avoid common pitfalls that can ruin your efforts. In this article, you will learn about some of the most frequent mistakes that people make when fermenting food, and how to avoid them or fix them.

1 Not using enough salt

Salt is essential for fermentation, as it inhibits the growth of harmful bacteria and molds, and creates a favorable environment for the beneficial microbes that produce the desired flavors and textures. However, many people are afraid of using too much salt, or simply forget to measure it accurately. Not using enough salt can result in a mushy, bland, or spoiled product that may pose a health risk. To avoid this mistake, always follow a reliable recipe that specifies the amount and type of salt to use, and use a kitchen scale to weigh it precisely. You can also taste the brine or the mixture before fermenting, and adjust the saltiness if needed.

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Hijab Munir Ahmad

Food Technologist | QA & QC | R&D | Certified in Food Safety | GMP | Lab Analyst |Passionate About Quality Assurance and Food Innovation | Open to new Opportunities
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Common mistakes in food fermentation include inadequate hygiene, using the wrong salt or starter culture, inconsistent temperatures, over or under fermentation, and improper storage conditions.

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2 Not keeping everything submerged

Another common mistake is not keeping the food fully submerged under the liquid during fermentation. This can expose the food to oxygen, which can cause oxidation, discoloration, or mold growth. To prevent this, you need to use a weight or a follower to press down the food and keep it below the surface of the brine or the juice. You can also use an airlock or a fermentation lid to seal the jar or the container and prevent air from entering. Check the level of the liquid regularly, and top it up with more brine or water if needed.

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3 Not controlling the temperature

The temperature of the environment where you ferment your food can have a significant impact on the speed, quality, and safety of the process. Too high or too low temperatures can either kill the beneficial bacteria, or allow the harmful ones to thrive. Ideally, you want to ferment your food at a stable and moderate temperature, between 18°C and 22°C (64°F and 72°F), depending on the type of food and the recipe. To achieve this, you need to find a suitable spot in your kitchen, basement, or pantry, away from direct sunlight, heat sources, or drafts. You can also use a thermometer to monitor the temperature, and wrap the jar or the container with a cloth or a towel to insulate it.

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4 Not tasting or testing

One of the best ways to know if your fermentation is going well or not is to taste or test your food regularly. This will help you monitor the progress, detect any problems, and decide when it is ready to your liking. However, many people are either too impatient or too afraid to taste or test their fermented food, and end up with a product that is either under-fermented or over-fermented. To avoid this mistake, you need to trust your senses and your instincts, and sample your food every few days or weeks, depending on the recipe. You can also use a pH meter or a pH strip to measure the acidity of your food, which should be below 4.6 for safety and flavor.

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Julio Diaz Revuelta

Corporate Pastry Chef Group for Lopesan Hotels & Resorts
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El probar para monitorear el proceso y la evolución de la textura a lo largo de la fermentación es esencial para identificar una posible desviación de nuestro fermentado. Observaremos también si la desviación del Ph es positiva o negativa. Los medidores de Ph están bien, pero probar lo que hacemos es la base de todo. Y la única manera de encontrar el punto exacto a nuestro gusto y estilo. De lo contrario, sería como firmar con la firma de otra persona. Todo lo que hacemos ha de llevar la firma de nuestro estilo culinario.

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5 Not storing properly

The last common mistake is not storing your fermented food properly after it is done. This can affect the shelf life, the quality, and the safety of your product. To prevent this, you need to transfer your fermented food to a clean and airtight jar or container, and store it in the refrigerator or in a cool and dark place. This will slow down the fermentation and preserve the flavor and texture of your food. You also need to label your jar or container with the date and the name of the product, and consume it within a reasonable time frame, depending on the type of food and the recipe.

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6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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What are the most common mistakes when fermenting food?

1

2

3

4

5

6

1 Not using enough salt

2 Not keeping everything submerged

3 Not controlling the temperature

4 Not tasting or testing

5 Not storing properly

6 Here’s what else to consider

Culinary Education

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What are the most common mistakes when fermenting food?

1

2

3

4

5

6

1 Not using enough salt

2 Not keeping everything submerged

3 Not controlling the temperature

4 Not tasting or testing

5 Not storing properly

6 Here’s what else to consider

Culinary Education

Rate this article

Thanks for your feedback

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