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Written By Lara Wadsworth |
As the harvest season is in full swing and many of us are left with a bountiful supply of produce that seems to be coming out of our ears, it is time to think about preservation methods! Most people think about canning, freezing, and drying our harvests, but have you thought about trying to pickle or ferment any of your excesses? Doing this can extend the shelf life of your produce by weeks or even years, depending on which method you choose. But what are all the different choices, and how do you know which one to choose? Below, I have outlined the difference between pickling and fermenting, the different methods, and the pros and cons of each so that you can find your perfect match!
It could be very easy to get all science-y in this blog. But, as much as I would love that, I understand not many people find that interesting. To make a long story short, pickling is a method of preserving food by immersing it in an acidic solution, typically vinegar or a saltwater brine. The acidic environment inhibits the growth of harmful bacteria, thereby extending the food's shelf life. Whereas fermentation is a metabolic process where microorganisms like bacteria or yeast convert organic compounds—usually sugars and starches—into acids, gases, or alcohol. This not only preserves the food but can also enhance its nutritional value and flavor complexity.
This fast process is fantastic because it requires no special equipment and can be prepared in just a few minutes, and then it extends the shelf life of the product by weeks or even months! The downside is that, as far as gut health goes, they are no better for us than normal produce, which is good. But some of the other fermentation strategies are just better. Keep in mind that most methods of quick pickling require the items to be stored in a refrigerator and are not truly shelf-stable.
Most pickled foods at the grocery store are made using this method. Traditional pickling involves soaking vegetables (or sometimes proteins like eggs) in a brine made of salt and water. This method extends the shelf life for months or even years. However, it typically does require the use of specialized canning equipment in order to preserve them as long as possible.
The most common and versatile form of fermentation, lactic acid fermentation, is when beneficial bacteria convert the sugars or starches in fresh foods into acid. This creates that classic sour, tangy flavor characteristic of kimchi, sauerkraut, and plain yogurt. It allows anything from vegetables to dairy and even grains to be preserved for months without much special equipment. Foods processed this way have amazing gut health benefits!
Yep, that’s exactly what it sounds like. Fruit, grain, and honey can be fermented over months or years and result in beverages such as wine, malt, mead, and others. This process is when the sugars in a food are converted through microorganisms into alcohol and carbon dioxide. Only sugary or starchy substances can be made into alcohol. That’s why things like grapes (wine), honey (mead), and wheat (beer) are made into alcohol.
Essentially, when alcohol fermentation is left to go even further, all of the alcohol sugars turn into acid. This is how things like white vinegar, apple cider vinegar, and other natural acids are made. This process takes the longest and is limited to certain foods that can be used to make it. However, once properly completed, the product can last indefinitely on the shelf.
Most home gardeners will either be pickling (either kind) or they will use lactic acid fermentation. Between these three methods, a home gardener can preserve a wide range of items for a decently long amount of time. There are helpful kits from True Leaf Market that make preparing for these processes very easy. Happy harvest season!
1 comment
I am modifying my diet to start helping my gut bacteria continue to be diverse and healthy. One of the actions is eating and making fermented vegetables. It is pretty easy. I was wondering if pickling provides the same abundance of healthy bacteria? Pickling seems a little more complex due to the mixture of multiple ingredients but the basic of salt and water are there. Plus not all pickles taste good so making it flavorful will take some trial and error!