Fermentation is a hot topic these days, with many touting the benefits of fermented foods for gut health. If you’ve been curious about trying your hand at fermenting at home but feel a bit nervous, fear not! Fermentation expert Kenji Morimoto, also known as @kenjcooks, is here to guide you through the process.
Kenji Morimoto is a fourth-generation Japanese American based in London, known for his expertise in fermentation. Growing up, he was responsible for making Japanese pickles, known as tsukemono, for family gatherings. His passion for fermented foods has only grown stronger over the years, leading him to start an Instagram account during the pandemic to share his love for fermentation with the world.
With experience cooking in kitchens in Poland, running supper clubs, and hosting workshops on kimchi and koji, Kenji is well-equipped to share his knowledge on fermenting almost any plant. Whether you’re interested in making sauerkraut or experimenting with lacto-fermented cherry tomatoes, Kenji’s simple guide will walk you through the process.
Fermentation 101
Fermentation has gained popularity due to its zingy flavors and numerous health benefits. If you’re eager to start fermenting at home but unsure where to begin, Kenji’s guide to dry brining lacto-fermentation is the perfect starting point. This method involves preserving produce in a salty brine that promotes the growth of beneficial Lactobacillus bacteria, converting sugars into lactic acid for preservation.
Dry brining is ideal for vegetables with high water content, such as cabbage, shredded carrots, beets, fennel, and onion. By massaging the vegetables with salt, you extract brine from the cell walls, creating the perfect environment for lacto-fermentation. Sauerkraut is a classic example of dry brining lacto-fermentation, where the cabbage itself becomes the brine.
Making Sauerkraut
To make sauerkraut, you’ll need cabbage, salt, a jar, and a little patience. The key is to use 2% salt of the total weight of the cabbage once chopped. After massaging the cabbage with salt to extract brine, pack it tightly into a jar, ensuring all the cabbage is submerged below the brine to prevent spoilage.
Burping the jars periodically allows excess gas and brine to escape, promoting a successful fermentation process. After a minimum of 2 weeks at room temperature, taste your sauerkraut to determine if it’s ready. Once satisfied, move it to the fridge to slow down fermentation, or continue fermenting for a more intense flavor.
Wet Brining
If you’re interested in fermenting whole vegetables or those with less water content, wet brining is the way to go. This method involves adding both salt and water to create a brine for fermentation. Experiment with different flavors and ingredients to customize your ferments to your liking.
With Kenji’s expert guidance, you can confidently embark on your fermentation journey at home. Whether you’re a seasoned fermenter or a novice looking to try something new, the world of fermentation is ripe with possibilities. So grab your vegetables, salt, and jars, and get ready to explore the wonderful world of lacto-fermentation with Kenji Morimoto as your guide.