Handling Your Finished Ferments
Always keep finished ferments in the fridge to avoid contamination. Only take them out long enough to remove what you’re going to use, putting them back into the fridge promptly. Keep the lid closed as much as possible. Undesirable airborne microorganisms are easily introduced to the Jar, and will flourish more readily if the temperature of the ferment rises significantly. Of course, use a clean utensil to remove the food to another serving dish, and avoid putting a potentially contaminated utensil into the Jar. Never return an unused portion to the Jar.
Avoid using metal with your naturally acidic ferments. Acids react with metals, breaking them down. Regular use of metal utensils in your Jar can add a metallic taste to your ferment. Our favorite utensil is bamboo tongs. We do use metal silverware on our ferments at the dinner table, and this is the only contact our ferments have with metals.
Monitor the Airlock for evaporation. In some arid climates the water in the Airlock may evaporate, breaking the seal. In my northern climate, I check the Airlocks monthly, but in some climates, it may be necessary to check every few days. How fast water evaporates from the Airlock may also vary by the season, and by whether or not they are being stored in an auto-defrosting refrigerator.
While the ferment is in cold storage, it is still fermenting, although very slowly. Some ferments produce very little carbon dioxide during refrigeration, and others produce more. It is recommended that the Airlock be utilized in cold storage unless it is evident that there are no more gasses forming with the dome bubbler in the Airlock staying in the low position without tipping. When there are no more gasses forming, the Airlock can be removed from the grommet, and the Stopper put in its place, maintaining the seal. The Stopper will pop out of the lid if the pressure continues to build in storage, preventing breakage of the Jar. When unsure, use the Airlock.
Avoid using metal with your naturally acidic ferments. Acids react with metals, breaking them down. Regular use of metal utensils in your Jar can add a metallic taste to your ferment. Our favorite utensil is bamboo tongs. We do use metal silverware on our ferments at the dinner table, and this is the only contact our ferments have with metals.
Monitor the Airlock for evaporation. In some arid climates the water in the Airlock may evaporate, breaking the seal. In my northern climate, I check the Airlocks monthly, but in some climates, it may be necessary to check every few days. How fast water evaporates from the Airlock may also vary by the season, and by whether or not they are being stored in an auto-defrosting refrigerator.
While the ferment is in cold storage, it is still fermenting, although very slowly. Some ferments produce very little carbon dioxide during refrigeration, and others produce more. It is recommended that the Airlock be utilized in cold storage unless it is evident that there are no more gasses forming with the dome bubbler in the Airlock staying in the low position without tipping. When there are no more gasses forming, the Airlock can be removed from the grommet, and the Stopper put in its place, maintaining the seal. The Stopper will pop out of the lid if the pressure continues to build in storage, preventing breakage of the Jar. When unsure, use the Airlock.
