How to store fermented foods… If done right, they’ll be preserved safely and continue to age and get better!
Are you wondering how much salt to use, what salt to use, how to store ferments, if fermenting is safe, or other fermenting questions? This video series will answer them!
The Lacto-Fermentation 101 Video series today covers…
How Do I Store My Fermented Foods?
If your ferment is done (more info here), transfer to cold storage — between 32 and 50 degrees Fahrenheit — like a refrigerator or cold cellar. Be sure to remove the airlock (if you used one) with a regular lid.
The cold slows down the organisms (but doesn’t stop them) so the food will be preserved while it continues aging. You can store fermented vegetables for a year or more. Fermented fruits should be consumed within a few weeks to month due to the alcohol content.
You can also freeze a ferment. This stops the organisms completely. Make sure to double or triple layer protect the ferment to prevent freezer burn.
Wondering if canning is ok for fermented foods? The answer is here: Does Canning Kill Probiotics In Fermented Foods?
- Free Fermenting Formulas Cheat Sheet
- The Complete Idiot’s Guide to Fermenting Foods
- Subscribe to TCS on YouTube
- Lacto-Fermentation eBook
- Lacto-Fermentation eCourse at Traditional Cooking School
- How Do I Know If My Ferment Is Done?
- Does Canning Kill Probiotics In Fermented Foods?
What’s your best way to store fermented foods?
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!