Fermentation and Pickling
Fermentation is practiced at home for many reasons including preservation, flavor enhancement, tradition and suggested health benefits. Common fermented foods are sauerkraut, kimchi, pickles, yogurt and kombucha. Foods are preserved by adding bacteria that converts sugars into acids. The higher acidity of these foods preserves them by preventing the growth of harmful bacteria. On this page you will find resources for safely fermenting foods at home.
- Home Fermentation Summary
- Pickling and Fermenting
- Fermentation Troubleshooting Quick Guide
- Vegetable Fermentation Safety Tips
- Troubleshooting Fermented Pickles
- Fermented Dill Pickles (National Center for Home Food Preservation)