Wild fermentation is the original way of fermentation without adding a starter culture. Since the microorganisms responsible for this - primarily lactic acid bacteria - are everywhere, you do not need a starter culture to pickle vegetables and herbs. Lactic acid bacteria can be found on the food itself, on our skin, in the air etc. If you create the necessary environment, they multiply naturally and transform the food to be fermented.
Articles in this section
- Are beets, sauerkraut and string beans suitable for histamine intolerance?
- What is brine and how do I make it?
- Can mould develop during the fermentation of vegetables/fruit?
- What can I produce with the Wild Ferments Set?
- My ferment is not bubbling
- How can I tell that my ferment is ready?
- What is the shelf life of my fermented vegetables?
- Which salt is suitable for fermentation?
- What is wild fermentation?
- How long does my purchased wild ferment from you survive after being opened?