Sauerkraut, Kimchi & Pickles: UK Beginner Recipes: Questions Answered

Question 1

Can I use regular table salt for fermenting?

Accepted Answer

Using standard table salt is risky because it often contains anti-caking agents and iodine, which can cloud the brine and inhibit the beneficial bacteria. A good quality fine sea salt or Maldon flakes works much better since they are pure and dissolve easily without additives. You should stick to a pure salt without additives to ensure the fermentation process works safely and effectively.

Question 2

Do I need a special fermentation weight for my jar?

Accepted Answer

A dedicated fermentation weight isn't strictly necessary if you have a clean glass jar and can pack the vegetables down firmly enough to stay submerged. You can use a smaller glass jar filled with water or a clean cabbage leaf to keep the solid ingredients under the brine. The most important thing is ensuring the veg stays covered to prevent mould from growing on the surface.

Question 3

How much salt should I use for my vegetables?

Accepted Answer

Getting the salt ratio right is crucial because it draws out moisture to create the brine and creates an environment where good bacteria thrive. A general rule of thumb is to aim for roughly 1% salt by weight, which is about 10 grams of salt per kilogram of vegetables. This percentage helps keep the bad bacteria at bay while allowing the fermentation to proceed smoothly.

Question 4

Is it safe to leave my jar on the kitchen counter?

Accepted Answer

Leaving a jar of fermenting vegetables on the kitchen counter is perfectly safe and is actually the standard way to let the beneficial bacteria do their work. The process relies on the naturally occurring bacteria in the air and on the vegetables to start the fermentation, which happens best at room temperature. You just need to make sure the vegetables stay submerged in their own brine to avoid mould.

Question 5

How do I make vegan kimchi without fish sauce?

Accepted Answer

Traditional kimchi gets its depth from fish sauce, but you can easily replicate that umami flavour using ingredients available in most UK supermarkets. A great alternative is to use a splash of full-strength soy sauce combined with a strip of kombu (dried kelp) soaked in warm water. This combination provides a salty, sea-infused depth that mimics the taste of fish sauce without any animal products.

Question 6

Where can I buy the ingredients for vegan kimchi in the UK?

Accepted Answer

You don't need to hunt for exotic ingredients to make a great vegan kimchi; most of what you need is likely already in your kitchen or a quick trip to a local Asian market. You can find full-strength soy sauce in the Asian aisle of Tesco or Sainsbury's, and kombu is often available in health food sections or online. Coconut aminos are another good option found in the health food aisle of Holland & Barrett or larger Waitrose stores.

Question 7

Why are my pickles turning mushy?

Accepted Answer

Mushy pickles often happen because you are using the wrong type of cucumber, specifically the long, thin English salad cucumbers which are mostly water. Instead, you should look for "Pickling Cucumbers" or "Gherkins" found in the international aisle, as these have thicker skins that hold up to the brine. Properly selecting the right vegetable is the first step to achieving that satisfying crunch.

Question 8

Can I use iodised salt for pickling?

Accepted Answer

Using iodised salt for pickling is generally discouraged because the iodine content can inhibit the lacto-culture and sometimes affect the texture of the vegetables. It is better to use a pure salt like sea salt flakes or Himalayan pink salt to ensure the fermentation proceeds correctly. Stick to non-iodised salts to avoid any unwanted side effects in your brine.

Question 9

How do I keep my pickles crisp during fermentation?

Accepted Answer

Keeping pickles crisp involves choosing the right vegetable and ensuring they stay submerged in the brine throughout the process. You should use firm, waxy cucumbers rather than the watery English varieties, and pack them tightly so air doesn't get trapped. Patience is also key, as rushing the process can lead to sogginess.

Question 10

What is the best way to store my fermented beetroot and carrot?

Accepted Answer

Storing your fermented beetroot and carrot requires keeping the jar sealed and ensuring the vegetables remain covered by their own liquid to prevent mould. A standard glass jar in the fridge is perfect for this, as the cooler temperature slows down the fermentation and preserves the vibrant colour. This method allows the vegetables to develop a tangy flavour without the risk of spoilage.

Question 11

Why does my beetroot and carrot recipe need time to work?

Accepted Answer

Lacto-fermentation is a simple process of salt, water, and time that allows naturally occurring bacteria to turn sugars into lactic acid. This acid lowers the pH of the vegetables, preserving them and giving them that characteristic tangy flavour. It is a method that has been used for centuries and is incredibly safe when done correctly.

Question 12

How do I know if my fermentation is working?

Accepted Answer

You will know your fermentation is working when you start to see bubbles forming on the surface of the brine and notice a tangy, sour aroma rising from the jar. This bubbling action indicates that the beneficial bacteria are actively converting the sugars into lactic acid. It is a satisfying sign that your vegetables are being transformed into a delicious, shelf-stable product.