Get in Touch

If you’re not ready to take the leap into your fermenting and pickling journey just yet, that’s so fine. But if you have any questions in the meantime, please get in touch!

Colorful heirloom carrots in a vase, garlic bulb beside, and a jar of chopped vegetables in the background on a white surface.

Frequently asked questions

Fermenting

  • Not at all! You can get started with just a clean glass jar, some vegetables, and salt. If you want to go pro, fermentation weights and airlock lids can help, but they’re not necessary.

  • Duh! As long as you’re following proper techniques, fermentation is safe and more importantly beneficial for your gut. Just keep an eye out for any signs of spoilage (see the section on housekeeping in my take home guide), like off smells or unusual colours. If it looks or smells funky (and not in a good fermenty way), it’s best to toss it out.

  • Fermentation is a living process, so it is important that we properly sanitise our jars before we begin fermenting. Always take care when it comes to selecting, cleaning and prepping your ingredients, as well as cleaning and sanitising your equipment. A simple hot wash in the dishwasher can be used to sanitise. You can also pop them in boiled water for 2 minutes, but be careful with glass as it could shatter. 

Kimchi

  • That’s totally up to you! Start with a moderate amount of Korean red pepper flakes (gochugaru) and adjust to your heat tolerance. Remember, you can always add more spice later, but you can’t take it out once it’s in.

  • Fermentation time can vary based on your taste preferences and the temperature in your kitchen. Generally, it takes anywhere from 1 to 5 days. Taste it every day to find that sweet spot where it’s just the right amount of tangy for you!

Sauerkraut

  • Sauerkraut is ready when it’s tangy, crunchy, and delicious! This usually takes about 1 to 4 weeks, depending on your taste and the temperature. A good rule of thumb is to start tasting after a week and keep going until you find your perfect level of sourness.

  • Once your sauerkraut reaches its peak flavour, transfer it to the fridge in an airtight container. This slows down the fermentation process and keeps it fresh for several months. Just be prepared for it to become your go-to condiment!