Fermenting Home Grown Food – A Beginner’s How To Guide

Fermenting home grown food will allow you to further make use of all the produce you grow in your polytunnel and elsewhere in your garden.

Fermentation is a fascinating topic, and one which will allow you to benefit in a range of ways. In this beginner’s guide, we will introduce you to this topic, talk about why it is a good idea, and explore some of the types of food fermentation that you might consider using foods grown in your garden. 

What Do We Mean By Fermenting Home Grown Food?

Fermentation is a term used in food production to refer to the metabolic processes and the action of micro-organisms like yeasts or bacteria through which a desirable change is brought about in food or drink. 

Humans learned to use these processes in prehistoric times. Over the centuries, people have used fermentation to create things to eat and drink, and to preserve the produce they foraged and grew. 

Fermentation is used to refer to the process through which sugars (from fruits or other plant matter) is turned into ethanol by yeast, producing alcoholic drinks. 

It is also used to refer to vinegars, which take this process one step further. The ethanol converted from sugar by yeast is then turned to acetic acid by acetic acid bacteria. 

Fermentation also refers to the processes by which vegetables are turned into sauerkraut, pickles, kimchi etc. .. And many other foods and drinks are preserved or transformed through the agency of different, specific, yeasts and bacteria. 

Why is Fermenting Home Grown Food a Good Idea?

In the past, fermentation was commonly used to preserve foods, increase shelf life and improve the flavour of the food that was grown. Properly and carefully fermented foods can still bring these benefits today. It can help us to prevent food waste, and make the most of the food we grow – enjoying as varied and interesting a diet as possible. 

Today, however, we have a deeper understanding that fermented foods can also bring a range of health benefits. The microbial agents involved in the process have been shown in some studies to bring such benefits as anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic and anti-atherosclerotic activity. 

However, there may also be negative health implications with consuming fermented foods and not all studies concur. So caution is always advised. Improper fermentation can certainly pose a health risk. And we would always advise you to eat any new food cautiously, and in moderation. 

But in general, without delving too deeply into the details, consuming fermented foods is widely believed to be good for digestive health, helping us absorb and retain essential nutrients, and even influencing our mood. So it is definitely an interesting thing to consider if you want to live healthily and really make the most of all of the produce you grow. 

Types of Food Fermentation

Fermenting the Fruit That You Grow

Wines

Many of the fruits that you might grow in your garden can be turned into wine through the process of fermentation. Grapes are, of course, most commonly used. But you can also make wine using other fruits from your garden. 

For example, elderberries, plums, and several other hedgerow fruits can be used to make alcoholic beverages. Some people even use ‘waste’ like pea pods from their gardens to make their own wines. 

Ciders

Apples, of course, can also be used to make both apple juice and alcoholic cider. The difference between the two is the yeast which ferments the mix creating an alcoholic drink. 

Vinegars

Once fermentation has turned the fruit sugars into alcohol, a secondary fermentation process can then turn the mixture into vinegar. 

Apple cider vinegar is one common type, which is relatively easy to make yourself at home. You can make apple cider vinegar using apple juice, or make an apple scrap vinegar using the parts of apples that would usually be discarded and composted in your garden. 

Fermenting of the Vegetables That You Grow

Pickles

Pickling is the process by which foods can be preserved and their shelf-life increased through anaerobic fermentation in either vinegar or brine. We commonly call foods treated in this way ‘pickles’, or say that they have been ‘pickled’. 

By taking the pH below 4.5, harmful bacteria is killed off and the food will not spoil. Preservation is further often ensured by adding anti-microbial herbs and spices such as mustard seed, garlic, cinnamon or cloves, for example. 

You can make your own pickles, and other related preserves such as chutneys or piccalilli yourself at home using many of the vegetables that you grow. 

Kimchi 

Korean kimchi is another common form of pickling. This form uses salt. A range of different vegetables are salted to draw out the moisture, which inhibits the growth of harmful micro-organisms. The brine is discarded, and seasoning is added. Then the kimchi is placed into airtight canning jars. 

During the process of fermentation, carbon dioxide is released, so the lids of the days are released daily over a couple of days to release this gas. The micro-organisms naturally present during the process define the flavour and quality, so this can vary considerably. Though it could be an interesting area for experimentation, you must be careful for food safety reasons. 

Sauerkraut

Another famous example of fermentation is sauerkraut – fermented cabbage. Though cabbage is usually used, other vegetables are also sometimes treated with the same approach. Through lactic acid fermentation, cabbage leaves are turned into this sour and tangy condiment or side dish. 

Similar to the process used to make kimchi, sauerkraut is made by salting cabbage, layering it with salt, and leaving it to ferment. It is important to follow a reliable recipe and method when trying this at home. 

Fermenting Beans That You Grow

While less common in the UK than the other methods mentioned above, fermenting home grown beans might sometimes also be a possibility. Miso, Tofu and Tempeh are all made through fermentation of soy beans or their milk in various ways. 

Fermentation of Grains That You Grow

Beer

Finally, if you have enough space to grow your own grains at home, then these create two very common foodstuffs created through fermentation.

Yeast fermentation of grains can be employed, of course, to create a home brewed beer. You might also experiment with adding hops and other ingredients grown in your garden. 

Bread & Sourdough Bread

Breads also often rely on yeasts to rise and create the familiar products we are used to eating on a daily basis. 

Many will buy baker’s yeast for leavening. But sourdough breads can also be made, which rely on a long fermenting of dough using naturally occurring yeasts and lactobacilli bacteria. 

Have you explored fermentation processes using your home grown produce? Share your experiences and tips for fermenting home grown produce with us below.