What is fermentation?

Fermentation is the process of controlled rotting. In this process complex substances are broken down into simpler (easier to digest) matter.

There are many ways to ferment but on this page the focus is on lacto-fermentation and the execution.

The most important thing is the salt, the minimum amount of salt is 2%

Disclaimer:
Fermentation is a science therefore the environment and tools must be sterilized to minimize the possibility of contamination.

The recipe is 2% salt, this is the norm; it cannot go lower but it can go higher.

*I usually add a bit more salt just to be super safe however everything in balance. The brine must be salty but not not much.

There are 3 ways you can lacto-ferment

1. VEGETABLES AND SALT

Weight of vegetables x 0,02 (which is 2% of salt)

2. VEGETABLES AND WATER

(Weight of vegetable + weight of water) x 0,02

3. VEGETABLES AND BRINE

(Weight of vegetable + weight of brine) x 0,02 - this is dongchimi

From the equations you will always get the amount of salt you need to mix with the vegetable or brine.

Reminder, we are chefs taste everything and balance if necessary.

Fermentation can be done with any vegetable, any brine or spices leaving you with countless options. Therefore the only limit is your imagination.

Have fun and keep exploring.