Preserving Hardware and Cultures

Preserving Tips:

• Use chlorine free water
• Limit oxidisation by fully submerging all of your ferment
• Clean your work area and equipment.
• Use a sanitiser for your  fermenter and bottlles
• Focus on controlling unwanted wild bacteria
• Hot water only offers short term pasturisation
• Sanitising protects during fermentation and storage
• If your ferment has Blue, Purple or Orange bacteria throw out your ferment
• Use a fermenter with an airlock to limit unwanted wild bacteria
• Lacto-fermentation can be assisted by salt if not using a fermentation culture
• Sea salt, Iodine free salt, and Kosher salt all work equally well
• Commercial cultures provide repeatable fermentation outcomes
• Don't ferment in glass containers without using an airlock
• Similarly the ferment can be acidic so don't ferment in metal containers
• Maintain product crispness with  cheese makers Calcium Chloride
• Pickling or preserving can produce colour and texture loss
• You can preserve fruit with high ABV alcohol or flavoured spirits