So you have made a decision to start your journey and try out what you can create. We are sure that you already have an idea of what you want to do. The most difficult thing in all this will be just to begin. But no worries, we are on your side.

Whether you are going to make your first batch of kombucha or your first jar of sauerkraut, you should consider things when starting fermentation. We have collected and analyzed the basic tips which will help you on your way to great-tasting fermented products.

1. Starter Culture

This refers to the preparation of microorganisms you will be using to start your fermentation. The choice of starter culture will be different for different types of fermented products. For brewing beer, wine or cider the starter culture is of course yeast. For fermenting yogurt or making cheese the starter culture would be Lactobacillus bacteria. If you wish to make kombucha then you will need a starter culture in the form of SCOBY or symbiotic culture of bacteria and yeast.

To make your life easier many of the starter cultures are available for purchase so you don’t need to actually create them. But if you want to make that additional step in making your own starter culture from scratch it will take you some time. On the other side, growing your own starter culture will make you more familiar with the fermentation process, and its a great way to learn.

2. Clean Equipment

The thing that you will constantly be aware of and try to prevent are unwanted infections. When you start fermenting you will soon be spending a lot of time cleaning and sanitizing. To put it simply, when we are fermenting we are creating the best possible environment for the microorganisms in our starter culture to thrive. Sadly, if other unwanted microorganisms join the party they could cause trouble. The end result is not going to be good as we expected it to be. Wild yeast and bacteria could cause a change in color, taste and flavor of your product.

So to prevent this from happening we need to have in mind that all the equipment we are using during fermentation needs to be cleaned and sanitized. That includes everything that comes into contact with our product. This may sound too serious in the beginning but soon enough you will be cleaning and sanitizing your way to amazing tasting results.

3. Avoid Exposure To Oxygen

When it comes to fermentation some exposure is actually needed. Just before fermentation, you need to make sure that your yeast or bacteria have enough oxygen to feed on. But once the fermentation process has started oxygen is your enemy.

There are several reasons why you need to avoid exposure to oxygen. As with all things, oxygen will make the end product taste off. Too much oxygen during fermentation can cause off-flavors and incomplete preservation of the product. So you need to make sure your containers and vessels are properly sealed and do not shake them to create more oxygen.

4. Proper Storage

When all the hard work is done. You have followed your recipe, cooked, cooled, cleaned, and hoped for the best. You don’t want it all going to waste because of the things like storage. There are some things you should definitely avoid when storing your fermented products:

• Direct exposure to sunlight is a bad thing. Bacteria and yeast will not perform well in those conditions. Try to store your products in a dark room and keep it like that until the fermentation is complete.
• You want all your containers and vessels properly sealed to make sure there is no oxygen exposure.
• Make sure the place you store them is dry since the humidity can also affect the end result.
• Try not to carry or move your containers and vessels too much during fermentation.

5. Temperature Control

You want the fermentation to happen at the best possible temperature. But this will depend on the type of starter culture and the item you’re trying to ferment. Not all types of fermentation happen at the same temperatures. So before you start anything you need to make sure to know which temperature you need to achieve.

The best thing to do if you’re purchasing your starter culture is to read the instructions that come with the product. If you have decided to grow your own starter culture then you have experience at what temperature you have successfully grown them. During fermentation, it’s enough to maintain the same temperature range. Going a few degrees above or below shouldn’t be a big problem. But maintaining the same temperature range is something that you will need to plan. Especially if you’re fermenting during summer or winter.