Hello, and welcome to my preserving course, which focuses specifically on vegetables, fruit, and berries in a home kitchen. Throughout this course, we’ll explore techniques that enhance both the flavour and nutritional value of food. We’ll look at how different types of salt can imbue ingredients with trace minerals they don’t naturally contain, how to create your own probiotic food from homegrown ingredients for gut health, and, of course, how to preserve foods to extend the availability of seasonal ingredients year-round. 

These lessons will take the format of a series of recipes, each following this introductory chapter. Each will focus on a slightly different technique, exploring the types and amounts of salt involved and how we use them. I’ll also discuss how I like to use the final products in various recipes and the wide range of items you can make with these methods. Alongside each recipe, I’ll provide videos—some repurposed from social media, with improved footage and additional insights to guide you step by step.

There will also be written material for each part of the course, which includes measurements and exact quantities. When it comes to salt, I’ll talk about it as a percentage of the total weight of the ingredients in a given recipe. While I typically use grams and kilos, as these are most accurate, you can adapt my instructions to imperial units if necessary. However, I avoid volumetric measurements, as they are not precise enough for these methods. Small amounts, such as single grams of salt, will remain in grams, as they don’t translate well to ounces. Calculations for various ingredients will be provided below, helping you adapt each recipe to the quantities you have on hand. For example, if you’re working with more tomatoes than I use in my example, just scale the ingredients accordingly. 

These recipes may seem salt-heavy at first. I advise against reducing the salt content, as this would require further steps, such as refrigerating or dehydrating the ferment to maintain safety. Salt is essential for preventing spoilage, so it’s best to preserve the recommended amount. Rather than adding table salt to my cooking, I use these preserved ingredients to season my meals. For example, I might use a small amount of homemade shoyu or a preserved plum to add flavour and nutrients, rather than sprinkling salt directly onto my dish. This approach is similar to how salt was used in ancient Greek and Roman cuisines, with fermented fish sauces like garum adding salinity and depth to their meals. Japan also employs a similar method with soy sauce and miso. 

Now, let’s discuss salt quality. Not all salt is equal, and I would never recommend table salt for fermenting or preserving. Table salt often contains anti-caking agents and iodine, which can be harmful to the beneficial microbes in fermented foods. Natural sea salts are ideal because they contain trace minerals that enhance the nutritional profile of the preserved food. Additionally, our sense of taste allows us to detect these added minerals, which enrich the overall flavour.

The size of salt crystals is also crucial. In some processes, a fast-dissolving salt is necessary to ensure safety, while in others, slow-dissolving salt allows us to achieve certain textures by drawing out juices gradually. Flavoured salts like smoked salt can also add unique aromas to certain ferments; for example, smoked salt works wonderfully with fermented plums, lending a savoury depth that complements winter dishes like casseroles and game.

Now, let’s talk about containers. Glass and ceramic are ideal, as they are non-reactive, easy to clean, and reusable. I avoid most plastic containers because salty and acidic environments can cause plastics to leach chemicals. Clip-top jars, like those from Kilner, and traditional ceramic crocks are both excellent options. Clip-top jars allow slight venting of pressure and are generally very secure, though not as tightly sealed as two-piece screw-top jars. You can also use airlock lids to let gases escape during fermentation. Ceramic crocks with a water-filled moat are particularly effective, as the water prevents air from re-entering once it escapes.

Weights are important for keeping ingredients submerged below the brine, which prevents contamination by airborne microbes. I use glass or ceramic weights, which keep everything safely below the liquid. Finally, on occasion, I use vacuum-sealed, compostable plastic alternatives. Vacuum-sealing is a great option if you don’t want to dilute the flavour with extra brine or if the ingredients don’t naturally produce much liquid.

For cleaning and sanitising containers, I recommend using hot, soapy water, followed by a no-rinse steriliser for easy and effective sanitisation. If sterilising in an oven, be sure to remove any rubber seals, as these can be damaged by high heat. Specific temperatures and timings are provided in the written materials for this course.