• Recipes
  • Urban Homesteading
  • Organic Gardening
  • Faith and Family
  • Homeschool
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

My Humble Kitchen

food • faith • family

  • New? Start Here!
  • About
  • Recipes
    • Beverages
    • Breads
    • Breakfast
    • Salads
    • Egg Dishes
    • Meat and Fish
    • Pasta
    • Rice and Legumes
    • Soups and Stews
    • Vegetables
    • Sandwiches
    • Casserole Meals
    • Crockpot Recipes
    • Odd Bits Recipes
    • Spanish Food
    • Naturally Sweetened Sweets and Treats
    • Condiments
    • Homemade Jams and Preserves
    • Whole Grains
    • Ferments
  • Shopping Guide
  • eBooks
You are here: Home / The Fizz of Fermentation

Uncategorized

The Fizz of Fermentation

Lacto-Fermentation!   On many of my recipes for fermented pickled veggies, I talk about how a sure sign of fermentation is in the bubbles and fizz that rise to the top of a canning jar as soon as you pop the lid.  The lid is usually bubbled as the jar is filled with gas and thriving Lactobacillus bacteria.  So what do I mean by fizz and bubbles?  In order to show you the fizz of fermentation, I decided to tape a quick video of my son Nehemiah and I opening up a couple jars of lacto-fermented vegetables.  He loves the pickles!  I hope this video encourages you to preserve some of summers harvest by brine curing… lacto-fermentation.  Below you’ll also find a link to some of my recipes. 
  1. Naturally Pickled Asparagus and Green Garlic
  2. Naturally Pickled Green Beans with Radishes, Green Onions and Thyme
  3. Lacto-Fermented Pickles (new recipe coming soon!)
  4. Fermented Beets
  5. Fermented Kimchi
  6. Fermented Cortido

Have you tried your hand at naturally pickling vegetables or fruits?  I’ve been wanting to dive into chutney!  If you have any recipes of your own, please comment.  I would love to check them out 🙂

This post is a part of Simple Lives Thursday and Food Renegade’s Fight Back Friday.


29 Comments

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

« Simple Lives Thursday, 8th Edition
Stuffed Thai Eggplants with Sweet Potato Leaves and Brown Rice »

Comments

  1. Belinda @zomppa says

    September 2, 2010 at 3:58 pm

    So funny that he loves pickles. I still can't get used to them!

    Reply
  2. [email protected] says

    September 2, 2010 at 4:36 pm

    Love the video!!!

    I remember reading all your canning posts last year and saying to myself that "I'll do that next year." Well, I guess "next year" is here…

    Reply
  3. Sense of Home says

    September 2, 2010 at 4:57 pm

    I am trying sauerkraut for the first time this year, hope it goes well.

    -Brenda

    Reply
  4. Sarah Faith says

    September 2, 2010 at 7:50 pm

    So you say you leave them about 2-3 *weeks* at room temp? I have been lactofermenting veggies for a while now but I follow the Nourishing Traditions recipes which say 3-4 days (some even less). I wonder if that is why my veggies (except this one salsa that I made) have never fizzed like the ones in your video! I can usually see the bubbles when I tilt the jar – it looks like soda bubbling away – and I do hear a "pop" when I open the jar, but nothing like that fizz and bubbling over that you had. I never thought of leaving them so long. Does it affect the taste?

    Reply
  5. Diana Bauman says

    September 2, 2010 at 8:05 pm

    Thanks Andrea 😀 I need to stop by your place!

    Good Luck Brenda, let me know how it goes 😀

    Sarah – I've also done the 3-4 days as NT describes, but I don't feel that it's enough time to develop the flavors. When researching throughout the web and actual preserving books, most pickles stay out for at least 2 weeks. I leave my kimchi out for 2 months before transferring to cold storage. The time makes a HUGE difference in flavor. The first time I actually made kimchi I left it out for 3 days and after I tried it, I didn't like it. I kept it in the fridge and would try a little month after month. After 6 months in the fridge, it was AMAZING! I finally learned from a seasoned fermenter to keep it out for 2 months and voila… perfect kimchi! Love this stuff, lol! Hope that helps 😉 Let me know if you decide to keep it out longer 🙂

    Reply
  6. Erin Davy says

    September 2, 2010 at 10:54 pm

    Diana,
    I did spears like you did, left them out for about 3 days & they popped & fizzed – I was SO excited! So I put them in the fridge for a day & then I tried them & they fell apart! Mush! I am heartbroken!
    I tried all the different ferments a couple years ago when I first got "Saved" 🙂 But I really was not a fan…
    So finally you & Mare inspired me to try again & I actually liked the flavor, but the mush, no way!
    I'm not giving up though! This time I did smaller whole pickles & I'm wondering how long to leave them out… I have them in one of Julie's Ferment-meister doo-dads… any thoughts? Did you really leave them out 2-3 weeks? (Even your spears?!) I can't believe they were still crunchy! What did I do wrong? (it was 3 jars BTW, not just one that may have been a fluke!)

    Reply
  7. Diana Bauman says

    September 3, 2010 at 7:07 am

    Erin, that is so interesting. The pickles I just did were left out for about 2 weeks. Maybe a little under. Pickles can be interesting. Some people experience mush but I haven't yet. I really feel it can depend on the quality of the cucumber. Was it just picked? Was it overgrown? The best cucs to use are smaller cucumbers that still have bumps on them. Once swollen, they retain a lot of water and will turn to mush. Also, how much salt did you use? Quart jars need at least 1 tbls with 3 tbls whey or 2 tbls salt. I'd be interested to hear your recipe. One more thing, I've not had the best success with the ferment do dad (LOL) that you are talking about. I really do like using canning jars. If using the picklemeister make sure the water line is right in the airlock. If using a canning jar, make sure the lid is nice and tight. I hope that helps and am excited to hear about your results 😀

    Reply
  8. Diana Bauman says

    September 3, 2010 at 7:08 am

    Oh yeah, one more thing. People do throw in grape leaves to ensure crispness. I've not yet done this but just throwing that out there 😉 Good Luck Erin 😀

    Reply
  9. City Share says

    September 3, 2010 at 10:47 am

    I have enjoyed reading your post and all of the comments. I have just started lacto-fermenting with pickled cucumbers from Nourashing Traditions. I have just left mine for 3 days and they taste fizzy, but nothing like your in the video. I'm guessing the longer your leave them the more beneficial bacteria, right? I'll have to be more patient next time.

    Reply
  10. Erin Davy says

    September 3, 2010 at 11:58 am

    thanks Di! I bet they were not super fresh! and they were "picklong Cucs" but they were large & even a bit hollow in the middle, so I bet that they were on their way out! , Ok, so I am doing whole small pickling cucs (started last night, your recipe, no whey) & I am using the doo dad – so I'll keep you posted…
    PS I put a video of me opening the jars last time on FB, to show the fizz 🙂 Check it out if you get a sec – I think everything was working great, just old soggy cucs! ;( Wah!

    Reply
  11. Erin Davy says

    September 3, 2010 at 11:59 am

    Oh! And I DO have grape leaves, maybe I should add one?

    Reply
  12. Fresh Local and Best says

    September 5, 2010 at 12:11 pm

    This is quite an interesting discussion. I looked over a couple of your recipes and they all look great! There is one additional ingredient that I add: sugar. The sugar is not to sweeten, but serves as food for the bacteria to consume. This step accelerates the bubbling process, and apparently increases the growth of cultures.

    Diana, seeing this video is one of those times when I wish I had my own garden, and was you neighbor! This is the second year when I've tried to find organic/chemical-free kirby cucumbers at the farmer's market and continue to have little success. Unfortunately WF doesn't sell small cucumbers. They are either overgrown or sprayed, which is such a shame. I asked one gal at the farmer's market, "Do you guys spray?" And she responded, "No. We only spray a little." Oh dear…Anyhow, I went off my tangent.

    I think you're doing a great job sharing with us how we can make our own healthier version of pickles at home.

    Reply
  13. Sarah Faith says

    September 7, 2010 at 8:30 am

    Wouldn't you know, when I opened my fermented carrots and ginger, it was delightfully fizzy this time just like yours! The pickles, not so much. Guess I will have to keep them out longer next time.

    Reply
  14. Anonymous says

    October 24, 2010 at 7:36 pm

    Melissa here, sorry no google or other account to log on with. I'm curious about why the lacto-ferments need to be refrigerated after the 'initial' fermentation. I understand why the should be after they've been opened, but couldn't I store them in the pantry unopened? Or do they simply continue to ferment till the flavor is overpowering?

    Also, I am using the mason jar method. Should I leave the lid completely tight during the fermentation process or would it benefit from a little gas release here and there?

    I am really enjoying your blog. Thanks for so many great posts! Have you looked at just making noise? She has some parallel ideas to your own.

    Reply
  15. Diana Bauman says

    October 25, 2010 at 5:58 am

    Hi Melissa, thanks for stopping by 🙂

    Each vegetable that you make needs a different amount of time of fermentation. I've found that most need at least 2 to 4 weeks with the exception of kimchi and other cabbage ferments, which I leave out for 2 months. If you're using a crock, I believe you can leave those out longer as well. As you saw from my video, the beans were pretty much "done." Had I have left them out longer or stored them on a shelf, yes, they would have continued to ferment resulting in exploding the jar.

    Another thing I've learned along the way is that when adding whey what we are essentially doing is speeding up the fermentation process. If you'd like to keep it out longer, just add an extra tablespoon of salt with no whey and this will allow a slower fermentation. Once the saltiness is not so "salty," done! I make my pickles using this method and I like them SO much better. The kids adore them! It does take a good 3-4 weeks.

    As far as letting some gasses out. Yes. That's totally fine. I've had the lids on some of my jars actually bubble up and I knew I needed to let some of that gas out. I'd open it a crack and then screw it back on.

    So funny, yes I totally know Mare from Just Making Noise. We grew up together here in Iowa attending the same church! She's currently in Honduras doing missionary work with no internet 🙁 They're still waiting on it but it's been taking A LONG time. Definitely keep her and her family in your prayers. She's expecting her 3rd baby this December. You can keep up to date with her by visiting

    http://ro4y.blogspot.com/

    They are able to travel outside of where they live to update this blog.

    Looking forward to getting to know you Melissa!!!

    Have a great week 😀

    Reply
  16. Anna says

    January 30, 2013 at 7:31 pm

    Hi Diana, thanks for the post! Glad to hear fizzing and popping is a good thing. I made some sauerkraut that fizzed and popped but the texture was definitely warm when making it and it is a bit soft in texture (made in sunny Australia). Do you think it may still be safe to eat?

    Reply
    • Diana Bauman says

      January 30, 2013 at 11:17 pm

      Hi Anna. Generally, if it doesn’t smell bad, it should be okay. My sauerkraut is never crunchy. I would just give it a taste and definitely go by instinct. However, if you have a bunch of fizzing, that’s a good sign that there tons of good bacteria!!

      Reply
  17. Heather Z. says

    June 29, 2014 at 2:17 pm

    Hi Diana,

    I Love you blog! I have read other recipes that say you have to skim off any scum and mold while fermenting your veggies. Have you ever had to do that with your lidded Mason jar method? Also, have you ever found the need to use cherry, or grape leaves to help with crispness?

    Reply
    • Diana Bauman says

      July 1, 2014 at 5:17 am

      Heather, I’ve neve had to skim off any mold and no, I’ve never had to use any cherry or grape leaves. Some swear by it, but I’ve never had to.

      Reply
  18. nancy says

    July 18, 2014 at 3:56 pm

    Your mixed veggies looked like the Giardiniera I grew up eating…

    Reply
  19. Kathy says

    July 28, 2014 at 11:38 am

    Good Afternoon!! 🙂

    I tried to click the links for each recipe above and they all led to naturally sweetened pumpkin bars lol. How do I get to these receipes? This is the first year in many I am fermenting things. I have started with my rat’s tail radishes and those are great! I am looking forward to trying your recipes!!!! Thank you so much for putting up this awesome blog!!

    Reply
  20. Sara says

    August 13, 2014 at 9:21 am

    Hi Diana! I loved this video showing the “fizz” of fermentation. We planted cucumbers this year and are being overwhelmed so I am finally trying to lacto-ferment. I’m using the Linda Ziedrich recipes, and bought an airlock. I don’t see fizzing like you show, but I am wondering if, with the airlock, I shouldn’t expect to. (I do see some bubbles but nothing that dramatic). I’m trying to determine if maybe I shouldn’t expect to see so much fizzing when using an airlock because the whole point is to release the pressure little by little. Thanks!

    Reply
    • Diana Bauman says

      August 14, 2014 at 1:25 pm

      Sara, yes, with an airlock, you won’t see the fizz since it releases the gasses all along the way. I’m seriously considering going that route as I completely forgot about 5 quarts of pickles I had fermenting downstairs that I ruined because I failed to burp them! Gah!!

      Reply
  21. Dea says

    September 18, 2014 at 10:21 pm

    Hi Diana, I am so glad you posted the video about the fizzing. I was “burping” the pickles and all of the sudden this rush of fizz happened in 1 out of 3 jars. I thought it was bad and was going to dump it. So I am about your video as it showed me, I had made them correctly! This is my. First time making them and your recipe is super easy. Here’s to hoping that my other 2 jars (mason type) start the fizzing action also!

    Reply
  22. Amy W says

    August 28, 2017 at 1:45 pm

    Hi,
    I’m loving your pickles! Have you fermented cherry tomatoes?
    Thank you

    Reply
  23. liz says

    January 2, 2018 at 1:45 pm

    hi diana – or someone who can help me – i tried making for the first time some fermented salsa the other week – i added the whey to it – let it ferment for the 4 days it said then popped it in the fridge to enjoy over new year – well – i dont know what i did or if what i did was right – but after 1 week in the fridge it was leaking so i took out and put it in the kitchen sink – opened it and it grew and fizzed chopped tomatoes and onions and cilantro up and up and over the rim and down and all over the sink – did i do something wrong??? was it safe to eat??? i did chuck it out coz i was too scared to try it because all i could think of was visiting the bathroom violently ill – can someone tell me if it was ok or evil??? – i am going to try a much much smaller batch today – i just have to – thanks for any help

    Reply
  24. liz says

    January 2, 2018 at 1:50 pm

    hi diana – oops – forgot this bit – another question – did i fill it too full??? – is there a recommended height in the jar for the food and liquid to be??? thanks

    Reply

Trackbacks

  1. Lacto-Fermented Mango, Peanut Butter, and Chutney Spiced Smoothie - A Little Bit of Spain in Iowa says:
    November 30, 2012 at 4:28 pm

    […] The Fizz of Fermentation /* Pin It   If you enjoyed this article, please consider sharing it! About The Author […]

    Reply
  2. How To Make Milk Kefir - A Probiotic Yogurt-Type Drink - My Humble Kitchen says:
    March 6, 2014 at 6:56 am

    […] natural pickles, beets, and kraut, I now can’t get enough of anything fermented with a bit of fizz – tart and tangy. So last year when my friend Elisa gave me some kefir grains, I […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

 

My family of 7

I’m Diana – mother of five, proud wife, and daughter to an amazing God. Here you’ll find an encouraging community seeking to nourish our families both physically and spiritually. You’ll find us in our kitchens, gardens, and homeschool rooms pursuing a simple life in food, faith, and family.

Read More…

Real Food, Faith, and Family Straight to Your Inbox!

PLUS, receive my eBook a Month of Meals from My Humble Kitchen to Yours and a Real Food Menu Plan Printable FREE!

Living Foods

Fermented Buckwheat Crunch - Gluten-Free

Fermented Buckwheat Crunch

How To Make Milk Kefir - A Probiotic Yogurt-Type Drink | myhumblekitchen.com

How To Make Milk Kefir – A Probiotic Yogurt-Type Drink

Charlotte Mason Homeschool Planner

Winter Recipes

Honey Sweetened, Christmas Granola - Candy Canes and Chocolate Chips | myhumblekitchen.com

Honey Sweetened Christmas Granola with Candy Canes and Chocolate Chips

A Simple Beef and Barley Stew | myhumblekitchen.com

A Simple Beef and Barley Stew

Gluten-Free Almond Flour Fudge Brownies | myhumblekitchen.com

Almond Flour Fudge Brownies

A Vegetable Curry

Quick Bake Einkorn Biscuits | myhumblekitchen.com

Quick Bake Einkorn Biscuits

View More Winter Recipes

#probioticseveryday

Homemade Yogurt | myhumblekitchen.com

Homemade Yogurt

Naturally Pickled Leafy Greens and Stems with Onions

How To Make Milk Kefir - A Probiotic Yogurt-Type Drink | myhumblekitchen.com

How To Make Milk Kefir – A Probiotic Yogurt-Type Drink

Fermented Buckwheat Crunch - Gluten-Free

Fermented Buckwheat Crunch

A Simple Recipe for Homemade Natural Fermented Pickles

View More Gut Healthy Recipes

Copyright © 2023 · Divine theme by Restored 316

Copyright © 2023 · Divine Theme on Genesis Framework · WordPress · Log in