Fermentation and hygiene | with Chia Näsman
Fermentation is an ancient method of preserving vegetables. Not only does it create delicious flavors, but it also offers health benefits in the form of probiotics. However, successful fermentation requires careful attention to food hygiene.
We had the pleasure of interviewing a true fermentation expert, Chia Näsman, to hear her tips and thoughts on fermentation. Additionally, we compiled a list of tips and tricks to help you achieve the best results when fermenting your own delicacies!
Don't hesitate – try the magic of fermentation
Chia Näsman, you are a food artisan and the owner of Raaseporin Hapattamo located in Fiskars. What fascinates you the most about fermentation?
A difficult question, but one that I am often asked. Perhaps what fascinates me about fermentation is that the ingredients are processed and then left in a dark, anaerobic environment, and two weeks later, something entirely different is found under the lid – thanks to lactic acid bacteria!
In fermentation, as with any other easily perishable products, it's important to be careful to produce a clean and all-around healthy final product. What do you think are the most important food hygiene tips for novice fermenters?
Of course, everything must be clean: hands, utensils, and ingredients. However, I wouldn't go overboard with disinfecting because we don't want to kill off good bacteria either. Basic cleanliness with water and soap is sufficient. Additionally, during the fermentation process, it's important to ensure that the ingredients stay submerged in the liquid to prevent spoilage.
At Raaseporin Hapattamo, you aim to use organic and locally grown ingredients whenever possible. You also mentioned that you don't use plastic at any stage of production or maturation. Why do you think avoiding plastic is beneficial in fermentation?
The fermentation process is powerful enough that I don't trust that plastic won't leach into the ferments during the process. We probably consume enough plastic in our diets as it is nowadays. Plus, sauerkraut stays crispier when using ceramic pots and glass jars!
What would you say to those who still hesitate to eat or make fermented products?
I would say, don't hesitate! Fermentation courses are offered everywhere nowadays, and fermentation isn't rocket science. There's constantly new research emphasizing the importance of lactic acid bacteria, so it's worth giving it a read sometimes.
Read more about Chia's products and courses at the end of the article!
Succeed in fermentation with these food hygiene tips!
Hygienepassport.fi has compiled the top 10 tips to ensure safe and hygienic fermentation, even for beginners:
THE SUMMARY:
- Choose glass jars over plastic
- Use clean tools
- Rinse and prepare vegetables correctly
- Maintain good hand hygiene
- Submerge vegetables below the water surface
- Proper storage
- Avoid unnecessary opening of the jar
- Recognize spoilage
- Use an airlock
- Keep jars organized
1. Choose glass jars over plastic
When selecting a container for fermentation, opt for glass jars over plastic ones. Acidic brine can release microplastics from the inner surface of plastic jars. Additionally, glass jars are easier to keep clean and can preserve vegetables for longer periods without concern.
2. Use clean tools
Good food hygiene starts with clean containers and utensils. Thoroughly clean glass jars and cutting boards. You can clean cutting boards with vinegar and lemon.
3. Rinse and prepare vegetables correctly
Thoroughly rinse the vegetables to be fermented in clean water and remove any blackened areas. Avoid using solely tap water for fermentation. Boil the water and let it cool before pouring it into the jar.
4. Maintain good hand hygiene
Remember to maintain hand hygiene throughout the process. Clean hands help prevent unwanted bacteria and microbes from entering the fermenting vegetables.
5. Submerge vegetables below the water surface
Ensure that all vegetables are submerged below the water surface. If they come into contact with the air, the entire jar can develop mold.
6. Proper storage
Initially, store the jar at room temperature protected from light for a few days, but once the fermentation process has begun, move the jar to the refrigerator. A jar prepared hygienically with clean utensils can remain edible for up to two years if stored in the refrigerator.
7. Avoid unnecessary opening of the jar
Avoid opening the jar unnecessarily, as acid accelerates the growth of harmful microbes. Keep the jar closed for as long as possible, and when you do open it, use clean hands and utensils.
8. Recognize spoilage
Spoiled preserves have a foul smell, and the vegetables may be slimy. If you notice these signs, it's better to discard the preserve.
9. Use an airlock
Add a 2–5 cm thick airlock to the jar. It prevents air from entering the product and helps maintain optimal conditions for the fermentation process.
10. Keep jars organized
Ensure that jars and cans remain clean. Attach name tags and dates to them so you know when they were prepared. Use the FIFO principle (First In, First Out) and consume the oldest preserves before the newest ones.
With these tools, you can start fermentation hygienically!
Chia Näsman runs a one-woman fermentation business, Raaseporin Hapattamo, in Fiskars. There, she ferments vegetables, berries, and wild herbs according to the growing season. You can learn fermentation under Näsman's guidance at her popular fermentation courses:
Her upcoming courses include:
March 9th, 10 am–2 pm Fiskars Sauerkraut and Brine Fermentation
March 25th, 5 pm–7 pm Helsinki Kimchi
September 14th, 10 am–5 pm Hämeenkyrö Fermentation Fantasy in Frantsila
You can follow upcoming fermentation courses and news on Instagram: @raseborgsfermenteri and sign up for courses by email at chia@raseborgsfermenteri.com.
Hygieniapassi.fi organizes hygiene pass tests extensively across Finland!
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