Home fermentation and jar preservation : complete guide
Home fermentation: the complete guide to preserving your food naturally
Want to preserve your food without a fridge or freezer? Fermentation in jars is one of the oldest, most natural, and most effective methods for preserving vegetables, fruits, and even dairy products. Long used by our grandparents, this technique is making a strong comeback today, driven by a growing need for self-sufficiency, health, and simplicity. In this guide, discover everything you need to know to successfully ferment your food at home and preserve it for longer.
Why choose natural fermentation?
Fermenting food means allowing it to evolve through the action of beneficial microorganisms, such as lactic acid bacteria. This process not only improves preservation but also nutritional value: more vitamins, probiotics, and better digestibility. The bonus? Unique and rich flavors, worthy of the world's finest traditional cuisines.
The unexpected benefits of natural fermentation
Fermentation is much more than just a simple method of preservation.
It's a real boost for your health :
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Natural production of probiotics that strengthen the gut microbiota.
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Increased vitamins (B, C, K) and better assimilation of minerals.
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Sugar reduction and improved digestibility.
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Unique flavors: acidic, complex, profound… a true taste festival!
In short, fermentation is about transforming ordinary vegetables into veritable living “superfoods”.
What foods can be fermented in jars?
Fermented vegetables are the most common: cabbage, carrots, cucumbers, onions, beets… But that's not all:
- Fruits: mango, pineapple, apples (in small quantities)
- Milk: homemade yogurt, kefir, buttermilk
- Grains and flours: sourdough bread dough, fermented porridge
Each ingredient has its specific characteristics, but the basic principle remains the same: salt, a jar, time and a little know-how.
Tip: Start with a crunchy and sweet vegetable, such as carrots or beets. Success is almost guaranteed!
What equipment is needed to start home fermentation?
The good news is that you don't need any complex equipment:
- Airtight glass jars (like Le Parfait jars)
- Non-iodized salt (sea salt, Guérande salt)
- Fermentation weights or a cabbage leaf to keep food submerged
- A space at room temperature (18-22 °C)
And to simplify your start, you can use our Home Fermentation Kit : glass jar, practical accessories, and a PDF guide included. Perfect for getting started without making mistakes!
Basic steps to successfully complete your first fermentation
- Wash your vegetables thoroughly and cut them up.
- Mix them with about 2% of their weight in salt.
- Place them in a jar, packing them down firmly to remove any air.
- Add a cabbage leaf or a weight to keep them under the brine.
- Close the jar (without screwing it on too tightly) and let it ferment at room temperature for 5 to 10 days.
- Enjoy immediately or keep refrigerated once the desired taste is achieved!
Good to know:
Fermentation naturally produces gas: a slight "psshh" when opening is normal! And if a little white foam appears, it's not dangerous: it's wild yeast, just remove it.
Mistakes to avoid when starting out
Even though fermentation is a natural process, a few mistakes can ruin everything:
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Using iodized salt : this blocks the growth of good bacteria.
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Leaving air in the jar : oxygen promotes mold growth.
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Forgetting to keep the vegetables submerged : that's the secret to a successful fermentation.
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Closing the lid too tightly : the gas pressure may cause the jar to overflow.
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Exposing the jars to direct light : choose a dark and temperate corner.
Useful links for further exploration
- See the Home Fermentation Kit
- Read: How to ferment meat at home?
- Discover our Electricity-Free Kitchen Pack
- Discover our 72-hour survival packs
Homemade recipe: fermented carrots in a jar
Just starting out? Here's a super simple recipe, perfect for getting started with fermentation at home. Plus, fermented carrots are crunchy, tangy, and packed with probiotics!
Ingredients (for 1 x 500ml jar):
- 2 to 3 organic carrots
- 1 clove of garlic (optional)
- 1 bay leaf or a few coriander seeds (optional)
- 10 g of non-iodized salt (≈ 2 teaspoons)
- 250 ml of filtered water (or boiled and then cooled)
Material :
- 1 glass jar with a “Le Parfait” type closure
- 1 weight of fermentation or a slice of carrot to lock the vegetables
Steps:
- Wash and peel the carrots, then cut them into sticks.
- Prepare the brine: mix the salt in the water until dissolved.
- Place the garlic and spices at the bottom of the jar, then add the carrots.
- Pour the brine until the vegetables are completely covered.
- Add a weight or a disc to keep the carrots well submerged.
- Close the jar without tightening it too much.
- Allow to ferment at room temperature (18–22 °C) for 5 to 7 days.
- Taste it: if you like the acidity, place it in the fridge to stop the fermentation.
Storage: In the refrigerator, your fermented carrots can easily be kept for 1 to 3 months.
Tip: Use this same method with radishes, cauliflower, turnips or beets!
FAQ – Frequently asked questions about home fermentation
Which vegetables ferment best?
The easiest to ferment are cabbage (sauerkraut), carrots, radishes, cucumbers, and beets. They are rich in natural sugars and ferment quickly.
How long can fermented vegetables be stored?
Once fermentation is complete, you can keep them in a cool place for several months, or even a year, if the jar remains tightly closed and the vegetables are submerged.
What type of salt should I use for fermentation?
Use unrefined salt without additives: grey sea salt, pink salt, or Guérande salt. Avoid iodized or fluoridated salt.
Is home fermentation safe?
Yes, provided you follow the basic rules: hygiene, proper salt dosage, and keeping the food submerged. Fermentation creates an acidic environment that inhibits pathogenic bacteria.
How much salt is needed for successful fermentation?
The general rule is approximately 20g of salt per kilo of vegetables, or 2% of the total weight. This allows for healthy and balanced fermentation.