today we talk all things fermentation, and how the use of fermentation particularly lacto fermentation has been done for thousands of years around the world. As a means of preservation, to improve the flavour of ingredients & nutritional profile. With the abundance of my vegetable garden, fermentation as a way of preserving has been vital.

A note on salt percentages based on my experiences using 3% salt based on the weight of just the water offers a consistent salinity that is enough for safe fermentation, leading to a less salty final product that also preserves the flavours of the ingredient you're fermenting. Alternatively often people will do 3% salt based on the combined weight of both the ingredients, but for me it can result in a saltier less palatable outcome, but you will have more of precise microbial control (less chance of your ferment failing - although mine never fail). Using 3% of just the water's weight especially for non dense foods like rhubarb, fruits, wild garlic, tomato, even the thinly slice carrot (seen in the video) is generally sufficient, for me it's the perfect environment for beneficial bacteria to thrive without overly salting the food.

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Directed By Gaz Oakley
Filmed & Edited By Tom Kong
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