Can I ferment vegetables if I’ve cut them into very small pieces or shredded them, or will that make them mushy?

Question

Can you ferment very small or shredded vegetables? Find out if cutting vegetables into tiny pieces will cause them to become mushy during fermentation.

Answer 1

Yes, you can ferment vegetables that have been cut into small pieces or shredded. The texture will be softer than larger pieces, but it won't necessarily become mushy if done correctly.

Detailed Explanation:

The size of the vegetable pieces does affect the fermentation process and the final texture. Smaller pieces ferment faster because there's more surface area exposed to the brine and the beneficial bacteria. This rapid fermentation can lead to a softer texture. However, several factors influence the outcome:

1. Salt Concentration: Using the correct salt concentration is crucial. Salt inhibits the growth of undesirable bacteria and molds while allowing the desired lactic acid bacteria to thrive. A general rule is to use 2-3% salt by weight of the vegetables and water. Too little salt can lead to spoilage, while too much can inhibit fermentation or result in a very salty product.

2. Fermentation Time: Monitor the fermentation process closely. Smaller pieces will ferment more quickly, so you'll need to check the taste and texture more frequently. Over-fermentation will definitely lead to a mushy texture and an overly sour taste.

3. Temperature: Fermentation temperature also plays a role. A cooler temperature (around 65-72°F or 18-22°C) slows down the fermentation process, giving you more control and potentially resulting in a firmer texture. Warmer temperatures speed things up, increasing the risk of mushiness.

4. Vegetable Type: Some vegetables naturally become softer during fermentation than others. Cabbage, for example, holds its texture relatively well, while softer vegetables like cucumbers might become more pliable.

5. Weighting: Keeping the vegetables submerged under the brine is essential to prevent mold growth. Use a fermentation weight or a clean glass jar filled with water to keep everything submerged.

Therefore, while smaller pieces will be softer, careful attention to salt concentration, fermentation time, temperature, and weighting will help you achieve a successful ferment without excessive mushiness.

Pro Tip:

Add tannin-rich leaves like grape leaves, oak leaves, or horseradish leaves to your ferment. Tannins help inhibit enzymes that soften vegetables, resulting in a crisper final product, even with smaller pieces.