Does refrigeration stop fermentation completely? Find out how cold temperatures affect the microbes and if your ferments will continue to change in the fridge.
1 Answer
Yes, transfer fermented vegetables to the refrigerator to significantly slow down the fermentation process. Refrigeration doesn't stop fermentation entirely, but it slows it down dramatically.
Detailed Explanation:
Fermentation is driven by the activity of beneficial bacteria that thrive in warmer temperatures. These bacteria consume sugars and produce acids, which preserve the vegetables and give them their characteristic tangy flavor. As fermentation progresses, the acidity increases. At some point, you'll want to slow down this process to prevent the vegetables from becoming too sour or soft.
Refrigeration significantly reduces the activity of these bacteria. While they don't completely stop working, their metabolism slows down considerably at lower temperatures. This means the fermentation process continues, but at a much slower rate. The vegetables will still continue to develop flavor over time in the refrigerator, but the changes will be much more gradual. The ideal refrigerator temperature for slowing fermentation is between 35°F and 40°F (2°C and 4°C).
Pro Tip:
Always use a clean utensil to remove fermented vegetables from the jar to avoid introducing unwanted bacteria or mold, which can spoil your batch even in the refrigerator.