Tip Sheets and Suggestions for Fermentating, Culturing, and Brewing for Home Food Preservation done safely.
For specific questions, please contact your local food science or home economics extension agent.
cider, wine, beer, spirits, kombucha, mead, coffee
kefir, yogurt, cheese, sourdough,
salami,
hot sauce, pickles - fermented cucumbers and other vegetables kraut & kimchi - fermented cabbage
koji (aka koji-kin) - Cooked rice and/or soya beans that have been inoculated with a fermentation culture, Aspergillus oryzae, a filamentous fungus (a mold) used in Japan to ferment soybeans for making soy sauce and fermented bean paste (including miso),
chocolate - research has shown the Flavor of Chocolate Develops During Fermentation of Cocoa Beans
and more.
Fermenting
Guide E-318: Preparing and Canning Pickled and Fermented Foods at Home
For those familiar with basic canning requirements. Sections include: Ingredients (Fruits & Vegetables); Pickling and Canning Equipment List; General Canning Procedures; Steps for Successful Boiling-Water Canning, as well as Fermented, Refrigerator, and Fresh Pack Recipes; Fruit Pickle and Relish Recipes. Also covers Causes of Poor-Quality Pickles and of Spoilage in Sauerkraut, to aid in troubleshooting pickling failures.
Brewing
Guide E-216: Making Homemade Cheese
Discusses cheesemaking techniques and qualities of various cheeses for consumption. Home cheesemakers will find information on Food Safety Concerns (Sanitation, Bleach-water, Pasteurization of Raw Milk, Selecting Milk and Cultured Products), Equipment for Making Soft Cheese, as well as Recipes with and without using rennet.
