{"id":9127,"date":"2026-10-03T13:16:12","date_gmt":"2026-10-03T13:16:12","guid":{"rendered":"https:\/\/pgamo.com\/?page_id=9127"},"modified":"2026-10-03T14:41:41","modified_gmt":"2026-10-03T14:41:41","slug":"fermentation","status":"publish","type":"page","link":"https:\/\/pgamo.com\/ceb\/self-reliance\/fermentation\/","title":{"rendered":"Fermentation"},"content":{"rendered":"<section class=\"pgamo-hero\" id=\"top\" style=\"min-height:26vh;background-color:#877373;\">\n<div class=\"pgamo-hero-side pgamo-hero-side--left\">\n<span class=\"pgamo-hero-side__label\">New Here?<\/span>\n<h3 class=\"pgamo-hero-side__heading\">Start Free Today<\/h3>\n<p class=\"pgamo-hero-side__text\">Enroll in the Ministerial Bible Study Series &#8212; 66 books, 251 lessons, completely free forever.<\/p>\n<a class=\"pgamo-hero-side__btn\" href=\"https:\/\/pgamo.com\/ceb\/courses\/bible-study\/\">Enroll Free &rarr;<\/a>\n<\/div>\n<div class=\"pgamo-hero__inner\">\n<h1 class=\"pgamo-hero__heading\">Fermentation<\/h1><p class=\"pgamo-hero__subheading\">Kraut, kimchi, pickles, kombucha and more: salt calculators, a log of every batch, and a reminder when it&#8217;s time to taste.<\/p><div class=\"pgamo-hero__buttons\">\n<a class=\"pgamo-btn pgamo-btn--primary\" href=\"#tool\">Your Batches<\/a>\n<a class=\"pgamo-btn pgamo-btn--ghost\" href=\"\/ceb\/self-reliance\/fermentation\/?tab=calc\">Salt Calculators<\/a>\n<\/div>\n<\/div>\n<div class=\"pgamo-hero-side pgamo-hero-side--right\">\n<span class=\"pgamo-hero-side__label\">From Our Authors<\/span>\n<h3 class=\"pgamo-hero-side__heading\">Meet Our Contributing Authors<\/h3>\n<p class=\"pgamo-hero-side__text\">Read devotionals and Bible studies shared by members of our community.<\/p>\n<a class=\"pgamo-hero-side__btn\" href=\"https:\/\/pgamo.com\/ceb\/groups\/contributing-authors\/forum\/\">Read Their Articles &rarr;<\/a>\n<\/div>\n<\/section>\n\n\n\n<div id=\"tool\"><\/div>\n\n\n<div class=\"pgamo-hs\"><div class=\"hs-gate\"><h3>Your free Fermentation Log<\/h3><p>Keep your records in one private place \u2014 free for every registered member. Only you can see your data, and you can download it any time.<\/p><p class=\"hs-gate-actions\"><a class=\"hs-btn\" href=\"https:\/\/pgamo.com\/ceb\/register-2\/\">Create a free account<\/a> <a class=\"hs-btn hs-btn-ghost\" href=\"https:\/\/pgamo.com\/ceb\/login\/\">Log in<\/a><\/p><\/div><\/div><div class=\"pgamo-hs\"><h3 class=\"hs-section-title\" id=\"ferm-calc\">Salt calculators<\/h3><div class=\"hs-calcs\"><div class=\"hs-card hs-calc\" data-hs-calc=\"xkraut\" data-cfg=\"[]\"><h4>Dry-salting (kraut and kimchi)<\/h4><div class=\"hs-calc-in\"><label>Vegetables <small>(lb, trimmed and shredded)<\/small><input type=\"number\" min=\"0\" step=\"0.5\" value=\"5\" data-in=\"lb\" inputmode=\"decimal\"><\/label><label>Salt <small>(% of the weight (2% is classic kraut))<\/small><input type=\"number\" min=\"0\" step=\"0.25\" value=\"2\" data-in=\"pct\" inputmode=\"decimal\"><\/label><\/div><ul class=\"hs-calc-out\" data-out aria-live=\"polite\"><\/ul><p class=\"hs-hint\">Weigh the salt \u2014 teaspoons of different salts weigh very different amounts. Use salt without iodine or anti-caking agents (pickling, canning or pure sea salt).<\/p><\/div><div class=\"hs-card hs-calc\" data-hs-calc=\"xbrine\" data-cfg=\"[]\"><h4>Brine for whole vegetables<\/h4><div class=\"hs-calc-in\"><label>Water <small>(quarts of water for the brine)<\/small><input type=\"number\" min=\"0\" step=\"0.5\" value=\"1\" data-in=\"qt\" inputmode=\"decimal\"><\/label><label>Brine strength <small>(% salt by weight of the water (2\u20133% vegetables, 3.5\u20135% pickles))<\/small><input type=\"number\" min=\"0\" step=\"0.5\" value=\"3.5\" data-in=\"pct\" inputmode=\"decimal\"><\/label><\/div><ul class=\"hs-calc-out\" data-out aria-live=\"polite\"><\/ul><p class=\"hs-hint\">Stronger brine keeps pickles crisp and slows soft spoilage in warm rooms; weaker brine sours faster. Keep everything under the brine with a weight.<\/p><\/div><\/div><div class=\"hs-card\"><h4>Fermenting safely<\/h4><ul><li><strong>Keep it under the brine.<\/strong> Vegetables above the liquid mould. Use a weight, a smaller jar or a zip bag of brine.<\/li><li><strong>Salt by weight.<\/strong> About 2% for kraut and 3\u20135% brine for whole vegetables. Too little salt lets the wrong microbes win.<\/li><li><strong>Temperature:<\/strong> 60\u201375\u00b0F is best. Warmer ferments fast and goes soft; cooler is slow but tastes better.<\/li><li><strong>White film:<\/strong> a flat, white film on top is usually harmless kahm yeast \u2014 skim it off.<\/li><li><strong>Throw it out<\/strong> if you see fuzzy mould in black, blue, green or pink, if it is slimy, or if it smells rotten rather than sour.<\/li><li><strong>When it tastes right,<\/strong> move it to the refrigerator or a cold cellar to slow it down. To can fermented foods, follow a tested recipe.<\/li><\/ul><\/div><h3 class=\"hs-section-title\">Kinds of ferments<\/h3><div class=\"hs-table-wrap\"><table class=\"hs-table\"><thead><tr><th>Ferment<\/th><th class=\"hs-r\">Salt<\/th><th class=\"hs-r\">About<\/th><th>Notes<\/th><\/tr><\/thead><tbody><tr><td><strong>Sauerkraut<\/strong><\/td><td class=\"hs-r\">2.0%<\/td><td class=\"hs-r\">21 days<\/td><td>Shredded cabbage with salt by weight. Keep it under the brine at 65\u201372\u00b0F; taste from 3 weeks.<\/td><\/tr><tr><td><strong>Kimchi<\/strong><\/td><td class=\"hs-r\">2.5%<\/td><td class=\"hs-r\">5 days<\/td><td>A few days at room temperature, then into the refrigerator to keep slowly souring.<\/td><\/tr><tr><td><strong>Fermented dill pickles<\/strong><\/td><td class=\"hs-r\">3.5%<\/td><td class=\"hs-r\">21 days<\/td><td>Whole cucumbers in brine, with dill and garlic. Trim the blossom end so they stay crisp.<\/td><\/tr><tr><td><strong>Brined vegetables<\/strong><\/td><td class=\"hs-r\">3.0%<\/td><td class=\"hs-r\">10 days<\/td><td>Carrots, green beans, peppers or cauliflower in brine.<\/td><\/tr><tr><td><strong>Hot sauce mash<\/strong><\/td><td class=\"hs-r\">3.0%<\/td><td class=\"hs-r\">14 days<\/td><td>Peppers in brine or a salted mash, blended when it tastes right.<\/td><\/tr><tr><td><strong>Kombucha<\/strong><\/td><td class=\"hs-r\">\u2014<\/td><td class=\"hs-r\">10 days<\/td><td>Sweet tea with a SCOBY and some of the last batch. Taste from 7 days.<\/td><\/tr><tr><td><strong>Milk kefir<\/strong><\/td><td class=\"hs-r\">\u2014<\/td><td class=\"hs-r\">1 day<\/td><td>Grains in milk at room temperature for about a day, then strain.<\/td><\/tr><tr><td><strong>Apple cider vinegar<\/strong><\/td><td class=\"hs-r\">\u2014<\/td><td class=\"hs-r\">42 days<\/td><td>Hard cider turning to vinegar under cloth. It is ready when it tastes sharp; it can take months.<\/td><\/tr><tr><td><strong>Sourdough starter<\/strong><\/td><td class=\"hs-r\">\u2014<\/td><td class=\"hs-r\">7 days<\/td><td>Flour and water, fed daily until it doubles reliably.<\/td><\/tr><\/tbody><\/table><\/div><\/div>\n\n    <div class=\"xs_social_share_widget xs_share_url after_content \t\tmain_content  wslu-style-1 wslu-share-box-shaped wslu-fill-colored wslu-none wslu-share-horizontal wslu-theme-font-no wslu-main_content\">\n\n\t\t\n        <ul>\n\t\t\t        <\/ul>\n    <\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":9124,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_forum_subforum_count":0,"footnotes":""},"class_list":["post-9127","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/pgamo.com\/ceb\/wp-json\/wp\/v2\/pages\/9127","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pgamo.com\/ceb\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/pgamo.com\/ceb\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/pgamo.com\/ceb\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pgamo.com\/ceb\/wp-json\/wp\/v2\/comments?post=9127"}],"version-history":[{"count":1,"href":"https:\/\/pgamo.com\/ceb\/wp-json\/wp\/v2\/pages\/9127\/revisions"}],"predecessor-version":[{"id":9135,"href":"https:\/\/pgamo.com\/ceb\/wp-json\/wp\/v2\/pages\/9127\/revisions\/9135"}],"up":[{"embeddable":true,"href":"https:\/\/pgamo.com\/ceb\/wp-json\/wp\/v2\/pages\/9124"}],"wp:attachment":[{"href":"https:\/\/pgamo.com\/ceb\/wp-json\/wp\/v2\/media?parent=9127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}