How to store Fermentierra lacto-fermented jars before opening?
Lacto-fermentation allows food to be preserved for several months, even years, even at room temperature. However, in order to preserve the flavour and stability of your jars, here are our recommendations:
- Refrigerator (ideal) cold greatly slows down the activity of micro-organisms. Your jars stay exactly as you receive them.
- Cellar (around 15°C) A cool, stable temperature ensures slow, appropriate storage of fermented products.
- Up to 20°C Most of our jars remain stable until then. It's normal for some to show a few bubbles, a sign that the jar is alive.
- Above 20 °C Vegetables may start to ferment again. This can lead to a slight fizzing when opened, leaks or swelling of the lid. These phenomena are natural and harmless.
HOW TO STORE FERMENTIERRA'S LACTO-FERMENTED JARS ONCE OPENED? lacto-fermented ironwill lie once opened?
Once opened, we recommend keeping jars in the refrigerator, preferably within two weeks. However, most opened jars can retain their qualities much longer than that.
- Always use clean utensils to serve you, to limit contamination.
- If you plan to finish a jar in a few days (3 to 5 days), you can keep it at room temperature. Regular use renews the top layer and limits oxidation.
DO YOU RECYCLE THE JARS?
We're not reusing the jars at the moment.
- recycle the lids with the metal,
- recycle the jar with the glass.
The jar sparkles like Champagne when I open it…
Yes, this is normal. Fermentation remains active, even after bottling. Depending on the cuvée, some batches may referment further: the CO₂ builds up and the jar is pressurized. On opening, you hear a “pschit” and see bubbles like in a soft drink.
Whether your jar sparkles or not, it will be delicious either way.
MY JAR LID IS BLOATED, OR MY JAR LEAKS...…
This phenomenon is linked to the production of carbon dioxide as the vegetables continue to ripen, especially if the temperature is higher than in our workshop (around 18.5°C).
- Open the jar slightly degas (“pschit”).
- Then place the jar in the refrigerator to stabilize fermentation.
Is there milk in your lacto-fermented vegetables?
Are they suitable for people with intolerances or allergies?
No, there is no no milk in our preparations. The term “lacto-fermentation” has nothing to do with milk: it simply refers to the production of lactic acid by micro-organisms naturally present on vegetables.
Our products are 100 % plants, They are lactose- and milk-protein-free, making them suitable for :
- lactose intolerant,
- allergic to milk,
- vegetarian or vegan.
However, we cannot guarantee the total absence of traces of allergens in our workshop. Although many of our recipes do not contain them, the production environment may expose you to minor cross-contamination. People with severe allergies should take this into account.
A white veil appeared on the surface of my vegetables or their juice...
It is probably Kahm yeast, a harmless white film that can appear on some jars. It can also be found on olives or gherkins, sometimes during wine fermentation.
- As long as the smell is pleasant and appetizing, the product remains consumable.
- Only one frankly unpleasant smell or colored mold (yellow, green, blue) indicate that the product is no longer good.
- If a jar has been forgotten for a long time and the Kahm yeast has taken over, its taste may dominate the initial taste, like a highly matured cheese that won't appeal to everyone.
How do you incorporate lacto-fermented vegetables into your cooking?
We have a full page on the subject:
Eating Lacto-fermented Vegetables Made Easy
General recommendations:
- Keep your jars fees as much as possible.
- Always use clean utensils.
- Rely on your nose You'll soon recognize the pleasant smell of lacto-fermented vegetables. If one day the smell becomes unbearable, throw the jar away.
- Don't throw the juices away: they're excellent for salad dressing, marinade or seasoning base.
