Cleanliness is a requirement but it is possible to go overboard as many of these ferments are quite acidic and have robust communities of organisms that work together to prevent “bad guys” from taking hold. But like all cooking endeavors, it is important to work in a clean space. Here are some quick tips to set up the space.
- Put away unnecessary equipment or foodstuffs in their appropriate location.
- Clean the countertops with vinegar and water or a non-toxic cleaner. Avoid anti-microbial cleaners as they will rob the environment of important bacteria that keep “bad guys” in check.
- Gather all of the supplies – read the recipe multiple times to ensure you have everything handy.
- Assemble the ingredients. Make a quick note of anything you run out of on the grocery list so you have it for next time.
- Wash your hands! Mother knows best and she was right – clean hands whenever you touch food especially if you are preparing it for others. Hot water and soap will do the trick.
- Clear the sink. Sometimes we need to use it for bottling, other times, we may need to manage an overflowing ferment. Wash and put all dishes away for easy access.
- Keep a kitchen towel handy. Spills happen and they are much easier to control if towels are close at hand.
- Wear an apron. Some of the ingredients can stain – keep you and your clothes happy by donning an apron.
Once everything is in place, it will take less time and be easier to make your ferments with confidence and cleanliness.
