Start with clean equipment and fresh ingredients

Wash all jars, weights, and utensils with hot soapy water before each batch. Use fresh, unblemished vegetables — not wilted or damaged produce. Use non-chlorinated water (filtered or boiled and cooled). These basics prevent contamination before fermentation even begins.

Why It Works

Clean equipment prevents introducing unwanted organisms that could compete with the beneficial bacteria. Fresh vegetables carry a healthy population of wild Lactobacillus on their surfaces. Chlorine in tap water can kill these beneficial bacteria.

Tips

• You do not need to sterilize equipment — hot soapy water is sufficient for fermentation
• Avoid antibacterial soap residue, which can inhibit fermentation
• Farmers market vegetables often carry more diverse beneficial bacteria than heavily washed supermarket produce
• If using tap water, let it sit uncovered for 24 hours to let chlorine dissipate, or use a basic water filter