Frequently Asked Questions

Fermentation is a natural process where microorganisms, such as bacteria, yeast, and molds, break down sugars in food into other compounds, producing byproducts like acids or gases. This process is often used to preserve and enhance the flavor of various foods.

There are various types of ferments you can make with your Kymchy device, ranging from food and beverages to non-edible items. Here are some popular options:

1. Food Ferments:
   • Sauerkraut: Fermented cabbage, often flavored with spices.
   • Kimchi: A Korean dish of fermented vegetables, usually with napa cabbage and Korean radishes.
   • Pickles: Cucumbers or other vegetables fermented in brine with spices.
   • Fermented Salsa: Salsa made through the fermentation of tomatoes and other vegetables.
   • Black Garlic: Black garlic has a milder, sweeter taste compared to fresh garlic. The flavor is often described as having hints of molasses, balsamic vinegar, and tamarind.

1. Beverage Ferments:
   • Kombucha: Fermented tea that is slightly effervescent, often flavored with fruits or herbs.
   • Water Kefir: A fizzy, probiotic-rich beverage made by fermenting sugar water with kefir grains.
   • Ginger Beer: A non-alcoholic beverage made by fermenting sweetened ginger liquid with ginger bug or wild yeast.
   • Fermented Fruit Juices: Fruits like apple, pear, or grape juice can be fermented into a naturally sparkling beverage.

1. Dairy Ferments:
   • Yogurt: Fermented milk with specific strains of bacteria.
   • Kefir: A fermented milk drink made using kefir grains.
   • Labneh: A Middle Eastern strained yogurt.

1. Grain and Legume Ferments:
   • Sourdough Bread: A type of bread leavened with naturally occurring lactobacilli and yeast.
   • Fermented Rice (Idli and Dosa): South Indian dishes made from fermented rice and urad dal batter.
   • Tempeh: Fermented soybeans pressed into a dense cake.

1. Condiment Ferments:
   • Miso: A traditional Japanese seasoning produced by fermenting soybeans with salt and koji (fungus).
   • Fish Sauce: Fermented fish extract commonly used in Asian cuisines.

The duration varies depending on the type of ferment and the desired results. Fermentation times can range from a few days to several weeks. It's essential to monitor the process and taste the product regularly to achieve the desired flavor and texture.

Once the fermentation process is complete, store the product in the refrigerator to slow down further fermentation. Use airtight containers to maintain freshness and prevent contamination.

When prepared and stored correctly, fermented foods are generally safe to eat. The fermentation process creates an acidic environment that inhibits harmful bacteria. However, it's crucial to follow recipes and safety guidelines to prevent contamination.