Stock up on emergency supplies: How can food be preserved for a long time through fermentation, acids or fermentation?
Created: 11/18/2022, 6:30 p.m
By: Janine Napirca
Do you want to stock up on emergency supplies and make food last as long as possible?
A popular method is lactic acid fermentation.
To make food last longer, for example as a precautionary measure, fermentation, acids and fermenting are popular methods.
For example, the Korean dish kimchi – fermented vegetables – is becoming increasingly popular.
But these methods are also used in the production of sauerkraut.
With the help of vinegar, however, pumpkin, beans or other vegetables can also be preserved for longer, because the low pH value impairs the reproduction of microorganisms, as reported
by Küchenquelle.de
.
Stock up on emergency supplies: What are the different ways to make food last longer?
Anyone who grows their own fruit and vegetables often harvests more than they can use.
It is also cheaper and more environmentally friendly if you buy groceries regionally depending on the season.
Proper storage and a method to make the food last longer is crucial to ensure that you can still have something from them for a long time.
Dry foods such as pasta, rice and flour should always be stored in a dry place.
You can stock up on onions and potatoes even if you don't have a basement or have little space overall.
Overview of methods for preserving food and their possible storage duration:
procedure | type of preservation | Food | storage duration |
|---|---|---|---|
acidify | Addition of vinegar or acetic acid, pH reduction, inhibition of microorganism growth, killing of microorganisms at high concentrations | Cucumbers, mixed pickles, fish, sweet and sour pickled fruit and vegetables | some months |
lactic acid fermentation | Formation of lactic acid by lactic acid bacteria, inhibition of the growth of other microorganisms, pH reduction | Sauerkraut, sour beans, pickles | some months |
pickling in alcohol | Addition of alcohol, inhibition of microorganism growth, microorganisms die at high concentrations | Rumtopf, fruits in alcohol | some months |
Soaking in preserving solutions | Prevention of air ingress (e.g. lime, water glass, oil), inhibition of microorganism growth | Eggs, herbs, feta cheese | weeks to months |
boil down | Exposure to heat between 75 °C and 100 °C, partial killing of microorganisms, inhibition of microorganism growth, reduction of enzyme activity, partial killing of spores | Fruit and vegetable juices, jams, marmalades, jellies, chutneys | up to one year |
Salt | Addition of table salt, inhibition of microorganism growth through dehydration and partial destruction of microorganisms through nitrite | Fish, meat, meat products | weeks to months |
Sugar | Added sugar, exposure to heat, dehydration, inhibition of microorganism growth | Jam, marmalade, jelly, fruit syrup, candied fruit | a few months to a year |
fumigation | Addition of smoke and heat, dehydration, inhibition of microorganism growth by dehydration and partial killing of microorganisms by bactericidal smoke ingredients | Meat fish | weeks to months |
drying | Heat supply, dehydration, inhibition of microorganism growth and enzyme activity | Dried fruit, legumes, herbs, cereals | up to one year |
salting | Addition of curing salt, dehydration, inhibition of microorganism growth and partial destruction of microorganisms by nitrite | meat, meat products | some weeks |
Cool | Heat withdrawal to +2 to +15 °C, inhibition of microorganism growth | butter, eggs, milk, fish, meat, fruit, vegetables | one day to several months |
Freeze | Heat removal down to -18°C or colder, disrupting microorganism growth and reducing enzyme activity | Vegetables, fish, meat, fruit, baked goods, home-made meals | a few months to a year |
Source: Federal Ministry of Food and Agriculture
Fermenting vegetables is a popular way to make food last longer.
© Karsten Schmalz/Imago
What exactly is meant by fermentation?
There are different types of fermentation, but what is usually used for vegetables is what is known as lactic acid fermentation.
The fermentation creates an acidic environment, so the pH value is lowered and oxygen is displaced.
Mold or unwanted bacteria don't stand a chance and they extend the shelf life of the food, as a report by the
NDR
shows.
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Stocking up on emergency supplies and preserving food: How does fermentation or lactic acid fermentation work?
Instructions - This is how the preservation of food by lactic acid fermentation works:
Vessels
: For fermenting food to preserve it, use clay pots that have a water gutter, a fitted lid, and two semi-circular weighting stones.
Mason jars are also suitable for small portions.
Care
: Keep an eye on the fermentation process, because so-called Kahm yeast is formed, which swims on the surface as a gray skin and gives the fermentation material an unpleasant taste.
The kahm yeast is removed from sauerkraut every eight to ten days, and daily from other types of vegetables.
Storage
: First let the food stand at room temperature for two days to allow the fermentation process to begin.
As liquid will spill out of the jars during fermentation, you should put something underneath.
After two days, the jars or fermenting pot are put in a cool place for two to six weeks.
In order for the fermented vegetables to last as long as possible, the container must remain airtight.
Brief heating to 80 degrees Celsius is sufficient to end the fermentation process.
If you want to keep the pickled vegetables longer, you can boil them in jars at 100 degrees Celsius for a total of 60 minutes after fermentation.
Once opened, fermented vegetables will keep in the refrigerator for about four to six weeks.
Removing portions:
Whenever you remove portions from a fermenting pot, first remove the excess water and thoroughly clean the board and the stones.
The fermented vegetables will spoil in the air, so you should discard vegetables that have not been in the brine.
Source: Federal Center for Nutrition
Do not refreeze these foods once they have been thawed
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Preserving food: Why is fermentation so healthy?
Vitamins B and C are produced during fermentation, and foods such as sauerkraut, kefir and yoghurt are good for the intestinal flora due to lactic acid fermentation, according to a report by
Utopia
.
Fermented foods aid digestion and are good for the immune system.
In addition, according to the report, the longer-lasting foods are lower in calories due to the breakdown of carbohydrates and sugar.
Food that has been preserved longer by fermentation is not only suitable for crisis prevention, it is also good for your health.