In recent years, home fermentation has become fashionable again: more and more kitchens are producing sauerkraut, kimchi, or beet kvass. This is no coincidence – fermented vegetables are tasty, beneficial, and can be naturally preserved. However, the National Food Chain Safety Office (Nébih) warns: the key to success is hygiene and proper procedure. If these are followed, home fermentation will not only be delicious but also safe. The jars, spoons, and lids used for fermentation should always be thoroughly cleaned, and preferably boiled. Cleanliness prevents unwanted microbes from entering the food, which can spoil the fermentation or even pose a health risk. Choosing the right ingredients is also important: only use whole, fresh, undamaged vegetables. Wilted, cracked, or rotting pieces can spoil the taste and introduce dangerous bacteria into the jar. Salt not only flavors but also protects. A salt solution with the right concentration – usually 2-3 percent – aids the work of ...