Fermentation Support Forum

Hi all,

How fresh should the vegetables before fermenting them?

I can understand that the more time it passes from harvesting the less nutrients the vegetables will retain... but at the same time fermentation has been traditionally used for food preservation when the vegetables were about to "go"

Thanks

I'm interested in this too. I suspect using the freshest produce results in the best end-product. But that doesn't mean you shouldn't ferment a big batch of something that you'd otherwise lose/waste. Cabbage in the spring, after it's been setting around for six months is really dry and I sometimes add a little water to a kraut so that there's enough brine. But it's otherwise fine.

Following this post, curious about the answer.