Fermentation in everyday life - craftsmanship, hygiene and technology

Fermentation is a natural process, but its successful implementation requires precision, care, and a deep understanding of microbial dynamics. Fermenters aren't working with machines, but with life. This life needs structure, clean conditions, and a well-thought-out environment to develop in the desired direction.

Fermentation begins with understanding

Every fermentation is an interplay of substrate, microflora, environmental parameters, and time. The selection of starting materials significantly determines the process. Sugar, starch, fiber, water activity, and mineral content influence which microbes colonize. Temperature, pH, oxygen availability, and salt concentration also act as ecological control factors. Understanding and controlling these variables allows you to precisely control the process.

In the SchmatzGut kitchen, we don't ferment randomly. We observe, measure, smell, and taste. Each jar is considered a biological system that must be nurtured, protected, and balanced.

Hygiene: Safe space for the good

Fermentation doesn't require a sterile environment, but it does require a clearly defined, clean space. Spontaneous ferments are particularly susceptible to failure if unwanted microorganisms such as mold, yeast, or putrefactive organisms gain access. Therefore, every fermentation begins with a hygienic environment, well-thought-out workflows, and high-quality vessels.

We work with open and closed systems. Each has specific requirements. Open systems require air access and a changing equilibrium. Closed fermenters—for example, under CO₂—protect particularly sensitive fermentation processes. In all cases, regular cleaning of all surfaces, equipment, and contact materials, as well as monitoring the fermentation process, are important.

Vessels, tools and materials

Choosing the right fermentation vessel directly influences the outcome. Glass, clay, stainless steel, or food-safe plastic—each material offers its own advantages. It's important that it doesn't react with acids, seals tightly, and allows for gas exchange. A well-designed fermentation tube or valve protects against oxidation and prevents excess pressure.

Tools such as tampers, fermentation weights, thermometers, pH meters, and digital refractometers are part of the basic equipment of a professional fermentation kitchen. They help make the process transparent and achieve reproducible results.

Planning, process control and maturity

Fermentation is predictable. Starter cultures, predefined environmental conditions, and regular monitoring allow for reliable products. At the same time, each batch remains unique. Temperature gradients, random microbial factors, and seasonal fluctuations lead to subtle differences. Therefore, we document every step. The fermentation process, sensory observations, pH value, and aroma profile are continuously recorded.

The maturation process also determines quality. Some ferments benefit from short storage periods, while others only develop their full potential over weeks or months. This changes not only the flavor but also the ratio of microorganisms, acids, and bioactive substances.

Conclusion

Fermentation is a living craft. It doesn't require high-tech labs, but it does require respect, knowledge, and discipline. In the SchmatzGut kitchen, we work with the utmost care to transform natural microprocesses into safe, delicious, and healthy products. It's not about simply letting microbes run their course. It's about creating an optimal environment for them to perform at their best.