• Open air fermentation will produce different probiotic results than a traditional anaerobic environment.
• Yeast with exposure to oxygen produce acetic acid (vinegar) instead of lactic acid.
• With open air fermentation, the end result is a mix with some acetic acid (usually at the surface of the ferment) and some lactic acid (usually deeper in the ferment, away from the oxygen).
Still is perfectly okay and safe, however, not as tongue tasty.
It is not optimal for the many peeps using ferments for therapeutic purposes. Those people want the most LAB possible.
Our aim is for gut-loving and approachable to the tongue ferments.
• Plus, simple anecdotal evidence suggests, more consistent results are achieved, when more variables are controlled.
An anaerobic environment produces more consistent, successful results with great texture and taste.
• An open ferment is the only way to do some things (they can help with some wild yeast cultures).
Open ferments can be used when fermenting non-alcoholic fruit based foods or removing toxins or making food palatable, like in sunchokes or to finish off a fruit or high carbohydrate alcohol beverage or tincture ferment – to vinegarize it and help with reduction of alcohol content.