July Ferments: Preserving Summer’s Bounty with Lacto-Fermentation

As summer hits its peak and allotments, gardens, and markets are overflowing with fresh produce, now is the perfect time to dive into one of the oldest, most satisfying preserving methods: lacto-fermentation.

Whether you’re a fermenting veteran or just starting out, July offers a bounty of vegetables and fruits that ferment beautifully — from crunchy cucumbers to vibrant carrots, courgettes, beetroot, and even strawberries.

Why Lacto-Fermentation?

Lacto-fermentation is a natural process where Lactobacillus bacteria convert sugars into lactic acid, creating that signature tang while preserving the food and enhancing its probiotic content. Unlike pickling with vinegar, lacto-fermentation retains more nutrients and supports gut health — something we all need a bit more of, especially in summer when travel and BBQs can upset routines (and digestion!).

What’s in Season & Ideal for Fermenting?

Here are a few July favourites we’re fermenting right now:

• Cucumbers – Perfect for classic fermented pickles. Add garlic, dill, mustard seeds and a grape leaf if you have one (for crispness!).
• Carrots & Courgettes – These ferment quickly and pair beautifully with ginger, chilli, or turmeric.
• Beetroot – Rich in colour and antioxidants, beet kvass is a refreshing fermented drink with a tangy, earthy kick.
• Strawberries – Surprised? Fermenting fruit is trending right now! Try a short 1–2 day ferment with honey and lemon for a probiotic summer soda.

Note: When fermenting fruits, the natural sugars can encourage the growth of wild yeasts alongside beneficial bacteria. This can lead to the production of small amounts of alcohol — especially in longer or warmer ferments. It’s completely natural and part of the charm of wild fermentation! Keep this in mind if you’re fermenting for children or avoiding alcohol altogether.

Tips for Summer Fermentation

• Watch the temperature: Warmer weather speeds up fermentation. Keep your ferments in a cool, shaded part of the kitchen or use a fermentation fridge if you have one.
• Burp your jars: Gases build faster in the heat, so make sure you release pressure daily if you’re not using an airlock.
• Get creative: Mix herbs, spices, and even edible flowers for fun, colourful ferments.

Need Cultures or Equipment?

We’ve got you covered! Check out our Fermentation Shop for everything from fermentation lids to starter cultures and recipe kits.