Fermenting corned beef with a brine solution involves soaking the meat in a salty liquid that contains spices and sometimes sugar. The brine typically includes water, salt, and various seasonings like peppercorns, garlic, and mustard seeds. This mixture creates a favorable environment for beneficial bacteria to grow. These bacteria help preserve the meat and give it a tangy flavor. It's important to ensure that the meat is completely submerged in the brine to prevent spoilage and allow even fermentation.
To ferment the corned beef manually, you start by dissolving the salt and spices in water, creating the brine. Then, you place the beef in a large container, pouring the brine over it until it is fully covered. You can weigh the meat down with a plate or other weight to keep it submerged. The container should be stored in a cool place for several days to weeks, allowing the fermentation process to occur. During this time, check occasionally for any signs of spoilage and ensure the meat stays submerged. Once it's ready, you can cook the corned beef and enjoy the unique flavor created by the fermentation.