Fermenting food naturally preserved
- Lactic acid is nothing else than the Fermentation is Loading. In the process, lactic acid bacteria multiply by a process of fermentation in vegetables. This bacteria is lactic acid, which gives the food, in turn a sour flavor generate.
- In periods in which the cooling of the food was not given, as today, resorted to Ferment. Thus, it is made of vegetables preserved for the Winter.
- Is fermentation a method of preservation, which receives the vegetables to be healthy. The reason for this is that in this type of preserving the food is not heated. So stay nutrients and vitamins in the food.
- Fermented vegetables, more precisely contained in the milk, said acid bacteria, also ensure a healthy intestinal flora.
- Was this mold to make food durable, not yet known, so you know nevertheless, is certainly a popular food that is produced by Fermenting The Sauerkraut. This is preserved cabbage, produce acid through the fermentation of milk.
- Basically, you can make all types of vegetables by Fermentation is durable. Varieties include the substance of the "harder" vegetables are better than "soft" varieties.
- To be the "hard" vegetables, pumpkin, cabbage, peppers, beetroot and carrots will be counted. A "soft“ vegetable, for example, is the tomato. These are the Ferment rather mushy.
Sauerkraut: Fermented Food (Image: Pixabay)
The Ferment works
- Wash the vegetables thoroughly. Then cut or grate it into small pieces. The only way it can be well fermented. The way in which you chop the selected vegetables, plays no role. If you cut it in narrow strips or small pieces, planing, or grinding, is no matter. It only needs to be crushed.
- Best you give the chopped Vegetable mixture into a large enough bowl. After that, they squeeze the crowd, either by Hand or by using a pestle. So to come out of the vegetable juice.
- The pressed food you give now velvet juice in a Fermentation suitable container. This can be a ceramic, glass or earthenwarecontainer be. At the end of that chopped and squeezed vegetables are weighted in the vessel. The only way it can be properly fermented and preserved.
- The pressed juice is not likely to be enough to cover the vegetable mass completely. To fill so much water that the food is almost covered. In any case, you should make the tank full to the brim. Leave it to Ferment a few inches of space and air. Two to three Finger widths to height is usually enough.
- Add a little salt. As a rule of thumb, you can expect per pound of Ferment about a teaspoon of salt.
- The vegetable mass must always be covered with liquid - that's why you complain. A small plate with a stone on it enough. In the case of a barrel, too you don't need these tools.
- Cover the container well at room temperature and let it stand. The fermentation process begins. A the end of the process, however, there is not. Your own taste determines the duration of the Fermentation period.
- If you like the food less acidic, you complete the process, once you taste like. To cost from time to time, is advisable. To determine the extent to which the taste is gone.
- Break you can slow down the process of Fermentation only. To do this, you must make the food in the fridge when it has reached the desired acid. The best time to fill it in a clean and sealable jars. Even better, however, to consume the food.
Fermentation makes food preservation (image: Pixabay)
Durable food with more flavor
- Not only the salt gives you the Option of taste to the meal to have. You can also reset, for example, garlic or fresh herbs to the Ferment.
- Peppercorns, cumin or mustard seeds to give the Ferment a very special taste.
The best tips on how to Apples are preservedin our next post.
