Fermented vegetables

7. June 2018

I've been giving you fermented carrots some time ago, and since this is almost the same, it's probably useless to give you basic information, but you do not have to go back, so you have the essential points. Have you tried carrots? Or some other mixture? And how did you succeed?

If you ferment cabbage or other vegetables that are sufficiently watery and also delicate pieces cut, let go of enough liquid to put it in your own juice. Then the vegetables just sizzling, squeezing, drooping and letting a little loose and letting off the liquid, it can already turn into a gouache or other fermentation pot suitable. It is essential to load the vegetables so that no piece comes into contact with the air and the flavor or the own juice is the protective layer.

If you handle vegetables that contain more fiber than water, such as carrots. Or, the vegetables you want to keep in larger segments like now, you will need a saline solution or a lure to fill the remaining space in the glass and provide a suitable and safe environment for fermentation. You will need a solution of water and salt. For these purposes, ideally in a ratio of 100: 2, ie 1 liter of water, you will need 20 g of salt.

What salt to use?

Here without added iodine. The best is to reach the best, the Salt Flower - Flor de sal and / or Himalayan salt.
The water should not contain too much chlorine. You can boil water, use stagnant or filtered. I have the Berkey filter bar at home and we drink not only the water, but we also successfully use it to prepare fermented lemonades, combatives and any fermented vegetables. (These carbon filters deplete the water of all harmful toxic substances, chlorine, antibiotics, hormonal contraceptive residues, ...)
If you have any salt solution left, you can put it in the refrigerator and apply it for the next batch.

Ingredients for flavoring.

Any vegetables, even mixed with fruits such as apples often fermented with cabbage, can still be flavored by the addition of spices or other aromatic ingredients. I have listed the entire list for your inspiration in the ingredients list. Surely not give everything. Try to put something different in each glass and see what tastes good for you.

Finally, maybe the last advice.

Then it is still quite practical to mark the date when you "set up" the glass, the date information will be useful later in the refrigerator. However, you do not have to eat the fermented vegetables anymore, it will last for a long time and it still tastes good. Red cabbage, beetroot or purple carrots will give the vegetable blends a beautiful color. And finally, when the glass is not just the infusion, just drink it or use it to prepare the salad! Someone also uses it as a starter infusion for a new fermentation. So, the drop will not come to the brink.

Postup

Prepare clean, ideally sterile containers in which you want to ferment vegetables. Prepare salt solution too. It is best to use stagnant, boiled or filtered water. In one liter of water, mix 20 grams of high quality salt such as Salt Flower or Himalayan Salt.

Clean the vegetables and cut into small pieces. Put it in a large bowl or pot and mix well. Add salt solution and let an hour or more stay. Vegetables are slightly brittled, let loose juice, and become better squeezed. At the bottom of the glass, place your favorite favorites for flavor. Then comes a mixture of vegetables. Do not be afraid to strain it.

Pour the contents of the glass with salt solution left in the bowl to cover all the vegetables. Now it is necessary to load the vegetables so that they are not in contact with the surface. The ideal one is if you need a smaller plate that works like a piston and squeezes all the vegetables under the surface. Then it is enough to load the stone that you boiled. WECK glasses work great for me from the size of smaller jars.

Now let nature work for you. Place the glass in a dark place, or at least not in direct sunlight. The ideal temperature is between 18 - 21 ° C. And the whole process should take 7-10 days depending on the ambient temperature. Occasionally, make sure the glass is not overflowing and press the piston. As vegetables ferment, they form bubbles of carbon dioxide and it pushes the level of the lure up. You can continually check, sniff and mainly taste. The fact that the vegetables are ready is known to stop bubbling or foaming intensively, but also according to taste. It will have a sour taste, slightly pungent. Put it in the fridge, where you stop or at least slow down the fermentation process. However, the taste will also be slightly mature. The laden vegetables can be stored in a cool dark room for long months.