But I wanted to say mainly that older generations do not need any advice and that the middle generation will be enough to brush up memories and use common sense. But even so, if you encountered some complications on the way, they wanted to study something, so I like these books. The Art of Fermentation and The Power of Natural Fermentation . Or check out, then you can find everything about fermentation on the Zkvašeno website. Then Mr. Cuketka prepared the recipe for classic fermented cabbage on the Czech web site. I recommend it very much, because you can find what's on the web. Maybe I found advice that you have a bowl in which you ferment the vegetables on the heater or in the sun. That salt is a starter for fermentation, etc ... So prefer to turn to a reliable source of information like the two above.
I'm going to give you more tips, recipes, ideas, some modern twists of fermented vegetables. I also added the fermentation category.
And now some basic information.
I used in this recipe colorful carrots, yellow, purple and classical orange. I also added the red onion. In the photos, you can see the colorful carrots in clear brine before fermentation and then the orange carrots in a beautiful red brine when the process is over. This nice dye traveled throughout fermentation.
Salt solution.
It is not a solution of water and salt. For our 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. Have you captured the Berkey water filters? I would soon put them in the store because they are really brilliant. They can clean the water and the dirty pond. We have Berkey home for about a year and convinced me. Now that I'm making home-made lemonades from tibi crystals and combo, Berkey appreciates even more. So it is possible to clean the water from the city river so it is cleaner than the water faucet. At the same time, it does not remove water from the necessary minerals.
Why salt solution?
Cabbage grated and other vegetables after the desertification of the desert water so classic cabbage does not need to be licked, just sweep in the right ratio, a little pedaling or squeezing, disguise and load, but if you take cauliflower or carrots in bigger pieces, the glass will help you fill your lure to create an ideal environment for fermentation. In addition, carrots contain much less water and therefore more fiber than cabbage. That's why it's hard to ferment carrots in their own infusion.
If you have any salt solution left, you can put it in the refrigerator and apply it for the next batch.
Ingredients for flavoring.
In the ingredients, I have written to you the various kinds of spices and aromatic foods that have just attacked me and would be suitable for flavoring. Surely not give everything. Try to put something different in each glass and see what tastes good for you.
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. And finally, when there is not one carrot left in the glass, 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.
Fermented carrots
9. March 2018
Now the fermentation is so popular and I do not know if I'm going to list you all the superlatives. How fermented vegetables are a great source of all those beneficial bacteria that favorably affect brain, digestive and immune function. And I'm not even talking about enzymes, vitamins and minerals. The fact that such a vegetable is much more digestible for children ...: -DA just as I did. :-D
Postup
Prepare clean, ideally sterile containers in which you want to ferment carrots. 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 carrots. If necessary, cut the lengthwise to half or quarter. You can only clean the young with a vegetable brush and remove the top with the nail. At the bottom of the glass, place your favorite favorites for flavor. Then carrots come to them. It is not at all to be a bit more strain because it will ensure you are still under the surface of the brine. At the top of the glass there must be a space of approximately 1.2 cm - 2 cm.
Pour the contents of the glass with salt solution to cover all vegetables. Cover the lid but do not tighten. If some ingredients are being washed away, you can do something sterile with them. Overcoated stone or, for example, a glass lid of glass weck of a smaller size (it's on a photo in the recipe) works great.
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. You can continually check, sniff and mainly taste. And when they seem ready. Do not worry, you know. They stop baking or foaming intensively, but also according to taste. They will have a sour taste, slightly pungent. Put them in a fridge where you stop or at least slow down the fermentation process. However, the taste will also be slightly mature. More detailed information I wrote in the introductory text.
