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Brine - TheProbioticJar. How Much Salt? Salt is an important ingredient in fermentation.

How Much Salt?

Not only does it keep unwanted bacteria from propagating, it also helps to keep the vegetables crunchy and crisp, adds flavor, preserves vitamin content, and can slow the fermentation process to allow flavor to develop more fully. If you’ve been browsing fermented vegetable recipes, you may notice that each calls for a different amount of salt. The amount of salt added to vegetables can vary depending on personal taste preference, the vegetables and other ingredients called for, and even the size of the vegetable pieces. There are 2 ways to add salt to vegetable ferments Two Methods for Adding Salt to a Vegetable Ferment. Fermented Squash Chutney Recipe. Even beginners can make their own fermented foods!

Fermented Squash Chutney Recipe

Fermented Vegetables (Storey Publishing, 2014) includes in-depth instruction for making kimchi, sauerkraut, and pickles, and then offers more than 120 recipes, using those basic methods, for fermenting 64 different vegetables and herbs. The recipes are creative, delicious, and healthful, and many of them can be made in small batches…even just a single pint. The following recipe for fermented squash chutney is from Part 3, “In the Crock: Fermenting Vegetables A to Z.” You can buy this book from the MOTHER EARTH NEWS store: Fermented Vegetables.

In one of my experimental moods I had this big idea that spaghetti squash would be great fermented. Squash Chutney Recipe Ingredients: • 1 1/2 pounds winter squash halved, seeded, and peeled • 1/2 cup shredded carrot (optional) • 1–2 teaspoons unrefined sea salt • 2 cloves garlic, grated • 1 tablespoon sweet curry powder • 1/2 cup chopped raisins. Lacto-fermentation: Ten Biggest Questions Answered — Cooking God's Way. Recipes - Pickle Me Too. How Long To Ferment Sauerkraut? Like a fine wine, sauerkraut does improve with age, not only in flavor but also in the population of the good bacteria.

How Long To Ferment Sauerkraut?

Good bacteria that multiple into the TRILLIONS as a jar of sauerkraut is fermenting! Some sources say 10 trillion bacteria in one serving size of fermented sauerkraut. To obtain the greatest health benefits from eating probiotic-rich sauerkraut, let’s make sure the population of bacteria in your jar meet their greatest potential. So, just how long should you ferment your sauerkraut? For starters, until you like the taste, texture and tang of your sauerkraut! That being said, the minimum length, that I recommend, to ferment sauerkraut in your jar on top of the counter is one week.

The purists out there will tell you the minimum time to ferment is three weeks and that is what I aim for. Now let’s look more closely at the factors that impact fermentation. Salinity, Temperature, Time and Vegetable Quality. What is the Best Salt to Use When Making Fermented Sauerkraut? Best Salt?

What is the Best Salt to Use When Making Fermented Sauerkraut?

How Much Salt? Enter your name and email address, then click DOWNLOAD to get all the scoop on salt for making sauerkraut.. Thank you for sharing your email address. The 3 Biggest Fermenting Mistakes You’re Already Making. If you naturally ferment probiotic rich food at home like sauerkraut, you may or may not be aware of the recent controversy surrounding mason jar ferments.

The 3 Biggest Fermenting Mistakes You’re Already Making

Recently, Lea from Nourishing Treasures did a series of posts in which she tested 18 different sauerkraut fermentation set ups to see which ones were the best — everything from a recycled salsa jar to an expensive Harsch Crock. Fermentation Information and Supplies Needed. The Science Behind Sauerkraut Fermentation Sauerkraut 101 eCourse (FREE!)

Fermentation Information and Supplies Needed

My guest post on Food Renegade: 3 Biggest Fermenting Mistakes… Bustin’ the Myth of the 3-Day Kraut (p.s. don’t refrigerate it, either!) Pickl-It. Which Vegetables Are Best Fermented?

Pickl-It

All vegetables and many fruits are great candidates for becoming fermented goodies! The lactic acid bacteria, which are stored on the exterior, as well in the cell walls of the fruit or vegetable, are the power behind fruits and vegetables, turning them into a wide variety of naturally-nutritious foods and beverages, including: Fermentation Friday: Sauerkraut Troubleshooting - Pickle Me Too. Out of all ferments, sauerkraut is high on my list of favorites that I always have on hand.

Fermentation Friday: Sauerkraut Troubleshooting - Pickle Me Too

It tastes great and is very versatile. I enjoy it at almost every meal. Brine - TheProbioticJar. Sauerkraut Fermentation. Sauerkraut fermentation requires almost no work on the part of the operator.

Sauerkraut Fermentation

Cabbage contains enough lactic acid bacteria in order to ferment and produce sauerkraut with salt alone. In order to obtain product of the highest quality all those bacteria strains must ferment in a certain sequence. This happens naturally as long as sauerkraut is fermented around 65° F (18° C). Leuconostoc mesenteroides - they are the smallest and start the fermentation first producing around 0.25 to 0.3% lactic acid.

They are heterofermenters, this means that they produce different compounds such as lactic acid, acetic acid (vinegar), ethyl alcohol, carbon dioxide (soda gas) and mannitol. Sauerkraut fermentation. Any change to the above cycles of lactic acid production will alter the taste and quality of sauerkraut. Effect of Fermentation Temperature The best quality sauerkraut is produced at 65-72° F (18-22° C) temperatures. Below 45.5° F (7.5° C) fermentation time is up to 6 months. Bacteria Control Washing. The Science Behind Sauerkraut Fermentation. I’ve been eyeball-deep in microbiology and ferments the past two weeks.

The Science Behind Sauerkraut Fermentation

I had just purchased some cabbage and was about to start my sauerkraut ferment when I first heard the theory mason jar ferments are less than ideal due to the lack of airtight seal. Like many of you, I was scared I would be harming my family’s health, yet unable to afford an expensive jar. I was confused that a familiar method was no longer safe.