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The 3 Biggest Fermenting Mistakes You’re Already Making

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. 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. She tested for the prevalence of lactic-acid producing bacteria, the absence of mold or other undesirable microorganisms, ease of success, and more. Her series was in-depth and fun to read if, like me, you geek out on this sort of stuff. It was also written over the course of more than a month. I invited Lea to write a guest post for you here to summarize her most important findings, and this is what she shared. Like all the other fermenting “experts” in the blogging world, I am not a scientist. Mistake #1: You refrigerate your ferment 3-10 days after you pack your jar Which leads me to… I know, I know. Related

http://www.foodrenegade.com/3-biggest-fermenting-mistakes-youre-already-making/

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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. 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. What is the Best Salt to Use When Making Fermented Sauerkraut? Best Salt? How Much Salt? Enter your name and email address, then click DOWNLOAD to get all the scoop on salt for making sauerkraut.. The Science Behind Sauerkraut Fermentation I’ve been eyeball-deep in microbiology and ferments the past two weeks. 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.

Fermentation Information and Supplies Needed The Science Behind Sauerkraut Fermentation Sauerkraut 101 eCourse (FREE!) 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!) Sauerkraut Survivor:

Pickl-It Which Vegetables Are Best Fermented? 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: sauces (jalapeno, ketchup)winesliquors, juices and fruit sodajams and chutneysauerkraut, kimchi, half-sour pickles, and a wide variety of other vegetable “pickle” 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. It tastes great and is very versatile. I enjoy it at almost every meal. With my eggs for breakfast, on top of pizza for lunch and as an accompaniment to most any meat dish (mmm, bratwurst and sauerkraut, mmm).

Sauerkraut Fermentation Sauerkraut fermentation requires almost no work on the part of the operator. 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.

Fermented Squash Chutney Recipe Even beginners can make their own fermented foods! 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. How Much Salt? Salt is an important ingredient in fermentation. 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

Rhubarb pickle recipe This pickle works wonders with oily fish like mackerel or sardines, either smoked or grilled, as its acidity will cut through the fat and create a nice contrast of textures. 500g rhubarb stalks (4 large stalks) 2 tsp peppercorns ½ tsp cloves 1 tbsp sliced fresh ginger 3 bay leaves 2 dry red chillies 250ml (1 cup) apple cider vinegar 250ml (1 cup) water 200g (1 cup) caster sugar ½ tsp fine grain salt Line two sterilised pint jars with lids. Beet and Rhubarb Salad I’ve mentioned before that I’m always on the lookout for savory rhubarb recipes, or at least ways to use rhubarb that don’t involve a ton of sugar. I was intrigued by this beet and rhubarb salad printed in the latest issue of The Willy Street Co-Op Reader. And 1/4 cup of powdered sugar didn’t sound too bad. I wasn’t sure what exactly to expect, but I really enjoyed the colors, flavors and textures of the salad. The thinly sliced red onions take on the flavor of the dressing, and the color of the beets. It was beautiful.

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