Beginner's Fermentation Guide by Laurie Mendez
Author:Laurie Mendez
Language: eng
Format: epub
Tags: Fermentation Guide, Healthy Eating, canning and preserving, DIY canning
Publisher: Guava Books
Published: 2017-02-24T00:00:00+00:00
1. Prepare the Ingredients
The rule of thumb in any food preparation recipe or technique: always start by washing the ingredients. The whole purpose of our discussion is to eat healthily, and if you do not wash the vegetables (in our case) properly, you risk diminishing the nutritional value right from the beginning. Thus, take your time to clean every leaf or part of the vegetable with attention. However, be careful not to use any kind of soap and too hot water. This, again, might "kill" the healthy bacteria from the plant.
The next step is to decide the size of the vegetables: will you let them as they are or will you cut them into smaller pieces? There are advantages and disadvantages of each method, so it is completely up to you to choose. If you go with the whole vegetables, it might take longer for them to ferment completely (especially the larger ones), but you will see that, after fermenting, they will be easier to use for various other recipes. But if you need them in smaller pieces, you can choose one of the following alternatives:
Chopping â in this case, the size of the pieces does not matter, so you can chop them to fit your taste and the container that you plan to use.
Grating â this method is usually preferred for those vegetables that have a harder texture; by slicing them, you considerably diminish the time necessary for fermentation and, in most cases, you won't even need to add brine or starter culture.
Slicing â this method is usually preferred when you are interested in preserving a more esthetic aspect of the fermented foods; the process will be faster than for the whole vegetables, but longer than for the grated ones.
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