Fermentation- How to ferment vegetables

Based on the numerous benefits that arise from consuming fermented foods, vegetable fermenting is something that you can consider taking up from the comfort of your home. The process is simple and you can use vegetables from your garden or from your local market to make them last longer.

Preparation

You can ferment them whole, chop or shred them all based on your desired end product. It involves salting which can be done in two ways.You can salt them directly by sprinkling salt on them and pounding them until they produce juice that covers them well in the fermentation vessel or you could also dip them in salty water, brine, and ensure that they are completely covered.

Once salted, pack them in the jars and ensure they are fully submerged in water or the juice. Where they don’t produce enough juice, add filtered water.

The process

Fermentation is a process that takes time and in most cases,it begins within a couple of days and continues for much longer. This process is all dependent on the amount of salt used as well as the temperature of the fermentation location. More salt slows down the process whereas warmth speeds it up. The peak of fermentation depends on your taste and once satisfied, move them to your fridge where the process will continue but at much slower speed.As the days go by, the flavors will keep changing as the process continues.

Traditionally, fermentation was done to ensure the vegetables lasted through winter. Nowadays, itis done to improve the health benefits of the vegetables as well as help with weight loss. Fermented vegetables are not the easiest to take in in terms of taste but with time they grow on you and you may end up having them as a favorite.

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