FERMENT YOUR VEGETABLES

What is lacto fermentation?

In German, lactic acid fermentation. The fermentation is started with the help of the yeasts that occur naturally on food. Liquid is removed from the food by means of salt, the yeasts are activated and begin to process the food. Salt ensures that the "good" valuable bacteria have the upper hand. The pH value of the food is thereby reduced. This makes it acidic and durable. ​

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Pickled versus fermented? Pickle: pickled cucumber!  

Like fermented vegetables, vinegar-sour vegetables are a type of preservation. Vinegar itself is the product of a fermentation process. Juice becomes alcohol, becomes vinegar. However, if vegetables are pickled in vinegar, there is no bacterial activity. In short, pickled vegetables change taste, consistency and shelf life, but have no prebiotic effects.

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How do I ferment vegetables? What is important here?

• Use organic vegetables. Over-treated vegetables sometimes contain substances on their surface that prevent spontaneous fermentation.

• Use salt without trickling aid, iodine and the addition of a separating agent - see also: Salt for fermentation

• Make sure that the entire fermentation material is covered with brine, according to the motto "under the brine, it is fine"

• Take a container that corresponds to the amount of your digestate. There should still be some space in the vessel, as the fermentation process will lead to a slight increase in volume, but the glass should not only be half full - see also: Fermentation vessel

• Let your ferment start for a few days at room temperature. It should bubble and ferment properly. As soon as this process has subsided, you can put the fermentation material a little cooler for the final maturation.

• Do not put your digestate in the refrigerator until the maturing process has ended. The low temperature reduces fermentation to a minimum.

• Do not heat your vegetables over 40 degrees as this will kill the valuable bacteria.