Fermentation of fresh vegetables
Fermentation is the oldest way of preserving food, it is mainly used with vegetables. Fermentation is the transformation of organic materials in the absence of oxygen. Microorganisms such as bacteria, fungi and yeasts are known to ferment organic matter. Microbes, bacteria or yeasts will develop. Fermentation is caused by the action of salt and milk fermentation begins.
List of vegetables most commonly used for fermentation:
- Green, white and red cabbage
- Spices
- Spring onions
- Cauliflower
- Root vegetables (celery, beets, etc.)
- Pumpkin
- Peppers
- Carrots
- Pickles
Preparation (per type of vegetable or mixed)
- Wash the vegetables and cut them into pieces
- Place the vegetables in a bowl and squeeze them to release the juice
- Put the yeast and the drained juice in a clean jug. Leave enough space for the development of the "guests" and push the vegetables well into the bottom of the jug
- Make sure the vegetables are completely covered with juice/water
- Add salt (for example 1 teaspoon of salt for 1 kg of vegetables) and/or freshly chopped herbs to taste (you can also add garlic, ginger, onions, etc.)
- Place something heavy on top of the vegetables to keep them completely submerged (you can buy yeast weights for this) and make sure to squeeze each layer of vegetables (the vegetables should not be "swimming")
- Place the pots in a dark place at a temperature between 15 and 18 degrees
- Wait at least 1 week, 3 to 6 weeks is ideal (the longer the fermentation, the more intense the flavor)
- You can then store the jug in the refrigerator. The cool temperature ensures that the fermentation stops
