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Fermentation and preservation The winter is coming and food storage needs to be filled. Since quite some time I planned to give fermentation a try. Actual lively discussion in several posts about fermentation indicates that it is enjoying a revival. The first thing that comes in mind is the German sauerkraut! But when taking a closer look at the Asian cuisine, a lot more than cabbage can be fermented. Almost all sorts of lettuce, cabbage and root vegetables such as carrots or red beets can be preserved. The Corean kimchi Maang Chi or the Japanese cuisine, e.g. fermented soy beans in Miso etc. has a lot of dishes that uses fermented ingredients. Just as a first try I did not followed a kimchi recipe, which I definitely will try. But used an easy to do beginners approach and substitute the regular Asia salat with my home grown Red Giant for recipes see here.Easy made recipe
Fermented sauerkraut was used by sailors in ancient times to have a supply of vitamin c that is necessary to prevent scorbutic disorders. The process of fermentation sets off lactic acid bacteria which supports the human digestive system. Fermented food is naturally probiotic.

The chemical process converts sugars such as carbohydrates to organic acid by using the lactic bacterias. The condition has to be anaerobic. Which is easily created by covering the food with salty water so that the food is not exposed to air and its oxygen. In the closed jars the fermented food can be stored easily several weeks or month – over winter.

I have used a bigger jar of glass. Traditionally special pottery is used with weights to cover the pot. During the process of fermentation the food should be pressed and protected against sun light. But to start with a glass jar is serving the purpose. Don’t close it with its cover but stuck a drinking glass with water as a weight into the jar. Put it in the shade in your kitchen or storage. After a week or two the fermentation is mostly done

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