Скачать или смотреть Fermented Radish Pickle

How to prevent mould when Fermenting Vegetables.
How to make naturally pickled radishes at home.
These have no vinegar in them.
The lacto-fermentation process breaks down the natural sugars in the radishes and makes lactic acid. The result is a tart and delicious radish-pickle!


Fermentation is an ancient food preparation technique and has been applied to almost every kind of food that we eat. That’s food for a lot of thought; fermenting vegetables and fruit seems like quite enough. Fermentation encompasses many different things; for instance, in the fermentation of wine and beer, it is a yeast that metabolizes sugar into alcohol. In the case of pickles, the fermentation is performed by anaerobic bacteria known as Lactobacillales or LABs (lactic acid bacteria) for short. LABs are responsible for the production of yogurt and buttermilk, among other things. Humans have been co-existing with these bacteria for millennia, which may help to explain why they have such useful properties. LABs are much more tolerant of salt (NaCl) concentration than other bacteria. In practice, what this means is that humans may use salt to prevent the proliferation of toxic or deadly bacteria while allowing the growth of LABs. Once the vegetables (or other products to be preserved through fermentation) have been salted they may safely be left, carefully covered, and cared for, to ferment. It should go without saying that, since the food will never be cooked, all the tools and containers involved, and all of the hands as well, must be as clean as possible. To sanitize jars, boil them for ten minutes, drain them and let them dry somewhere sheltered, perhaps the oven. It is not possible to pack them hot, as you might with cooked pickles, so don’t try to hold them hot either.

Happy fermenting :)





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