A beginner-friendly guide to the art and science of fermentation. Learn the basics, essential tips, and simple recipes to start creating delicious, probiotic-rich foods at home.
How to Make Fermented Foods Using Water-Sealed and Mixed Methods Vegetables can be pickled through mixed fermentation, also known as sourdough fermentation. We can prepare them in two ways: we add sourdough to the vegetables (this will be the sourdough pickle), or we don’t seal the fermenting vessel airtight (this is the sourdough-fermented pickle). Understanding…
Essential Equipment and Methods for Vegetable Fermentation Fermentation Vessels For making fermented pickles, we can choose from several types of containers. The simplest option is to choose intact mason jars with screw-on lids that seal well, but high-quality, pressure-resistant, clamp-lid mason jars and water-sealed fermentation vessels are also perfectly suitable for this purpose. We should…
Lactic Acid Fermentation: Understanding the Science, Seasonings, and Salt Usage Lactic acid bacteria characteristically derive their energy from the enzymatic breakdown of carbohydrates, which is how they “feed.” Through the transformation of carbohydrates, they produce various organic acids, bioactive substances, and in certain cases, carbon dioxide. Compared to undesirable competitors (those causing spoilage or disease),…
Essential Hygiene Practices When You Ferment at Home Fermentation – when we work according to the regulations – is one of the safest food preparation methods, as it is based on the displacement of pathogens. For this selection to be perfectly accomplished, we need to become more closely acquainted with the optimal environmental conditions for…
The Wonderful World of Fermentation: Ancient Food Preservation Meets Modern Health Fermentation is one of the oldest food preparation and preservation methods. It’s a wonderful natural phenomenon whose essence we didn’t truly understand until the development of modern natural sciences, but we learned its laws through experience and, adapting to them, turned them to our…
