Pickling and Fermentation starter
A few hints and tips to get started this post will be expanded as time goes on. In general for fermentation use a 2.5% salt lake on average. Clean you vegetables with running water. Do not kill al the bacteria. For fermented garlic or chili take 3% salt lake. Sea salt is preferred. Work clean and use boiling water to disinfect and gloves. Avoid contamination. The same for the pickly. Use glas weights. Check for contaminations and scoop these of when white. If a severe faul smell disregard the batch for that jar. Takes around 2 weeks to get a nice fermentation taste after a few days until you have the tardness you like. Sauerkraut takes around a month. Once ok then store in the fridge and consume in approx. one month. Check for health of the fermentation before eating.
≈ 60 kcal · 0 g protein · 15 g carbs · 0 g fat — AI estimate per serving
Ingredients
Method
- 1
mix the pickel ingredients together except the spice heat swiftly to ensure salt is desolved in the liquid.
- 2
Fill the jar with your vegtables and other things add spices. Leave 2 cm from the top.
- 3
Cook submerged till you have a vacuum takes between 10 and 30 minutes for jars between 300 and 1000Ml. Best to leave for a few weeks befroe you enjoy your pickles keeps for a long long time. Before you enjoyed check the health of the jar in question.
