How to Lacto-Ferment Your Veggies | Just Ferment It!
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- Опубликовано: 6 окт 2024
- This channel has mostly focused on the fermentation of alcohol, but I've become increasingly interested in other types of fermentation lately. So much so, that I've embarked on a fermentation project to see if we can turn food waste into delectable foods and drinks, and maybe even sell it. This project, called "Just Ferment It", is kindly funded by Latincouver. In this first video, I try my hand at lacto-fermenting clearance produce items that I found at the grocery store.
Lactic acid fermentation is when yeast strains and bacteria convert starches or sugars into lactic acid, requiring no heat in preparation. Lactic acid bacteria are vital to producing and preserving inexpensive, wholesome foods. This method makes sauerkraut, pickles, and kimchi, yogurt, and sourdough bread.
In these lacto-fermentations, I submerge vegetables and fruits in a brine solution (salt and water) and salting them enough to release their own water and create their own brine.
I'm Miss Brewbird, a Canadian distiller and fermentation lover. I'm tickled pink that you've found your way here. If you are interested in learning more about fermenting, brewing, and distilling then this is the channel for you. Hit that subscribe button for more videos. Cheers!
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I love the education you provide.
Thanks! I do try.😀
Do you happen to know at what specific gravity the salt solution should be for optimal lactose fermentation?
Hi There Kristine, with so much food waste this is so timely and wonderful that you are putting this out there to show just how easy it is and to motivate us all to stop wasting so much food and it's fun 😄
For the brine I do it as a percentage, so 2%-4% salt. For 1L of water I put in 1 tbsp (18g) or 2tbsp(36g) of salt. 1tbsp will roughly make it a 2% solution, and 2tbsp will roughly make it a 4% solution. Putting in more salt will make the fermentation slower, and less salt will make it go faster. If by optimizing the fermentation, you mean help it go faster, I would suggest adding a bit of liquid from a previously successful lacto-ferment to your new one. This will help kickstart the fermentation process.
❤️ this video! I have a batch of sauerkraut fermenting right now. Using lactobacillus plantarum
Great minds think alike. Wanting to further my fermentation experience, only last week I got my order of Kefir grains, Kombucha starter, and some Sourdough starter. This should compliment the work I have been doing with vacuum distilling. Here in Australia non-alcoholic beverage is less than 0.5%ABV. Cheers.
Ooh cool, yeah excited to start fermenting things. I just purchased a bunch of different starter cultures as well.
can you recommend me a formulation of liquor (practical ) book and design of distillery
? can you share me
sorry I actually don't know any books about that, the things I learned were mostly from working in distilleries