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Ferment

fermentation


Fermentation with lactic acid bacteria - the basics for the oldest preservation method


Did you already know that all foods fermented with lactic acid are really healthy? If you were able to answer this question with a clear "yes" and want to deal with this ancient conservation technology of humanity, you are in the right place. Would you like to enjoy the variety of nutrients and positive effects of fermented food yourself? Here you can find out what fermentation is actually and which foods can be preserved in this way. Further details on the duration of the fermentation and the durability after opening are also answered in this post.

What is fermentation and which foods are fermented?

Generally spoken, the concept of fermentation or fermentation in biology means that biological material is implemented with the support of bacteria, fungi or enzymes. In the connection of the health -promoting preservation of food used here, the process carried out by lactic acid bacteria is meant. Lactic acid cultures actually occur everywhere in our daily environment and on food. This takes advantage of the fermentation process, because it starts with microbe and bacterial cultures even without adding separate. With [url = https: //www.millivital.de/pages/micro fermentation- copy] fermentation accelerators[/url] However, you don't have to wait weeks for your fermented food, but only a few days. All foods are actually suitable for fermentation. After all, for example, yogurt is nothing more than the fermentation product of milk, but vinegar, on the other hand, the fermentation product of, for example, fruit juice. Of course, the different types of vegetables are at the top of the list of foods that are suitable for this. The sauerkraut is probably one of the most famous fermented products.

How long has to be fermented? How do I know when my ferment is ready?

If you decide to manufacture vegetables, you need a little patience until you can enjoy the finished product. After preparing the vegetable in raw state, it is filled into the fermentation glasses and completely covered with liquid, mostly saltlake. This ensures the necessary air end so that the lactic acid cultures can also work. All vegetable parts that protrude from the liquid and have an oxygen contact may mold after a short time. The classic fermentation process, as our ancestors used it, takes a lot of time. For at least five days, your fermentation glass must be led in a quiet place at room temperature. During this time, the fermentation process of bacterial cultures gets going. You can easily see this from the clearly visible gas bubbles, which rise from the liquid to the surface during the process. After about five days, the ferments are not yet finished. Now your glass changes to the fridge, where it will be busy with fermentation at least two more weeks. Make sure to use a glass with fermentation membrane for fermentation, because the gases created during fermentation must finally be able to escape. Under no circumstances should you close a glass for fermentation absolutely close with a conventional lid!

How long can the fermented vegetables be durable in the glass after opening?

With a fermentation accelerator, you do not have to plan a time buffer for three weeks in order to enjoy delicious vegetable comfort. With the addition of additional accelerating lactic acid cultures, the perfect fermentation only needs a few days. Is your vegetable ferment already finished and you have already opened the lid to try it? Then the question of durability is very likely. Since fermenting is generally a method of keeping a preservation, you can count on a very long durability. Open glasses with vegetable ferment and the like remain durable in the fridge for up to six months and even gain in taste intensity every day. It is important to pay attention to the air end. Here you can refill some liquid if necessary to ensure. If you also pay attention to use clean cutlery when you remove vegetable ferment from your glass, the durability can even exceed the six months just mentioned. Your ferments are likely to be bad, but it is quite possible that the taste of the vegetables will become more and more acidic over time. This is due to the ever progressing fermentation process, which ensures the strong acid taste.

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