Kefirko veggie fermenter 1400 ml.

Item number: 3830063021073 View all Kefirko > View more: DIY Foods > Kefirko - fermentation and starter cultures with probiotic health benefits Fermented vegetables are full of beneficial microorganisms and nutrients and are more easily absorbed than fresh ones. Regular consumption of fermented foods can have positive effects on gut health, cholesterol control, immune system strengthening, appetite regulation, weight loss, and much more. HOW TO FERMENT FRUIT AND VEGETABLES? Fermenting vegetables is a traditional method of preserving fresh ingredients when they are readily available. All you need is good-quality non-metallic equipment and salt and/or brine. There are some basic principles to follow during this process: avoid air contact and maintain a high level of hygiene. There are many different recipes for fermenting vegetables. The Veggie Fermenter contains over 25 delicious recipes for beginners or experienced fermenters. WHICH VEGETABLES CAN BE FERMENTED? You can ferment almost any vegetable, and even some fruits—apples and berries. Cabbage is one of the most popular vegetables for fermenting, followed by radishes. You can ferment garlic, cucumbers, carrots, celery, green beans, and even herbs. There are some limitations with leafy greens because of their distinct flavor, which is further enhanced by fermentation. With a little experience, you can ferment almost anything. ARE VEGETABLES FERMENTED WHOLE OR IN PIECES? It depends on the recipe you're making. The purpose of finely chopping or grating vegetables is to allow them to release water and create enough brine to keep them submerged. However, some vegetables can't be grated and can only be coarsely chopped or left whole. In that case, you can use a salt brine. WHY IS IT IMPORTANT TO ADD SALT AND HOW MUCH? Salt is important for creating an environment where Lactobacillus bacteria thrive, while preventing yeast and mold from forming, thus protecting your ferment. The salt percentage is calculated based on the total weight of your ingredients and water. It's recommended to use about 2% brine. For 1 kg of ingredients, this means about 20 g of salt. Keep in mind that fermentation proceeds faster at higher temperatures. In warmer seasons, you can add more salt to slow down the fermentation. IS THE STRONG ODOR FROM THE FERMENTATION NORMAL? Many bacteria and yeasts in your fermentation are doing their thing and producing gas. If this is new to you, it may come as a shock, but it doesn't mean the fermentation has gone bad. The Veggie Fermenter has an activated carbon filter that reduces the smell of gases from the jar. THERE'S MOLD ON MY FERMENT - WHAT NOW? Mold is the most common problem when fermenting vegetables. This is usually because the fermentation has come into contact with air. Some people only remove the mold layer, but to be safe, it's best to throw the whole jar away. You can prevent mold growth by always keeping the fermentation watered. IS IT NECESSARY TO USE STARTER CULTURES? Fruits and vegetables contain all the necessary microorganisms for fermentation. If you're unsure about this or want it to go faster and more consistently, you can use some help in the form of starter cultures. This is usually a powdered culture that you mix into the brine. You can get help with whey, which is also full of microorganisms; some people like to use sauerkraut juice from the previous batch for the new fermentation. Some even use the extra kefir grains and add them to the mix. All of these options are available, but don't be afraid of the wild fermentation that happens naturally, with good ingredients and a little salt. HOW DO YOU KNOW IF YOUR FERMENT IS SAFE TO EAT? It's important to ensure fermented foods are safe to eat before consuming them. Here are some tips: Check for spoilage: If you notice any unusual odors or flavors, mold, or signs of spoilage such as discoloration or sliminess, discard the ferment immediately. Look for bubbles: During fermentation, carbon dioxide is produced, causing bubbles to form in the ferment. If you don't see bubbles, this may indicate that fermentation has not occurred or is incomplete. Check the pH: Fermented foods should have a pH of 4.6 or lower to prevent the growth of harmful bacteria. You can use a pH meter or pH test strips to check the acidity of your ferment. Taste a small amount: If you're unsure about the safety of your ferment, taste a small amount to see if it has a pleasant flavor. Use proper fermentation techniques: To ensure your ferment is safe to eat, follow proper fermentation techniques, such as using clean equipment, using the correct amount of salt or starter culture, and fermenting at the correct temperature and time. WHY DO VEGETABLES CHANGE COLOR DURING FERMENTATION? Most vegetables change color slightly as they ferment. The color usually fades. If they are very dark before fermenting, they can color other vegetables in the jar. For example, a beet or purple cabbage can turn the entire jar pink. If you see a pink color even if there are no vegetables of that color in the jar, this may be a contaminant, and you should discard the entire jar. Dark layers of vegetables in the jar usually mean the vegetables were not covered by the brine and came into contact with air. Included: glass weight; compression spring; one-way valve; glass jar; fermentation bell; filter; pump; recipe book. Product Specifications Veggie Fermenter 1400 ml. Item Description Veggie Fermenter 1400 ml. Item Number 3830063021073 Version 1400ml Hypoallergenic Country of Origin Bulgaria Specifications: 1400 ml (47 oz) Weight: 1050 g Height: 24 cm Diameter: 10.6 A fermentation jar is a type of glass container used to ferment food. It is designed with an airtight lid and an airlock to allow gases to escape during the fermentation process while simultaneously keeping outside air out. Fermentation jars are available in a variety of sizes and shapes depending on the specific application and amount of food you want to ferment. They can be used to ferment a variety of foods, including sauerkraut, kimchi, kombucha, pickles, and other vegetables. The jar itself is typically made of thick, high-quality glass that can withstand high temperatures and chemical reactions. The lids often have a silicone seal to ensure an airtight seal, and the airlock ensures proper ventilation during the fermentation process. Fermentation jars are a useful tool for home fermentation because they simplify and simplify the fermentation process. They are easy to clean and can be reused repeatedly for various fermentation projects.