RockShox Veggie ferher 1400 ml.

Article number: 3830063021073 View everything from Kefirko> View more: DIY Food> Kefirko - Fermentation and starter cultures with probiotic health benefits Fermented vegetables are full of positive microorganisms and nutrients and are more easily recorded than fresh. Regular consumption of fermented food can have positive effects on intestinal health, control of cholesterol levels, strengthening the immune system, regulating appetite, weight loss and much more. How to ferment fruit and vegetables? Fermenting vegetables is a traditional method to keep fresh ingredients when they are available. All you have to do is use non-metal equipment of good quality and salt and/or brine. There are some basic principles that you must follow in this process: ensure that no air is added and keep hygiene at a high level. There are many different recipes for fermenting vegetables. The Veggie more fused contains more than 25 delicious recipes for beginners or experienced fermenters. Which vegetables can be fermented? You can ferment almost all vegetables and even some fruits - apples, berries. Kool is one of the most popular vegetables to ferment and the next is radish. You can ferment garlic, cucumbers, carrots, celery, green beans and even herbs. There are some limitations with green leafy vegetables because of their separate taste that is even stronger due to fermentation. With a little experience you can ferment almost anything. Are vegetables fermented in its entirety or in pieces? Depending on the recipe you make. The purpose of chopping or grating vegetables is to enable them to release water and create enough brine to keep them immersed. But you can't grate some vegetables and only chop or leave it in large pieces. In that case you can use a salty brine. Why is it important to add salt and how much? Salt is important to create an environment in which the Lactobacillus bacteria thrive well, while yeast and fungi cannot form and thus protect your ferment. The percentage of salt is calculated for the total weight of your ingredients and water. It is recommended to use approximately 2% brine. For 1 kg ingredients this means approximately 20 g of salt. Keep in mind that the fermentation is faster at higher temperatures. In warmer seasons you can therefore add more salt to delay the fermentation. Is the strong smell of fermentation normal? Many bacteria and yeasts in your yeast do their work and produce gas. If this is new to you, this can come as a shock, but it does not mean that the fermentation has become bad. The Veggie ferher has an active carbon filter that reduces the smell of the gases from the pot. There is mold on my ferment - what now? Mold is the most common problem in fermenting vegetables. This is usually because the fermentation has been in contact with air. Some people only remove the layer with fungus, but to be sure, it is best to throw the entire pot away in this case. You can prevent mold growth by always keeping the ferment under water. Is the use of starting cultures necessary? Fruit and vegetables contain all the necessary microorganisms for the fermentation. If you are not sure or want it to run faster and more consistently, you can use some help in the form of starting cultures. This is usually a culture in powder form that you mix through the brine. You can get help with whey that is also full of micro-organisms, some people like to use sauerkraut juice from the previous batch for the new fermentation. Some even use the extra kefir granules and add them in a mix. All these options are available, but don't be afraid of the wild fermentation that takes place naturally, with Great ingredients and a little salt. Do you know if your ferment is safe to eat? It is important to be sure that the fermented food is safe to eat before you consume it. Here are some tips: Check for signs of spoilage: If you notice strange scents or flavors, mold or signs of spoilage as discoloration or slimmerness, throw the ferment away immediately. Search for bubbles: carbon dioxide is produced during fermentation, creating bubbles in the ferment. If you do not see bubbles, this may indicate that the fermentation process has not taken place or has taken place incomplete. Check the pH: Fermented food must 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 are uncertain about the safety of your ferment, taste a small amount to see if it has a pleasant taste. Use the right fermentation techniques: to ensure that your ferment is safe to eat, follow the correct fermentation techniques such as the use of clean equipment, using the right amount of salt or starter culture, and fermenting at the right temperature and time.   Why do vegetables change color during fermentation? Most vegetables change light in color due to fermentation. The color usually fades. If they are very dark for fermenting, they can color the other vegetables in the pot. For example, the beet or purple cabbage can color the entire pot of pink. If you see a pink color, even if there are no vegetables of this color in the pot, it can be a contamination and you have to throw the entire pot away. Dark layers of vegetables in the pot usually mean that the vegetables were not covered with brine and came into contact with air. Invluusive: glass weight; press spring; one -way valve; glass jar; fermentation clock; filter; pump; Book with recipes. Product specifications Veggie ferher 1400 ml. Article description Veggie ferher 1400 ml. Article number 3830063021073 version 1400ml of origin Bulgaria specifications: 1400 ml (47 oz) Weight: 1050 g height: 24 cm diameter: 10.6 A fermentation glass is a type of glass jar used to ferment food. It is designed with an airtight lid and a water lock to let gases escape during the fermentation process, while at the same time keeping the air outside from the outside.   Fermentation glasses are available in different sizes and shapes, depending on the specific application and amount of food you want to ferment. They can be used to ferment different types of food, including sauerkraut, kimchi, kombucha, pickles and other vegetables.   The glass itself is usually made of thick, high -quality glass that can withstand high temperatures and chemical reactions. The lids are often equipped with a silicone seal to guarantee an airtight closure and the water lock ensures the correct ventilation during the fermentation process.   Fermentation glasses are a handy tool for home females because they make the fermentation process easier and safer. They are easy to clean and can be used repeatedly for different fermentation projects.