Kefirko veggie fermenter 900 ml.

Item number: 3830063021028 View all from Kefirko > View more: DIY Foods > Kefirco 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 management, immune system support, appetite regulation, weight loss, and much more. A fermentation jar is a type of glass container used for fermenting foods. 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 various 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 usually 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 for various fermentation projects. HOW TO FERMENT FRUIT AND VEGETABLES? Fermenting vegetables is a traditional method of preserving fresh ingredients when they are 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 ingress 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 and 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 to ferment, followed by radishes. You can ferment garlic, cucumbers, carrots, celery, green beans, and even herbs. There are some limitations with green leafy vegetables due to their distinct flavor, which is further enhanced by fermentation. With a little experience, you can ferment almost anything. Packaging Includes: Glass weight; compression spring; one-way valve; glass jar; fermentation bell; filter; pump; recipe book. Product specifications Veggie Fermenter 900 ml. - 900ml Item description Veggie Fermenter 900 ml. Item Number 3830063021028 Style 900ml Hypoallergenic Country of Origin Bulgaria Specifications: 900 ml (30 oz) Weight: 723 g Height: 15.7 Diameter: 10.6 ARE VEGETABLES FERMENTED WHOLE OR IN PIECES? It depends on the recipe you're making. The point of chopping or grating vegetables is to allow them to release their water and create enough brine to keep them submerged. However, some vegetables cannot be grated and can only be roughly 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 in creating an environment where Lactobacillus bacteria can thrive while preventing yeast and mold from forming, thus protecting your ferment. The percentage of salt is calculated for 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 system are active and produce 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 out the entire jar in this case. You can prevent mold growth by always keeping the fermentation system submerged. 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 to make it 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 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 make sure your fermented food is safe to eat before consuming it. Here are some tips: Check for signs of spoilage: If you notice any strange 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, which creates bubbles 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 during fermentation. The color usually fades. If they are very dark before fermenting, they can stain the other vegetables in the jar. For example, beets or purple cabbage can stain the entire jar pink. If you see a pink color, even if there are no vegetables of that color in the jar, it could be a contaminant, and you should discard the entire jar. Dark layers of vegetables in the jar usually mean the vegetables were not covered with brine and came into contact with air.