VEGETABLES FERMENTATION PACK INSTRUCTIONS

 

INTRODUCTION

 

The classic fermenting starter contains the following species of bacteria: Lactobacillus Plantarum

● Leuconostoc mesenteroides ● Pediococcus acidilactici

 

The mixed fermenting starter contains:Leuconostoc mesenteroides ● Lactoco-ccus lactis sp lactis

● Lactococcus lactis sp lactis biovar diacetylactis ● Lactococcus lactis sp cremoris ● Leuconostoc citreum

 

If foods from the field have not been contaminated by human handling or have come into contact with contaminated water, they will usually contain certain beneficial bacteria. The species Leuconostoc Mesenteroides is the most common of all. But as we do not know what kind of bacteria the vegetables we bring home carry, it is interesting to ferment them with a starter culture with the aim of enhancing their probiotic properties.

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How do you ferment vegetables from home? There are many ways to do it, depending on different traditions and cultures. But a fairly common and effective method is to cut the vegetables into thin strips or larger pieces, soak them in water and pour salt. In less than a day the pH of the water will have dropped considerably, due to the production of lactic acid by the bacteria, which will feed on the carbohydrates in the vegetables. This acidic environment will inhibit the growth of other harmful bacteria or fungi. The salt will also promote fermentation and the final result of the product, because:

- It will help to extract water from vegetables, by osmosis.

- It will make vegetables crispier, by hardening their fiber, slowing down the action of the enzymes that digest pectin -which makes fibrous foods soft-.

- It will create an adverse environment for certain harmful bacteria.

- It will promote slow fermentation, thus helping the preservation of vegeta-bles, and also hindering the development of mold.

 

What kind of vegetables can be fermented? Virtually all vegetables - and fruits - but a particularly tasty and nutritious combination may include some of the following: red or white cabbage, carrots, green, red or yellow peppers, onion, turnip, cucumber, radish, celery, broccoli, garlic, cauliflower, brussels sprouts, green beans, and whole cherry tomatoes.

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INSTRUCTIONS

 

1. Choose a sufficient quantity of vegetables, wash them, and cut them into strips or chunks. The strips make it easier to layer them. In the case of cabbage, remove the outer leaves, and reserve two undamaged leaves for the end. For sauerkraut, cut thin strips from the softest parts of the cabbage.

2. Put these strips or pieces in tight layers inside a jar. It is important to tighten them well so that there are not too many air bubbles when pouring the water. Preferably choose a large glass jar, with a mouth as wide as possible. Jars with a glass lid are especially useful, which can also be fastened to the jar by some wires and a kind of hinge. This lid usually also has a replaceable rubber, which makes it more airtight. This type of lid will allow the CO2 to be released. A jar with a specific lid for fermentation can also be used with a tube to release the CO2.

3. Weigh the jar with the vegetables in it and deduct the weight of the jar. Record the weight of the vegetables.

4. Cover the vegetables with mineral or filtered water, not tap water, as this usually contains chlorine and inhibits bacterial growth. No vegetables should be left above the water to prevent mold growth.

5. Remove the water and pour it into another container to weigh it and add the salt later. Write down the weight of the water, discounting the weight of the container.

6. How much salt should be added? Not all salts weigh the same, that is why it is useful to use a digital weight and not to measure the salt by spoonfuls. 2% can be a good measure, considering that we are using a fermenting starter. An effective way to measure the salt will be to add the weight of the water and the vegetables and multiply it by 0.02, which will give us a ratio of 2% of salt. E.g. 700 grams of vegetables + 250 grams of water = 950 grams of weight x 0.02= 19 grams of salt. If the result seems too salty, 1% or 1.5% salt can be used in the next fermentation. But the standard measure is usually between 2 and 3.5% salt.

7. Pour the salt into the container in which we have poured the water to weigh it, and stir to obtain the brine. Use sea salt or Himalayan salt. Do not use iodized, fluoridated, refined salt, or salt with preservatives.

8. Pour the complete packet of Probiotic Factory fermenters into the same container. If several jars are used at the same time, the contents of the sachet can be divided into two or three jars of one liter each due to the great fermenting power of its bacteria.

9. Pour the brine - the water with the salt and the ferment - into the jar containing the vegetables in which the culture is to be carried out.

10. Add spices or flavorings if desired: thyme, oregano, chili, etc.

11. Place a weight on top of the vegetables inside the jar so that the vegetables do not rise above the surface of the water. Some people use a piece of ceramic or glass designed specifically for fermentation in jars. A clean smooth stone or something similar can also be used. To make sauerkraut, the cabbage strips can be covered with the 2 outer leaves - previously reserved - without the need for weight.

12. Close the jar, making sure that the water completely covers the vegetables and the weight. Do not leave next to a heat source. After a day, some bubbles will rise from the bottom of the jar, especially if the external temperature is high. Make sure that the vegetables are still submerged. If the jar is airtight, the jar can be opened from time to time to release the CO2. If another type of jar is used (with a glass and rubber lid, or with a specific lid for fermentation), it is not necessary to open it. Some water may overflow during the first day.

13. The ideal temperature for the fermentation of vegetables is between 15 to 24 ºC. The higher the surrounding temperature, the shorter the fermentation time. Below 15°C, fermentation will be very slow. Above 24°C, the culture should be monitored more closely and tested after 7 days.

14. Wait between 10 to 21 days for consumption. The longer the fermentation time, the more acidic the culture will be. Under normal conditions, it can be opened after 10 days to taste, smell, and observe it, and then it can be consumed. Remove depending on the desired acidity.

15. Once you have decided to consume it, store the jar in the refrigerator, where fermentation will slow down and it will be more difficult for mold or undesirable bacteria to appear.

 

If mold appears on the top of the water -it does not have reason to-, remove it with a spoon before consuming it.

If the fermented vegetables do not smell good, it is a sign that the process for some reason, has failed.