How to Ferment Vegetables with Really Simple and Easy Ways
Any food which contains healthy bacteria strains can support your intestine and gut for promoting your health entirely. The bacteria will be damaged due to antibiotics overuse and poor diets that you take. It will lead many problems of your health so you need to be aware of it right now. You need to avoid your bad habit like eating sugar, junk food and processed food that have bad impact to your intestine and gut. Then, you need to start consuming probiotic with high quality daily. You can get it in a natural way and source like vegetables to get probiotic bacteria in your body. You will know how to ferment vegetables, so you can make your probiotic diet by yourself.
The Guides How to Ferment Vegetables
Before explaining further about how to ferment vegetables, you need to know where you can find get good probiotics. You can get probiotic bacteria from some foods like raw yogurt, kefir, sauerkraut and sourdough. You can get it from Asia in sauces or fermented fish. There are lots of different probiotic bacteria strains you can find. There are Streptococcus thermophilus and Lactobacillus bulgaricus in a fermentation process that occurs when making yogurt. Both are used traditionally to create fermented foods. You need to use probiotics everyday to get the effects. You will see the real benefits coming after the gut microflora turns more balanced and stronger.
Bacteria play important role in the successful result to make a fermented food. You need to know not only how to ferment vegetables, but also the bacteria. Bacteria are wonderful organisms that can give the benefits of fermented foods to eat. Bacteria are useful in the fermenting process by lowering GI (Glycemic Index) value and making any foods become easier to digest. Fermentation is useful to destroy many harmful bacteria such as Candida and more microorganisms. Fermentation makes your body easy to assimilate vitamins, minerals and nutrients. Lactic acid is formed within fermentation process can break down pesticides, toxins and food additives.
Ferment vegetables relate to lacto fermentation is a way to preserve vegetables by using salt and lactobacillus bacteria that occurs naturally. It ends up transforming vegetable sugar into certain lactic acid. It preserves the enzymes and vitamins within the vegetables to render them for more digestible eating. This kind of fermentation process is different from fermentation with yeast, like in beer and wine making in which sugar changes to into alcohol. It is different from pickles which are made by using vinegar, which is more useful in mass production than lacking the benefits of probiotic and home preserving.
Lacto fermentation has been used by previous people before freezing or canning. Lactic acid itself is a natural way of inhibiting bacteria. The ancient people knew important chemical alteration can take place within the fermentation type. The lactobacilli proliferation found in fermented vegetables can increase their vitamin levels and enhance digestibility. Such beneficial organisms will produce a lot of useful enzymes for anti carcinogenic and antibiotic substances.
If you are curious about how to ferment vegetables, it is not difficult to make. Vegetables and fruits are two things that can be your options for creating healthy herbal fermented food. Such kind of food is safe. It can be your healthy diet to consume every day.
How to Ferment Vegetables within Two Stages
The way to ferment vegetables is similar as the way of lacto fermentation. There are two stages that can show to ferment vegetables. At the first stage, salt brine destroys and kills bacteria, alters the solution into a pH 3 and then produce lactic acid. Wash and cut your vegetable first to make your food through fermentation process. You choose can be cabbage and then layer it by using kosher salt (2 teaspoons every one pound of cabbage). Pack it down with your wooden pounder for removing the water bubbles. This makes bruising the cabbage easier and lets salt enter than draw out the liquid of cabbage.
In this first stage, you can put the weight on the cabbage top to keep the cabbage submerged when it mixes with salt and water making brine. If the liquid is not sufficient to cover from the cabbage, you can give brine which is made from salt (1 teaspoon) to water (a cup). You need to be sure that water that you use to ferment doesn’t contain fluoride, chlorine and chloramines. They can impact the process of fermentation. Keep the cabbage submerged and keep it from reaching any fungus and molds or harmful bacteria. Put that jar in a place that is warm within your kitchen, like on the top of your refrigerator.
You can go to the second stage. The step is the continuity of the first stage when you start to ferment vegetables. You will find that lactobacillus blooms and develops in salty, moist, dark environment of room temperature. The spore of lactobacillus has already in vegetables when growing in your field. It is not necessary to add certain culture for starting the fermentation. The lactobacillus will use up oxygen that is left over in the solution like turning remaining sugar within the vegetables to lactic acid.
You can taste your own sauerkraut daily by noting the time it begins to fizz. Put it into your refrigerator and you have to keep tasting it till sour enough. Now, you can consume it. What you have made will last so long in your refrigerator and you need to keep gaining sourer. It is optionally whenever you want it to be your diet. You can begin a new batch with the same manner by adding a little of juice brine.
You know how to ferment vegetables correctly based on our tips. From the tips how to ferment vegetables explained above, it is the safest method to preserve any vegetables and correcting yourself. You may know whether a batch becomes bad. You will have the ability to tell it by only the smell. So, you can take some points to learn, then practice in your home. These two stages are so easy and simple to do so you will not find significant difficulty for that.