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Kefirko Veggie ferment 1400ml 1 Piece
Kefirko Veggie ferment 1400ml 1 Piece
Regular price
€39,50
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€39,50
Regular price
€39,50
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Kefirko Veggie ferment 1400ml
Kefirko Veggie Fermenter
Fermented vegetables are packed with 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.
Usage
HOW TO FERMENT FRUIT AND VEGETABLES?
Fermenting vegetables is a traditional method for preserving fresh ingredients when they're available. All you need is good-quality, non-metallic equipment and salt and/or brine.
There are a few basic principles to follow during this process: avoid air bubbles 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 for fermentation, followed by radishes. You can ferment garlic, cucumbers, carrots, celery, green beans, and even herbs. There are some limitations with green leafy vegetables because of their distinctive 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. But 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 to create an environment where Lactobacillus bacteria can thrive, while yeast and mold cannot form, 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 the fermentation.
IS THE STRONG SMELL OF FERMENTATION NORMAL?
Many bacteria and yeasts in your fermenter 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 odor 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 caused by the fermentation process coming 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 container submerged.
IS THE USE OF STARTER CULTURES NECESSARY?
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 the extra kefir grains and add them to the mix. All 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 is important to make sure the 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, creating bubbles in the fermentation vessel. If you don't see bubbles, this may indicate that fermentation has not occurred or has been 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 fermented food.
Taste a small amount: If you are 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 turn the entire jar pink. If you see a pink color, even if there are no vegetables of that color in the jar, it 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 with brine and came into contact with air.
Manufacturer / Distributor
Borgla doo - Kefirko, Valvasorjeva ulica 40, 2000 Maribor, Slovenia
Kefirko Veggie Fermenter
Fermented vegetables are packed with 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.
Usage
HOW TO FERMENT FRUIT AND VEGETABLES?
Fermenting vegetables is a traditional method for preserving fresh ingredients when they're available. All you need is good-quality, non-metallic equipment and salt and/or brine.
There are a few basic principles to follow during this process: avoid air bubbles 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 for fermentation, followed by radishes. You can ferment garlic, cucumbers, carrots, celery, green beans, and even herbs. There are some limitations with green leafy vegetables because of their distinctive 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. But 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 to create an environment where Lactobacillus bacteria can thrive, while yeast and mold cannot form, 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 the fermentation.
IS THE STRONG SMELL OF FERMENTATION NORMAL?
Many bacteria and yeasts in your fermenter 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 odor 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 caused by the fermentation process coming 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 container submerged.
IS THE USE OF STARTER CULTURES NECESSARY?
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 the extra kefir grains and add them to the mix. All 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 is important to make sure the 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, creating bubbles in the fermentation vessel. If you don't see bubbles, this may indicate that fermentation has not occurred or has been 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 fermented food.
Taste a small amount: If you are 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 turn the entire jar pink. If you see a pink color, even if there are no vegetables of that color in the jar, it 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 with brine and came into contact with air.
Manufacturer / Distributor
Borgla doo - Kefirko, Valvasorjeva ulica 40, 2000 Maribor, Slovenia
