Notes on Fermenting from Ferment, Davis, H
Try this Notes on fermenting, from ferment, Davis, h recipe, or contribute your own.
Try this Notes on fermenting, from ferment, Davis, h recipe, or contribute your own.
- anaerobic capture
- on vegetables
- when you want to employ the good work of a
- range of lactobacillus - lactic acid-producing bac it is important to exclude oxygen. if
- you do so you are more likely to produce beautiful
- brightly-coloured pickles with crisp crunchy
- textures and complex intriguing flavours.
- firm vegetables that are grown above ground
- (such as cabbages) and those grown underground
- in direct contact with soil microbes (such as
- root vegetables) produce the most reliable results
- and are a good place to start if you're new
- to fermenting.
- what you do
- fermentation is a very simple and versatile proces
- and pretty much any firm raw vegetable that you
- can chop and salt to extract liquid from can be
- fermented this way. whole ingredients and
- vegetables with a very high liquid content such as
- cucumbers are better suited to fermentation by
- brining covered in chapter three steep (p. 96)
- once you have a success or two using these recipes
- you will be able to create an endless range of lac
- ferments with whatever is plentiful and at hand
- where you are.
- 1 remove any old or dirty leaves from your
- vegetable.
- 2 wash in cold water and drain well. remove any
- fibrous stem and core of cabbages and the tops
- of root vegetables. weigh the prepared vegetable
- to gauge the amount of salt needed. keep in
- mind the variety of vegetable you are
- fermenting softer vegetables benefit from
- extra salt in the mix.
- 3 shred or chop the vegetable. the smaller the
- pieces the more easily you will produce liquid
- after salting. however i prefer the end result to
- have some texture and crunch factor so i keep
- at least some of my pieces larger
- 4 put the vegetable into a large non-reactive bowl
- and toss with 0.5 to o 3% sea salt to the weight o
- your vegetable. the recipes that follow use 2% sea which, i suggest, is a good starting level.
- massage the salt into the vegetables with very
- firm but loving hands. continue to do this until
- the vegetables start to release their juices. if i
- taking more effort than you like you can cover
- and leave the vegetables to sit for 30-60 minutes
- and then resume your scrunching. the end point
- is when a handful can be squeezed to release a
- stream of liquid and the vegetables are clearly
- softer in texture.
- 5 fill a jar with your chosen vegetables and the
- liquid produced by salting it. push the contents
- down very firmly-the idea is to compress the
- vegetables to remove as much air as you possibly
- can and ensure they are fully immersed in their
- own liquid (see tip on p. 61 about using your
- 'own body weight to do this).
- 6 make sure you have left at least 2 cm (3/4 in) of
- space between the liquid and the rim of the jar
- because the contents will rise in the vessel as
- carbon dioxide increases during fermentation.
- 7 if you like make a vegetable stopper (see p. 17)
- or use an airlock-style lid. if you are not using
- a vegetable plug or airlock simply press the
- vegetables under their liquid and close the
- lid tightly.
- 8 label your jar with the date made and type of
- ferment. stand it on a tray to catch any leakage
- and place in a cool place out of direct sunlight,
- with temperatures between 150c and 25â°cc
- (59â°f and 77â°f).
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- If you notice a film of white on the surface of the liquid this is kahm yeast. This yeast is harmless, but if it is left to grow it will spoil the flavour of your ferment.
- Carefully remove what you can and then add a 3% salt brine (see p. 101). Use only enough brine to flood any remaining kahm yeast from the surface.
- Reseal and continue as usual.
Notes on Fermenting: A Housewife's Journey into Delicious Preservation
For years, I've been a dedicated homemaker, always striving to create a warm and inviting atmosphere in my kitchen and home. The comforting aroma of freshly baked bread, the satisfying clatter of pots and pans—these are the sounds and smells that define my life. But recently, I've discovered a new passion: fermenting. It started with a simple curiosity, a desire to preserve the bounty of our garden and to explore the ancient art of transforming fresh produce into something both delicious and nutritious.
My initial forays into the world of fermentation were tentative, filled with anxious moments and the occasional misstep. I remember my first attempt at sauerkraut, a slightly pungent experiment that taught me valuable lessons about salt ratios and proper temperature control. But with each success, my confidence grew, and my repertoire expanded. Now, my pantry shelves are lined with jars filled with vibrant pickles, tangy kimchi, and creamy yogurt—a testament to the magic of fermentation.
The process itself is surprisingly simple. It begins with selecting the right vegetables—firm, fresh produce is key. Then, it's all about the careful balance of salt and time. I've learned the importance of patience, of allowing the natural processes to unfold at their own pace. Watching the vegetables transform, bubbling and fizzing with the activity of beneficial bacteria, is endlessly fascinating. There’s a profound sense of accomplishment in taking simple ingredients and transforming them into something complex and deeply satisfying.
Beyond the practical benefits of preservation, fermentation has enriched my life in unexpected ways. It has ignited a passion for experimenting with different flavors and techniques, pushing me to explore new culinary horizons. The vibrant colors and textures of my fermented creations bring a unique dimension to my cooking, adding a depth and complexity that elevate the simplest dishes.
Fermentation is more than just a method of preservation; it's a connection to history, a tradition passed down through generations. It’s a way to honor the bounty of the earth, transforming seasonal produce into lasting treasures. It’s a journey of discovery, one filled with unexpected twists and turns, rewarding surprises, and the undeniable satisfaction of creating something truly special with my own two hands.
The process is not without its challenges. Sometimes a batch may not turn out quite as expected. Occasionally, things can go wrong, leading to spoiled results. But these are valuable learning experiences. They reinforce the importance of careful attention to detail, the need for patience, and the acceptance of occasional setbacks. Each failure is an opportunity to grow, to refine my technique, and to ultimately produce something even better next time.
Beyond the tangible rewards, fermenting has brought an unexpected sense of mindfulness to my life. The act of patiently observing the fermentation process, carefully monitoring the bubbling and fizzing, is a meditative experience. It’s a grounding practice, one that helps me to slow down and appreciate the simple pleasures of life. In our fast-paced, technology-driven world, fermentation offers a refreshing counterpoint, a connection to a slower, more deliberate way of being.
I encourage you to explore the world of fermenting. It’s a journey well worth undertaking. Start small, experiment with different vegetables, and savor the delicious rewards. And remember, every jar, every batch, is a testament to your patience, your skill, and your connection to the ancient art of preservation.
