{"id":7172,"date":"2024-08-23T09:44:55","date_gmt":"2024-08-23T09:44:55","guid":{"rendered":"https:\/\/danubagarden.hu\/?p=7172"},"modified":"2024-08-23T09:55:42","modified_gmt":"2024-08-23T09:55:42","slug":"fermentalas-at-home","status":"publish","type":"post","link":"https:\/\/danubagarden.hu\/en\/fermentalas-at-home\/","title":{"rendered":"Fermentation step by step: tips, tricks and advice for best results"},"content":{"rendered":"

Why fermentation? <\/h2>\n\n\n\n

It is often said that the starting point for a good crop is a soil rich in organic matter, with good structure, good water-holding capacity and appropriate micro-organisms. The same can be said for our intestinal tract: our health starts with the health of our gut<\/strong>. The right proportion of digestive bacteria in our gut is the basis of our health. Eating fermented foods is the best way to support the growth of our beneficial bacterial culture.<\/p>\n\n\n\n

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\"Leavened<\/a><\/figure>\n\n\n\n
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What exactly is fermentation?<\/h2>\n\n\n\n

We've probably all eaten fermented food, we've just called it something else. Our everyday food the bread, made by leavening<\/strong>. We also ferment yoghurt and kefir from milk<\/strong>. Our pickles include pickled cucumbers and sauerkraut. The vinegar poured on the salad served with lunch and the beer or wine consumed after lunch are also fermented. <\/p>\n\n\n\n

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The origin of fermentation<\/h3>\n\n\n\n

So fermented are the foods that have been produced using different fermentation techniques<\/strong> (lactic, alcoholic, acetic or mixed fermentation) are made with the help of. <\/strong>The fermentation itself is boil<\/em>, bubbling<\/em> Latin meaning fervere<\/em> and like the technique itself, it has been used for thousands of years. <\/p>\n\n\n\n

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Some tricks for using the harvest from the garden<\/h2>\n\n\n\n

The simplest way to ferment is to lactic fermentation<\/strong>, this is any without added culture<\/strong> you can also try. The beneficial bacteria needed for fermentation are present in our environment - in the soil, on the surface of vegetables, in the air and even on our skin.<\/p>\n\n\n\n

Cucumbers can also be made with lactic fermentation instead of sour cucumbers, so the yeasts in the bread are not included.<\/p>\n\n\n\n

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\"Fermentation\"<\/a><\/figure>\n\n\n\n
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Fermentation practical tips <\/strong> - recipes and tips <\/h2>\n\n\n\n

Uborka<\/h3>\n\n\n\n

Fermentation then proceeds at a slower rate, cucumbers stay crunchier and our favourite pickles keep longer<\/strong>.<\/p>\n\n\n\n

The method of preparation is similar. You'll need a clean jar with a tight-fitting lid - make sure you check this: pour water into the jar, roll the lid on and invert. Make sure it doesn't leak. In lactic acid fermentation (lacto-fermentation), it is very important to well-closing flap<\/strong> Use of. <\/p>\n\n\n\n

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  1. Wash the healthy cucumbers thoroughly. <\/li>\n\n\n\n
  2. Cut off the ends, checking that they are not bitter. <\/li>\n\n\n\n
  3. Place dill and garlic cloves in the bottom of the jar, other spices to taste, and layer the cucumbers and spices tightly.<\/li>\n\n\n\n
  4. If possible, insert the last pieces at the mouth of the jar so that you can press the rest down, but you can also press them down with thinly sliced carrot sticks. (This is necessary to keep the cucumbers under liquid even when the ripening process removes all the liquid from the pickles.)<\/li>\n<\/ol>\n\n\n\n
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    \"Uborka\"<\/a><\/figure>\n\n\n\n
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    Finally, pour it up to colour 2-4% with saline solution<\/strong>, by <\/p>\n\n\n\n