KefirKo – Veggie Fermenter – 1400 ml
HOW TO FERMENT VEGETABLES AND FRUIT?
Fermenting vegetables is a traditional method of preserving fresh ingredients when they are available. All you need is good-quality non-metal equipment and salt and/or brine.
There are some basic principles you need to follow during this process: make sure no air gets in and maintain a high level of hygiene. There are many different recipes for fermenting vegetables. The Veggie Fermenter includes more than 25 delicious recipes for beginners as well as experienced fermenters.
WHICH VEGETABLES CAN BE FERMENTED?
You can ferment almost all vegetables and even some fruits, such as apples and berries. Cabbage is one of the most popular vegetables to ferment, followed by radishes. You can ferment garlic, cucumbers, carrots, celery, green beans, and even herbs. There are some limitations with leafy green vegetables due to their distinctive flavor, which becomes even stronger through fermentation. With a bit of experience, you can ferment almost anything.
ARE VEGETABLES FERMENTED WHOLE OR IN PIECES?
This depends on the recipe you are making. The purpose of finely chopping or grating vegetables is to allow them to release water and create enough brine to keep them submerged. However, some vegetables cannot be grated and are only chopped into large pieces or left whole. In that case, you can use a salted brine.
WHY IS IT IMPORTANT TO ADD SALT AND HOW MUCH?
Salt is important to create an environment in which Lactobacillus bacteria can thrive, while yeast and molds cannot develop, thereby protecting your ferment.
The salt percentage is calculated based on the total weight of your ingredients and water. It is recommended to use about a 2% brine. For 1 kg of ingredients, this means about 20 g of salt. Keep in mind that fermentation happens faster at higher temperatures. In warmer seasons, you can add more salt to slow down the fermentation.
IS A STRONG FERMENTATION SMELL NORMAL?
Many bacteria and yeasts in your ferment are doing their work and producing gas. If this is new to you, it may come as a surprise, but it does not mean that the fermentation has gone bad. The Veggie Fermenter has an activated carbon filter that reduces the smell of gases released from the jar.
THERE IS MOLD ON MY FERMENT – WHAT NOW?
Mold is the most common problem when fermenting vegetables. This usually occurs because the ferment has been exposed to air. Some people only remove the mold layer, but to be safe, it is best to discard the entire jar in this case. You can prevent mold growth by keeping the ferment fully submerged under the brine.
IS THE USE OF STARTER CULTURES NECESSARY?
Vegetables and fruit contain all the microorganisms needed for fermentation. If you are not sure or want the process to be faster and more consistent, you can use starter cultures. These are usually powdered cultures mixed into the brine. You can also use whey, which is full of microorganisms; some people like to use sauerkraut juice from a previous batch for a new fermentation. Some even use extra kefir grains and add them to the mix. All of these options are available, but do not be afraid of wild fermentation, which occurs naturally with good ingredients and a bit of salt.
HOW DO YOU KNOW IF YOUR FERMENT IS SAFE TO EAT?
It is important to make sure fermented food is safe to eat before consuming it.
Here are some tips:
-
Check for signs of spoilage: If you notice strange smells 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 ferment. If you see no bubbles, it may indicate that fermentation has not occurred or was 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 ferment.
-
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 techniques such as using clean equipment, the correct amount of salt or starter culture, and fermenting at the right temperature and for the correct amount of time.
WHY DO VEGETABLES CHANGE COLOR DURING FERMENTATION?
Most vegetables change slightly in color during fermentation, usually becoming paler. If they are very dark before fermenting, they may color 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 when there are no vegetables of that color in the jar, it may indicate contamination and the entire jar should be discarded. Dark layers of vegetables in the jar usually mean the vegetables were not covered with brine and came into contact with air.
Includes: glass weight; pressing spring; one-way valve; glass jar; fermentation clock; filter; pump; recipe book.
Country of origin: Bulgaria
Specifications
1400 ml (47 oz)
Weight: 1050 g
Height: 24 cm
Diameter: 10.6 cm
A fermentation jar is a type of glass jar used to ferment food. It is designed with an airtight lid and an airlock to allow gases to escape during the fermentation process while keeping outside air from entering.
Fermentation jars are available in various sizes and shapes, depending on the specific application and the amount of food you want to ferment. They can be used to ferment many types of food, including sauerkraut, kimchi, kombucha, pickles, and other vegetables.
The jar itself is usually made of thick, high-quality glass that is resistant to high temperatures and chemical reactions. The lids are often equipped with a silicone seal to ensure an airtight closure, and the airlock provides proper ventilation during the fermentation process.
Fermentation jars are a convenient tool for home fermentation because they make the process easier and safer. They are easy to clean and can be reused repeatedly for different fermentation projects.