What are fermented vegetables?

fermented vegetables include any type of vegetable that is maintained by lactic acid bacteria. The raw fresh vegetables are immersed in the liquid in a closed container until they fall apart, release lactic acid and receive acidic taste. The longer the vegetables ferment, the more acid they taste, but still retain many of their nutrients no matter how long they sit. Milk acid bacteria are released when the vegetables break down, prevent prey for the formation and destruction of vegetables. Many types of vegetables may undergo fermentation, but cabbage is a particularly common choice.

While the whole vegetable is sometimes used for fermentation, most individuals first crush or cut them into small pieces. Cutting of vegetables increases the surface of the surface, which means that more surfaces come into direct contact with liquid that accelerates fermentation. Pieces of vegetables are usually crushed, release juices and immerse themselves in the salty fluid container or pot. After sealing the container, the individual leaves her toThe room temperature for the first few weeks, but after a month or more passages must keep it cool.

Weak water and whey are the most common types of liquid that are used to ferment vegetables. Any moisture contained in the vegetables is drawn by salt with osmosis, which helps to maintain vegetables and prevent mold development. The use of salt water for fermentation creates sharp vegetables, but can provide a very salty taste to the final product. Whey ferments fill vegetables with useful bacteria that are not found in salt water, but those who use whey for fermented vegetables still add a small amount of salt to the liquid. Because it is a by -product of milk, individuals with intolerance or allergy to dairy products should not consume vegetables fermented by whey.

containers used for fermented vegetables must have a tight Seal, forAs a result, the extended air exposure can cause vegetables to spoil. Mason's containers are the simplest container used for fermented vegetables; Easy to get and prevent the most excess air flow. Hrock is a special V -shaped container that keeps a thorough seal on the container while leaking gas bubbles that form when the vegetables are falling apart. Some of them have a weight inside that keep the vegetables immersed in the liquid, which ensures preservation and speeds up the fermentation process.

There is a wide range of fermented vegetables, but cabbage is a particularly popular choice due to the high level of lactic acid bacteria it contains. Sauerkraut is a popular type of fermented cabbage found in the kitchen of several European countries, including Germany and Poland. kimchi is usually made of cabbage and different spices and is originally from Korean kitchen. Similarly, Suan Cai Type of pickled cabbage common to chinese kitchen kitchenThey and curtido , which often contains a mixture of slightly fermented cabbage, onion and carrots, is common for Salvador's offers.