What is fermented cabbage?
fermented cabbage is a food that has been eaten for thousands of years. The fermentation process of cabbage allows its safe consumption long after the fresh cabbage would spoil. It is produced by the support of the growth of certain types of bacteria known as lactic acid bacteria, which are used to maintain many different types of food when they eat lactose and eliminate lactic acid. Everything that is needed to produce fermented cabbage is salt or water, container and cabbage itself.
The production of fermented cabbage is a simple process and there are many different variations. The cabbage must simply be immersed in the liquid and then leave it in a cool place anywhere from a week to a few months when the bacteria is fermented. There is no need to add lactic acid bacteria to the cabbage, because this type of bacteria can be naturally found in vegetables.
Fermeprocess Nation requires a number of different conditions to transform raw cabbage into edible fermenté food. First, the cabbage must remain immersed in the liquid so that it is not exposed to oxygen. The presence of oxygen during the fermentation process causes the cabbage that is exposed to air molds, and while some types of mold are edible, there are some that can cause fermented cabbage to spoil. Water, broth or other liquid can be used to cover the whole or roughly chopped cabbage, otherwise the cabbage can be finely chopped and strongly solen The water can be pulled out of the cabbage itself.
As soon as cabbage and liquid or cabbage and salt are combined, the mixture must be kept far from oxygen and heat while fermenting. This can be achieved by placing the mixture in an airtight container or ensuring that the cabbage is held under the surface of the liquid by weighing down. Historically, containers were used to produce fermented cabbage buried underground to keep them at a constant and cold temperature. In modern times, cooling is often used to ferment cabbage at cold but not cold temperature.
the customFermented cabbage is one of the oldest meals. Some of the more common types of this food include German cabbage and Korean food kimchi . There are many variations and various vegetables, herbs and spices can also be added to the cabbage because it ferments.