Summary Simple guide to fermentation (Youtube) www.youtube.com
1,437 words - YouTube video - View YouTube video
One Line
Lacto fermentation uses a 2% salt rule to preserve food, with key factors being salt, oxygen, and time, resulting in finished ferments that have many uses.
Slides
Slide Presentation (9 slides)
Key Points
- Lacto fermentation with salt is an easy and useful way to preserve and transform ingredients.
- The 2% salt rule is key for successful fermentation - 2% of ingredient weight in salt and 2% salt brine if adding liquid.
- Lactic acid producing bacteria are essential for lacto fermentation, not harmful bacteria like botulism.
- Control factors for fermentation include salt, lack of oxygen, and time.
- Fermentation process involves submerging ingredients in 2% salt brine or vacuum packing with 2% salt.
- Fermenting time varies based on desired flavor, typically 5 days to 2 weeks.
- Use organic fruits and vegetables for fermentation, experiment with herbs, spices, and flavors.
- Finished ferments can be used as pickles, in cooking, or to create unique dishes like lactofermented potatoes.
Summaries
21 word summary
Lacto fermentation preserves food with a 2% salt rule, key factors are salt, oxygen, and time. Finished ferments have many uses.
66 word summary
Lacto fermentation with a 2% salt rule preserves and enhances food. Key factors are salt, oxygen, and time. Natural salt and organic ingredients are recommended. Submerging in a 2% salt brine or vacuum packing prevents harmful bacteria. Fermentation time depends on temperature. Finished ferments can be used as pickles, snacks, or in cooking. The video aims to inspire new ideas and exploration of other fermentation videos.
119 word summary
Lacto fermentation, using a 2% salt rule, is an easy way to preserve and transform food. Lactic acid bacteria produce lactic acid, creating appealing flavors. Key factors in this process are salt, oxygen, and time. Natural salt and organic ingredients are recommended. Preventing oxygen exposure by submerging in a 2% salt brine or vacuum packing promotes desired bacteria and protects from harmful bacteria. Fermentation time is affected by temperature. Finished ferments can be used as pickles, snacks, or in cooking. The possibilities for flavors and ingredients are endless. The speaker shared personal experiences and creative uses for fermented ingredients. They hope the video provided a useful introduction or inspired new ideas, encouraging viewers to explore their other fermentation videos.
410 word summary
Lacto fermentation, fermenting vegetables or fruit with a little salt, is an easy and useful type of fermentation to get started with. It provides a simple way to preserve and transform ingredients into delicious food. The 2% rule is a simple guideline for this type of fermentation. It involves fermenting ingredients with 2% of their weight in salt and preparing a 2% salt brine if adding liquid. This rule ensures a safe level of salt without making the food unpalatable.
The lactic acid bacteria used in lacto fermentation are friendly bacteria that exist all around us and are in many of our favorite foods. These bacteria produce lactic acid, giving the food an appealing acidity, saltiness, and umami. The three key factors controlled in this fermentation process are salt, oxygen, and time. The 2% salt rule creates an environment where lactic acid bacteria can thrive while harmful bacteria cannot. Natural salt is recommended for this process.
Preventing oxygen from reaching the ingredients by submerging them in a 2% salt brine or vacuum packing them promotes the desired bacteria and protects the food from harmful bacteria. Fermentation jars should allow for gas to escape, while vacuum bags may need to be vented to release excess gas. The time left for fermentation will determine how far the ingredients ferment and how acidic they become. Fermentation time can be affected by environmental factors such as temperature.
Organic fruits and vegetables are recommended for fermentation, along with the addition of herbs, spices, flowers, and other flavors. Once the fermentation process is complete, the finished ferments can be used as pickles, snacks, or as part of cooking to add acidity and complexity to dishes. The possibilities for flavors and ingredients are endless, allowing for experimentation and creativity.
The speaker also shared a personal experience of using beetroot from their own raised beds and making salt from seawater for fermentation. They emphasized the importance of engaging with the process at every step. Additionally, they mentioned using lacto fermented charred tomatoes as a base for a sauce and creating hot sauces with fermented chilis. Other creative uses for fermented ingredients include pureeing, drying, using them in marinades and dressings, or incorporating them into deep-fried dishes.
In conclusion, the speaker expressed hope that the video provided a useful introduction to lacto fermentation or inspired new ideas for those already familiar with the process. They encouraged viewers to explore their other videos on fermentation, including making misos and koji.
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Source: https://www.youtube.com/watch?v=qrX7XKtIVsE
Page title: Simple guide to fermentation - YouTube
Meta description: How to simply and successfully ferment vegetables and fruit with salt using lacto fermentation. I'll show you the basic method, the 2% salt rule to work by a...