The right fermentation jars and ways to ferment
Many people use the terms fermenting, pickling and preserving synonymously. However, this is not entirely correct, as there are some differences between the individual techniques. Here you can find out the difference and also which glass is suitable for fermentation!
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Pickling is a method of preserving food by placing the food in a broth. Vinegar, oil or salt are usually used to pickle food, but various spices can also be added. The ingredients of the marinade must be selected so that they suit the food and give it the desired taste. Pickling not only preserves the food, but also gives it an additional flavor. Cucumbers, onions or beetroot, for example, are excellent for pickling. If stored in a cool, dark place, the pickled food will last for several months.
Ferment
Fermentation is a process in which food is preserved without heat. This process preserves the vitamins, minerals and phytochemicals contained in the food. Fermented foods are full of probiotic bacteria. Fermentation can occur naturally in foods such as sauerkraut, yogurt or wine, but artificially produced products such as vinegar, beer and bread can also be fermented.
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Food that is to be boiled or preserved is first filled into a sterile jar. The jar is then heated in a pot over a boiling water bath. Heating the jar causes the air and water vapor in the jar to expand. The excess pressure makes the food last longer. Various types of fruit and vegetables can be pickled. The preserves will also last for several months if kept correctly.
types of fermentation
lactofermentation
This is the fermentation that is responsible for sour dairy products such as yogurt and kefir. The acid produced during lactofermentation keeps germs at bay and also gives the food a great taste. Lactofermentation is the oldest method of preserving food and has been used for centuries.
acetic acid fermentation
Fermenting with vinegar is relatively easy and uncomplicated. All you need is a container with enough space for the food, a little time and, of course, vinegar. Wine vinegar or balsamic vinegar are best, which are added for fermentation.
fermentation with salt
Salt helps to protect food from rotting and mold. It serves to regulate the pH value of the food and thus keep the bacteria low. However, too much salt can lead to the bacteria no longer being able to multiply properly and no longer being able to do their job properly. For this reason, it is important to use exactly the right amount of salt when making fermented foods. Have you seen our recipe for sauerkraut ? Super easy to make.
fermentation with honey
Fermentation is a natural process that preserves food and gives it a tasty taste. Honey can help speed up this process and improve the shelf life of foods. Honey is also a natural antibiotic that can kill germs.
The right fermentation jars
The most important thing for fermentation is a suitable glass. Our fermentation jars are airtight and multifunctional. The corresponding stainless steel lids are also airtight and are therefore ideal for fermentation. The lids of the fermentation jars are dishwasher safe and rustproof even when in contact with fermented liquid. With our Fermentation Starter Set you are perfectly prepared for your first fermentation recipe
Fermented lemons? The fresh flavor bomb!
Fermented lemons are a trend in the cooking world and are becoming increasingly popular. They are not only healthy, but also very tasty and can be used in a variety of ways. Fermented lemons are a good alternative to fresh lemons because they last longer and have a special taste. They also contain a lot of probiotic bacteria that are good for the intestinal flora.
3 ideas on how to use fermented lemons:
Fermented lemons are not only a trendy topic, but also a real flavor carrier. We show you the perfect and simple recipe. Fermented lemons go perfectly with savory dishes and can spice up any dish. You can use the fermented lemons as a salad dressing, for example. They can also be used to refine savory dishes or desserts. The aroma and taste of the fermented lemons go particularly well here and rounds off the dish:
- As a sour-tart salad dressing
- In hearty dishes such as curries
- In the processing of desserts such as semolina
Recipe Fermented Lemons
Fermentation time: 2-4 weeks
Jar : Oleni Mason Jar | 500ml
Ingredients :
- 8 untreated organic lemons
- 2 tablespoons salt
- 2-3 bay leaves
- 10 tablespoons olive oil
- Wash lemons and cut into slices.
- Place the lemon slices in the glass layer by layer. Sprinkle a good pinch of salt between each layer and fill up to the top with more lemon layers.
- Add 1-2 bay leaves per glass and olive oil to taste.
- When the glass is full, press the lemons down with the wooden stick. This allows the lemon juice to escape and combine with the salt. The lemons should be completely covered with the liquid.
- Now place a glass weight on the lemons and close the FAVORITE JAR with a fermentation attachment. After about 1 week, the fermentation lid can be replaced with an airtight lid.
- From week 4 onwards the lemon has lost its bitter taste - now you can start eating lemon on bread, in salads, etc.
If you want to know more about "Fermentation for Beginners" and the basics, check out this blog post .