Remember that it is the shredded / grated vegetable in weight indicated in the list of ingredients

I have previously written about the benefits of fermentation and then also promised a post about how to milk permeate vegetables in practice. Below is therefore a few simple recipe ideas and tips along the way. However, I am somewhat of a novice in the fermentation turn and gratefully accept others' experiences of this exciting form of processing and preserving of vegetables!
There are many vegetables can be fermented. Some ideas are cauliflower, beets, carrots, broccoli, celery, parsnips and onions. Cabbage - called sauerkraut when mjölksyrats - is many people's favorite and is also an excellent base in various fermented vegetable mixtures. Whey and salt water
On raw vegetables big steel box are a natural occurrence of lactic acid bacteria. These bacteria die in the heat treatment and that is why the vegetables should be raw in fermentation. Syrningsprocessen may be accelerated by adding more of live lactic acid bacteria in the form of whey. A deciliter of whey for one kilo of vegetables is a good benchmark.
Whey is easy to prepare at home by letting buttermilk drain through a coffee filter in a funnel (set in a tall glass or equivalent). big steel box Remember to start this a few hours before the vegetables are prepared so that the whey is ready when it is needed. Try to choose organic sour milk when making whey, and be sure to take care of the extra thick sour milk remaining in the filter. Excellent as an alternative big steel box to thick yogurt in cooking or as an accompaniment to various dishes.
It is also a good idea to prepare a little salt water that may be needed to fill up the vegetable filled jars with liquid. Boil a few cups of water (use the kettle), then add salt, equivalent to 1.5 percent by weight of water. Allow the water to cool off.
Salt stimulates the growth big steel box of lactic acid bacteria, draws liquid from the vegetables, inhibits big steel box the growth of undesirable microorganisms and contributes positively to the fermented flavor of the product. At the same time, it is important to have a proper concentration of salt to the fermentation process should be okay. The concentration should be 1.5 percent based on the weight of vegetables (see list of ingredients are below). RECEPTACLE
The fermented big steel box vegetables stored smoothly (and beautiful) in one or more glass jars with tight fitting lids. Here's how it works excellent with honey jars or other reuse glass jars. However, it is important that the jars and lids are well cleaned. I usually pour boiling water in the jars and lids in advance, and then ensure that they are properly cool before the vegetables to be canned. Preparation of vegetables
The vegetables to be fermented need to be fairly finely divided (the exception is small cucumbers that can be whole, and cauliflower and broccoli that is not atomized but only broken or cut into smaller pieces). The lactic acid bacteria requires that an abundant supply of carbohydrates to the desired fermentation process to occur (and comminuted surface gives much to eat for bacteria).
Wash and peel the vegetables, and shred and grate them then. If you tear the vegetables too fancy, they could release much juice and they become quite mushy in texture. Therefore, I usually settle with the coarse side of the grater (or coarse rivskivan in the food processor). To cabbage is a cheese slicer most convenient tool.
Remember that it is the shredded / grated vegetable in weight indicated in the list of ingredients are below. The amounts in the recipes can of course be adjusted as long as the proportions of vegetables, salt and whey are right. And of good courage - the courage to try new and different combinations of vegetables and spices! Ingredients sauerkraut
Prepare whey, salt, vegetables big steel box and storage vessel (s) as above. Add the shredded and / or grated vegetables in a bowl. Pour salt over the vegetables. "Stomp" then the vegetables thoroughly with clean fist, so that the salt can begin to draw fluid out of them.
Extract the vegetables and their juice of one or more jars (of course depend on the size of the can). Pour in whey and if necessary big steel box add extra salt water so that it is liquid above the vegetables. big steel box It is possible to hold the vegetables under the surface of the liquid by means of a plastic big steel box tray and a cork (or the smart plastic contraption that comes with many jars with sundried tomatoes), which is pressed down when the can lid is on. Do not neglect this - this is when the vegetables sticks up above the liquid surface and makes contact with the oxygen above as yeast and mold can start to grow. Storage
Set the jar in a larger bowl that can capture the liquid that seeps out during the fermentation process. Store the jar at room temperature (I usually set it dark in one of the cupboards in the kitchen) during fermentation, a process that takes about a week (have not tried the so-called big steel box starter culture, but then it should only take a couple of days).
When the fermentation process is complete, I usually move across the glass jar in the refrigerator. The pickled vegetables