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Self-fermentation: “As the fruit comes into contact with oxygen, it’s going to rot’

It Had to ferment earlier with a rather stuffy image, and the last time the technique has been used by more and more people to discover it once more. This is because it is a very simple and tasty is interesting, because there will be new flavors and textures emerge. Fermentatiedeskundige van Berckel will give you tips on how to best do it.

Fermenting for centuries, it was absolutely necessary in order to get through the winter. After the Second world War, when the refrigerator was introduced into the household did so, we stopped by for yourself to ferment. Food, we we know still have a lot of fermented foods.

“For example, in addition to the sauerkraut; and also yogurt, milk, cheese, bread, beer and wine are fermented,” says Van Berckel, the author of the book Tsukemono: high-speed groentefermentaties in Japan.

Self-fermenting in five steps

  • Chop or grate the vegetables into small strips
  • Add 2% of salt (2 grams per 100 grams of fruit)
  • Mix the salt with the vegetables
  • Put the salted vegetables in a jar
  • Leave it for a couple of weeks of rest

According to the technical definition of fermentation: the transformation of the products with the help of micro-organisms, ie bacteria, yeasts, and molds.

“Sauerkraut is one example of a vegetable which, with the help of bacteria, is fermented, the lactic acid bacteria, to be precise. Hence the sour taste,” says Van Berckel. “The cheese and the sauce are schimmelfermentaties, and a loaf of bread as well as alcoholic beverages gistfermentaties.”

To work with the enzyme

Enough of the theory side of things. How are you going to use to ferment? “It’s very simple to make. Take, for example, with a coal”, says Van Berckel out. “It grated, or cut thin. That’s what you are, then salt. 2 percent, 2 grams of salt per 100 grams of coal. This is the salt mix through the vegetables around it. You will notice that the water contained in the coal is.”

“And then you put it all together in a glass or ceramic pot with a weight on the vegetables so that the vegetables are under, the salty fluid, and the brine is,” he said. That last part is important: when the fruit comes into contact with oxygen, it’s going to rot and failure, and the enzyme.

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The sauerkraut will let you to have four to six weeks at room temperature, to stand. “After that, you can eat it, but you can keep it. Preferably, in the refrigerator, the low temperature slows down the fermentation process.”

An easier and faster way of fermentation

A different way to ferment it is a so-called a-press, tsukémonoki. “This is the method that is used a lot in Japan,” says Van Berckel, who has just returned from Japan where he was on a journey along the fermentatiewerkplaatsen made at the time. “There will be tsukémono-pickles with every meal as a side dish, dinner, even for breakfast.”

“All hearty vegetables such as eggplant and red beets lend themselves well to fermenting.”
Peter van Berckel, fermentatiedeskundige

The a-edge press technique, put your veggies in a few hours or a day under a high pressure. “As a result, the fruit is surprisingly crunchy, and spicy. Do not acid. The sour taste comes from a longer ferment.”

For both techniques, the following applies: almost all of the vegetables you are fermenting. Red beets, rhubarb, and all sorts of cabbage, radishes, eggplant, and cucumber,” says Van Berckel. “It’s especially tough, vegetables are good for you. I use mostly vegetables that are in season.”

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