Kefirko Veggie Fermenting 1400ml

Kefirko Veggie fermenting 1400ml
Kefirko Veggie Fermenter
Fermented vegetables are full of positive microorganisms and nutrients and are absorbed more easily than fresh ones. Regular consumption of fermented food can have positive effects on gut health, managing cholesterol levels, strengthening the immune system, regulating appetite, weight loss, and much more.

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HOW TO FERMENT VEGETABLES AND FRUIT?
Fermenting vegetables is a traditional method of preserving fresh ingredients when they are available. All you need to do is use good quality non-metal equipment and salt and/or brine.

There are some basic principles you should follow in this process: ensuring no air gets in and maintaining high hygiene standards. There are many different recipes for fermenting vegetables. The Veggie Fermenter contains over 25 delicious recipes for beginners or experienced fermenters.

WHICH VEGETABLES CAN BE FERMENTED?
You can ferment almost all vegetables and even some fruits - apples, berries. Cabbage is one of the most popular vegetables to ferment, and the next is radish. You can ferment garlic, cucumbers, carrots, celery, green beans, and even herbs. There are some limitations with leafy greens due to their distinct flavor, which becomes even stronger through fermentation. With a little experience, you can ferment almost anything.

ARE VEGETABLES FERMENTED WHOLE OR IN PIECES?
Depending on the recipe you are making. The purpose of chopping or grating vegetables is to allow them to release water and create enough brine to keep them submerged. However, some vegetables cannot be grated and should only be chopped into coarse pieces or left whole. In that case, you can use a salty brine.

WHY IS IT IMPORTANT TO ADD SALT AND HOW MUCH?
Salt is important to create an environment where Lactobacillus bacteria thrive, while yeast and molds cannot form, thus protecting your ferment.

The salt percentage is calculated based on the total weight of your ingredients and water. It is recommended to use about 2% brine. For 1 kg of ingredients, this means about 20 g of salt. Keep in mind that fermentation proceeds faster at higher temperatures. In warmer seasons, you may want to add more salt to slow down the fermentation.

IS THE STRONG SMELL OF FERMENTATION NORMAL?
Many bacteria and yeasts in your culture are doing their job and producing gas. If this is new to you, it may come as a shock, but it doesn't mean the fermentation has gone bad. The Veggie Fermenter has an active carbon filter that reduces the smell of the gases from the jar.

THERE IS MOLD ON MY FERMENT - WHAT NOW?
Mold is the most common problem when fermenting vegetables. This usually happens because the fermentation has been exposed to air. Some people only remove the layer of mold, but for safety, it's best to throw away the whole jar in this case. You can prevent mold growth by keeping the ferment submerged in water.

IS THE USE OF STARTER CULTURES NECESSARY?
Vegetables and fruits contain all the necessary microorganisms for fermentation. When you are not sure about this or want it to proceed faster and more consistently, you can use some help in the form of starter cultures. This is usually a powdered culture that you mix into the brine. You can get help with whey, which is also full of microorganisms; some people like to use sauerkraut juice from the previous batch for the new fermentation. Some even use the extra kefir grains and add them to a mix. All these options are available, but do not be afraid of the wild fermentation that occurs naturally, with great ingredients and a little salt.

HOW DO YOU KNOW IF YOUR FERMENT IS SAFE TO EAT?
It is important to ensure that the fermented food is safe to eat before consuming it.

Here are some tips:
Check for signs of spoilage: If you notice strange odors or flavors, mold, or signs of spoilage such as discoloration or sliminess, discard the fermentation immediately.
Look for bubbles: During fermentation, carbon dioxide is produced, creating bubbles in the fermentation. If you do not see bubbles, it may indicate that the fermentation process has not occurred or is incomplete.
Check the pH: Fermented food should have a pH of 4.6 or lower to prevent the growth of harmful bacteria. You can use a pH meter or pH test strips to check the acidity of your fermentation.
Taste a small amount: If you are unsure about the safety of your fermentation, taste a small amount to see if it has a pleasant flavor.
Use the right fermentation techniques: To ensure that your fermentation is safe to eat, follow the right fermentation techniques such as using clean equipment, using the right amount of salt or starter culture, and fermenting at the right temperature and time.

WHY DO VEGETABLES CHANGE COLOR DURING FERMENTATION?
Most vegetables change color slightly during fermentation. The color usually fades. If they are very dark before fermenting, they can color the other vegetables in the jar. For example, beetroot or purple cabbage can turn the entire jar pink. If you see a pink color, even if there are no vegetables of that color in the jar, it may be contamination, and you should discard the entire jar. Dark layers of vegetables in the jar usually mean that the vegetables were not covered with brine and came into contact with air.

Manufacturer / Distributor
Borgla d.o.o. - Kefirko, Valvasorjeva ulica 40, 2000 Maribor, Slovenia