More than sauerkraut and string beans. Pickling vegetables with lactic acid
Vermented or lactic fermented vegetables taste incomparably more aromatic than pickled with vinegar, they are digestible and are also full of vitamins, enzymes and minerals that are not lost in this type of preservation. Three things that speak for bringing this oldest and most natural method of preserving food into your own pantry. That it needs only little for it, Claudia Lorenz Ladener proves with her comprehensive recipe collection. She not only presents the various methods - method one: add salt and spices to the chopped vegetables and knead or mash them until enough cell liquid has escaped; method two: layer the vegetables in the jar, cover with brine, do not close the lid tightly - but also portrays quite extensively 30 vegetables that are suitable for fermenting. For example, try lactic fermented beet, chard stems, wild garlic tops, onion or celery. The author's tips on how to recognize faulty fermentations (trust your sense of smell) and the compilation of all the necessary equipment and containers are also very helpful for the beginning. A collection of simple recipes follows, which will whet your appetite for preserving your own vegetables in this way.
Article Number 36682
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