INGREDIENTS:
|
FERMENTINGFermentation is a process where desirable microorganisms are encouraged to grow for the purposes of eating carbohydrates and transforming them into alcohols and carbon dioxide. Fermenting
allows us to use those microorganisms to break down vegetables, making them easier to digest without cooking. Fermentation can be used to preserve meats, to make alcohol for drinking, vinegar but for this book we will look to the process of fermentation for preserving vegetables. Once submerged, fermented, sealed in containers and left in a cool environment the vegetables will stay edible for long periods of time. Once a container of fermented vegetables is opened, any vegetable matter that sits above the liquid has the possibility for growing mold. After re-opening containers of fermented vegetables, keep them in a cool environment and consume them within 1-2 weeks. |
MAINTENANCE: The process of fermentation requires some attention to make sure no mold is growing on the fermenting veggies but
once your vegetables have been fermented, they require no attention.
CONSTRUCTION TIME: Fermenting usually takes a week but can take more time depending on how salty the liquid is, the acidiy of
the fermented goods and the temperature of the space where fermenting is taking place.
once your vegetables have been fermented, they require no attention.
CONSTRUCTION TIME: Fermenting usually takes a week but can take more time depending on how salty the liquid is, the acidiy of
the fermented goods and the temperature of the space where fermenting is taking place.