#lacticacidbacteria — Public Fediverse posts

#KimchiRecipe ( #NapaCabbage #Kimchi)

by Sue

"Kimchi is a type of fermented food that originates from Korea. Kimchi’s name varies depending on the main vegetables used. Here, you will find my best napa cabbage kimchi recipe made in #PogiKimchi (whole cabbage kimchi) style.

This is the most popular variety and is very versatile! You can either eat it as is or use it in your cooking. It’s also a healthy and tasty food with many benefits. Let’s make it at home"

Learn more:
https://mykoreankitchen.com/kimchi-recipe/

#SolarPunkSunday #CabbageRecipes
#Fermentation #LacticAcidBacteria #FoodPreservation #FermentedCabbage #김치 #PreservingTheHarvest

#KimchiRecipe ( #NapaCabbage #Kimchi)

by Sue

"Kimchi is a type of fermented food that originates from Korea. Kimchi’s name varies depending on the main vegetables used. Here, you will find my best napa cabbage kimchi recipe made in #PogiKimchi (whole cabbage kimchi) style.

This is the most popular variety and is very versatile! You can either eat it as is or use it in your cooking. It’s also a healthy and tasty food with many benefits. Let’s make it at home"

Learn more:
https://mykoreankitchen.com/kimchi-recipe/

#SolarPunkSunday #CabbageRecipes
#Fermentation #LacticAcidBacteria #FoodPreservation #FermentedCabbage #김치 #PreservingTheHarvest

#KimchiRecipe ( #NapaCabbage #Kimchi)

by Sue

"Kimchi is a type of fermented food that originates from Korea. Kimchi’s name varies depending on the main vegetables used. Here, you will find my best napa cabbage kimchi recipe made in #PogiKimchi (whole cabbage kimchi) style.

This is the most popular variety and is very versatile! You can either eat it as is or use it in your cooking. It’s also a healthy and tasty food with many benefits. Let’s make it at home"

Learn more:
https://mykoreankitchen.com/kimchi-recipe/

#SolarPunkSunday #CabbageRecipes
#Fermentation #LacticAcidBacteria #FoodPreservation #FermentedCabbage #김치 #PreservingTheHarvest

#KimchiRecipe ( #NapaCabbage #Kimchi)

by Sue

"Kimchi is a type of fermented food that originates from Korea. Kimchi’s name varies depending on the main vegetables used. Here, you will find my best napa cabbage kimchi recipe made in #PogiKimchi (whole cabbage kimchi) style.

This is the most popular variety and is very versatile! You can either eat it as is or use it in your cooking. It’s also a healthy and tasty food with many benefits. Let’s make it at home"

Learn more:
https://mykoreankitchen.com/kimchi-recipe/

#SolarPunkSunday #CabbageRecipes
#Fermentation #LacticAcidBacteria #FoodPreservation #FermentedCabbage #김치 #PreservingTheHarvest

#KimchiRecipe ( #NapaCabbage #Kimchi)

by Sue

"Kimchi is a type of fermented food that originates from Korea. Kimchi’s name varies depending on the main vegetables used. Here, you will find my best napa cabbage kimchi recipe made in #PogiKimchi (whole cabbage kimchi) style.

This is the most popular variety and is very versatile! You can either eat it as is or use it in your cooking. It’s also a healthy and tasty food with many benefits. Let’s make it at home"

Learn more:
https://mykoreankitchen.com/kimchi-recipe/

#SolarPunkSunday #CabbageRecipes
#Fermentation #LacticAcidBacteria #FoodPreservation #FermentedCabbage #김치 #PreservingTheHarvest

Also from the same article (How to Ferment Vegetables at Home)... A nutritionist friend of mine who ferments a lot would just skim off the kahm yeast.

"Recognizing Success vs. Failure: Your Safety Checklist

The number one question beginners ask: 'How do I know if this is safe to eat?'

Signs of successful fermentation

- Pleasant sour, pickle-y aroma (not rotting)
- Slightly cloudy brine (totally normal)
- Small bubbles rising when you tap the jar
- Tangy, salty flavor that’s enjoyable to eat
- Vegetables are softer than raw but still have a pleasant crunch
- Temperature during fermentation stayed between 60-75°F

Red flags—when to discard

- Fuzzy mold (green, blue, black, or pink) growing on or in the vegetables
- Slimy texture throughout the ferment
- Rotten, putrid, or unpleasantly foul smell (different from the normal fermentation funk)
- Vegetables were exposed to air for extended periods
- You used iodized salt or chlorinated water
- Temperature exceeded 80°F for multiple days

The gray area—kahm yeast

Sometimes a thin white film forms on the surface. This is kahm yeast, which is harmless but can affect flavor.

Simply skim it off with a clean spoon and ensure vegetables stay submerged. If it keeps returning, try increasing salt slightly or fermenting at a cooler temperature.

Trust your instincts

If something seems seriously wrong—putrid smell, extensive mold, unexplainable sliminess—throw it out. A head of cabbage costs $2. It’s not worth the risk.

That said, fermentation is remarkably safe when done correctly. The salty, acidic environment prevents dangerous bacteria from surviving."

Source:
https://harvestsavvy.com/how-to-ferment-vegetables/

#SolarPunkSunday #Fermentation #LacticAcidBacteria #FoodPreservation #PreservingTheHarvest #FoodSafety

Also from the same article (How to Ferment Vegetables at Home)... A nutritionist friend of mine who ferments a lot would just skim off the kahm yeast.

"Recognizing Success vs. Failure: Your Safety Checklist

The number one question beginners ask: 'How do I know if this is safe to eat?'

Signs of successful fermentation

- Pleasant sour, pickle-y aroma (not rotting)
- Slightly cloudy brine (totally normal)
- Small bubbles rising when you tap the jar
- Tangy, salty flavor that’s enjoyable to eat
- Vegetables are softer than raw but still have a pleasant crunch
- Temperature during fermentation stayed between 60-75°F

Red flags—when to discard

- Fuzzy mold (green, blue, black, or pink) growing on or in the vegetables
- Slimy texture throughout the ferment
- Rotten, putrid, or unpleasantly foul smell (different from the normal fermentation funk)
- Vegetables were exposed to air for extended periods
- You used iodized salt or chlorinated water
- Temperature exceeded 80°F for multiple days

The gray area—kahm yeast

Sometimes a thin white film forms on the surface. This is kahm yeast, which is harmless but can affect flavor.

Simply skim it off with a clean spoon and ensure vegetables stay submerged. If it keeps returning, try increasing salt slightly or fermenting at a cooler temperature.

Trust your instincts

If something seems seriously wrong—putrid smell, extensive mold, unexplainable sliminess—throw it out. A head of cabbage costs $2. It’s not worth the risk.

That said, fermentation is remarkably safe when done correctly. The salty, acidic environment prevents dangerous bacteria from surviving."

Source:
https://harvestsavvy.com/how-to-ferment-vegetables/

#SolarPunkSunday #Fermentation #LacticAcidBacteria #FoodPreservation #PreservingTheHarvest #FoodSafety

Also from the same article (How to Ferment Vegetables at Home)... A nutritionist friend of mine who ferments a lot would just skim off the kahm yeast.

"Recognizing Success vs. Failure: Your Safety Checklist

The number one question beginners ask: 'How do I know if this is safe to eat?'

Signs of successful fermentation

- Pleasant sour, pickle-y aroma (not rotting)
- Slightly cloudy brine (totally normal)
- Small bubbles rising when you tap the jar
- Tangy, salty flavor that’s enjoyable to eat
- Vegetables are softer than raw but still have a pleasant crunch
- Temperature during fermentation stayed between 60-75°F

Red flags—when to discard

- Fuzzy mold (green, blue, black, or pink) growing on or in the vegetables
- Slimy texture throughout the ferment
- Rotten, putrid, or unpleasantly foul smell (different from the normal fermentation funk)
- Vegetables were exposed to air for extended periods
- You used iodized salt or chlorinated water
- Temperature exceeded 80°F for multiple days

The gray area—kahm yeast

Sometimes a thin white film forms on the surface. This is kahm yeast, which is harmless but can affect flavor.

Simply skim it off with a clean spoon and ensure vegetables stay submerged. If it keeps returning, try increasing salt slightly or fermenting at a cooler temperature.

Trust your instincts

If something seems seriously wrong—putrid smell, extensive mold, unexplainable sliminess—throw it out. A head of cabbage costs $2. It’s not worth the risk.

That said, fermentation is remarkably safe when done correctly. The salty, acidic environment prevents dangerous bacteria from surviving."

Source:
https://harvestsavvy.com/how-to-ferment-vegetables/

#SolarPunkSunday #Fermentation #LacticAcidBacteria #FoodPreservation #PreservingTheHarvest #FoodSafety

Also from the same article (How to Ferment Vegetables at Home)... A nutritionist friend of mine who ferments a lot would just skim off the kahm yeast.

"Recognizing Success vs. Failure: Your Safety Checklist

The number one question beginners ask: 'How do I know if this is safe to eat?'

Signs of successful fermentation

- Pleasant sour, pickle-y aroma (not rotting)
- Slightly cloudy brine (totally normal)
- Small bubbles rising when you tap the jar
- Tangy, salty flavor that’s enjoyable to eat
- Vegetables are softer than raw but still have a pleasant crunch
- Temperature during fermentation stayed between 60-75°F

Red flags—when to discard

- Fuzzy mold (green, blue, black, or pink) growing on or in the vegetables
- Slimy texture throughout the ferment
- Rotten, putrid, or unpleasantly foul smell (different from the normal fermentation funk)
- Vegetables were exposed to air for extended periods
- You used iodized salt or chlorinated water
- Temperature exceeded 80°F for multiple days

The gray area—kahm yeast

Sometimes a thin white film forms on the surface. This is kahm yeast, which is harmless but can affect flavor.

Simply skim it off with a clean spoon and ensure vegetables stay submerged. If it keeps returning, try increasing salt slightly or fermenting at a cooler temperature.

Trust your instincts

If something seems seriously wrong—putrid smell, extensive mold, unexplainable sliminess—throw it out. A head of cabbage costs $2. It’s not worth the risk.

That said, fermentation is remarkably safe when done correctly. The salty, acidic environment prevents dangerous bacteria from surviving."

Source:
https://harvestsavvy.com/how-to-ferment-vegetables/

#SolarPunkSunday #Fermentation #LacticAcidBacteria #FoodPreservation #PreservingTheHarvest #FoodSafety

Also from the same article (How to Ferment Vegetables at Home)... A nutritionist friend of mine who ferments a lot would just skim off the kahm yeast.

"Recognizing Success vs. Failure: Your Safety Checklist

The number one question beginners ask: 'How do I know if this is safe to eat?'

Signs of successful fermentation

- Pleasant sour, pickle-y aroma (not rotting)
- Slightly cloudy brine (totally normal)
- Small bubbles rising when you tap the jar
- Tangy, salty flavor that’s enjoyable to eat
- Vegetables are softer than raw but still have a pleasant crunch
- Temperature during fermentation stayed between 60-75°F

Red flags—when to discard

- Fuzzy mold (green, blue, black, or pink) growing on or in the vegetables
- Slimy texture throughout the ferment
- Rotten, putrid, or unpleasantly foul smell (different from the normal fermentation funk)
- Vegetables were exposed to air for extended periods
- You used iodized salt or chlorinated water
- Temperature exceeded 80°F for multiple days

The gray area—kahm yeast

Sometimes a thin white film forms on the surface. This is kahm yeast, which is harmless but can affect flavor.

Simply skim it off with a clean spoon and ensure vegetables stay submerged. If it keeps returning, try increasing salt slightly or fermenting at a cooler temperature.

Trust your instincts

If something seems seriously wrong—putrid smell, extensive mold, unexplainable sliminess—throw it out. A head of cabbage costs $2. It’s not worth the risk.

That said, fermentation is remarkably safe when done correctly. The salty, acidic environment prevents dangerous bacteria from surviving."

Source:
https://harvestsavvy.com/how-to-ferment-vegetables/

#SolarPunkSunday #Fermentation #LacticAcidBacteria #FoodPreservation #PreservingTheHarvest #FoodSafety

This recipe doesn't mention what kind of water to use -- I would use distilled water, and not chlorinated water.

How to Ferment Vegetables at Home (Simple, Safe, and Incredibly Cheap)

January 9, 2026

Excerpt: "Your First Ferment: Simple #Sauerkraut (A Real Recipe to Start)

Before diving into theory, let’s get you one successful batch under your belt. Sauerkraut is the perfect starting point—forgiving, inexpensive, and utterly delicious.

What you need

1 medium green or red cabbage (about 2 pounds)
1 tablespoon fine sea salt or kosher salt
1 quart-sized mason jar
Optional: 1 teaspoon caraway seeds, a few juniper berries, or a bay leaf for flavor

The process

Remove any wilted outer cabbage leaves. Reserve one large, clean leaf for later. Quarter the cabbage, cut out the core, and slice very thinly (the thinner the better for even fermentation). Place shredded cabbage in a large bowl and sprinkle with salt.

Cutting the cabbage

Now comes the therapeutic part: massage the cabbage with clean hands for 5-10 minutes. You’ll feel it soften and see liquid pool at the bottom of the bowl. This is exactly what you want—the cabbage is creating its own brine.

Pack the cabbage tightly into your jar, pressing down firmly with your fist or a wooden spoon to eliminate air pockets. Pour any remaining liquid from the bowl over the cabbage.

The brine should rise above the cabbage by at least an inch. If it doesn’t quite cover everything, make a quick 2% brine (dissolve 1 teaspoon salt in 1 cup water) and top it off.

Here’s the crucial part: take that reserved cabbage leaf, fold it to fit the jar’s diameter, and tuck it on top of the shredded cabbage. This acts as a barrier to keep everything submerged.

If you have a small glass jar or fermentation weight, place it on top of the leaf to hold everything down.

Cover with a lid—either loosely screwed on or with an airlock lid if you have one. Place the jar on a small plate (to catch any overflow) and set it on your counter away from direct sunlight.

What happens next

Within 24-48 hours, you’ll see tiny bubbles forming—this is fermentation in action. If using a regular lid, open it once daily to release built-up carbon dioxide (this is called “burping”). Check that the cabbage stays submerged; if pieces are floating, just push them back down.

After 3 days, start tasting. Use a clean fork to fish out a piece. If it tastes pleasantly tangy and pickle-y, it’s ready. If it’s just salty without sourness, give it another day or two. Most people find 5-7 days ideal for their first batch.

Once it reaches a flavor you love, remove the weight and leaf, seal with a regular lid, and move to the refrigerator. It will keep for months and continue developing flavor (more slowly) in cold storage.

You just fermented vegetables. Everything else in this guide builds on what you just learned."

Learn more:
https://harvestsavvy.com/how-to-ferment-vegetables/

#SolarPunkSunday #CabbageRecipes
#Fermentation #LacticAcidBacteria
#FoodPreservation #PreservingTheHarvest

This recipe doesn't mention what kind of water to use -- I would use distilled water, and not chlorinated water.

How to Ferment Vegetables at Home (Simple, Safe, and Incredibly Cheap)

January 9, 2026

Excerpt: "Your First Ferment: Simple #Sauerkraut (A Real Recipe to Start)

Before diving into theory, let’s get you one successful batch under your belt. Sauerkraut is the perfect starting point—forgiving, inexpensive, and utterly delicious.

What you need

1 medium green or red cabbage (about 2 pounds)
1 tablespoon fine sea salt or kosher salt
1 quart-sized mason jar
Optional: 1 teaspoon caraway seeds, a few juniper berries, or a bay leaf for flavor

The process

Remove any wilted outer cabbage leaves. Reserve one large, clean leaf for later. Quarter the cabbage, cut out the core, and slice very thinly (the thinner the better for even fermentation). Place shredded cabbage in a large bowl and sprinkle with salt.

Cutting the cabbage

Now comes the therapeutic part: massage the cabbage with clean hands for 5-10 minutes. You’ll feel it soften and see liquid pool at the bottom of the bowl. This is exactly what you want—the cabbage is creating its own brine.

Pack the cabbage tightly into your jar, pressing down firmly with your fist or a wooden spoon to eliminate air pockets. Pour any remaining liquid from the bowl over the cabbage.

The brine should rise above the cabbage by at least an inch. If it doesn’t quite cover everything, make a quick 2% brine (dissolve 1 teaspoon salt in 1 cup water) and top it off.

Here’s the crucial part: take that reserved cabbage leaf, fold it to fit the jar’s diameter, and tuck it on top of the shredded cabbage. This acts as a barrier to keep everything submerged.

If you have a small glass jar or fermentation weight, place it on top of the leaf to hold everything down.

Cover with a lid—either loosely screwed on or with an airlock lid if you have one. Place the jar on a small plate (to catch any overflow) and set it on your counter away from direct sunlight.

What happens next

Within 24-48 hours, you’ll see tiny bubbles forming—this is fermentation in action. If using a regular lid, open it once daily to release built-up carbon dioxide (this is called “burping”). Check that the cabbage stays submerged; if pieces are floating, just push them back down.

After 3 days, start tasting. Use a clean fork to fish out a piece. If it tastes pleasantly tangy and pickle-y, it’s ready. If it’s just salty without sourness, give it another day or two. Most people find 5-7 days ideal for their first batch.

Once it reaches a flavor you love, remove the weight and leaf, seal with a regular lid, and move to the refrigerator. It will keep for months and continue developing flavor (more slowly) in cold storage.

You just fermented vegetables. Everything else in this guide builds on what you just learned."

Learn more:
https://harvestsavvy.com/how-to-ferment-vegetables/

#SolarPunkSunday #CabbageRecipes
#Fermentation #LacticAcidBacteria
#FoodPreservation #PreservingTheHarvest

This recipe doesn't mention what kind of water to use -- I would use distilled water, and not chlorinated water.

How to Ferment Vegetables at Home (Simple, Safe, and Incredibly Cheap)

January 9, 2026

Excerpt: "Your First Ferment: Simple #Sauerkraut (A Real Recipe to Start)

Before diving into theory, let’s get you one successful batch under your belt. Sauerkraut is the perfect starting point—forgiving, inexpensive, and utterly delicious.

What you need

1 medium green or red cabbage (about 2 pounds)
1 tablespoon fine sea salt or kosher salt
1 quart-sized mason jar
Optional: 1 teaspoon caraway seeds, a few juniper berries, or a bay leaf for flavor

The process

Remove any wilted outer cabbage leaves. Reserve one large, clean leaf for later. Quarter the cabbage, cut out the core, and slice very thinly (the thinner the better for even fermentation). Place shredded cabbage in a large bowl and sprinkle with salt.

Cutting the cabbage

Now comes the therapeutic part: massage the cabbage with clean hands for 5-10 minutes. You’ll feel it soften and see liquid pool at the bottom of the bowl. This is exactly what you want—the cabbage is creating its own brine.

Pack the cabbage tightly into your jar, pressing down firmly with your fist or a wooden spoon to eliminate air pockets. Pour any remaining liquid from the bowl over the cabbage.

The brine should rise above the cabbage by at least an inch. If it doesn’t quite cover everything, make a quick 2% brine (dissolve 1 teaspoon salt in 1 cup water) and top it off.

Here’s the crucial part: take that reserved cabbage leaf, fold it to fit the jar’s diameter, and tuck it on top of the shredded cabbage. This acts as a barrier to keep everything submerged.

If you have a small glass jar or fermentation weight, place it on top of the leaf to hold everything down.

Cover with a lid—either loosely screwed on or with an airlock lid if you have one. Place the jar on a small plate (to catch any overflow) and set it on your counter away from direct sunlight.

What happens next

Within 24-48 hours, you’ll see tiny bubbles forming—this is fermentation in action. If using a regular lid, open it once daily to release built-up carbon dioxide (this is called “burping”). Check that the cabbage stays submerged; if pieces are floating, just push them back down.

After 3 days, start tasting. Use a clean fork to fish out a piece. If it tastes pleasantly tangy and pickle-y, it’s ready. If it’s just salty without sourness, give it another day or two. Most people find 5-7 days ideal for their first batch.

Once it reaches a flavor you love, remove the weight and leaf, seal with a regular lid, and move to the refrigerator. It will keep for months and continue developing flavor (more slowly) in cold storage.

You just fermented vegetables. Everything else in this guide builds on what you just learned."

Learn more:
https://harvestsavvy.com/how-to-ferment-vegetables/

#SolarPunkSunday #CabbageRecipes
#Fermentation #LacticAcidBacteria
#FoodPreservation #PreservingTheHarvest

This recipe doesn't mention what kind of water to use -- I would use distilled water, and not chlorinated water.

How to Ferment Vegetables at Home (Simple, Safe, and Incredibly Cheap)

January 9, 2026

Excerpt: "Your First Ferment: Simple #Sauerkraut (A Real Recipe to Start)

Before diving into theory, let’s get you one successful batch under your belt. Sauerkraut is the perfect starting point—forgiving, inexpensive, and utterly delicious.

What you need

1 medium green or red cabbage (about 2 pounds)
1 tablespoon fine sea salt or kosher salt
1 quart-sized mason jar
Optional: 1 teaspoon caraway seeds, a few juniper berries, or a bay leaf for flavor

The process

Remove any wilted outer cabbage leaves. Reserve one large, clean leaf for later. Quarter the cabbage, cut out the core, and slice very thinly (the thinner the better for even fermentation). Place shredded cabbage in a large bowl and sprinkle with salt.

Cutting the cabbage

Now comes the therapeutic part: massage the cabbage with clean hands for 5-10 minutes. You’ll feel it soften and see liquid pool at the bottom of the bowl. This is exactly what you want—the cabbage is creating its own brine.

Pack the cabbage tightly into your jar, pressing down firmly with your fist or a wooden spoon to eliminate air pockets. Pour any remaining liquid from the bowl over the cabbage.

The brine should rise above the cabbage by at least an inch. If it doesn’t quite cover everything, make a quick 2% brine (dissolve 1 teaspoon salt in 1 cup water) and top it off.

Here’s the crucial part: take that reserved cabbage leaf, fold it to fit the jar’s diameter, and tuck it on top of the shredded cabbage. This acts as a barrier to keep everything submerged.

If you have a small glass jar or fermentation weight, place it on top of the leaf to hold everything down.

Cover with a lid—either loosely screwed on or with an airlock lid if you have one. Place the jar on a small plate (to catch any overflow) and set it on your counter away from direct sunlight.

What happens next

Within 24-48 hours, you’ll see tiny bubbles forming—this is fermentation in action. If using a regular lid, open it once daily to release built-up carbon dioxide (this is called “burping”). Check that the cabbage stays submerged; if pieces are floating, just push them back down.

After 3 days, start tasting. Use a clean fork to fish out a piece. If it tastes pleasantly tangy and pickle-y, it’s ready. If it’s just salty without sourness, give it another day or two. Most people find 5-7 days ideal for their first batch.

Once it reaches a flavor you love, remove the weight and leaf, seal with a regular lid, and move to the refrigerator. It will keep for months and continue developing flavor (more slowly) in cold storage.

You just fermented vegetables. Everything else in this guide builds on what you just learned."

Learn more:
https://harvestsavvy.com/how-to-ferment-vegetables/

#SolarPunkSunday #CabbageRecipes
#Fermentation #LacticAcidBacteria
#FoodPreservation #PreservingTheHarvest

This recipe doesn't mention what kind of water to use -- I would use distilled water, and not chlorinated water.

How to Ferment Vegetables at Home (Simple, Safe, and Incredibly Cheap)

January 9, 2026

Excerpt: "Your First Ferment: Simple #Sauerkraut (A Real Recipe to Start)

Before diving into theory, let’s get you one successful batch under your belt. Sauerkraut is the perfect starting point—forgiving, inexpensive, and utterly delicious.

What you need

1 medium green or red cabbage (about 2 pounds)
1 tablespoon fine sea salt or kosher salt
1 quart-sized mason jar
Optional: 1 teaspoon caraway seeds, a few juniper berries, or a bay leaf for flavor

The process

Remove any wilted outer cabbage leaves. Reserve one large, clean leaf for later. Quarter the cabbage, cut out the core, and slice very thinly (the thinner the better for even fermentation). Place shredded cabbage in a large bowl and sprinkle with salt.

Cutting the cabbage

Now comes the therapeutic part: massage the cabbage with clean hands for 5-10 minutes. You’ll feel it soften and see liquid pool at the bottom of the bowl. This is exactly what you want—the cabbage is creating its own brine.

Pack the cabbage tightly into your jar, pressing down firmly with your fist or a wooden spoon to eliminate air pockets. Pour any remaining liquid from the bowl over the cabbage.

The brine should rise above the cabbage by at least an inch. If it doesn’t quite cover everything, make a quick 2% brine (dissolve 1 teaspoon salt in 1 cup water) and top it off.

Here’s the crucial part: take that reserved cabbage leaf, fold it to fit the jar’s diameter, and tuck it on top of the shredded cabbage. This acts as a barrier to keep everything submerged.

If you have a small glass jar or fermentation weight, place it on top of the leaf to hold everything down.

Cover with a lid—either loosely screwed on or with an airlock lid if you have one. Place the jar on a small plate (to catch any overflow) and set it on your counter away from direct sunlight.

What happens next

Within 24-48 hours, you’ll see tiny bubbles forming—this is fermentation in action. If using a regular lid, open it once daily to release built-up carbon dioxide (this is called “burping”). Check that the cabbage stays submerged; if pieces are floating, just push them back down.

After 3 days, start tasting. Use a clean fork to fish out a piece. If it tastes pleasantly tangy and pickle-y, it’s ready. If it’s just salty without sourness, give it another day or two. Most people find 5-7 days ideal for their first batch.

Once it reaches a flavor you love, remove the weight and leaf, seal with a regular lid, and move to the refrigerator. It will keep for months and continue developing flavor (more slowly) in cold storage.

You just fermented vegetables. Everything else in this guide builds on what you just learned."

Learn more:
https://harvestsavvy.com/how-to-ferment-vegetables/

#SolarPunkSunday #CabbageRecipes
#Fermentation #LacticAcidBacteria
#FoodPreservation #PreservingTheHarvest

How to Make #Sauerkraut ( #LactoFermented #Cabbage )

By Luay Ghafari
Updated May 08, 2024

This 3-ingredient Homemade Sauerkraut Recipe (Lacto fermented cabbage) is a jumping-off point into the wonderful world of fermentation. It’s easy to prepare and incredibly rewarding.

"A Note on Lacto-Fermentation

Fermentation (more precisely lacto-fermentation) involves submerging vegetables and/or fruits in a brine solution (salt and water) or salting them to release water. Rather than killing bacteria (like pickling does), this process takes a different approach. When done correctly, fermentation kills or suppresses the bad bacteria while giving the beneficial bacteria a chance to thrive.

This process transforms the vegetables and/or fruits into healthy, probiotic-rich lacto-fermented food.

If you’ve ever tasted #kimchee or fermented hot sauce, you’ll notice they have an acidity that is different from a traditional vinegar pickle. They taste tangy, not pickled. They may even tingle on your tongue. This fizziness is from the carbon dioxide that is generated in the fermentation process.

If this is your first time fermenting, I suggest you read my comprehensive post on lacto-fermentation and lactic acid bacteria [link at bottom of post]. It’ll give you all the basics you need to confidently ferment all the vegetables!"

Read more:
https://urbanfarmandkitchen.com/how-to-make-sauerkraut-lacto-fermented-cabbage/

Link to #LactoFermentation post:
https://urbanfarmandkitchen.com/lacto-fermentation-how-to-ferment-fruits-and-vegetables/

#SolarPunkSunday #CabbageRecipes #Fermentation #LacticAcidBacteria #FoodPreservation #PreservingTheHarvest

How to Make #Sauerkraut ( #LactoFermented #Cabbage )

By Luay Ghafari
Updated May 08, 2024

This 3-ingredient Homemade Sauerkraut Recipe (Lacto fermented cabbage) is a jumping-off point into the wonderful world of fermentation. It’s easy to prepare and incredibly rewarding.

"A Note on Lacto-Fermentation

Fermentation (more precisely lacto-fermentation) involves submerging vegetables and/or fruits in a brine solution (salt and water) or salting them to release water. Rather than killing bacteria (like pickling does), this process takes a different approach. When done correctly, fermentation kills or suppresses the bad bacteria while giving the beneficial bacteria a chance to thrive.

This process transforms the vegetables and/or fruits into healthy, probiotic-rich lacto-fermented food.

If you’ve ever tasted #kimchee or fermented hot sauce, you’ll notice they have an acidity that is different from a traditional vinegar pickle. They taste tangy, not pickled. They may even tingle on your tongue. This fizziness is from the carbon dioxide that is generated in the fermentation process.

If this is your first time fermenting, I suggest you read my comprehensive post on lacto-fermentation and lactic acid bacteria [link at bottom of post]. It’ll give you all the basics you need to confidently ferment all the vegetables!"

Read more:
https://urbanfarmandkitchen.com/how-to-make-sauerkraut-lacto-fermented-cabbage/

Link to #LactoFermentation post:
https://urbanfarmandkitchen.com/lacto-fermentation-how-to-ferment-fruits-and-vegetables/

#SolarPunkSunday #CabbageRecipes #Fermentation #LacticAcidBacteria #FoodPreservation #PreservingTheHarvest

How to Make #Sauerkraut ( #LactoFermented #Cabbage )

By Luay Ghafari
Updated May 08, 2024

This 3-ingredient Homemade Sauerkraut Recipe (Lacto fermented cabbage) is a jumping-off point into the wonderful world of fermentation. It’s easy to prepare and incredibly rewarding.

"A Note on Lacto-Fermentation

Fermentation (more precisely lacto-fermentation) involves submerging vegetables and/or fruits in a brine solution (salt and water) or salting them to release water. Rather than killing bacteria (like pickling does), this process takes a different approach. When done correctly, fermentation kills or suppresses the bad bacteria while giving the beneficial bacteria a chance to thrive.

This process transforms the vegetables and/or fruits into healthy, probiotic-rich lacto-fermented food.

If you’ve ever tasted #kimchee or fermented hot sauce, you’ll notice they have an acidity that is different from a traditional vinegar pickle. They taste tangy, not pickled. They may even tingle on your tongue. This fizziness is from the carbon dioxide that is generated in the fermentation process.

If this is your first time fermenting, I suggest you read my comprehensive post on lacto-fermentation and lactic acid bacteria [link at bottom of post]. It’ll give you all the basics you need to confidently ferment all the vegetables!"

Read more:
https://urbanfarmandkitchen.com/how-to-make-sauerkraut-lacto-fermented-cabbage/

Link to #LactoFermentation post:
https://urbanfarmandkitchen.com/lacto-fermentation-how-to-ferment-fruits-and-vegetables/

#SolarPunkSunday #CabbageRecipes #Fermentation #LacticAcidBacteria #FoodPreservation #PreservingTheHarvest

How to Make #Sauerkraut ( #LactoFermented #Cabbage )

By Luay Ghafari
Updated May 08, 2024

This 3-ingredient Homemade Sauerkraut Recipe (Lacto fermented cabbage) is a jumping-off point into the wonderful world of fermentation. It’s easy to prepare and incredibly rewarding.

"A Note on Lacto-Fermentation

Fermentation (more precisely lacto-fermentation) involves submerging vegetables and/or fruits in a brine solution (salt and water) or salting them to release water. Rather than killing bacteria (like pickling does), this process takes a different approach. When done correctly, fermentation kills or suppresses the bad bacteria while giving the beneficial bacteria a chance to thrive.

This process transforms the vegetables and/or fruits into healthy, probiotic-rich lacto-fermented food.

If you’ve ever tasted #kimchee or fermented hot sauce, you’ll notice they have an acidity that is different from a traditional vinegar pickle. They taste tangy, not pickled. They may even tingle on your tongue. This fizziness is from the carbon dioxide that is generated in the fermentation process.

If this is your first time fermenting, I suggest you read my comprehensive post on lacto-fermentation and lactic acid bacteria [link at bottom of post]. It’ll give you all the basics you need to confidently ferment all the vegetables!"

Read more:
https://urbanfarmandkitchen.com/how-to-make-sauerkraut-lacto-fermented-cabbage/

Link to #LactoFermentation post:
https://urbanfarmandkitchen.com/lacto-fermentation-how-to-ferment-fruits-and-vegetables/

#SolarPunkSunday #CabbageRecipes #Fermentation #LacticAcidBacteria #FoodPreservation #PreservingTheHarvest

How to Make #Sauerkraut ( #LactoFermented #Cabbage )

By Luay Ghafari
Updated May 08, 2024

This 3-ingredient Homemade Sauerkraut Recipe (Lacto fermented cabbage) is a jumping-off point into the wonderful world of fermentation. It’s easy to prepare and incredibly rewarding.

"A Note on Lacto-Fermentation

Fermentation (more precisely lacto-fermentation) involves submerging vegetables and/or fruits in a brine solution (salt and water) or salting them to release water. Rather than killing bacteria (like pickling does), this process takes a different approach. When done correctly, fermentation kills or suppresses the bad bacteria while giving the beneficial bacteria a chance to thrive.

This process transforms the vegetables and/or fruits into healthy, probiotic-rich lacto-fermented food.

If you’ve ever tasted #kimchee or fermented hot sauce, you’ll notice they have an acidity that is different from a traditional vinegar pickle. They taste tangy, not pickled. They may even tingle on your tongue. This fizziness is from the carbon dioxide that is generated in the fermentation process.

If this is your first time fermenting, I suggest you read my comprehensive post on lacto-fermentation and lactic acid bacteria [link at bottom of post]. It’ll give you all the basics you need to confidently ferment all the vegetables!"

Read more:
https://urbanfarmandkitchen.com/how-to-make-sauerkraut-lacto-fermented-cabbage/

Link to #LactoFermentation post:
https://urbanfarmandkitchen.com/lacto-fermentation-how-to-ferment-fruits-and-vegetables/

#SolarPunkSunday #CabbageRecipes #Fermentation #LacticAcidBacteria #FoodPreservation #PreservingTheHarvest

So, I learned a lot this #SolarPunkSunday! #BokashiComposting , #LacticAcidBacteria uses, new breakthroughs with #Sandbatteries, #Piezoelectrics, and #Renewables! And all the sharing of tips and tricks and events! I hope folks join us next weekend! Share your #RepairCafes, #ToolLibraries, #CommunityBuilding, #Gardening pics, #SolarPunk stories and art, etc., etc. Together we can BUILD a better future!

#GiantLeap #BetterFuture #Earth4All #SharingEconomy

From #yogurt to yield: Potential applications of #LacticAcidBacteria in plant production

by John R. Lamont, Olivia Wilkins, Margaret Bywater-Ekegärd, Donald L. Smith
Published August, 2017

Highlights
• Lactic acid bacteria (LAB) have been used for decades to improve plant growth.
• The plant - LAB relationship has yet to be fully characterized.
• LAB can serve as biofertilizers, biocontrols, biostimulants, and bioelicitors.

Abstract:
"Ferments containing lactic acid bacteria (LAB) have been used for decades in agricultural systems to improve soils, control disease and promote plant growth, however, the functional roles of LAB in the phytomicrobiome have yet to be discovered. An understanding of the symbiotic relationship between plants and LAB could be exploited to improve agricultural plant production.

"Scientific investigations to validate plant growth promoting properties of LAB are increasing in number and scope. LAB isolated from diverse sources have been shown to be effective biofertilizers, biocontrol agents, biostimulants. As biofertilizers, LAB can improve nutrient availability from compost and other organic material. In fermented food, LAB has served as an effective biocontrol agent; recently LAB have been shown to be effective in the control of a wide variety of fungal and bacterial phytopathogens. As biostimulants, LAB can directly promote plant growth or seed germination, as well as alleviating various abiotic stresses.

"In this review, we discuss the history and ecology of plants and LAB, appraise the available information on the use of LAB in improving plant production, and consider the limitations and potential new directions for the use of LAB in plant agriculture."

Source [includes intro, rest is behind a paywall]:
https://www.sciencedirect.com/science/article/abs/pii/S0038071716304151

#SolarPunkSunday #Biostimulants #Composting #PlantHealth #AncientTechnology #ModernTechnology #Biofertilizers #SoilEnhancement