#lacticacidbacteria — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #lacticacidbacteria, aggregated by home.social.
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#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 -
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 flavorThe 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.
massage the cabbage
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.
How to Ferment Vegetables at Home (Simple, Safe, and Incredibly Cheap)
January 9, 202Excerpt: Simple Sauerkraut
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 flavorThe 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.
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, 2024This 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
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How to Make #Sauerkraut ( #LactoFermented #Cabbage )
By Luay Ghafari
Updated May 08, 2024This 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, 2024This 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, 2024This 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, 2024This 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