Tag Archives: lacto-fermentation

Use for crunchy vegetables and fruit e.g. cucumber, root vegetables, cabbage, plums, blueberries etc. to give a deep fruity, pickled flavour. Basic principles: Weigh your ingredient, add 2% salt and wait, the naturally occurring lactobacillales will ferment the vegetables turning sugar (glucose) to lactic acid. The salt inhibits other microbes (possibly harmful) as does removing …

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