Blog — Fermentation Process
Lacto-fermentation is a unique food preservation process not only because of the delicious tasting results, but also because of the probiotics that are naturally created in the fermentation process. What basically happens when the lid goes on and the bubbling starts? Phase 1: Bad Guys Die Off Bacteria, both good and bad, live on the exterior skins and leaves of vegetables. During the first day of the fermentation process, the saltiness of the brine kills off the present bad bacteria. At the same time, the good bacteria thrive in the salt-water brine and will begin to grow. The specific bacteria...
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A batch of fermented vegetables relies upon four core variables for success. These fermentation process fundamentals must be in place for your ferment to deliver on flavor, texture, composition, and most important, edibility. The Salt: Quality here is absolutely key. Using a higher-end, fine sea salt to make your pickle brine is optimal because it’s less processed and contains a higher mineral count than table salt. Sea salt is also non-iodized, important because iodized salt will inhibit the growth of good bacteria. We’ve found that fancy salts like pink Himalayan sea salt or black Hawaiian lava salts are...
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