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FERMENTATION FOR BEGINNERS
The Basics for FermentationYou can ferment any food, but you can do it only by trial and error. It is with experience that you begin to understand which products will come out tasty and cool, and which ones will not.
If you do fermentation at home, then the only thing you need is a scale and any container, preferably glass. You need to take the same amount of product and water, add up and add 2-3% of salt from the total mass. The process should take place at a temperature of 18 to 30 it is in this range that the ideal temperature for a particular product is selected through experiments.
It all depends on the goal. If you just need to ferment something, then you can do it with a piece of a plastic there are bacteria that grow on plastic. If we want to take the maximum taste from the product, then we can choose an approach to any of them. Almost everything can be fermented for example, make vinegar from juice, or miso past from pomace leftover from the juice.
This book will guide you to get started with fermentation.
If you do fermentation at home, then the only thing you need is a scale and any container, preferably glass. You need to take the same amount of product and water, add up and add 2-3% of salt from the total mass. The process should take place at a temperature of 18 to 30 it is in this range that the ideal temperature for a particular product is selected through experiments.
It all depends on the goal. If you just need to ferment something, then you can do it with a piece of a plastic there are bacteria that grow on plastic. If we want to take the maximum taste from the product, then we can choose an approach to any of them. Almost everything can be fermented for example, make vinegar from juice, or miso past from pomace leftover from the juice.
This book will guide you to get started with fermentation.
38 pages, Kindle Edition
Published March 20, 2022
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