Once a practical way to preserve food without the need for refrigerators and stock up on healthy crops throughout the winter. Today’s popular food processing method with a touch of adventure.

Pickling cucumbers, canning or fermenting cabbage was in the past, and is still a common part of life in many Slovak families, so in this respect it is nothing special for our culture. But do you know what fermentation actually is? Simply put, it is a metabolic process that produces microorganisms that aid in digestion. The beneficial bacteria that are created during fermentation have a positive effect on the digestive system. They practically work as natural probiotics.

It ferments the whole world

It is interesting that each country, or culture has its typical customs in this area of ​​gastronomy. Probably the most typical fermented food in the world is yogurt or kefir. In Asia, for example, kimchi is known – Korean cabbage pickled with chili pepper paste. It is most often served as a side dish, but it is not unusual to eat it for breakfast either.



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Tasty “pickles“

Pickles are an ideal accompaniment to burgers. There are no limits to imagination when it comes to pickles, practically any vegetable is suitable. You can use carrots, cabbage, beetroot, cauliflower, radishes, zucchini, but also herbs or various spices. To prepare, you only need a mix of vegetables of your choice, salt and a little sugar.

Healthy kombucha

However, beverages can also be fermented. Kombucha or tea mushroom is a jelly-like mass created by a large volume of yeast. Didn’t the idea of ​​fermented tea appeal to you? Lovers of this drink could talk for hours about its positive effects. These include, for example, digestion support, detoxification of the body, strengthening of immunity or even a slimming effect. Before you start growing kombucha, study the risks. This fermented drink must be prepared correctly, otherwise it can also contain dangerous molds.

How to ferment?

If you want to try the fascinating fermentation process live at home, don’t worry, it’s quite simple. There is practically nothing to go wrong when following the basic principles.

Always use fresh ingredients, ideally local.

Sterilize containers as a precaution, or at least pour boiling water over them.

Each piece of vegetable must be fully immersed in the juice.

To begin with, leave the container at room temperature to start the fermentation, and after a few days transfer it to the cold.

At first, leave the container in a bowl or on a tray – the first few days the fermentation can be wild and part of the contents of the container can boil out.

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