How I Ferment Food at Home — A Beginner-Friendly Guide 📝 скачать в хорошем качестве

How I Ferment Food at Home — A Beginner-Friendly Guide 📝

🔥 Even Clumsy Cooks Can Ferment! Welcome to My Home Fermentation Lab 🧪 Getting probiotic freedom is easier than you think! 💡 Why I Fell in Love with Fermentation: • Save money: 4 oz of homemade fermented veggies = 20 bottles of probiotic supplements (Saved over ¥10,000!) • Get healthier: Packed with live cultures, your gut will thank you • It’s fun: Watching food turn sour slowly is oddly satisfying! 📝 Beginner-Friendly Guide to Fermenting at Home 1️⃣ Tools You’ll Need: • Fermentation jar (or any clean glass jar) • Digital scale (salt ratio must be accurate!) • Non-iodized salt + starter culture (great for beginners, optional for pros) 2️⃣ Prepping the Veggies: • Carrots, cucumbers: Scrub but don’t peel (good bacteria live on the skin!) • Cauliflower: Soak in baking soda water for 10 min • Beets: Peel if you care about the pretty color 😅 3️⃣ Universal Fermentation Formula: • Total weight of veggies + water × 3% = salt needed (e.g., 780g water = 23g salt) • Add half a packet of starter culture and shake well • Use a weight + airlock (No special jar? Just “burp” it daily in the first 3 days) 🔬 Fermentation Science 101: • If the pH stays below 3.5 for 3 days, nitrites are fully broken down = safe to eat • Reusing old brine? My 17-year-old ferment smells like beer 🍺 • Anti-mold tip: Keep veggies fully submerged (even a small bowl or pudding jar works!) 📈 Coming Next: 7-Day nitrite & pH curve for colorful fermented veggies – stay tuned! 🌟 Quick Tips: • 7 days at 20°C (68°F) and it’s ready to eat • No airlock? Just open the lid once a day for the first 3 days 💬 Like + follow if you’re into gut-friendly DIYs! What veggie do you want to ferment first? Tell me in the comments