I Fermented Salsa for 7 Days (3% Salt, No Vinegar) скачать в хорошем качестве

I Fermented Salsa for 7 Days (3% Salt, No Vinegar)

I fermented this salsa for 7 full days using 3% salt — no vinegar, no starter culture, no preservatives. This is real lacto-fermentation, and in this video you’ll see exactly what happens after 24 hours… and how the flavor transforms by Day 7. In this episode of my Fermentation Basics Series, you’ll learn: • How to calculate 3% salt correctly • Why natural brine forms on its own • How to keep vegetables submerged safely • What fermentation looks like after 1 day vs 7 days • How to store fermented salsa properly • Why longer fermentation creates deeper flavor This salsa is naturally tangy, complex, and rich in beneficial bacteria. It pairs perfectly with fried snacks, nachos, and sandwiches — but more importantly, it teaches you the foundation of safe vegetable fermentation. If you're new to fermentation, this series will guide you step-by-step through: • Salt percentages (2% vs 3%) • Fermentation timing • Temperature control • Beginner mistakes to avoid • Identifying safe fermentation Fermentation is one of the oldest preservation techniques in the world — and one of the most powerful ways to build flavor naturally. New fermentation videos coming soon: • Beginner fermented vegetables • Natural probiotic drinks • Fermented condiments • Gut-friendly homemade foods Question for you: Would you stop at Day 3… or go all the way to Day 7? Let me know in the comments. — #FermentedSalsa #LactoFermentation #FermentationForBeginners #ProbioticFood #3PercentSalt #HomemadeSalsa #NaturalFermentation