How to ferment vegetables with whey

You can ferment almost anything. Use your vegetables to top cooked quinoa beans and chopped leafy greens.

When fermentation is complete store the jars in the fridge or in some other cool place.

How to ferment vegetables with whey. I prefer to use whey or liquid from my fermented veggies Now there are many opinions about which kind of starter is best and even if whey is actually useful at all for fermenting vegetables since its a dairy culture. Let me just say that in my experience years of fermenting foods whey makes a terrific starter culture. Whey is one of the most convenient starters for fermented foods.

There are SO MANY foods you can ferment with whey. It contains all the beneficial bacterias to culture vegetables fruits and juices. Here are some recipes to get you started but please dont limit yourself to these.

You can ferment almost anything. Basically you mix veggies in this case with salt andor whey and store in a mason jar those pickling jars with the seal and spring lever. Let it sit for three days to ferment.

Then store for months and months and eat as you like. The best veggies to use are. Root veggies radishes daikon cabbage garlic ginger.

And many fermentation specialists say to never use a starter but in fact they do not mean it they just mean dont use whey usually. We have to break them down to understand what needs a culture and what does not. So the first rule is that MOST fruit and vegetable ferments do NOT need a starter.

Fermented vegetables begin with lacto-fermentation a method of food preservation that also enhances the nutrient content of the food. The action of the bacteria makes the minerals in cultured foods more readily available to the body. The bacteria also produce vitamins and enzymes that are beneficial for digestion.

Salt Plus Starter Cultures. Using some form of bacterial starter is said to speed up the vegetable fermentation process. While we recommend a salt-only ferment for vegetables the following starter cultures may be used in addition to salt if desired.

Whey is dairy-based so may not work for everyone. On my very first post of the Bad A Bacteria series lacto-fermented garlic a reader posted a link to Kelsys article and from that point on Ive questioned whether or not to use whey as a starter in vegetable ferments. Kelsy makes such good points that Ive decided to stop using whey in my vegetable ferments.

Sweet whey is full of lactobacteria. It is perfect for fermenting all sorts of things. Most grains legumes nuts and vegetables can use sweet whey as a starter.

This wont work for acid whey because it doesnt have the bacterial culture. Fermenting in a cool temperature. Try leaving the jars to ferment longer.

Ive left my jars for up to 15 days and it worked fine. Fermenting in a hot climate. Check this post for suggestions.

When fermentation is complete store the jars in the fridge or in some other cool place. I add whey to all of my fermented foods such as sauerkraut ginger ale ketchup and pickles. Our ancestors always fermented their condiments.

This gives them not only probiotics but digestive enzymes as well. After two years of drinking beet kvass my periodontist told me that my tooth pockets were smaller than they used to be. Lacto-fermented vegetables are cultured vegetables.

Youve probably heard of sauerkraut kim chi and sour dill pickles right. These are all forms of lacto-fermentation. Many people use whey as a starter but it is not necessary given you use enough salt.

Making your own lacto-fermented veggies is so easy that once you start youll be hooked. Let them ferment for 10 or more days. Just experiment there is no exact science with fermentation.

After your veggies are soured to your liking place the jar or jars into your refrigerator where they will store for months. Use your vegetables to top cooked quinoa beans and chopped leafy greens. Serve them atop grilled fish or.

The starter culture can be a bit of liquid from a successful batch of fermented vegetables whey that youve drained off of kefir or yogurt or whey from cheese making. The starter culture also shifts the pH in the ferment to the acid side of normal favoring the fermenting bacteria over any bad bacteria. You can check out my Youtube video on making whey here.

How To Make Fermented Vegetables. After you grasp the basics of it you just chop stuff and leave it. Not every batch will work out.

Fermenting is less predictable than heat-based methods of preserving food. A basic guide to fermenting vegetables. Wash and chop.

Aside from the initial cost of your fermentation vessels there are minimal expenses to this process. I have a crock for sauerkraut and I use quart and pint size canning jars for fermenting and storing. The basics How to Ferment Vegetables Typically coarse sea salt andor whey are used for the fermenting process.

Weight and cover the mixture. To ferment the vegetables must be weighted under the liquid. Place the weight system you have devised inside the vessel making sure the plate or jar you are using fits.

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