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Tursi (fermentation)
https://www.youtube.com/watch?v=Vn2iaDLcnnY
The basic brine is two cups (473 ml) of water and one tablespoon of salt.
he adds :
- zucchini
- 3 cloves of garlic
- slice of onion
how to :
- fill full the bottle with cauliflower
- start pour the 473ml to bottle
- 3 days store on dark shelf ( GPT : the fermentation time can vary, but usually, 1-2 weeks is sufficient )
- Use and add it to refrigerator ( slows down the fermentation process and helps preserve the cauliflower. Keep the cauliflower in the refrigerator for longer storage. )
--
- 1 big jar
- 1l water
- 2tblspoon salt
- add vegs - let it 3-4days
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Lacto-Fermentation: How To Ferment Fruits And Vegetables -- https://urbanfarmandkitchen.com/lacto-fermentation-how-to-ferment-fruits-and-vegetables/
- 3.5% salt solution (on 500ml is 17.5gr salt)
- fermentation airlock
- 15°C to 24°C - Lactobacillus bacteria thrive in this temperature range. At higher temperatures, the fermentation process can occur too rapidly, potentially leading to softer textures and less complex flavors. Conversely, at lower temperatures, fermentation may proceed too slowly or not at all, leading to a lack of proper preservation and the growth of undesirable bacteria or molds.
Generally, the process of lacto-fermentation can take anywhere from a few days to several weeks. 4 days is generally a good place to start.
Fermented Broccoli: Why You Should Try This Brilliant Food (totally disgusting smell and taste) - one week