What is lacto-fermentation? #thehappypear #shorts

This is a 2% salt solution method which makes it super easy to adapt to whatever volume of veg or even fruit you are fermenting. You can also add flavour agents such as garlic, ginger, turmeric, chilli and herbs or spices to give each ferment more personality 🔥

The 2 secret ingredients to dictate the speed and the acidity of the ferment are TIME and TEMPERATURE. As a rule of thumb the longer you ferment anything the more acidic it will become and the more broken down the fruit or veg will become. The warmer the room the quicker the fermentation process. As in when fermenting in a cold room it will take much longer for them to become acidic than when compared to a warm room ✅💚

All the best,
Dave & Steve.

#shorts

[Jack-tkub]

You need to weigh the produce AND the water weight and then add 2% salt to that

Also, the produce should be fully submerged, ideally with a glass weight or sealed zip lock bag filled with water. Otherwise you run the risk of mold. Check r/fermentation and you will see examples of this every day

[DreadedGareth]

As has been stated, it's salt at 2% of the total weight of produce + water. Anything between 2% and 10% will work, but higher percentage of salt results in slower fermentation. Beyond 10% salt and even the beneficial bacteria won't survive.

[brunomanco]

You give any treatment to the water? Botled water, filtered water or boiled water???

[KoiRY]

What do lactofermented plums taste like and what do you use them for?

[olivierdesmid]

If you’re fermenting in a brine, it’s the brine that should have 2% salt!! Please update this post so people do not start unsafe ferments

[mikeskylark]

Fermentation is interesting biological phenomenon

[adriankeen]

measure water AND produce or the water wont be salty enough to ward off harmful bacteria/fungi/pathogens in general!!!