The Cultured Kitchen
Scobie symbiotice – bacteria and yeast fermenting and working together to create mafgic!
Lactobacillus – same smell as rotting process. ‘Fermenting’ means to boil. Pickling kills bacteria.
fermentation increases the enzymes and vitamins B. Michael Pollen – fermenting on Nexflix.
The sour bit of the palette is not used much.
Kimchi – Chinese leaf, carrot, turnip, spring onion, garlic, chilli and ginger.
Fermentation softens the plant tissue.
You can use red beetroot and cabbage – it burps a lot.
Takes 10 days – 3 weeks to go soft and the longer the softer and more tasty.
Celery, grated carrot and salt.
Method – finely chop the vegetables so they are ‘eat size’.
Squeeze, then pulp with 1-2 teaspoons salt then pack into glass jar. Push down so the brine rises 1cm above the top.
Weight down with a large stone wrapped in cling film. The veg are submerged in the water and brine.