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What is Lacto Fermentation?<\/h2>\n
Lacto fermentation is the process of fermenting, typically vegetables, in an anaerobic & salted environment.<\/p>\n
I\u2019ve popped a lovely link in the reference section at the bottom to get some serious detail about Lacto fermentation.<\/p>\n
This simply means not allowing air to touch the vegetables and keeping the vegetables within a salted liquid.<\/p>\n
The salted liquid can either be the liquid that comes out of the vegetables themselves or can come from brine or a mixture of salt and water that you pour over the vegetables themselves.<\/p>\n
Salt:<\/strong><\/p>\n For Lacto fermentation we use either sea salt or rock salt, I often use coarse salt if I\u2019m trying to break something down \u2013 like the wild garlic leaf and fine with a crunch vegetable I want to hold its shape like thistle hearts or burdock roots.<\/p>\n The volume of salt is typically somewhere between 1 \u2013 10%, 1% to 10% is quite a big difference and it depends on what you\u2019re trying to achieve.<\/p>\n 1% salt will ferment really quickly and is good if you want to:<\/p>\n 10% \u2013 you can keep going with the salt but it becomes uneatable after 10% \u2013 I usually use higher salt percentages when:<\/p>\n Water<\/strong><\/p>\n Try to use spring water where you can but tap water will work also (if it\u2019s high in chlorine leave it to stand in an open bowl for at least 1 hour before using it \u2013 to allow the chlorine to evaporate)<\/p>\n What\u2019s Lacto bactillia?<\/strong><\/p>\n There\u2019s a much more complex process than the one I\u2019m just about to describe with many different things going on but I\u2019m going to keep it simple here.<\/p>\n The salt stops the bad bacteria from developing and allows the good bacteria or the bacteria we\u2019re after, to grow and develop.<\/p>\n This good bacteria outcompete the bad and is allowed to grow, helping to preserve the item and giving us some gut-boosting properties too,<\/p>\n You can, of course, play around with this recipe – I actually advise you do \ud83d\ude42 Some things may benefit from a little more or a little less salt, or from being fermented for 1 day or for 2 weeks. Fermentation is a big journey for us to join and play around in.<\/p>\n We\u2019re using around 4-5% salt for this one as it’s the middle ground for salt content on lacto fermentation, certain items you want to keep and store for longer will benefit from a higher amount of salt – up to 8%.<\/p>\n That’s it we have a basic lacto ferment on the go – it’s time to play and explore.<\/p>\n Find more Wild Garlic Recipes here<\/a><\/p><\/blockquote>\n\n
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\nA Basic Recipe for Lacto Fermnting Wild Ingredients:<\/h2>\n
\nIngredients:<\/h2>\n
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\nMethod:<\/h2>\n
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\nReferences:<\/h2>\n