Fermentation 101: Just Add Salt
While a lot of microorganisms can lead the food to rotting, some of them—the Lactobacillus bacteria—are beneficial and can help you preserve food. The challenge of lacto-fermentation is to find ways to promote the growth of beneficial bacteria and inhibit the ones that promote rotting. The solution for that challenge is quite simple: Add salt. For some magical reason salt inhibits the growth of the “bad” microbes prone to spoiling the food, while the “good” ones can tolerate it. #ferment #salt
Traditional European Sauerkraut Recipe
Sauerkraut, which means "sour cabbage" in German, is an ingredient that is rich in probiotics and is often consumed raw or cooked in various dishes. My recipe for homemade sauerkraut follows the authentic European tradition and provides an easy recipe to make at home in jars or crocks.
