The action of bacteria makes the minerals in cultured foods more readily available to the body. Also, bacteria produce vitamins and enzymes that are beneficial for digestion. Almost any vegetable can be fermented, alone as well as mixed, and be available all year round. The equipment you need to get started with vegetable fermentation is quite simple: you need a good chopping knife in the first place, and a fermentation vessel. You can use vessels of different capacities: most of the Della Casa jars fit the fermentation lid which can be bought separately, or along with the complete fermentation set.
The vegetables you choose for fermentation can be prepared in several ways: grated, shredded, chopped, sliced or even whole, according to your personal taste. The brine may require salt, whey or a starter culture. Vegetables in the vessel must be weighed down so as to be submerged by the brine and therefore be kept in an anaerobic environment during the whole fermentation process. Once the process is completed, it’s time to move the vegetables to cold storage.
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