Recent questions tagged lacto-fermented vegetables

by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 14 views

If I have leftover brine, can I drink it as a health tonic or is that not advisable due to salt content?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 10 views

Are there any vegetables that are poisonous or harmful if fermented (or any that people generally don't ferment)?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 14 views

How can I incorporate fermented vegetables into meals or recipes, especially if they turn out very sour?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 16 views

What differences in taste or texture should I expect between a quick ferment (few days) and a long ferment (few weeks or months)?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 13 views

Do I need to worry about chlorine or fluoride in water killing my ferment? What’s the best water to use?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 15 views

How do commercial producers of fermented vegetables ensure consistency and safety on a large scale (just out of curiosity)?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 10 views

Can I ferment vegetables in oil or without water (like preserved lemons or something in just salt)?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 13 views

If I open a jar to remove some vegetables, can I continue fermenting the rest, or should I refrigerate at that point?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 16 views

Why do my fermented jars have water droplets on the inside of the lid and walls (condensation) – is that normal?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 13 views

Is it possible to over-ferment vegetables, and what would over-fermented vegetables be like?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 10 views

If my ferment is too sour, can I mix the fermented veggies with fresh veggies to mellow the flavor (like a quick pickle blend)?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 13 views

Do lacto-fermented vegetables contain alcohol like some fermented drinks do, or just acids?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 14 views

How can I tell if my fermented vegetables have reached a safe acidity if I don’t have fancy testing equipment?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 16 views

Can I ferment multiple jars at once and should I expect differences between jars even with the same recipe?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 9 views

After fermentation, should I seal the jar tightly for storage, or keep it loosely lidded in case it continues to off-gas?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 12 views

What kind of container materials are safe for fermentation? Can I use food-grade plastic buckets, or is glass/ceramic always preferred?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 6 views

Are fermented vegetables supposed to taste slightly effervescent or tangy on the tongue?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 13 views

Why do some old-fashioned recipes add a grape leaf or a piece of bread in the fermenting crock?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 11 views

Is it okay to rinse fermented vegetables before eating to make them less salty or sour, or does that defeat the purpose?

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by cookwithfem (602k points) in Lacto-Fermented Vegetables asked Jun 11 15 views

Will adding a little vinegar at the start help prevent mold, or will it harm the fermentation process?

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Recent questions tagged lacto-fermented vegetables

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