Salt : 5 methods for preservation
Have you heard of lacto-fermentation? It involves immersing vegetables in a salt brine to ferment and preserve them for a long time... a long time.
WHAT IS IT?
Lacto-fermentation involves immersing vegetables in a brine, a mixture of water and salt, and allowing them to ferment. This method promotes the growth of beneficial bacteria naturally present on the food.
THE SCIENCE MINUTE WITH PR. BAHORUN
Lacto-fermentation, or lactic fermentation, encourages the development of lactic acid bacteria, such as Lactobacillus or Streptococcus. These bacteria convert sugars found in plants into lactic acid, which inhibits the growth of harmful bacteria. The liquid becomes increasingly acidic, similar to vinegar. The pH stabilizes, and the lactic acid bacteria stop multiplying. Once fermentation is complete, the preparation can be stored for an extended period.
The Advantages:
- It’s a simple method that requires minimal equipment.
- Nearly all vegetables can undergo lacto-fermentation.
- The shelf life can range from several months to several years.
- Nutrients are preserved, and the food becomes enriched with minerals and probiotics.
- Fermented foods are easier to digest.
The Disadvantages:
- It takes some time to grate or cut all the vegetables into small pieces.
- The flavor of the food is altered, as it takes on a vinegar-like taste.
- This method is not suitable for preserving fruits as it loses their sweetness.
WHAT FOODS TO CHOOSE?
Carrots, radishes, turnips, chilies, cabbages, papayas, breadfruit, leeks, tomatoes, garlic, onions, beets, celery, fennel… You can add herbs and spices to enhance the flavor of your preparations.
THE METHOD, ACCORDING TO ADELAIDE PILLET:
1/ Prepare the brine: Boil 1 liter of water, add 30g of salt, and let it cool. The salt must be completely dissolved before using the brine.
2/ Pack the chopped vegetables into a jar, leaving as little space as possible. (Like packing sardines in a tin!).
3/ You can flavor your vegetables with garlic, rosemary, dill, pepper, chili, etc., to give them extra taste. Place a large vegetable stick between the preparation and the jar’s neck to prevent the vegetable pieces from rising.
4/ Fill the jar to the top with brine. Seal the jar, but leave it slightly open by 2 to 3 millimeters. Place the jar in a small dish. During the first 7 days, while fermentation occurs, the liquid may overflow, which is normal since the jar isn’t airtight.
5/ After the seventh day, tap the jar. If no small bubbles appear, you can seal the jar and store it. If there are still small bubbles, wait a day or two until they disappear. You can consume the preparation once the jar is sealed, but note that the vegetables will taste better the longer you wait.
Caution: Never open the jar during the fermentation process, as this may allow harmful bacteria to enter. Once the jar is opened, keep it in the fridge. Be aware that improper fermentation will result in a bad smell, and the food will have an undesirable taste and texture.