🥬Sauerkraut is made by lacto-fermentation, a process in which the natural sugars in cabbage are converted into lactic acid by beneficial bacteria. This fermentation process not only preserves the cabbage but also enhances its flavor and nutritional value.🧪The fermentation process gives sauerkraut its distinctive tangy flavor. The longer it ferments, the stronger the flavor becomes. This acidity not only adds a unique taste but also helps balance richer or fattier foods in dishes.🎥 @cultured.g

Let’s talk methods of fermentation: 🥒 LACTO FERMENTATION - creates an oxygen-free environment, by submerging vegetables in a salt brine or dry salting. Lactic acid bacteria consume carbohydrates in the form of natural sugars in the produce and convert them into lactic acid. This lowers the pH, and creates an acidic environment that preserves the food and enhances its flavor, all the while inhibiting the growth of harmful bacteria. 🫚 WILD FERMENTATION - uses microorganisms like yeast that are p

Fraises fermentées au poivre de Kampot frais (recette plus bas) → Oui, on peut lacto-fermenter des fruits. Et c’est même un pur délice. Ces fraises sont croquantes, acidulées, légèrement salées et subtilement poivrées… À tester avec un poisson cru, ou même sur une crème glacée à la vanille. L’accord sucré-salé-fermenté est totalement magique. Et devinez quoi ? « Fermenter les FRUITS », c’est justement le thème de juin dans ma newsletter La Gazette Fermentée ! Chaque mois, je vous propose une vra