If the electricity in Lithuania will completely disappear thanks to the conservative policy, you will be able to save for the winter at least in the cellars pickled vegetables. In order not to harm the teeth, cold pickled vegetables, if taken out of the refrigerator, can be warmed by keeping them at room temperature for a few hours before eating or pouring boiling water over them for a few minutes.
"Though the lacto-fermentation method is easy, people fear it. They'll ask if they need any milk. No, not that kind of lacto. In this method, you harness the power of lactic acid bacteria by creating a brine salty enough to prevent any other bacteria (or mold) from surviving. You've been eating lacto-fermented pickles your whole life. Kosher dill pickles are a famous example. So is sauerkraut.
For a salty-enough lacto-ferment brine you need 1 teaspoon of salt for every cup of water, which you can heat to help the salt dissolve faster.
Let that brine cool, pour it over your vegetables, cover and leave at room temperature. Then, you wait until the vegetable is sour to your liking. This could take 3 or 4 days, but it could be longer if you like sour pickles. Keep tasting every day to know how far the sour has progressed. Once the pickles taste the way you want, put them in the fridge to stop the bacteria's acid production."
1. OFF DUTY --- Eating & Drinking: When In Doubt, Pickle It --- Pickling is unbelievably easy. Really, the microbes do all the work and you reap the crunchy, scrumptious rewards.
Knauer, Ian.
Wall Street Journal, Eastern edition; New York, N.Y. [New York, N.Y]. 06 Aug 2022: D.9.
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