Yogurt. The preparation of yogurt is one of those things that sounds tricky but isn’t. Actually, you can prepare delicious coconut yogurt with just coconut milk and a probiotic capsule. Simply mix the two ingredients, cover with a cheesecloth, and let sit for 24 to 48 hours. Once the yogurt has activated, refrigerate and serve!
Kombucha. Working with the bacteria cultures needed to achieve the end result of this fizzy drink might be difficult. But it’s really a fairly basic process. A basic kombucha is made from water, sugar, black or green tea, and a symbiotic culture of bacteria and yeast (SCOBY), also known as the “mother.” You can also add other flavors, including fruit, honey, ginger, etc. To produce kombucha, the ingredients are combined in a large glass jar and left to ferment for 7 to 10 days. The fermenting process creates the carbonation and flavor unique to kombucha beverages.
Sourdough bread. The key to a good sourdough bread is a sourdough starter. You can make your own, or get one from a grocery store or another sourdough enthusiast. Once you acquire a sourdough starter, you may store and use it again and again to make delicious homemade sourdough bread.
Fermented juice. Have you already tasted a glass of wine or cider? Then the chances are that you’ve already tried fermented juice. Apples, specifically, produce a delicious fermented apple juice that is both basic and refreshing. Just slice and juice enough apples to fill a glass jar, add some culture starter, seal tightly, let sit for about 3 days, and enjoy!
Sauerkraut. If you’re a consumer of sauerkraut, it’s incredibly easy to make your own. Just pack cabbage, salt, and caraway seeds into a clean glass jar, seal, and let sit for 3 to 10 days. The amazing characteristic of sauerkraut is that it will keep well for several months once it’s ready.
Pickled vegetables. When you see pickles, you usually think of the vinegar required to ferment them. But you don’t really need a great amount of vinegar to pickle many different kinds of vegetables. Traditional lacto-fermentation methods depend completely on the beneficial bacteria in the vegetables themselves. Utilizing this procedure, you can pickle almost any vegetable, including carrots, radishes, and more!
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