Too strong? A simple way to enjoy fermented vegetables
Fermented vegetables are not just raw vegetables. Start with a spoonful: the right amount makes their intensity a pleasure rather than a shock.
The lonely jar syndrome
We buy fermented vegetables with the best intentions and then forget them. The answer is not willpower, but a simple everyday ritual.
The art of storing fermented vegetables
Found an old jar at the back of the cupboard? A practical guide to dates, opening, storage and the signs worth checking.
Black garlic: nature’s self-made preserve
Forget garlic’s heat. Imagine a soft, ebony-coloured sweet with deep fruit notes, made while nature quietly does the work.
Shoyu cream: umami between miso and soya sauce
Neither soya sauce nor miso: an unfiltered, powerful and living Fermentierra creation with a texture between sauce and paste.
Why does fermentation restart in the jar?
A hissing jar or raised lid shows that microorganisms may still be active. Here is how to understand this natural phenomenon.
How much salt should you use for lacto-fermentation?
One or two per cent is a useful guide, but good fermentation also relies on ingredients, technique and sensory judgement.
It is not the quantity, but the regularity
A spoonful or two each day is an easy way to make fermented vegetables part of everyday meals.
Eating lacto-fermented vegetables is easy
Simple ideas for bringing lacto-fermented vegetables into everyday meals without changing the whole way you cook.