Fermented Food Intolerance: 5 Signs and Symptoms
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No-salt sauerkraut - Healthy Food Guide
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The Complete Guide to Fermenting Hot Sauce at Home
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seriouseats.com
Salt is the key ingredient to most of the ferments. And the salt that you choose to use as well as the amount of it can make or break the ferment🧂⁠🙌🏻 ⁠ Read through our favourite salts to use and which one we recommend to avoid. 🙌🏻 ⁠ ✅ TO USE:⁠ —Kosher Salt The thick, flakey texture it’s easy to pinch and dissolves quickly with water to make a brine. Its taste is comparable to table salt, so it’s an easy go-to for beginner fermenters. We highly recommend using kosher salt in any ferment! —P
0:08
Salt is the key ingredient to most of the ferments. And the salt that you choose to use as well as the amount of it can make or break the ferment🧂⁠🙌🏻 ⁠ Read through our favourite salts to use and which one we recommend to avoid. 🙌🏻 ⁠ ✅ TO USE:⁠ —Kosher Salt The thick, flakey texture it’s easy to pinch and dissolves quickly with water to make a brine. Its taste is comparable to table salt, so it’s an easy go-to for beginner fermenters. We highly recommend using kosher salt in any ferment! —P
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Sauerkraut without salt: low-sodium Pickled Cabbage (Video Recipe)
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Want to learn my fermentation methods? Link in bio 🔗 A lot of people pickle vegetables thinking they're getting probiotics for their gut. They're not. Vinegar kills bacteria. That's how it preserves food. Fermentation grows bacteria. That's the whole point. When you ferment with salt and water, you're creating live lactobacillus. Billions of bacteria. Organic acids. Probiotics. That's what supports gut health. That's what makes it probiotic-dense. Vinegar pickling? You get sour vegetables. But
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