How to simply and successfully ferment vegetables and fruit with salt using lacto fermentation. I'll show you the basic method, the 2% salt rule to work by and how to both traditionally ferment in jars as well as how to get creative, work with interesting flavours and ferment in vacuum bags.
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Video Timestamps -
00:00 Intro
01:12 The 2% Rule
2:24 How lacto fermentation works
3:14 Method
4:20 Fermenting in vacuum bags
4:57 How long to ferment
5:46 Ingredients & Flavours
6:38 Examples & Ideas
2% Rule & Method -
Weigh fruits or vegetable and calculate 2% of their weight.
Add 2% of their weight in salt to the fruit or vegetables and then if needed add a 2% salt brine to cover them (2g salt per 100g water).
Submerge your ingredients in a jar with a fermentation lid or vacuum pack your ingredients. Allow them to ferment for 4 days up to 2 weeks or longer then when you like the flavour move them to the fridge to store longer term.
