Instead, fermenting is a process where the bacteria or yeast in a food converts the sugars and starches present into an acid or alcohol. This is called lactic acid (or lacto-) fermentation. The lactic acid helps inhibit the growth of dangerous bacteria, preserves the food and gives it a tangy flavour. Hi, I'm Marc Matsumoto, a retired chef living in Tokyo, and I founded No Recipes to empower home cooks of all levels by sharing essential techniques and my kitchen secrets.

bag of pickles on a Nothing like a bit of woodcutting and bag of pickles on a

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Knowing what is in season wherever you are in the world is key. In the UK now, you will find the last of last year’s apples and pears, but cauliflower and cabbage are going strong and a soft-fruit glut is just around the corner. Come springtime in the US, meanwhile, Serious Eats’ Preserved column suggests rhubarb-strawberry jam and tomato jam, among others. Add the cucumbers and seal the bag, pressing out as much air as possible so that the cucumbers are fully submerged in the liquid. Lactic acid fermentation is a common way of preserving vegetables, such as cabbage," Ms McLeod says. "The raw vegetable is sliced and then salt is added. The salt takes liquid from the vegetable which allows the growth of lactic acid bacteria.

Big Papa Hearty Dill Pickle-In-A-Pouch - American Fizz

Singing a nursery rhyme is a great way to have fun with your little one and support their language development. Like most people, you probably feel a pang of guilt when those vegetables end up in the trash at the end of the week.

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All of our fields are ringed by strips of uncultivated land, which are rich in wild flora and fauna, and encourage biodiversity. We use our own reservoir for irrigating our crops and renewable energy is used to help run our onions stores, with over 400kw of solar panels installed over the farm. As dietitian Chloe McLeod explains, the resulting product is a fermented food (such as sauerkraut and kombucha) with probiotics and enzymes. Mix 1kg of fresh berries with 30g of salt in a large lidded glass jar, and lay clingfilm over the top of the produce, pressing it down with a small weight. Then put the lid on, loosely. Leave at room temperature (18-22C) for 15 to 30 days. Taste after 15 days, and decide if you want to take the funky flavour further. I used baby cucumbers, so I didn't cut them, but if you are using large cucumbers with big seeds, you may want to splice them in half lengthwise to remove the seeds and cut the halves into lengths that will fit in your bag.