Hello everyone, today we are going to make lacto fermented pickles, common pickles are based on the process of lactic acid bacteria fermentation, whether it is Chinese pickled cabbages, German sauerkraut, Sichuan pickles, Korean kimchi, Yunnan pickled mustard greens and so on, regardless of the flavour, the underlying logic is nothing but the lacto fermentation.
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Ingredients:
vegetable
water
salt
other spices if you like
the weight of salt=(weight of vegetable+water)*2%
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Tips1：keep containers and tools clean
Tips2: weight of salt = (total weight of vegetables + water) x 2%
Tip 3: The vegetables should be submerged in the brine to keep them anaerobic. You can use water in a sealed bag instead of a pickle stone.
Tip 4: Lactic acid bacteria are most active at 10-30°C. Ferment pickles at room temperature and open the lid daily to vent the air.
Tip 5: Considering nitrites, it is best to ferment for three weeks before serving
Tip 6: Once fermentation is complete, transfer to the refrigerator to stop fermentation.
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