Encurtidos vs. Fermentos | la guía completa

🌱🌀SUBSCRIBE to the newsletter to receive exclusive news and information directly to your inbox. 👉🏼 https://yosoypachamamista.com/suscrib... ✔️ Get my EBOOKS and COURSES! - https://cursos.yosoypachamamista.com ✔️ Visit my page, I have a lot of valuable information - https://yosoypachamamista.com ✔️ Follow me on INSTAGRAM! I'm very active there! -   / yo_soy_pachamamista   ✔️ Follow me on FACEBOOK -   / yosoypachamamista   ✔️ Check out my PINTEREST -   / yosoypachamamista   🥬BASIC RECIPE for pickles; If you're not canning, you can play with the vinegar and water ratios in the recipe. You can also use vinegars other than white vinegar to change the flavor of the pickles. Feel free to experiment. -1 cup vinegar -½ cup water -1 tablespoon sugar -½ tablespoon salt (Chopping vegetables smaller helps them absorb more brine.) 🥬 Quick pickling - Pickling is using vinegar (an already acidic medium) to preserve food. Preservation occurs thanks to the acidity of the vinegar. Typically, when pickling, we boil a brine made with water, vinegar, salt, and sugar, and pour that hot brine over the vegetables in a jar. After a couple of hours, the pickle will be ready to eat. It can be stored in the refrigerator for about 2 months before it expires. 🥬 Fermenting - Fermenting involves working with microorganisms that produce acids during the process that help us transform and conserve food. At the beginning of the process, there is no acidity. It forms during fermentation. 🥬 Canning - The canning process, at home, involves jars, not cans. They aren't just any jars; they're thick glass jars because to can, you have to boil them for at least 10 minutes. They are jars with two-piece lids (I show this in the video). We boil the covered jar with its contents to pasteurize it and eliminate oxygen, so the canned goods can last a long time (years) at room temperature. It's important to understand that you can can all fermented foods, including pickles. You can also can jams, stews, etc. 🥬 Explanation of the curve (pickling vs. fermenting) - I hope my explanation in the video makes sense to you. Vinegar is also a ferment. However, it's already on the right side of its bell curve. That is, it's more stable and no longer has as much live microbial life inside. So, the food's preservation occurs thanks to the acidity of the vinegar, not thanks to the action of microbial life because there's no longer much microbial activity. It's already done its job. Lactofermented foods are still on the other side of the curve; they're on the left side of the curve. With lactofermented foods, there's still active microbial life inside the jar, and that microbial life (mostly bacteria) produces acids, which gradually causes the entire ferment to acidify. With lactofermented foods, we have to accompany them on the journey to the left side of the curve. We can't skip that part because acidity still needs to be created. ➡️WRITTEN POST: Is it fermenting if I use vinegar? https://yosoypachamamista.com/es-ferm... ➡️WRITTEN POST: Botulism and Fermentation https://yosoypachamamista.com/botulis... ➡️I want to ferment, where do I start?    • Quiero fermentar. ¿DÓNDE EMPEZAR?   ➡️VIDEO: Acidity is protective.    • Los alimentos "ácidos" no son malos.   ➡️VIDEOS: Sauerkraut (how and why)    • CHUCRUT - cómo y por qué