Fermentieren ohne Gärtopf | Rettich mit Sauerkraut Methode haltbar machen | ganz einfach erklärt

Does this happen to you, too, you harvest a large amount of vegetables and you can't eat them all? That's what happened to us with the Bavarian beer radish. I decided to ferment the radish, i.e. to preserve it through lactic acid fermentation. If you pay attention to a few little things, it is very easy and can also be done without a special fermentation pot. Everything that is needed for this can be found in every household. Fermented vegetables have a long shelf life and are very healthy. Due to the gentle processing, the vitamins, minerals and enzymes in the vegetables are preserved and can even be better absorbed by the body. The ferment is probiotic, which means that when you eat it, the lactic acid bacteria contained in the pickled vegetables get into the intestines alive and strengthen the body's immune system. A homemade superfood that tastes spicy and delicious. Ingredients: 1-2 kg of radish 1.5% - 2% salt Spices (for approx. 1700 g radish) 5 grams of caraway 10 peppercorns 1/2 teaspoon coriander seeds 4 small bay leaves Chapter: 0:00 Start in the garden with beer radish 0:34 Harvesting radishes 1:09 Prepare the vegetables 1:36 Benefits of Lactic Acid Fermentation 2:32 This is how lactic acid bacteria work 3:56 How to correctly calculate the amount of salt 4:22 the sauerkraut method 5:05 how to layer the radish in the glass 5:33 Hygiene 6:19 a weight has to be on it 7:05 Fermenting radish - Version 2 7:24 Time, rest and the right temperature 7:55 First tasting after four days 8:51 Phase 2 of fermentation 9:19 Tasting the finished ferment 13:34 Durability