Let’s Drone Out is a light-hearted and chatty drone focused podcast. Recorded live and interactively every Thursday 8-9 pm UK time on YouTube, come join the interactive chat. Jack and his wife Tony, as well as the rest of the LDO crew are here to bring noobs and pros together. Tune in every Thursday at 8:00PM UK time for the latest on tech, events, news, interviews and a behind the scenes look into the hobby. LEGAL NOTICE: Any views expressed by any guests on this show are personal and may ...
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İçerik Real World Gardener tarafından sağlanmıştır. Bölümler, grafikler ve podcast açıklamaları dahil tüm podcast içeriği doğrudan Real World Gardener veya podcast platform ortağı tarafından yüklenir ve sağlanır. Birinin telif hakkıyla korunan çalışmanızı izniniz olmadan kullandığını düşünüyorsanız burada https://tr.player.fm/legal özetlenen süreci takip edebilirsiniz.
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Lacto Fermented Vegetables in the Kitchen Garden
MP3•Bölüm sayfası
Manage episode 322772734 series 2360070
İçerik Real World Gardener tarafından sağlanmıştır. Bölümler, grafikler ve podcast açıklamaları dahil tüm podcast içeriği doğrudan Real World Gardener veya podcast platform ortağı tarafından yüklenir ve sağlanır. Birinin telif hakkıyla korunan çalışmanızı izniniz olmadan kullandığını düşünüyorsanız burada https://tr.player.fm/legal özetlenen süreci takip edebilirsiniz.
KITCHEN GARDEN LACTO-FERMENTATION
But what do you do with all those chillies other than freeze them?
I'm talking with Corinne Mossati, founder of the www.gourmanticgarden.com.au website.
If you have any questions you can email us Realworldgardener@gmail.com
…
continue reading
There are several ways to preserve food, these include freezing, drying, pickling and fermenting.
You may think that fermented foods are a recent trend, but in fact, fermenting food has been carried out for thousands of years. Fermenting food is one way of preserving your ample supply of produce that's growing in your garden. There are a few ways to ferment foods but lacto-fermentation is one of the easiest.- The term lacto-fermentation is a scary one and belies how simple it really is. It's unbelievably quick and easy.
- What about the bad bacteria?
- Use high quality sea-salt. Photo: Corinne Mossati of Gourmantic Garden Non-chlorinated water, and no fluoride so will need to be filtered water.
- Kilner jar or a glass jar with a lid.
- Weights to submerge your ferment.
- BASIC RULE: Brine solution is 2-3% salt.
- 2% brine:1 litre of water needs 20 grams of salt:
- Collect your dry ingredients and add them to a dry sterile fermentation jar.
- Pour in the brine solution to cover the vegetables.
- Add a ceramic weight on top to keep the vegetables below the liquid.
- Burp the jar daily: this releases the gas.
- It will take 2-3 weeks during the summer months.
- Once it's ready, place it in the fridge to slow the ferment process.
But what do you do with all those chillies other than freeze them?
- Why not make a chilli lacto-fermeneted sauce?
I'm talking with Corinne Mossati, founder of the www.gourmanticgarden.com.au website.
If you have any questions you can email us Realworldgardener@gmail.com
126 bölüm
Lacto Fermented Vegetables in the Kitchen Garden
Real World Gardener-Horticulture, Gardening, Learning to Grow
MP3•Bölüm sayfası
Manage episode 322772734 series 2360070
İçerik Real World Gardener tarafından sağlanmıştır. Bölümler, grafikler ve podcast açıklamaları dahil tüm podcast içeriği doğrudan Real World Gardener veya podcast platform ortağı tarafından yüklenir ve sağlanır. Birinin telif hakkıyla korunan çalışmanızı izniniz olmadan kullandığını düşünüyorsanız burada https://tr.player.fm/legal özetlenen süreci takip edebilirsiniz.
KITCHEN GARDEN LACTO-FERMENTATION
But what do you do with all those chillies other than freeze them?
I'm talking with Corinne Mossati, founder of the www.gourmanticgarden.com.au website.
If you have any questions you can email us Realworldgardener@gmail.com
…
continue reading
There are several ways to preserve food, these include freezing, drying, pickling and fermenting.
You may think that fermented foods are a recent trend, but in fact, fermenting food has been carried out for thousands of years. Fermenting food is one way of preserving your ample supply of produce that's growing in your garden. There are a few ways to ferment foods but lacto-fermentation is one of the easiest.- The term lacto-fermentation is a scary one and belies how simple it really is. It's unbelievably quick and easy.
- What about the bad bacteria?
- Use high quality sea-salt. Photo: Corinne Mossati of Gourmantic Garden Non-chlorinated water, and no fluoride so will need to be filtered water.
- Kilner jar or a glass jar with a lid.
- Weights to submerge your ferment.
- BASIC RULE: Brine solution is 2-3% salt.
- 2% brine:1 litre of water needs 20 grams of salt:
- Collect your dry ingredients and add them to a dry sterile fermentation jar.
- Pour in the brine solution to cover the vegetables.
- Add a ceramic weight on top to keep the vegetables below the liquid.
- Burp the jar daily: this releases the gas.
- It will take 2-3 weeks during the summer months.
- Once it's ready, place it in the fridge to slow the ferment process.
But what do you do with all those chillies other than freeze them?
- Why not make a chilli lacto-fermeneted sauce?
I'm talking with Corinne Mossati, founder of the www.gourmanticgarden.com.au website.
If you have any questions you can email us Realworldgardener@gmail.com
126 bölüm
Tüm bölümler
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