2023-05-02 09:00:00
Fermenting is trendy. More and more people are using the process to make food last longer and to do something good for their health. Fermented foods are considered real superfoods. We reveal why fermented foods are so healthy and how you can make them yourself at home.
Fermentation is currently in vogue, and the process has been used in many households for centuries. The fermented foods are so popular for certain reasons – because they have two advantages: on the one hand, stocks are easy to build up because the fermented food has a long shelf life, on the other hand it is a real boost for your immune system. Because fermented foods help to keep the intestinal flora in balance due to their lactic acid bacteria. This also strengthens the immune system. Because a large part of our cells that produce antibodies are located in the intestinal mucosa. In order for these to “function” properly, you need an intact intestinal flora.
Probiotic foods are very suitable for strengthening the intestinal flora in a natural way. “Good” bacteria (lactic acid bacteria) are absorbed through the fermented food, which reach the intestines undamaged. “Undesirable” bacteria, on the other hand, do not like the acidic environment and are killed. The growth of useful bacteria is further stimulated and the intestinal flora is built up.
Ferment your own food: Here’s how
Many foods can be fermented. Vegetables in particular can be used particularly well here. In principle, all types can be used. However, firm vegetables such as carrots, fennel, beetroot, radishes, celery or any type of cabbage work best.
What you need for fermentation:
- coarse sea salt
- Screw-top jar, mason jar or clay pot (preferably with a special fermentation lid)
- a pestle
- Food safe glass or ceramic weights
That’s how it’s done:
- In the first step, the vegetables of your choice are finely chopped and layered in the container. Then season as desired and press down with a pestle. Finally, weigh down the finished mixture with a weight.
- Then make a brine: Boil about 20 grams of salt in one liter of water. Then completely cover the vegetables with brine.
- Then close the container tightly with the valve cover. If you use a vessel without a special fermentation lid, only place the lid loosely on the screw-top jar or clay pot so that the gases produced during fermentation can also escape.
- Now your patience is required: You should keep the fermented food at room temperature for the first five to seven days. So that it does not turn sour afterwards, you should store the fermented food in a cool place, either in the refrigerator or in the cellar.
Important when fermenting: You should work as germ-free as possible. It is best to clean the cutting mats thoroughly beforehand and wash your hands thoroughly with soap. You should also rinse the vessel and weight thoroughly under hot water before use. If the food tastes bitter or otherwise strange, do not eat it under any circumstances, but throw it away immediately. There is a risk of poisoning (botulism).
Comparison instead of test: What’s the difference?
For this comparison, a CHIP specialist editor examined test reports from other publications as well as the most popular offers (“best sellers”) and customer opinions from online retailers. Based on this we made the product selection. When selecting the top devices, we focus on models with more than four stars and a reasonably high number of reviews. We have read a selection of customer reviews and selected devices that, based on our professional assessment, meet the needs of the users. The products have not been tested in the CHIP test center.
All products that the CHIP test center had in the laboratory can be found in this list of the best. Products that have also been tested by our cooperation partners can be found in our test & purchase advice and in our consumer portal.
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