Can you ferment with whey?
Whey produces a more rounded flavour in your ferments than salt, but can also lead to slightly mushy vegetables, in part because whey speeds up the ferment process. Some argue milk bacteria only like milk, so it is counter-productive to use whey for veggies.
Is whey necessary for fermentation?
While lactic acid bacteria named after milk are necessary for a successful lacto-ferment, adding a dairy component to vegetable ferments is not necessary. In conclusion, people who claim that whey or other dairy starters are necessary to ferment vegetables or to call such a fermentation “lacto-fermented,” are wrong.
Is it OK to eat salsa that has fermented?
Is it ok to eat? Fermented salsa is not only safe to eat; it is better for you than salsa in the refrigerator section of your local grocery. These salsas lack the healthy probiotic, gut-loving goodness of the fermented salsa.
Can fermented salsa make you sick?
The bacteria and toxin can often be found in home canned foods that have not been properly prepared, unrefrigerated homemade foods such as salsa, garlic and herbs in oil, and traditionally prepared salted or fermented seafood. Very small amounts, even a small taste,can cause severe illness and death.
What can you ferment with whey?
Use sweet whey as the liquid in muffins and quick breads or any recipe that calls for water or milk. Use a few tablespoons of whey as the starter culture for fermented vegetables. Acid whey that is rich in lacto-bacteria or sweet whey will work as a starter culture.
How do you lacto ferment?
The simplest method of lacto-fermentation is to submerge a food that naturally contains lactic acid bacteria, such as cabbage or cucumber, into a brine of water and salt. Fermented milk, yogurt, and sourdough may also ferment on their own, but often a starter culture is used to ensure safety and consistency of flavor.
Can you get botulism from fermented salsa?
No. Fermenting foods creates an environment that botulism doesn’t like.
What does it mean if my salsa is bubbling?
Ferment the salsa at room temperature for 2 day (48 hours). After 24 hours or so, you will likely notice that small bubbles are beginning to form. This is the part of the fermentation process where the good bacteria are developing. At this point, you may eat the salsa or store it in the refrigerator.
Why is my homemade salsa foamy?
If after blending your salsa it looks foamy (bubbly) do not worry you have not ruined your salsa, this tends to happen because as you are blending air is being incorporated into your mixture which tends to create the foaming you are seeing, let it sit and the foam (bubbles) will start to dissipate.
How do you use fermented whey?
How do you make lacto fermentation?
Combine salt with room-temperature water (5 grams of salt to every 100 grams of water) to make a 5% salt brine. Be sure to create enough to submerge all the vegetables you are fermenting. Stir vigorously to dissolve salt. (I recommend using a scale so you can be exact).