A fermentation bucket can give you the nutrients you need from your food. All vegetables are natural hosts to all types of microorganisms, such as yeasts, bacteria, and molds. Bacteria helps in the fermentation process and helps to preserve our vegetables.
We create an environment suitable for the growth of beneficial bacteria, which hinders harmful bacteria from also growing. These beneficial bacteria start to break down vegetables. This process lets out minerals and vitamins in veggies. Later, when we eat ferments, they get absorbed into our bodies.
Fermentation is the best method to get healthy nutrients. It also gives food a long storage life in your fridge. You can eat some foods after one or two years if they have been fermented the right way. However, choosing the method of fermentation is also essential.
The fermentation bucket is excellent for fermenting your vegetables. These buckets give veggies a favorable environment for the growth of beneficial bacteria while preventing harmful bacteria growth. Oak buckets for pickles work best. They reduce the risk of contamination in your vegetables during fermentation.
Why You Should Fermenting Vegetables In Your Kitchen?
If you have never had fermented vegetables in your life, then you are missing out. Fermenting various vegetables by preserving them in a liquid enhances nutrients in this condition and results in a crunchy, tangy, and delicious final product.
If you have heard about sauerkraut and kimchi foods, these are variations made from fermented vegetables.
Almost every type of vegetable can be fermented when flooded in liquid with salt. The best thing is that fermented vegetables can last for a year or at least for many months, which allows you to enjoy delicious vegetables of summer all year round.
Why Should You Try Fermenting Vegetables?
Consuming fermenting vegetables and adding them to your daily diet is good for you. These vegetables contain probiotics that help to keep bacteria balanced in your digestive system. The balance of bacteria in your gut helps your digestive system to absorb more nutrients than it does regularly, from other food you eat.
These probiotics are the same, which you see commonly in advertisements, and sold in capsule form for a hefty amount of money. But probiotics from fermenting vegetables are natural and cost you nothing. Moreover, you get so many benefits with little or no efforts beyond the initial preparation.
In the end, you get fresh vegetables which have more shelf life than an unprocessed vegetable and have high nutrients for a much longer time, with ‘don’t naturally decrease from heating and canning. However, you should note that fermented foods don’t last long the canned foods.
Variety of Fermented Foods Whole Year
The primary reason people fermented vegetables are that they get their favorite vegetables all year round. It ‘doesn’t matter what the season of veggies is, and you can enjoy them on your taste buts any time of the year once you fermented them. This means you can get nutrients of carrot all-year-round, whether they are available in the market or not. How? Yes, through fermenting them.
Examples of Some Vegetables
The following are some veggies that people commonly fermented to consume them in any month. You only have to ferment them in their seasons and use them in other months.
· Brussels Sprout
Brussels Sprout is one of the most healthy vegetables, and their season starts from October to December.
This salad ingredient’s season starts from November to January.
You may miss cucumbers in offseason because you can avail them only in months from May to September.
Tomatoes season starts from May to September.
Your favorite ingredient in spicy foods is available in months from June to September, but people commonly preserve them to retain the flavor and spice all-year-round.
Benefits of Fermenting Vegetables in Fermentation bucket
As you have learned that fermented foods have probiotic bacteria; by consuming them, you can add beneficial enzymes and bacteria in your body, which increases the health of your digestive system and gut microbe, and immune system.
The following are some benefits of fermenting vegetables in Fermentation Bucket.
· Digestion and Absorption
In fermented foods, most of the starches and sugars break down because of the process, and this makes them easy to digest. For example, the fermentation process in milk breaks down lactose to simpler sugars, glucose, and galactose. So, if you ‘can’t consume lactose, then make products such as cheese and yogurt, which are potentially easier to digest.
· Availability of Nutrients
Fermentation boosts the availability of nutrients in food, such as minerals and vitamins, for your bodies to absorb. Moreover, by consuming beneficial bacteria, you can increase the ability of your guts to produce B vitamins and synthesize vitamin K.
· Immune Functions
A large part of your immune system lies in the gut. Foods that are high in probiotic supports the mucosa (gut lining) as a natural barrier, making your immune system more healthy. Less quantity of beneficial bacteria allows microbes growth that can cause diseases and inflammation in the gut wall. Moreover, if you have taken antibiotics course recently, probiotic foods will help you recover from them their side effects.
· Phytic Acid
Some natural elements interfere in the process of absorption of nutrients. The fermentation process can remove these elements. Physic acids are one of them. You can found them in seeds and legumes, binds minerals such as zinc and iron, which reduces their absorption after eating them. However, fermentation helps to break down phytic acids, so that you can get its minerals.
· Mood and Behavior
Your brain and gut are linked with each other through the hypothalamic-pituitary-adrenal (HPA) axis. Guts lines with neurons that persuades your feelings and emotions. A neurotransmitter called Serotonin influences your mood, manufactured in your gut. Research claims that probiotics bacteria that contribute to a healthy gut also promote a healthy mind.
Process of Fermentation bucket
You can make your fermented vegetables in an oak bucket for pickles with the help of the following procedure.
- In heated water, dissolve the salt. Let it cool until you can complete the next step. Make sure, use non-iodized salt without anti-caking ingredients, canning salt, and sea salt. Also, you can add salt 1 to 3 tablespoon per quart of water.
- Shred, chop, or slice your vegetables, depending on which form you want in the end. This step breaks down the cell walls and prepares veggies for fermentation.
- Add these vegetables to the water. Mix the ingredients well to get the brine started.
- Place the vegetables in an oak bucket in layers, press down each layer to extract the liquid, which will become brine. Fill the bucket no more than three-quarters of the oak bucket and put the ceramic weights on the vegetables to make sure that brine is covering all the vegetables, if not, then add water in it.
- Close the oak bucket tightly. Place it in a dark place and don’t disturb it for a couple of days. The best temperature for the growth of bacteria is 70-75 F. But if you want to slow the fermenting process for a long time, then keep it in temperature between 55-65 F.
- Fermentation time can vary based on different factors. Check your vegetables every day from the third day of fermentation. When the vegetables start making bubbles (as bacteria produce carbon dioxide) and smell sour, then taste it. Its flavors also vary, if you like the flavor, then your fermentation is done. This recipe usually takes 2-4 weeks to get your required results.
- After you get satisfied, then move vegetables in a glass jar and airtight it. Place it in a cold area to stop the fermentation process. The temperature below 45C stops the fermentation process.
Fermentation foods are the best way to get a large number of nutrients with fantastic taste. Moreover, the process is simple and easy. Most importantly, it doesn’t have any side effects, which usually packed foods contain. You can also take advantage of probiotics produced by fermentation in your own kitchen, which helps you to digest other foods effortlessly.
The oak fermentation bucket made the process simpler and guaranteed the best results. This bucket doesn’t have any chance of contamination from other bacteria. It serves as the best way of fermenting vegetables because wood things keep bacteria, viruses, and other unwanted microbes from entering into the vegetables, and it is easy to airtight the material in the wood objects.