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Food Fermentation
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Flashcards
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Korean Chili Peppers for Gochujang
Salt ratio: 6-7%, Fermentation time: 2-6 months
Cucumbers for Pickles
Salt ratio: 3.5-5%, Fermentation time: 4-6 days
Milk for Yogurt
Salt ratio: Not applicable, Fermentation time: 4-12 hours
Cabbage for Sauerkraut
Salt ratio: 2-3% of cabbage weight, Fermentation time: 1-6 weeks
Carrots for Fermented Carrots
Salt ratio: 2%, Fermentation time: 3-10 days
Apples for Apple Cider Vinegar
Salt ratio: Not applicable, Fermentation time: 3-4 weeks to 6 months
Red Beets for Beet Kvass
Salt ratio: 1.5-2%, Fermentation time: 5-14 days
Grape Leaves for Sour Grape Leaves
Salt ratio: 5-10%, Fermentation time: 5-7 days
Raw Honey for Mead
Salt ratio: Not applicable, Fermentation time: Varies; typically months to years
Tea Leaves for Kombucha
Salt ratio: Not applicable, Fermentation time: 7-21 days
Soybeans for Miso
Salt ratio: 12-13%, Fermentation time: 6 months to 3 years
Soybeans for Tempeh
Salt ratio: Not applicable, Fermentation time: 24-48 hours
Cabbage for Kimchi
Salt ratio: 2-5%, Fermentation time: 1-5 days
Ginger for Ginger Beer Plant
Salt ratio: Not applicable, Fermentation time: 7-14 days
Green Beans for Dilly Beans
Salt ratio: 5%, Fermentation time: 3-7 days
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