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What is fermentation actually?<\/h2>\n
Put simply, fermentation is the transformation of food by microorganisms - bacteria, yeasts or molds. They eat sugar or starch, produce acids, alcohol or gases and thus create an environment in which harmful germs hardly stand a chance.<\/p>\n
The result? Vegetables that were on the verge of being thrown away yesterday are not only preserved by fermentation, but are often healthier too. Vitamins are preserved, minerals become more readily available and probiotic cultures do the gut some good.<\/p>\n
Why fermentation means saving<\/h2>\n
We've all been there: you buy fresh vegetables, but before you eat them, they're already a bit wrinkly. Instead of throwing it in the organic waste garbage can with a heavy heart, you can turn it into sauerkraut, kimchi or fermented carrots.<\/p>\n
Fermentation is therefore not only a technique for storing food, but also a form of food preservation. A transition from \u201ealmost too late\u201c to \u201elong shelf life\u201c.<\/p>\n
One example:<\/strong><\/p>\n <\/p>\n <\/p>\n It sounds mysterious, but the basis is surprisingly simple:<\/p>\n A sample recipe:<\/strong><\/p>\n Fermentation has a special meaning for preppers. Unlike freezing or preserving, it requires no electricity and hardly any energy. All that is needed is salt, containers and a little patience.<\/p>\n In a world where supermarket shelves remain empty or fridges stand still, this is priceless. Fermented vegetables not only provide nutrition, but also valuable vitamins - especially in winter, when fresh greens are in short supply.<\/p>\n <\/p>\n <\/p>\n The first time I made sauerkraut myself, I was skeptical. A jar of cabbage on the windowsill - it smelled like a disaster. But after a few days it started to bubble, a soft crackling sound, almost like living breathing. When I opened the jar after two weeks, I was greeted by a sour, spicy aroma. Since then, I've been looking at vegetables differently. Shrivelled carrots? For me, they are not waste, but raw material.<\/p>\n Fermentation is more than just a storage technique. It changes your attitude. Suddenly you don't feel at the mercy of others, but capable of taking action. You look at a head of cabbage and don't think: \u201eIt has to go\u201c, but rather: \u201eWhat can I conjure up from it that will last for months?\u201c<\/p>\n In times of crisis, it is precisely this feeling that provides security.<\/p>\n\n
![\"Fermenting](\"https:\/\/prepp.net\/wp-content\/uploads\/Fermentieren-Kuechen-Schneiden.webp\")
<\/p>\nAdvantages of fermentation<\/h3>\n
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List: Foods that are particularly good for fermentation<\/h3>\n
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How does fermentation work? - The basic steps<\/h2>\n
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Table: Typical fermentation times<\/h3>\n
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\n Food<\/strong><\/td>\n Duration at room temperature<\/strong><\/td>\n Taste after time<\/strong><\/td>\n<\/tr>\n<\/thead>\n\n \n White cabbage (sauerkraut)<\/td>\n 1-4 weeks<\/td>\n from mildly sour to strong<\/td>\n<\/tr>\n \n Cucumbers<\/td>\n 5-10 days<\/td>\n crunchy-salty<\/td>\n<\/tr>\n \n Carrots<\/td>\n 1-2 weeks<\/td>\n fresh-sour, slightly spicy<\/td>\n<\/tr>\n \n Kimchi<\/td>\n 3-7 days<\/td>\n spicy-sour, intense<\/td>\n<\/tr>\n \n Kefir (milk)<\/td>\n 24-48 hours<\/td>\n slightly tangy, creamy<\/td>\n<\/tr>\n \n Sourdough starter<\/td>\n 5-7 days<\/td>\n bubbles, smells pleasantly sour<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n Typical mistakes and how to avoid them<\/h3>\n
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Fermentation in a crisis<\/h2>\n
![\"Glass](\"https:\/\/prepp.net\/wp-content\/uploads\/Glasdosen-fermentierte-Lebensmittel.webp\")
<\/p>\nPersonal experience<\/h2>\n
Psychological component<\/h2>\n
Small checklist - start fermentation<\/h2>\n