Sur le même thème

29 Commentaires

  3. It is not KUH-VOSS, it is closer to “Kwass”

    V is like W but with teeth touching lip lightly. Kvass is sound “kvwass”

    you make kuhvoss sound like crevasse. Probably taste like crevasse from how you say it.

    Répondre

  16. You shouldn't add whey.

    Don't ferment with whey

    Milk bacteria like milk. They are specialized to eat lactose. Vegetables do not contain lactose, therefore they are poor food for these bacteria. What your looking for are the soil bacteria – those wild little friendlies.

    Take a look at the list of bacteria involved in the fermentation of vegetables:

    Lactobacillus brevisLb. plantarumLeuconostoc mesenteroidesPediococcus acidilacticiPed. pentosaceus

    Now take a look at the bacteria found in regular yogurt:

    Lactobacillus acidophilusLb. caseiLb. rhamnosusLb. bulgaricusStreptococcus thermophilusBifidobacterium bifidum

    What species of bacteria do those lists have in common? Not one! There’s a reason for that: one group thrives in the soil, working together to break down organic matter. The other group thrives in warm milk, working together to break down lactose.

    Conclusion
    Vegetables in a brine solution will ferment just fine.

    Répondre

Laisser un commentaire

Votre adresse de messagerie ne sera pas publiée.


*