Translations:Conserves lactofermentées/56/en : Différence entre versions

(Page créée avec « * Ensure your hands are clean * Place a first layer of vegetables at the bottom of the jar (2cm) * Sprinke with a pinch of salt * Press the layer of vegetables down with y... »)
 
 
(2 révisions intermédiaires par un autre utilisateur non affichées)
Ligne 1 : Ligne 1 :
 
* Ensure your hands are clean
 
* Ensure your hands are clean
 
* Place a first layer of vegetables at the bottom of the jar (2cm)
 
* Place a first layer of vegetables at the bottom of the jar (2cm)
−
* Sprinke with a pinch of salt
+
* Sprinkle with a pinch of salt (The principle being 1-2% of the weight of the vegetables in salt)
 +
*If you make a brine (salted water), the principle is 3% salt in the water. For vegetables this varies from 15g/50cl to 25g/50cl (more salt for vegetables that naturally contain more water).
 
* Press the layer of vegetables down with your hands
 
* Press the layer of vegetables down with your hands
−
Note: Pressing down allows for the salt to penetrate the vegetables so as to encourage the extraction of juices and get rid of air
 
−
* Repeat the procedure until the jar is full
 
−
* Leave a gap of 1 to 2 cm between the last layer of vegetables and the lid, as fermentation produces gas and the juices may overflow if the jar is too full
 
−
* Close the jar
 
−
* Leave to rest for three days to start the fermentation process of the naturally present lactic acid bacteria
 
−
* If the level of vegetables has reduced due to the juice extraction from the salt, add more layers
 
−
* Check all of the vegetables are covered by their own juices to the top of the jar: these juices ensure anaerobic conditions, namely the absence of oxygen
 

Version actuelle datée du 27 juillet 2024 à 13:54

Informations concernant le message (contribuer)
Ce message n’est pas documenté. Si vous savez où ou comment il est utilisé, vous pouvez aider les autres traducteurs en créant sa documentation.
Définition du message (Conserves lactofermentées)
*S'assurer d'avoir les mains bien propres
*Disposer une première couche de légumes au fond du bocal (2cm)
*Saupoudrer une pincer de sel (Le principe étant 1-2% du poids des légumes en sel)
*Si vous réalisez une saumure (eau salée) le principe est 3% de sel dans l'eau. Pour les légumes cela varie de 15g/50cl à 25g/50cl (plus de sel pour les légumes contenant naturellement plus d'eau)
*Tasser la couche de légumes, par exemple à la main
Traduction* Ensure your hands are clean
* Place a first layer of vegetables at the bottom of the jar (2cm)
* Sprinkle with a pinch of salt (The principle being 1-2% of the weight of the vegetables in salt)
*If you make a brine (salted water), the principle is 3% salt in the water. For vegetables this varies from 15g/50cl to 25g/50cl (more salt for vegetables that naturally contain more water). 
* Press the layer of vegetables down with your hands
  • Ensure your hands are clean
  • Place a first layer of vegetables at the bottom of the jar (2cm)
  • Sprinkle with a pinch of salt (The principle being 1-2% of the weight of the vegetables in salt)
  • If you make a brine (salted water), the principle is 3% salt in the water. For vegetables this varies from 15g/50cl to 25g/50cl (more salt for vegetables that naturally contain more water).
  • Press the layer of vegetables down with your hands
Récupérée de « https://wiki.lowtechlab.org/w/index.php?title=Translations:Conserves_lactofermentées/56/en&oldid=119100 »
© 2017 - 2024 Dokit, SAS.