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

Version du 17 mai 2018 à 13:37

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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

*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
* 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 3 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

Ensure your hands are clean
Place a first layer of vegetables at the bottom of the jar (2cm)
Sprinkle with a pinch of salt
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 3 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

@@ Ligne 7 : / Ligne 7 : @@
 * 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
+* Leave to rest for 3 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