Fermentation Techniques You Can Use at Home

Fermentation, an ancient preservation method, has seen a resurgence in recent years due to its health benefits and culinary potential. 

By harnessing the power of natural microbes, you can transform basic ingredients into flavourful, nutritious foods and beverages. Here are some simple fermentation techniques you can try at home.

1. Vegetable Fermentation

One of the easiest and most rewarding fermentation projects is fermenting vegetables. The classic example is sauerkraut, but you can ferment almost any vegetable.

Ingredients:

Fresh vegetables (e.g., cabbage, carrots, cucumbers)

Sea salt or pickling salt

Water (if making a brine)

Steps:

Prepare the Vegetables: Clean and chop your chosen vegetables.

Salt the Vegetables: For dry salting, sprinkle salt directly onto the chopped vegetables and massage it in to draw out moisture. Alternatively, dissolve the salt in water to create a brine and submerge the vegetables.

Pack the Jar: Place the salted vegetables in a clean jar, pressing them down to release more juice and remove air bubbles.

Ferment: Cover the jar with a loose lid or cloth and leave it at room temperature. Check daily to ensure the vegetables remain submerged in the brine. Taste after a few days and continue fermenting until the desired flavour is achieved.

Store: Once fermented, seal the jar with a tight lid and store in the refrigerator.

2. Kombucha

Kombucha is a fermented tea known for its tangy taste and probiotic properties.

Ingredients:

Tea (black, green, or a blend)

Sugar

SCOBY (Symbiotic Culture of Bacteria and Yeast)

Starter tea (unflavoured kombucha from a previous batch or store-bought)

Steps:

Brew the Tea: Boil water and steep the tea, then dissolve sugar into the hot tea. Allow it to cool completely.

Combine: In a large glass jar, combine the cooled tea, SCOBY, and starter tea.

Ferment: Cover the jar with a cloth secured with a rubber band and let it ferment at room temperature for 7-14 days, depending on your taste preference.

Bottle and Second Fermentation: Remove the SCOBY, reserve some kombucha for the next batch, and bottle the rest. You can add fruit or herbs for flavour during this stage. Seal the bottles and leave them at room temperature for 2-3 days to carbonate before refrigerating.

3. Sourdough Bread

Sourdough bread, with its tangy flavour and chewy texture, is a favourite among home bakers.

Ingredients:

Flour (preferably strong bread flour)

Water

Salt

Sourdough starter (a mixture of flour and water colonised by wild yeast and bacteria)

Steps:

Maintain the Starter: Feed your starter regularly with equal parts flour and water. Ensure it is bubbly and active before baking.

Prepare the Dough: Mix the starter with more flour and water to create the dough. Let it rest, then add salt.

Bulk Fermentation: Allow the dough to ferment at room temperature for several hours, folding it periodically to develop gluten.

Shape and Proof: Shape the dough and let it proof (rise) until it’s ready to bake. This can take several hours or overnight in the fridge.

Bake: Preheat your oven with a baking stone or Dutch oven. Bake the bread until it has a deep, golden crust and sounds hollow when tapped.

4. Yoghurt

Homemade yoghurt is a simple and satisfying project that requires just milk and a yoghurt culture.

Ingredients:

Milk (whole, semi-skimmed, or skimmed)

Yoghurt culture (store-bought plain yoghurt or a commercial culture)

Steps:

Heat the Milk: Heat the milk to 82°C (180°F) to denature the proteins, then cool it to 43°C (110°F).

Inoculate: Stir in the yoghurt culture.

Incubate: Keep the mixture warm (around 43°C) for 4-12 hours. A thermos, yoghurt maker, or warm oven can help maintain the temperature.

Chill: Once the yoghurt has set, refrigerate it to thicken and develop flavour.

5. Fermented Beverages: Kvass and Ginger Beer

Kvass and ginger beer are traditional fermented drinks with unique flavours.

Kvass Ingredients:

Rye bread

Water

Sugar or honey

Yeast (optional)

Flavourings (e.g., raisins, mint)

Ginger Beer Ingredients:

Fresh ginger root

Sugar

Water

Lemon juice

Ginger beer plant (GBP) or a combination of yeast and lactobacillus

Steps:

Prepare the Base: For kvass, soak toasted rye bread in water, add sugar or honey, and yeast if using. For ginger beer, make a ginger syrup by boiling grated ginger with sugar and water, then cool and add lemon juice.

Ferment: Combine the base with GBP or yeast mixture. Allow it to ferment at room temperature for a few days.

Bottle and Carbonate: Strain and bottle the liquid. Leave at room temperature for 1-3 days to carbonate, then refrigerate.

Final Thoughts

Fermentation at home is a rewarding process that connects you with traditional methods of food preservation. It can be as simple or as complex as you like, and the results are not only delicious but also beneficial for your gut health. Happy fermenting!

Keeping Squirrels and Other Pests at Bay: Tips for Protecting Your Vegetable Garden

The allure of a flourishing vegetable garden can often be too tempting for local wildlife, particularly squirrels and other pests. These furry critters seem to have an insatiable appetite for freshly grown produce, leaving gardeners frustrated and their crops decimated. 

However, fear not, as there are several strategies you can employ to keep these pests out of your vegetable patch and preserve your hard-earned harvest.

Build a Fence:

One of the most effective ways to deter squirrels and other garden invaders is by erecting a sturdy fence around your garden perimeter. Opt for a barrier made from chicken wire or hardware cloth, burying it at least six inches below ground to prevent burrowing. Ensure the fence is tall enough to deter squirrels from leaping over, typically around six to eight feet high.

Implement Natural Repellents:

Harness the power of nature to ward off unwanted pests by using natural repellents. Sprinkling cayenne pepper or garlic powder around the perimeter of your garden can deter squirrels with their strong scent. Alternatively, consider planting herbs like mint or lavender, which emit fragrances that pests find unpleasant.

Install Motion-Activated Devices:

Invest in motion-activated sprinklers or ultrasonic devices to startle and deter squirrels and other pests when they venture into your garden. These devices detect movement and emit a burst of water or high-frequency sound, effectively discouraging unwanted visitors without harming them.

Cover Your Crops:

Protect your vegetables from prying paws by covering them with netting or row covers. These barriers prevent squirrels and birds from accessing your crops while still allowing sunlight and water to reach your plants. Ensure the covers are securely fastened to prevent any gaps that pests could exploit.

Provide Alternative Food Sources:

Sometimes, pests invade gardens in search of food because they lack alternative sources. Set up feeding stations stocked with nuts, seeds, and other squirrel-friendly snacks away from your garden to divert their attention. By offering an alternative food source, you may encourage squirrels to dine elsewhere, sparing your vegetables.

Maintain a Tidy Garden:

Keep your garden neat and tidy to reduce the likelihood of attracting pests. Clear away fallen fruits and vegetables promptly, as these can serve as a tempting feast for squirrels and other wildlife. Additionally, regularly remove weeds and debris, which can provide hiding spots for pests.

Conclusion:

While squirrels and other pests may pose a challenge to vegetable gardeners, there are plenty of strategies available to protect your precious crops. By implementing a combination of deterrents, barriers, and preventive measures, you can create a garden sanctuary free from unwanted visitors. With persistence and patience, you can enjoy the fruits of your labour without fear of furry intruders spoiling the harvest.

Asda ready to serve vegan customers with nine new products

As the BBQ season hots up, Asda has introduced nine new products across its OMV! and Plant Based by Asda vegan ranges.

Now, as Google searches for ‘vegetarian BBQ ideas’ soar by some 300%, Asda has announced the launch of nine new products across its vegan ranges, OMV! and Plant Based by Asda.

New and approved by the Good Housekeeping Institute, Asda’s OMV! No-Pork Chilli Sausages (£2.50) are blended with fiery green Jalapeños, red chillies and smoky chipotle, perfect for vegan spice lovers.

Making a deliciously flavourful alternative to meat, the new, fragrant Plant Based by Asda Bombay Inspired Meat-Free Bangers (£2.35) are blended with roasted sweet potatoes, roasted cauliflower, spinach and spices for extra flavour.

If burgers are more your thing, then you should try the Plant Based by Asda Spiced Bean Burgers (£2.35). Shoppers are already praising these succulent bean burgers with spicy chillies, with one shopper commenting they're “the best meat free burgers [they] have ever had.” 

Those wanting to indulge in traditional BBQ meatiness can opt for the OMV! No Beef Burgers (£1.85) or the Plant Based by ASDA Mushroom Sausages (£1.85). Asda’s meat-free alternatives are perfect when served with the OMV! Deliciously Vegan Burger Mayo (£1.50) or sandwiched between one of the OMV! Deliciously Vegan Brioche Burger Buns (£1.15).

To celebrate the arrival of BBQ season, Asda’s Senior Director of Food Trends and Innovation, Jonathan Moore, shares his top three tips on how to master the ultimate vegan BBQ:

“Don’t be tempted to start cooking on your BBQ until the flames have died down, you want to cook over the coals when they are grey in colour”

“Don’t cook your food straight from the fridge to the BBQ, you want your food out of the fridge for 10-15 minutes before you start cooking”

“Cook over direct and indirect heat depending on what you are cooking and how thick it is. When the coals are cooling slightly, you can drop vegetables like peppers and aubergine straight on and cook directly on them. This blisters the skin and adds another layer of flavour”

Asda’s OMV! And Plant Based by Asda ranges are available online and in-store now.