Hello everybody, I’m new here and sorry for my english,
I’ve been making vegetables, whole or cut ferments, and enjoy it.
I wanted to start making some fermented liquid sauces or more thick pastes,
and wonder about differences to take into account.
Sandor talks about the main rule of fermenting vegetables being submerged under water.
But if the ingredients are blended together like a smoothie, the content is mixed with the water so the surface will meet the air.
Is the solution to this is to mix daily, to replace to surface layer, Like making a Miso?
Another one
how does adding oil effects fermentation? for example if I make an oily paste
If something is submerged under oil, can fermentation still happen or is it a different process?
In this video Sandor says they cover in oil and then let it ferment, I would love to learn more about this please, Time: 8:18
https://www.youtube.com/watch?v=M4elw9r ... u.be&t=498
I know that it’s also possible to ferment the ingredient and to blend it before serving but hope I can do it already blended so it will be ready to eat quickly
Also, I am making fermented olives, and when we want Tapenade we make it from these olives, but thought about experimenting with fermenting the Tapenade from the beginning, after the harvest.
Thank you !