Fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat. The process of fermentation converts compounds, such as a carbohydrate, including vegetables and sugar, to carbon dioxide and alcohol to an organic acid.
How is yogurt
fermented, and how are fermented veggies made?
Yogurt
is made with a starter culture that ferments lactose (milk sugar) and
turns it into lactic acid, which is partially responsible for yogurt’s tangy
flavour. Lactic acid decreases pH of milk, causes it to clot and thicken and
gives it a smooth texture. After fermentation, yogurt contains the
characteristic bacterial cultures called Lactobacillus bulgaricus and
Streptococcus thermophilus. These two are the only cultures that
are required by law to be present in yogurt.
Yogurt
and Kefir are made in a similar way, but the two are a bit different because
Kefir is made at room temperature with continuous use of kefir grains, which
contain a variety of bacteria and yeast. Kefir contains a larger range of
bacteria, in addition to containing yeasts and is more sour than yogurt.
Most fermented vegetables are cultured via the process of lactic
acid fermentation, which occurs when veggies are chopped and salted. Fermented
veggies contain high acidity and low pH that usually make them shelf-safe and
safe to consume for longer time than fresh vegetables.
Many fermented vegetables are also made with additional
ingredients like coriander, garlic, ginger and red pepper,
which also offer various health benefits. The exact microbial counts found in
fermented veggies depends on the nutrient status of the fresh produce used and
varies with seasons, maturity stage, environmental humidity, temperature and
the use of pesticides, among other factors.
Fermented
Fruits
The
juice of many fruits also can also be fermented into wine with some alcoholic
content and wine also can be fermented into vinegar with nutritional as well as
medicinal properties. When we think of wine, we typically think
of grapes. Wine and vinegar can also be made with locally available fruits. It
is easy to ferment fruits like mango, passion fruit, cashew apple etc. Fruit wine making is no more
difficult than making wines from fresh grapes. The basic process is the same.
Consideration is given to the same aspects as when preparing grape juice for home
winemaking. Any tropical fruit can be converted into wine if it has at least 15
to 20 per cent sugar in its juice. If pure juice does not have as much sugar as
needed in it, sugar, jiggery or honey can be added to pure juice as needed.
Tamarind Wine and Vinegar
The
preparation method is simple in process; the prepared tamarind juice drink
retains special aroma and nutritional ingredients of tamarind and is clear and
transparent in colour, moderate in viscosity and good in both mouth feel and
flavour.
Tamarind
pulp is also full of antioxidants that fights cellular damage that can lead to
oxidative stress, cardiovascular and inflammatory diseases, cataracts, cancer
and Alzheimer’s and Parkinson’s diseases; beta-carotene which supports
eye-health; magnesium which supports more than 300 essential processes
including nerve and muscle function and maintaining blood pressure and strong
bones. Tamarind pulp is high in sugar
content (25 to 45%) but low in glicemic index, so it does not cause spikes in
blood sugar.
Indian Kanji
Kanji
is a probiotic drink and is extremely good for the gut. It
improves digestion. Traditionally Kanji recipe is made with black carrots and this drink has a dark
purple colour. Red orange carrots also can be used. Kanji is spiced with ground mustard seeds, red chilli
powder and salt. Carrots, spices, seasonings are mixed with some boiled
cooled water and kept to ferment for a few days.
The
entire drink with its ingredients is poured into a glass or ceramic jar. These
jars are kept in the sunlight and the liquid is allowed to ferment for 2 to 4
days. The drink can be kept for 4 to 5 days if the sunlight is not enough.
The
mustard in the kanji drink keeps the body warm during the cold winters of North
India. The fermentation process changes the flavours of the drink and makes it
probiotic. The taste is mild sweet and sour with that unique aroma of a
fermented drink. Kanji is served as an
appetizer drink. It has a sour, spicy and pungent taste. This taste is an
acquired one, either you like it or do not like it, just like Kombucha.
The
carrots and beets get pickled during the process of fermentation. They have a
lovely fermented, pickled flavour and taste. So, they can be served as a side
condiment with any Indian main course or added to salads, wraps, burgers.
The
soft vada (black gram fritters) soaked in sour kanji drink tastes very good. If
you like dahivada, You will like kanji vada as well.
Ingredients
1:
Rinse, peel and chop the carrot
into sticks with 1.5 to 2 inches length. Peel and chop the beets into 1.5 to 2 inches wedges or sticks. In
a dry grinder, grind 2 tablespoons
yellow mustard to a fine powder. If including black or brown mustard, use 1 tablespoon.
3:
Boil water first. Let it cool at room
temperature. In clean and dry
ceramic or glass jar with a wide mouth, add the carrots, beets, ground yellow
mustard powder, black salt or regular salt and red chili powder. Pour this
boiled cooled water in the jars. If you prefer, you can filter the water
using a fine mesh strainer while pouring it in the jar. Stir this mixture well with a clean dry spoon.
4:
Cover loosely with a lid or secure and
tie a muslin/cheese cloth on the mouth of the jars or bottles. Keep the jars or
bottles in sunlight. Allow to ferment for 2 to 3 days until the drink becomes
sour. Take care not to over ferment the drink. Stir the mixture every next day
with a clean wooden spoon before placing in the sun.
5:
When the drink starts tasting sour, it
means the carrot kanji is ready. Keep the kanji drink in the refrigerator
or serve straightway. You could add a few ice cubes while serving. Kanji keeps well in the fridge for 4 to 5
days. Drink the kanji before
meals or anytime during the day. Serve the fermented carrot and beets sticks as
a pickle with any Indian main course.