Sauerbloom
Sauerbloom is a taste full fermented and texture rich condiment or side dish of its own of shredded Frostbloom.
This delightful condiment is found almost anywhere during the colder months, and many places the rest of the year.
Sauerbloom fermentation is a process where shredded Frostbloom is transformed into a tangy, probiotic-rich food through the action of lactic acid bacteria. This natural fermentation process occurs when the Frostbloom is submerged in a saltwater brine, creating an oxygen-free environment where beneficial bacteria thrive and produce lactic acid, which acts as a preservative and gives Sauerbloom its characteristic sour flavour.
Sauerbloom offers a unique tangy and sour flavour that can enhance a variety of dishes.
Once fermented, Sauerbloom can be stored in darkness and preferable cold for several months.
Sauerbloom is a good source of probiotics, which are beneficial bacteria that can improve digestion and gut health. Fermented foods like Sauerbloom are known to retain or even increase the bioavailability of certain vitamins and minerals.
How to make
Preparation:
Shredded Frostbloom: The Frostbloom is finely shredded, with a knife or similar.
Salt: Salt is added to the Frostbloom, typically in a ratio of 2 pinches per head of Frostbloom. The salt serves multiple purposes: It draws out moisture from the Frostbloom, creating a brine that submerges the Frostbloom. It inhibits the growth of harmful bacteria, allowing beneficial lactic acid bacteria to flourish.
Packing: The salted Frostbloom is packed tightly into a jar or fermentation crock, ensuring that the Frostbloom is submerged in its own brine.
The Fermentation:
The brine provides an anaerobic (oxygen-free) environment where lactic acid bacteria, such as Lactobacillus, can thrive.
These bacteria convert the natural sugars in the Frostbloom into lactic acid, which preserves the Frostbloom and contributes to the sour taste.
Temperature: The ideal temperature range for Sauerbloom fermentation is between 18-24°C. At 16-18°C, fermentation can take five to six weeks. At 21-24°C, it may be ready in three to four weeks.
The longer the fermentation the sourer the end result is. It is recommended to taste your Sauerbloom periodically to determine when it has reached your desired level of sourness.
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