Lacto Fermented Mango with Red Date Lactobacillus are the microbe group in charged of this cultured food, hence the name lacto fermentation. Lactobacillus strive in an air deprived environment and converts sugar and lactose into lactic acid and carbon dioxide. Hence the sour taste and fizziness you see in video once air flow is present. Enjoy watching! This is quite good. Mango is semi crunchy too! Try making it. Ingredients: Raw Green Mango, Red Dates, 1.5 teaspoon sea salt, 1 tbsp honey, 1 tbsp Oligo * use chilli instead of red dates if your tummy can tolerate. Ours cannot, so no chilli* Method 1. Clean, cut ingredients. 2. Rub in salt, honey and oligo 3. Wait till juices ooze into the bowl. 4. Pack into jar 5. Pour in the juices(brine). Make sure all the mangoes are covered and not exposed to air. 6. Let it ferment 7 days. * use 2 tbsp whey from yoghurt or milk kefir to quicken the fermentation process. Whey is lactobacillus rich! * I used 500ml jar. Add salt accordingly. Ratio is about 2 tsp salt for 500ml jar. * I sealed the mango brine with extra virgin coconut oil so that mango never be exposed to air. * if there is not enough juice brine, make salt water brine to make up the volume. (1 tsp salt to 250ml water) Hope you like it! If you do make this, try without honey. Should give more crunchy result *wink* Shop with us at Gohealthy.my
Posted on: Thu, 13 Nov 2014 23:03:05 +0000
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