What You Need to Know
Plant-based menus reduce greenhouse gas emissions by up to 50% and conserve water and land by incorporating locally sourced ingredients, plant-based milks, and fermented foods, which also minimize food waste and increase nutrient availability.
Key Parameters
Temperature
20°C
4°C - 30°C
Time
3-5 days
24 hours - 7 days
Equipment
Fermentation vesselWeightCheesecloth or butter muslinCrock or containerUtensils for handling
Steps
- 1.
Korean Kimchi (Korea): Lacto-fermentation creates probiotic-rich preserved vegetables
- 2.
German Sauerkraut (Germany): Salt-driven fermentation transforms cabbage into tangy condiment
- 3.