Hi there! My question is about the addition of brown sugar during the preparation of the fermented plant juice.
I have seen it done by adding sugar for double the amount in weight of the plant before the fermentation, and I have seen it done by adding half of the amount in weight and saturating the solution after the fermentation. Is there any difference, and if so, what?
Thank you!
- zulaykha asked 3 years ago
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There is a huge difference in terms of the fermentation that takes place. Adding too much sugar before fermentation retards (slows) it down. This can be a benefit when fermenting fruits, which are very high in moisture, because the extra water may make the fermentation happen too quickly, but this can be not so beneficial when doing plant material such as growth tips, because the excess sugar does not complete.
The recipe recommends about 1/3 to 1/2 the weight of plant matter, or in the case of fruits equal parts to 1.3x more sugar than weight. So in example, if I have 3 lbs of plant tips, I should add 1 lb of sugar, or if I have 3 lbs of fruit, I should add 3 lbs of sugar. This will ensure great fermentation.
To super saturate, which is the preservation method, this should be done after fermentation. Details can be found here.
- drake answered 3 years ago
Great!! Thank you!! I have another question (or two) related to supersaturation, I may have posted the question somewhere else too but not sure where…So, after few days of having supersaturated the FPJ (made with kangkong), a layer of foam with tiny bubbles formed on the surface. Now, after 10 days, only some bubbles (bigger than before) showed up on the surface. Is that good? Also, in the video you shared, you said that if the layer of sugar at the bottom of the jar is thicker than the one you showed, it is just a waste of sugar. Did I understand correctly? So, a thick layer of sugar at the bottom does not affect the solution at all? Thank you!! Zu
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