I don't ferment. Yet.
But I read. The world of online lactic acid fermenters are divided on just how stringently one must protect the ferment from oxygen, but they all agree that some protection is needed.
Water generally contains dissolved O2. Heating it can drive it off.
According to one source, the first species of lactic acid producing bacteria to manifest in a ferment produces co2. This gass displaces the oxygen laden air in a sealed fermentation vessel. Water with co2 on top has little chance of gaining in dissolved o2.
So what if one started with water that was free of dissolved o2 because it was full of dissolved co2. Would that co2 give the ferments a jumpstart?
Does carbonation protect against spoilage ? I found one source that indicated that. Fruit can be carbonated, it is said that leaving fruit sealed that state will jump start fermentation of yeast.
Certainly carbonation is not low tech, but it maybe appropriate tech until any collapse comes, and a home carbonating set up is cheap.
Fermentation is as much art as science, and it's good to get your hands in in order to understand it. What you are talking about might be interesting and fun, but I don't think it's necessary if you know what I mean. Lacto ferments are very low tech.
I can't help but pursue thought experiments when getting into a new thing.
The carbonation tech is a way to force carbonate water and other liquids. It involves a pressurized tank of co2 and some special bits of " plumbing" .
Check out the set up that the Root Simple bloggers use. If you drink drinks carbonated with co2, you can save yourself a lot of money with this gear.
Plus, it sure looks like fun!
What problem are you imagining to solve with this innovation? Honestly if you just try a fermentation recipe once, you may find that it works fine as is and doesn't require the tweaking that you're thinking of.
Works at a residential alternative high school in the Himalayas SECMOL.org . "Back home" is Cape Cod, E Coast USA.
I made a nice ferment with just carrot sticks in salted water. OK, I added some slices of ginger root for some flavor. It made surprisingly crunchy salty sour carrot sticks. I used a fermentation kit that consisted of a black "pour" lid (to turn a wide mouthed mason jar into a liquid storage container) with an air lock in a rubber cork in that opening, and a ceramic circular/disc shaped weight to hold the veg below the surface of the water.
Rose Pinder wrote:oh, ok, I'm with you now. Like a DIY Soda Stream? And using carbonated water to make bring for a ferment? Are you thinking vege ferments like sauerkraut?
Yes on all counts!
I'm gonna do some quick pickles afore I do a simple lactic acid ferment, and move on to experimenting from there. Just looking for ideas, looking to see what is known / unknown. Got a favorite ferment for me to start with?
The version of this that I want to try is the classic ginger ale. Ginger is so good for you , and it has such a strong flavor. By carbonating it, you create (or recreate) the original healthy soda, Ginger Ale.
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