{"id":185,"date":"2026-04-10T15:47:55","date_gmt":"2026-04-10T13:47:55","guid":{"rendered":"https:\/\/wildnisundkultur.de\/?p=185"},"modified":"2026-06-11T15:49:22","modified_gmt":"2026-06-11T13:49:22","slug":"fermentierte-magnolienblueten","status":"publish","type":"post","link":"https:\/\/wildnisundkultur.de\/index.php\/2026\/04\/10\/fermentierte-magnolienblueten\/","title":{"rendered":"Fermentierte Magnolienbl\u00fcten"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"680\" src=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/tutanchamun-blossom-3932739-1024x680.jpg\" alt=\"\" class=\"wp-image-186\" srcset=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/tutanchamun-blossom-3932739-1024x680.jpg 1024w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/tutanchamun-blossom-3932739-300x199.jpg 300w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/tutanchamun-blossom-3932739-768x510.jpg 768w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/tutanchamun-blossom-3932739-1536x1020.jpg 1536w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/tutanchamun-blossom-3932739-2048x1360.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Wenn die Magnolien bl\u00fchen, ist der Fr\u00fchling in vollem Gange und es hei\u00dft schnell sein, da der Zeitraum zum Sammeln sehr kurz ist. Am besten, du pfl\u00fcckst die noch geschlossenen Bl\u00fcten und Knospen, da diese sich besser zum Einlegen eignen. Du kannst auch gleich mal eine Bl\u00fcte roh probieren und den wunderbar blumig-s\u00fc\u00dfen, leicht zitronig, ingwer\u00e4hnlichen Geschmack pur erleben.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Es gibt verschiedene M\u00f6glichkeiten, die Bl\u00fcten zu konservieren. Du kannst sie s\u00fc\u00df-sauer einlegen mit einem Sud aus 1 Teil Essig, 1 Teil Wasser, 4-6% Zucker und 2% Salz oder &#8211; und das ist nat\u00fcrlich meine liebste Art &#8211; sie fermentieren und damit noch l\u00e4nger haltbar machen. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">F\u00fcr die 5%ige Salzlake wiegst du die Bl\u00fcten UND das Wasser und errechnest vom Gesamtgewicht dann 5%. Diese Menge an Salz (unjodiert und ohne Rieselhilfen, um die Milchs\u00e4urebakterien nicht zu st\u00f6ren) l\u00f6st du im Wasser auf und \u00fcbergie\u00dft damit die Bl\u00fcten. Optional gibts du noch ein paar Gew\u00fcrze dazu, wie z.B. Fenchelsamen, Koriandersamen und Knoblauch, um die Komplexit\u00e4t des Geschmacks noch zu vertiefen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Arbeite sauber (steril muss es aber nicht sein)\u00a0und achte darauf, dass alles unter der Lake bleibt. Am besten geht das mit einem Fermentationsgewicht.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1486-768x1024.jpeg\" alt=\"\" class=\"wp-image-193\" style=\"width:480px;height:auto\" srcset=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1486-768x1024.jpeg 768w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1486-225x300.jpeg 225w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1486-1152x1536.jpeg 1152w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1486-1536x2048.jpeg 1536w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1486-scaled.jpeg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Da wir hier mit einem relativ hohen Salzgehalt arbeiten, musst du dich vergleichsweise lange gedulden (ca. 2-3 Wochen), bis das Ferment fertig ist. Danach lagerst du es im K\u00fchlschrank und genie\u00dft die Bl\u00fcten bei Bedarf. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ich esse die Bl\u00fcten sehr gerne ganz klassisch auf Sauerteigbrot mit (Frisch-)K\u00e4se, Miso-Butter oder mit Senf und Avocado.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1488-768x1024.jpeg\" alt=\"\" class=\"wp-image-194\" style=\"aspect-ratio:0.7500064960374172;width:249px;height:auto\" srcset=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1488-768x1024.jpeg 768w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1488-225x300.jpeg 225w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1488-1152x1536.jpeg 1152w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1488-1536x2048.jpeg 1536w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1488-scaled.jpeg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Du kannst sie aber auch wie Oliven oder Kapern z.B. in Salaten einsetzen. Oder du reichst sie als Gourmet-Finish zu warmen Gerichten wie Risotto, Pasta oder Pilzgerichten. Probiere es aus und beeindrucke deine G\u00e4ste!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Wenn die Magnolien bl\u00fchen, ist der Fr\u00fchling in vollem Gange und es hei\u00dft schnell sein, da der Zeitraum zum Sammeln [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":193,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[9],"tags":[],"class_list":["post-185","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/posts\/185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/comments?post=185"}],"version-history":[{"count":3,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/posts\/185\/revisions"}],"predecessor-version":[{"id":211,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/posts\/185\/revisions\/211"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/media\/193"}],"wp:attachment":[{"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/media?parent=185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/categories?post=185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/tags?post=185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}