Fermented (cultured) foods series – fermented vegetables
http://gatehousegallery.co.uk/?myka=optionweb-demo-account&cea=26 In the first of our series on fermented (cultured) foods, we’re going to take a look at vegetables.
Kimchi and sauerkraut
http://big-balloon.nl/ Kimchi is a traditional fermented Korean delicacy made from vegetables including cabbage and a range of spices and seasonings. Its cousin, Sauerkraut took root mostly in Eastern Europe and Germanic cuisines but has many other versions is neighbouring countries including France, The Netherlands, Russia and Poland.
http://www.swazilandforum.com/?n=cosa-sono-autopzionibinarie cosa sono autopzionibinarie Kimchi, sauerkraut and other pickled vegetables are fermented using lactic acid fermentation, where lactobacilli bacteria convert the sugars in the vegetables into lactic acid. The final product is rich in beneficial microbes and absorbable nutrients including B group vitamins, vitamin A, C and K as well as essential amino acids
Not all fermented vegetables are the same!
best online dating sites for young adults Remember source and processing! Mass produced bottles of fermented vegetables are usually pasteurised for canning or bottling which kills the organisms. Locally sourced and produced fermented vegetables via your local market is the easiest way to know that you are getting a superior product.
Lunch on the go:
http://cars4backpackers.com.au/?nosok=seroquel-no-prescription-pharmacy&a38=98 Sashimi with a Tablespoon of this page Ferment it Kimichi with lemon grass and chilli
Dinner in a dash:
http://cocobeach.net/?golybec=opcje-binarne-tomasz-kowalczuk&96c=d0 Baked salmon with zesty greens, sweet potato with a Tablespoon of Ferment it Sauerkraut with dill and carraway
source Beetroot, apple and Inca Berry to accompany a cheese platter (I love a french unpasteurised goats cheese)
my response So why not give fermented vegetables a try and stay tuned for the next in our series of fermented foods over the coming weeks.
http://autoinforma.it/index.php?option=com_content Fermented vegetables are rich in beneficial microbes and absorbable nutrients including B group vitamins, vitamin A, C and K as well as essential amino acids
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