Paleo souring | Paleo Lifestyle Paleo souring | Directory and scestník for paleo eaters
About the site Recipes scilio A recipe Meat Fish Salads scilio Soups Attachments Meatless scilio meals Sweet Snacks Beauty Corner Resources Publications Czech Foreign Sites Sites Original text translation articles Paleo canapes Where to buy and where to dine E-shop Restaurant Sport Personal scilio Stories Forum
Fermented probably will belong to the oldest method of preserving fresh food. It is not so hard to imagine a Paleolithic woman, how prazelí collected into a leather scilio bag, there forgot it and two weeks later found out that it is very good.
Fermentation is a modification of materials by various micro-organisms - yeast, bacteria or fungi. This process preserves the one hand, food, usually increases its nutritional scilio value and taste changes, often for the better.
For now, let's stick with lactic acid. They are responsible for it lactic acid bacteria, most often from a very large family of Lactobacillus. Sugar in the original feedstock produces carbon dioxide and lactic acid. Lactic acid in the diet helps regulate the glycemic load, therefore, be it just for Paleolithic diet a bit unnecessary functions. But the fact that her nerve cells may metabolize more readily than glucose, is already quite interesting ... source http://www.ncbi.nlm.nih.gov/pubmed/21593331 And thanks to the longer process take place there and enzymatic processes, facilitating digestion this matter, and dead bacteria there come b-vitamins. Given that lactic fermentation takes place in an anaerobic environment, most of the original materials or oxidize and retains the original vitamin content. Well, of course you live bacteria then help to regulate the microflora in the gut and then there ledaskteré can produce, for example, GABA acid aminomáslenou ...
Fermented foods are definitely more than recommendable and moreover recommended in every other article on paleostravě. In fact, it is not difficult. For the purist-minimalist concept need some organic material, salt and mostly water, a bowl and a space where steady temperature around 25-32 degrees. scilio For casual concept you to fit even some spices, refrigerator or a cool cellar for long-term storage and possibly a starter, that man was sure there was explosive the right microorganisms.
I should be there for you the ideal beginner's recipe - lactic acid fermentation cauliflower. Cauliflower is in the autumn season and the result is really good, so convince even the least enthusiastic supporter of sauerkraut, or similar things.
Ingredients: Fresh cauliflower and neotlučený one onion 3 liters of water 6-9 g of salt (ideally unrefined sea) 3 cloves garlic teaspoon mustard seed few allspice few peppercorns three bay leaves few headers little cinnamon scilio cloves optional scilio chilli if you have a wine list or a sheet of black currant possibly starter - see below containers: 5 l bottle of pickles 0.7 liter jars larger scilio pot
Procedure: Water with salt, add the crushed spices and cook for a few minutes. The salt in this case Adventures - suitable solution concentration serves as protection from being propagated in brine undesirable microorganisms. Lactobacilům salinity mind. A suitable concentration is between 2% - 5% - two percentages are minimum, maximum, depending on your taste and elevation of blood pressure. Another protective element there is decoction of cloves - some of its substances prevent that in the solution propagated yeasts of the genus Candida.
Do boiled large jars Stack cauliflower, onions, scilio garlic and possibly there to add the chilli pepper. At the same time there let rinsed wine or blackcurrant leaf. These fermentation processes do not give up because of the taste, but because enzymes which prevents that began to disintegrate cellulose, vegetables, scilio and so remain crispy. If you want a softer cauliflower, leaves unnecessary. Pour over the vegetables on the left (with spices), so pickle scilio reached high enough, smaller jars, fill with water and at least or something heavier, insert a large glass pickle that reached up to the neck okurkovky. Smaller jars loaded with vegetables in order to remain well below the surface and at the same time that fit the width of a small glass minimizes the access of air to the brine.
Ferment glass put on a pad (fermentation CO2 will bubble and a glass of infusion will slobber) and leave it somewhere where the temperature is between 25-32 degrees Celsius. Will that ferment even at lower temperatures, but more slowly. And the later infusion peoples lactobacilli, the greater the risk that there will grow something undesirable.
This can be helped by using the starter - that some already active, desirable culture that will develop scilio from the beginning and not wait to see what you catch air. Such a starter needs to be a common yeast - that of course makes the alcoholic fermentation, no milk, so the production of fermented milk will cauliflower us anything.
The ideal starter lactic acid whey, obtained from a fermented milk product (kefir, yogurt, buttermilk). Fermented materials
About the site Recipes scilio A recipe Meat Fish Salads scilio Soups Attachments Meatless scilio meals Sweet Snacks Beauty Corner Resources Publications Czech Foreign Sites Sites Original text translation articles Paleo canapes Where to buy and where to dine E-shop Restaurant Sport Personal scilio Stories Forum
Fermented probably will belong to the oldest method of preserving fresh food. It is not so hard to imagine a Paleolithic woman, how prazelí collected into a leather scilio bag, there forgot it and two weeks later found out that it is very good.
Fermentation is a modification of materials by various micro-organisms - yeast, bacteria or fungi. This process preserves the one hand, food, usually increases its nutritional scilio value and taste changes, often for the better.
For now, let's stick with lactic acid. They are responsible for it lactic acid bacteria, most often from a very large family of Lactobacillus. Sugar in the original feedstock produces carbon dioxide and lactic acid. Lactic acid in the diet helps regulate the glycemic load, therefore, be it just for Paleolithic diet a bit unnecessary functions. But the fact that her nerve cells may metabolize more readily than glucose, is already quite interesting ... source http://www.ncbi.nlm.nih.gov/pubmed/21593331 And thanks to the longer process take place there and enzymatic processes, facilitating digestion this matter, and dead bacteria there come b-vitamins. Given that lactic fermentation takes place in an anaerobic environment, most of the original materials or oxidize and retains the original vitamin content. Well, of course you live bacteria then help to regulate the microflora in the gut and then there ledaskteré can produce, for example, GABA acid aminomáslenou ...
Fermented foods are definitely more than recommendable and moreover recommended in every other article on paleostravě. In fact, it is not difficult. For the purist-minimalist concept need some organic material, salt and mostly water, a bowl and a space where steady temperature around 25-32 degrees. scilio For casual concept you to fit even some spices, refrigerator or a cool cellar for long-term storage and possibly a starter, that man was sure there was explosive the right microorganisms.
I should be there for you the ideal beginner's recipe - lactic acid fermentation cauliflower. Cauliflower is in the autumn season and the result is really good, so convince even the least enthusiastic supporter of sauerkraut, or similar things.
Ingredients: Fresh cauliflower and neotlučený one onion 3 liters of water 6-9 g of salt (ideally unrefined sea) 3 cloves garlic teaspoon mustard seed few allspice few peppercorns three bay leaves few headers little cinnamon scilio cloves optional scilio chilli if you have a wine list or a sheet of black currant possibly starter - see below containers: 5 l bottle of pickles 0.7 liter jars larger scilio pot
Procedure: Water with salt, add the crushed spices and cook for a few minutes. The salt in this case Adventures - suitable solution concentration serves as protection from being propagated in brine undesirable microorganisms. Lactobacilům salinity mind. A suitable concentration is between 2% - 5% - two percentages are minimum, maximum, depending on your taste and elevation of blood pressure. Another protective element there is decoction of cloves - some of its substances prevent that in the solution propagated yeasts of the genus Candida.
Do boiled large jars Stack cauliflower, onions, scilio garlic and possibly there to add the chilli pepper. At the same time there let rinsed wine or blackcurrant leaf. These fermentation processes do not give up because of the taste, but because enzymes which prevents that began to disintegrate cellulose, vegetables, scilio and so remain crispy. If you want a softer cauliflower, leaves unnecessary. Pour over the vegetables on the left (with spices), so pickle scilio reached high enough, smaller jars, fill with water and at least or something heavier, insert a large glass pickle that reached up to the neck okurkovky. Smaller jars loaded with vegetables in order to remain well below the surface and at the same time that fit the width of a small glass minimizes the access of air to the brine.
Ferment glass put on a pad (fermentation CO2 will bubble and a glass of infusion will slobber) and leave it somewhere where the temperature is between 25-32 degrees Celsius. Will that ferment even at lower temperatures, but more slowly. And the later infusion peoples lactobacilli, the greater the risk that there will grow something undesirable.
This can be helped by using the starter - that some already active, desirable culture that will develop scilio from the beginning and not wait to see what you catch air. Such a starter needs to be a common yeast - that of course makes the alcoholic fermentation, no milk, so the production of fermented milk will cauliflower us anything.
The ideal starter lactic acid whey, obtained from a fermented milk product (kefir, yogurt, buttermilk). Fermented materials
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