The art of fermentation: Kimchi sauerkraut and more
The art of fermentation: Kimchi sauerkraut and more
The art of fermentation: kimchi, sauerkraut and more
for fermentation
Fermentation is an ancient method for keeping food preservation, in which microorganisms such as bacteria, yeasts or fungi are used to decompose the natural ingredients and create new connections. This process develops the food a unique, complex taste and an improved nutrient composition. One of the most famous results of the fermentation are Kimchi and sauerkraut. These fermented vegetables not only have a special taste, but are also health -promoting.
Kimchi: A Korean delicacy
origin and history
Kimchi is one of the best known fermented foods of Korean cuisine and has a long tradition. Already thousands of years ago, the Korean farmers made vegetable -like products durable through fermentation. The Korean word "Kimchi" today refers to a variety of fermented vegetables and variations.
ingredients and preparation
Traditional kimchi is mainly made from Chinese cabbage, radish, garlic, ginger, chilli and fish sauce. These ingredients are washed, peeled and cut into small pieces. Then the vegetables are rubbed with salt to start the fermentation process. The salt pulls moisture from the vegetables and bacteria that are responsible for fermentation have the opportunity to grow.
After the vegetables have been rubbed, the ingredients are mixed and filled in airtight containers. The containers are then stored at room temperature to enable fermentation. The time of fermentation can be between a few days and several weeks depending on the preferences and climate conditions.
Health advantages
Kimchi is not only delicious, but also very healthy. During the fermentation process, various useful bacterial strains form that support the intestinal flora and thus promote digestion. Kimchi is also rich in fiber, vitamins and minerals. In addition, it contains natural antioxidants that can strengthen the immune system and combat inflammation.
sauerkraut: a European cultural asset
origin and history
Sauerkraut is a fermented type of cabbage that is very popular in many European countries. It was probably already used by the Romans in their kitchen. Sauerkraut is an integral part of traditional cuisine, especially in the Eastern European countries such as Germany, Poland and the Czech Republic
ingredients and preparation
The main ingredient for sauerkraut is white cabbage. The cabbage is cut into fine strips and rubbed with salt to start fermentation. Sauerkraut has traditionally been fermented in wooden barrels, but nowadays it is often made in glass or plastic containers.
After the cabbage has been rubbed, it is layered into the container and weighted with a weight to support the fermentation process. The weight presses the moisture from the cabbage and ensures that it stays under the liquid to ensure optimal fermentation. Then the container is closed airtight and stored for a certain time. The fermentation time can vary depending on the preferences and temperature conditions.
Health advantages
Sauerkraut is not only a popular side dish or seasoning, but also a healthy food. Due to the fermentation process, the nutrients in the cabbage make it easier to digest, which means that the body can access it more easily. Sauerkraut also contains natural lactic acid bacteria that can support digestion and have a positive effect on the intestinal flora.
Other fermented food
Kombucha: The fermented tea drink
Kombucha is a fermented tea drink that is produced by fermenting sweetened tea with the help of a scoby culture (symbiotic culture of bacteria and yeast). The fermentation process transforms the sugar in tea into carbon dioxide and a small amount of alcohol. The finished soaked has a refreshing, sour taste and is rich in probiotic bacteria and antioxidants.
miso: The fermented soybean paste
Miso is a traditional Japanese ingredient that is made by fermentation of soybeans, rice or barley with a special culture of mold. Miso is a versatile food used in soups, sauces or marinades. It contains natural enzymes and probiotic bacteria that promote digestion and strengthen the immune system.
yogurt: The fermented milk product
Yogurt is a well -known fermented milk product that is produced by fermentation of milk with special bacterial cultures. The fermentation process transforms the milk sugar (lactose) into lactic acid, which gives the yogurt its characteristic, sour taste. Yogurt is a good source for probiotic bacteria that can promote intestinal health.
FAZIT
Fermentation is an old art that enables us to make food in a natural way and to improve their taste and nutrient properties. Kimchi, sauerkraut and other fermented foods are not only delicious, but also health -promoting. They contain probiotic bacteria that can support the intestinal flora and alleviate digestive problems. By integrating fermented food into our diet, we can improve our well -being and health. So try kimchi, sauerkraut or one of the many other fermented delicacies and enjoy the art of fermentation.
More about natural and healthy nutrition can be found in our advisory magazine ein-heilpraktiker.com