Lacto-fermentation ndiyo nzira inobereka chikafu chinokonzera dill, kimchi , uye chaiyo yeuyukrati , pakati pezvimwe zvinofadza zvinoviriswa. Izvi zvinongoda kushandiswa zvinoda zvakanyanya kupfuura munyu, miriwo, uye mvura - kwete mhete, hapana mhando dzakanakira.
Lacto-Fermentation Basics
Iro-fermentation process inoshanda nekuda kwekomborero yekuti mabhakitiriya anokwanisa kukuvadza kwatiri haangagoni kutsungirira munyu wakawanda , asi mabhakitiriya ane utano (anofunga yogurt) anogona.
Ndinofunga nezvavo sevanhu vakaipa nevasikana vakanaka. Lacto-fermentation inoparadza vanhu vakaipa muchengeti yayo yekutanga, uye zvinoita kuti vakomana vakwanise kuenda kushanda panguva yechipiri.
Lacto-Fermentation Chemistry
Vakomana vakanaka paboka rinotendera munyu rinonzi Lactobacillus . Mhando dzakasiyana-siyana mukati mejeri iyi inoshandiswa kubudisa zvokudya zvakaviriswa. Lactobacillus bhakitiriya inoshandura sukari zvakasikwa zviri muzvibereko kana miriwo kuva lactic acid. Lactic acid inongochengetedza zvakasikwa iyo inobatsira kurwisa mabhakitiriya akaipa uye haichengetedzi chete kunaka uye kugadzirwa kwezvokudya asiwo michero yayo.
Kubatsirwa kwekudya zvokudya nemabhakitiriya anorarama neActobacillus kunosanganisira zvirwere zvekudya zvakanaka uye kukurumidza kupora kubva pamasabata zvirwere. Ivo vanotendawo kuti vane anti-inflammatory properties izvo zvingave zvinobatsira mukudzivirira mamwe marudzi ekenza.
Lacto-Fermentation Process
Iroti-fermentation yemazuva ano inosanganisira kuisa mishonga mumushonga we brine - munyu nemvura.
Kunewo dzimwe nzira dzekuvirisa pasina kuwedzera munyu . Nzira ye-salt-brine inosanganisira zvikamu zviviri:
Muchikwata chimwe chectocto-fermentation , miriwo inomira mumvura yakasviba yakakosha kuti iuraye mabhakitiriya anokuvadza. The Lactobacillus vakomana vakanaka vanogara parizvino uye vanotanga danho rechipiri.
Muchikamu chechiro-fermentation , zvipenyu zveCtotobacillus zvinotanga kushandura lactose uye zvimwe zvishuga zvinowanikwa muzvokudya mu lactic acid.
Izvi zvinoumba mamiriro ezvinhu anonyatsochengetedza zvakachengetedza mishonga-uye inopa ma -lacto-fermented foods avo vanosiyanisa tangy flavor.
Yakabikwa, Kwete Kanheni
Kunyange zvazvo goro-fermentation iyo inowanzoita uye tsika yemagariro yekuchera uye kuchengetedza miriwo, haisi chinhu chakafanana nekugadzira uye haisati yashandiswa kuchengetedza kwenguva refu. Zvokudya zvakawanda zvinoviriswa zvinodyiwa kwemwedzi miviri kana kupfuura, uye mavhiri avo anowedzera uye anowedzera kuoma kwenguva. Kazhinji, iwe unotanga kudya chikafu chakaviriswa kamwe chete chave chasvika pakudikanwa kwekuviriswa uye iwe unopedzisa kusati kwaguma kwe "upenyu hwaro," panguva iyo mavhenekera achakura uye kuchinja. Kusiyana neizvi, kunamatira kunosanganisira imwe nzira yekuita mararamiro uye inotarisirwa kuchengetedza zvokudya mumakona ayo emakona kwenguva yakareba, kazhinji kwemwedzi 6 kusvikira pagore kana kupfuura.
Yakawanikwa Yakafuridza Zvokudya
Mune mizhinji, miriwo yakasimba, yakadai semabheet uye turnips, ndiyo yakanakisisa kune lacto-fermentation. Mimwe miriwo, semamato uye makomkoro, inogona kuva yakaoma. Broccoli, zviputi zvinomera uye zvimwe zvekudya "gassy" zvinopa kunhuhwirira kwakanyanya painoviriswa, saka zvakanakisisa kuvasanganisa nemimwe miriwo mumutsara wako. Zvimwe zvezvokudya zvakajairika zvinoshandiswa kwerocto-fermentation zvinosanganisira:
- cabbage
- karoti
- radishes
- garlic
- makungu
- turnips
- shandisa peas
- cauliflower
- bhinzi bhinzi