Contents
Nā meaʻai kīhāpai he ʻāpana o kā mākou ʻai no nā tausani makahiki a ma nā wahi a pau o ka honua. ʻOiaʻiʻo, i kēia mau lā kekahi o lākou, e like me ka Kimchi or kefir, ke hehi nei lakou ma keia wahi o ka honua. He mea maʻalahi nā kumu: He ʻono a maikaʻi nō hoʻi.
Wehewehe mākou i nā huahana fermented ʻoi loa a maikaʻi loa o kēia manawa a, ʻoiai, hāʻawi mākou iā ʻoe i kekahi mau hōʻailona i ka pehea a me kahi e leʻaleʻa ai iā lākou.
He aha nā mea fermented?
ʻO ka fermentation kahi ala kūʻokoʻa a kuhikuhi ʻia paha o ka hoʻololi ʻana i ka meaʻai e hilinaʻi nei i ke kōkua o nā microorganisms e like me nā mold, bacteria a me nā hū. Hiki ke loaʻa maoli kēia mau microorganism a i ʻole i hoʻohui ʻia i ka wā o ke kaʻina hana. i mea e hooloihi ai i ke ola o ka mea ai, hoʻololi i kona ʻano, ʻono a me ka ʻala a hoʻomaikaʻi hope i kona maikaʻi, kona waiwai meaʻai a me ka therapeutic a me kona digestibility. I ka wā o ka fermentation, ua hoʻololi ʻia ke kō i loko o kekahi meaʻai - nā meaʻai, nā ʻiʻo, nā iʻa, nā cereals, nā meaʻai a pau e hiki ke fermented - ua hoʻololi ʻia i ka waiʻona a me ka carbon dioxide. Hoʻololi i kona ʻano organoleptic a hoʻomaka i ka hana kilokilo.
No ke aha mākou e ʻai ai iā lākou?
He kiʻekiʻe ka waiwai probiotic i nā meaʻai fermented. ʻO ka huaʻōlelo ʻO ka probiotic pili i nā mea ola kino ʻole, ʻo ka nui o ka hū a me ka bacteria, e kōkua i ka hoʻokumu hou ʻana i ke koena o ka flora intestinal a hoʻoikaika i nā pale pale pale, a me nā mea ʻē aʻe. Hoʻohana maikaʻi ʻia ka Fermentation i nā mea hoʻohui e paʻakikī i ka hoʻoheheʻe ʻana i kekahi mau meaʻai, ʻo ia hoʻi, ʻoi aku ka maikaʻi o ka assimilable. Hiki iā mākou ke ʻōlelo ʻoi aku ka hauʻoli o nā mea fermented a ʻōlelo kekahi he ʻoi aku ka maikaʻi. Me he mea lā ʻaʻole lawa kēia, ua waiwai loa lākou. Pono anei mākou i nā kumu hou aʻe e hoʻokaʻawale iā lākou i kā mākou meaʻai mai kēia manawa?
I ke ano mau loa
ia mea ʻai hū ʻO nā fashionable, i ka manawa like, he ʻoiaʻiʻo nui a he wahaheʻe nui. ʻAʻole hiki ke hōʻole ʻia i loko o nā mahina i hala iho nei ua lilo lākou i kikowaena o ka nānā ʻana no nā meaʻai a puni ka honua. Ma kekahi ʻaoʻao, ʻo ka fermentation kahi hana kahiko o ka hoʻomākaukau ʻana i ka meaʻai. Hoʻomaka nā kāne e hoʻokolohua me ka fermentation ʻaʻole i emi iho ma kahi o 20.000 BC, i ka wā Paleolithic, ʻoiai he mea pono e kali i ka Neolithic no kēia mau meaʻai e lawe i ke koʻikoʻi kūikawā. ʻO ka berena a me ka pia nā huahana fermented mua a mākou e ʻike ai, a ukali ʻia e nā haʻani a me nā halo, nā fermentations lactic (e like me ka cheese a me ka yogurt), ka vīneka, ka waina, nā meaʻai iʻa fermented a me ka ʻiʻo a me nā mea kanu.
ʻO ka Kimchi, ka mea lawe maʻamau o ka "hoʻololi fermented"
El Kimchi o gimchi ʻo ia paha ka mea lawe maʻamau o ka "makahiki gula" hou o nā meaʻai fermented. E pili ana i kahi kīʻaha maʻamau o ka meaʻai Korea e pili ana i nā mea kanu fermented: mai ke kāpeti Peking pono a hiki i ka radish keʻokeʻo, radish, kukama, turnip, ginger ... a pēlā aku ʻaʻole i emi iho ma lalo o 87 mau meaʻai e like me nā ʻano like ʻole o kēia kīʻaha. Ma ka hale ʻaina ʻo Madrid Hikina Hema, Hiki iā ʻoe ke loaʻa i kahi Kimchi o ka kāpeti Kina i hoʻomoʻa ʻia me ka ʻumi pahi a me nā pepa chili a lawelawe ʻia me nā mussel hou. He meaʻai kahiko loa ʻo Kimchi - Ua manaʻo ʻia ua hoʻomaka nā mea mua e hoʻomākaukau ma ka palena ʻo Sino-Korean a puni ka 1th-2th century- a waiwai loa i ka bacteria probiotic, me ka provitamin A, nā huaora BXNUMX a me BXNUMX, calcium a me ka hao, a me nā mea ʻē aʻe. .
Miso, kumu o ka ʻono
El ka mea ʻo ia ke kuleana o ka hoʻololi ʻana o ka fungus soybeans ma Miso, he paʻi fermented maʻamau o ka meaʻai Iapana nona ka inoa e like me ke ʻano “Kumu o ka ʻono”. Moʻa ʻia ka soya a waiho ʻia e ferment, hoʻokahi a i ʻole me nā cereals ʻē aʻe e like me ka bale, millet, palaoa a me ka raiki. Eia kekahi, he hoʻomākaukau kahiko loa ia, i hoʻohana ʻia no ka hoʻomākaukau ʻana i nā broths (e like me ka miso soup kaulana) a i ʻole e hui pū me nā ʻiʻo a me nā iʻa. Ma muli o ka lōʻihi o ke kaʻina hana fermentation, ʻo ka Miso “E hoʻololi i ka inoa”, kahea ana iaia iho ʻO Shiro o Misiona keʻokeʻo hoʻokahi makahiki o ka fermentation; ʻO Aka a i ʻole Miso ʻulaʻula, me ʻelua makahiki a ʻo Kuro a i ʻole Miso ʻeleʻele, me ʻekolu makahiki. ʻO ka ʻO wai, ʻo ka soy kaulana a me ka laiki i hoʻokumu ʻia ʻo Miso, no nā kenekulia he mea ʻono wale nō ia o nā aliʻi a me nā samurai.
ʻO ka Kombucha, kahi elixir kupuna
La Kombucha ʻO ke kī Kombu he inu kī i ʻono ʻia a hoʻomaʻamaʻa ʻia i ka hana a kahi haʻo i kapa ʻia ʻo Medusomyces gisevi, SCOBY (symbiotic culture of bacteria and yeasts) a i ʻole, ʻoi aku ka maʻalahi, kombucha mushroom. He meaʻai ia o ka waiwai probiotic kiʻekiʻe, kahi e hoʻomaʻemaʻe ai, hoʻoikaika a me nā waiwai antioxidant. Hāʻawi ke kaʻina hana fermentation i kēia inu me nā huaora, nā amino acids, nā enzymes a me nā waikawa organik e pono ai ke olakino. Hiki ke hana ʻia ma ka home ma ka hoʻohui ʻana i ka ʻaha makuahine kombucha i ke kī a me ke kō a kūʻai paha ia i hana ʻia. ʻO ka papa Komvida, kahi papahana paionia a me bio o nā wahine ʻoihana Extremadura ʻelua, ʻo Nuria Morales lāua ʻo Beatriz Magro, aia ʻekolu mau ʻono i loko o nā ʻōmole aniani i hana hou ʻia: ke kī ʻōmaʻomaʻo maʻamau, me ka ginger a me nā hua ʻulaʻula. Hiki ke kūʻai ʻia ma kāna pūnaewele ponoʻī.
Kefir, yogurt squared
Mai ka Caucasus mai, ka ʻO Kefir kahi fermented i hana ʻia mai ka waiū Hiki ke loaʻa mai ka bipi, hipa, kao a i ʻole nā mea inu meaʻai e like me ka niu, ʻalemona a i ʻole soybeans– a me nā hua Kefir a i ʻole nā nodules, i kapa ʻia ʻo "Bulgarians". Ua like keia mau huapalaoa me SCOBY, ʻo ia hoʻi, loaʻa iā lākou nā hū a me nā bacteria. Sour a, ma muli o ka lōʻihi o ka fermentation, effervescent iki i loko o ka waha, ka kefir He waiwai nui ia i ka Lactobacillus, Bifidus a me nā antioxidants. Hiki ke lawe wale ʻia a hui pū ʻia me nā huaʻai a hana i nā paʻakai a me nā mea ʻono. ʻO ka mea maʻalahi loa ke kūʻai aku i mākaukau ma ka hale kūʻai nui (ʻo ka mea ma Pastoret me nā bipi hānai he koho gourmet maikaʻi), akā inā makemake ʻoe e hoʻāʻo iā ʻoe iho, hiki iā ʻoe ke hana ma ka home. ʻOiaʻiʻo, pono ʻoe e makaʻala mau i ka mālama ʻana i nā kīʻaha i ka waiū, ʻoiai ke hoʻolālā ʻoe e hoʻohana i nā mea inu meaʻai i ke kaʻina hana.
A lōʻihi etcetera
ʻO nā mea i hoʻomoʻa ʻia he mea gastronomic ka mea i hele i nā moʻomeheu āpau. Pono mākou e haʻi, ma waena o nā mea ʻē aʻe, ka tempe, he keke soy fermented maʻamau o ka meaʻai ʻAsia Hikina Hema. ʻO ka Sauerkraut, he salakeke o nā mea kanu fermented i loko o ka brine maʻamau o Central Europe. ʻO ka Kvass, kahi inu e pili ana i ka beet a i ʻole ka berena rye (i kēia hihia he paʻakikī ke ʻono e assimilate) kaulana loa i Rusia. ʻO ka Kapu he hoʻomākaukau e pili ana i ka hua, ke kō a me ka vīneka a me ka ʻO Gravlax, he salmon macerated maʻamau o ka meaʻai Scandinavian. A ʻoiai he ʻuʻuku liʻiliʻi e like me kā mākou i manaʻo ai, ʻo nā pickles a i ʻole nā aubergines pickled kekahi meaʻai fermented maikaʻi loa.
Hoʻomoʻa ʻia me ka hōkū
Ma muli o ko lākou hiki ke ʻike i ka ʻono, ka ʻala a me ke ʻano, ʻo nā huahana fermented kekahi o nā laina noiʻi no nā hale ʻaina haute cuisine. Ma waho aʻe o Sudestada, hiki iā mākou ke ʻono i nā kīʻaha me hoʻokahi a ʻoi aku paha nā meaʻai i fermented i loko Kaha o ka Maluhia (O Grove, Pontevedra, 1 Michelin star), i loko o kāna papa kuhikuhi e ʻike ai mākou i ka Infusion o nā mea kanu hou me Kombucha i nā raspberries mai kā lākou māla ponoʻī me Kefir a me ka mint. Ma ka NĀ HELEWELU PELA TRANSPARENT ME KE KAHI KAU KAU KAU KAUA , 2 mau hōkū i neʻe wale mai Humanes a i ke kikowaena o Madrid, lawelawe lākou i nā kīʻaha e like me Anchovy me pickled avocado, Turbot Pickled a i ʻole Almadraba Parpatana me ka tamarillo stew a me nā pickles. Ma ka hale ʻaina ʻo Rodrigo de la Calle, ʻO GreenHouse (Collado Mediano, 1 hoku Michelin), hiki iā mākou ke loaʻa nā kīʻaha e like me Radish me ka sesame fermented a me ka ʻalani pīnī a i ʻole nā ʻili Celery me ka Vinegar of laiki fermented a me nā mea inu e like me Hidrobirra, Sparkling Lavender, Kombucha Vermouth a me Apple Kefir.
DIY fermented
Pono nā kaʻina hana fermentation i kahi mea paʻakikī e loaʻa: manawa. ʻO nā mea ʻē aʻe a pau, aia iā mākou ma ka lima o kekahi o kā mākou lumi kuke. Fermentation no ka poʻe hoʻomaka mai ka Drakes Press he alakaʻi kūpono no ka hoʻomoʻa ʻana i nā ʻano mea like ʻole. ʻO kahi ʻokiʻoki ʻoi aku ka moʻomeheu, i kākau ʻia e nā mea kaumaha ʻelua o ka hanana gastronomic Spanish, Mea ʻai ʻai ʻai. ʻO nā kumu o ka Paleodiet, e hoʻoneʻe iki i ka paʻakikī o ka fermenting ma ka home. Ma Valencia, nā chefs Germán Carrizo a me Carito Lourenço mai Gastronomic Tandem Hoʻonohonoho lākou i kahi papa e pili ana i ka kuke ʻai olakino kahi e kamaʻilio ʻia ai ke kumuhana o nā meaʻai fermented e ka chef Raúl Jiménez. Ma Madrid, ma ke kula kuke a me ka hale kūʻai puke Makemake wau, e hōʻike ana ʻo chef Miguel Ángel de la Fuente i nā mea huna o Kimchi, Sauerkraut a me nā pīkī ma kahi papa e pili ana i nā meaʻai fermented a puhi ʻia i ka mahina o Nowemapa aʻe. He hoʻolālā maikaʻi no kēia hāʻule hoʻomaka.