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Nouvelles Recettes d'Aliments Fermentés

Nouvelles Recettes d'Aliments Fermentés

          
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About the Book

Qu'est-ce que la fermentation ?

La fermentation est une merveilleuse façon de conserver naturellement les aliments et idéale si vous avez une surabondance de produits locaux et que vous ne savez pas quoi en faire !! Une transformation microbienne magique se produit lorsque les légumes sont fermentés naturellement, la teneur en vitamine C augmente de manière marquée, des bactéries bénéfiques sont produites, des composés cicatrisants intestinaux se forment et le système immunitaire est considérablement stimulé !

Donc, vous vous retrouvez essentiellement avec des superaliments qui sont nutritionnellement supérieurs, pré-digérés, enrichis en vitamines et absolument remplis de probiotiques cicatrisants intestinaux !! La fermentation se produit lorsque des micro-organismes, tels que des bactéries et des levures, se décomposent et transforment une substance en acides ou en alcool. Au fur et à mesure que la panne se produit, du dioxyde de carbone est libéré, ce qui entraîne cette mousse et ce bouillonnement révélateurs qui sont un signe certain que la fermentation est en bonne voie.

La fermentation est-elle sûre ?

La fermentation peut sembler une tâche plutôt ardue, mais malgré les craintes et les appréhensions courantes, la fermentation est extrêmement sûre. Tant que vous suivez toutes les méthodes et astuces trouvées dans ce livre, vous ne rencontrerez probablement rien d'effrayant ou de rebutant. La bactérie lactique qui effectue le processus de fermentation est anaérobie, ce qui signifie qu'elle n'a pas besoin d'oxygène pour survivre. En transformant les glucides en acide, il tue également toutes les bactéries nocives présentes. Cela inclut les moisissures, qui sont aérobies et ne peuvent pas se développer sans oxygène. Le sel que vous utilisez dans la fermentation est également essentiel pour permettre aux bonnes bactéries de se développer et de garder les mauvaises bactéries à distance. Le sel joue un rôle dans la préservation des nutriments et le maintien des piments croquants et frais pendant la fermentation.

Savez-vous ce que tout cela signifie ?

La fermentation lactique est en fait l'un des moyens les plus sûrs de préparer et de conserver les aliments. En fin de compte, le bon sens et vos cinq sens sont les meilleurs outils que vous puissiez utiliser et vous mèneront loin dans votre parcours de fermentation. Si quelque chose a l'air, sent mauvais ou a mauvais goût, ne le mangez tout simplement pas. Dans l'ensemble, les mesures prises pour produire une sauce piquante fermentée contrecarrent la production de mauvaises bactéries et créent les conditions idéales pour que les probiotiques se développent et qu'un ferment sain et délicieux se concrétise.


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Product Details
  • ISBN-13: 9781836871484
  • Publisher: Anastasie Morin
  • Publisher Imprint: Anastasie Morin
  • Height: 229 mm
  • No of Pages: 360
  • Spine Width: 21 mm
  • Width: 152 mm
  • ISBN-10: 1836871481
  • Publisher Date: 04 Nov 2024
  • Binding: Hardback
  • Language: French
  • Returnable: N
  • Weight: 648 gr


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