dear Ms. Enders, does not Ferment actually a grandma-method from the post-war period?
Even a urururur great method. Fermented dishes, there is a long time in all cultures of the world: Sauerkraut, yogurt, olives, mustard, pickles, cheese, Kimchi, Natto, and so on. Instead of leaving the food bad rotten microbes, get it when you Ferment nice microbes, so that it is no longer tenable.
Why are the cute microbes?
Because they produce something Good that we can’t: vitamins, for example. In Sauerkraut also contains more Vitamin C is contained, therefore, as it is in the raw white cabbage, the Sauerkraut is made. Fiber, and acid to be good for bowel movement and mucosa. In addition, the bacteria anverdauen us to eat less time, so it is for us humans, is lighter, is a raw plant split.
What is happening in the body?
There are bacteria at work that could work well with an acidic environment, the survival of acid also tend to time our stomach. This can be healthy – or can also lead to bloating and the accelerated defecation. It is a bit on the quantity and the microbe.
to Ferment them yourself?
My sister and I have fermented a couple of years ago for the first Time, white cabbage into Sauerkraut and were surprised how easy it is.
original recipe from Korea: Kimchi – Korean Sauerkraut Fullscreen
A cornucopia of flavors
is familiar with The flavoring of Kimchi has no limits. Mrs Park, a radish, and spring onions, cut garlic and onions, Chili, of course (and not too tight) and even Apples as well (round Savoybetting and yellow) Korean pears. All the ingredients are finely mixed, grated or chopped, and together with the addition of a little water and Rice gruel to a Würzschlamm, the is Packed the salted and then washed cabbage between each of the Leaf; so as the hair when Dyeing individual strands of hair brushed.
©JEAN CHUNG/STERN; stock food; DESIGN PICS RF/F1ONLINE
Can anything go wrong?
the wrong bacteria to grow If it is to early to quickly, then it can sit to ferment. It is then slimy or weird alcoholic – like things that are just bad. Another source of error is if the vegetables are not sufficiently covered by liquid and mildew. Our body is as a reliable measurement: If one thinks in a when you See or Smell: och nö, then you try that again. It has fermented even more delicious, you can give a spoon of it to the next charge, and has a good chance, that the same microbes team is working on.
What happens if you heat the Sauerkraut?
in an Interview to “intestine with charm”-author Enders, “I almost got homesick for the gut” By Kester Schlenz
The Vitamin C, the bacteria have kindly made way, and breaks when Heated velvet of bacteria to a large extent. Since Sauerkraut is traditionally a certain Vitamin C content, must be added to the pasteurized supermarket herb at the end of the synthetic Vitamin C. Not bad, but a little bit funny.
Kimchi also have with us a success?
Kimchi is on the rise. In Berlin, it has been a couple of years well running Korean Restaurants. In Hamburg I like to sit at my favorite Korean and watch how often the Kimchi is on the counter. Then the owner sighs sometimes, and says: Now a whole load the way it is, it tastes even better when it’s fermented a few days longer.
you sound so excited. Would you call your dog with Kimchi?
Perhaps more of a friendly Species, making the Kimchi – and-white Ella or Sakei me off spontaneously. The sound but sympathetic.