txheem
Cov khoom noj fermented yog ib feem ntawm peb kev noj haus rau ntau txhiab xyoo thiab xyaum nyob txhua qhov chaw hauv ntiaj teb. Tau kawg, tsis ntev los no qee qhov ntawm lawv, zoo li Kimchi or Kefir, lawv tab tom dhia hauv ib feem ntawm ntiaj chaw. Yog vim li cas yog yooj yim: Lawv qab thiab tseem ua tau zoo.
Peb piav qhia txog yam twg yog cov khoom lag luam nyiam tshaj plaws thiab ntxim nyiam fermented ntawm lub sijhawm thiab, qhov xwm txheej, peb muab qee qhov qhia rau koj txog yuav ua li cas thiab qhov twg txaus siab rau lawv.
Dab tsi yog cov fermented?
Fermentation yog qhov tshwm sim lossis qhia ncaj qha rau kev hloov pauv zaub mov uas tso siab rau kev pab ntawm cov kab mob me me xws li pwm, kab mob thiab cov poov xab. Cov kab mob me me no tuaj yeem tshwm sim ib txwm lossis ntxiv rau hauv lub sijhawm, txhawm rau txuas lub neej txee khoom noj, hloov nws cov kev ntxhib los mos, tsw thiab tsw qab thiab thaum kawg txhim kho nws qhov zoo, nws cov khoom noj muaj txiaj ntsig thiab kho tus nqi thiab nws lub plab zom mov. Thaum lub sijhawm fermentation, cov suab thaj muaj nyob hauv qee yam zaub mov - zaub, nqaij, ntses, nplej, muaj peev xwm ib yam khoom noj tuaj yeem zom tau - hloov pauv mus rau cawv thiab carbon dioxide. Uas hloov kho nws cov yam ntxwv organoleptic thiab pib ua khawv koob.
Vim li cas peb yuav tsum noj lawv?
Cov khoom noj fermented muaj tus nqi probiotic siab. Lub sij hawm probiotic hais txog cov tsis muaj kab mob muaj sia nyob, feem ntau yog cov poov xab thiab kab mob, uas pab txhim kho qhov sib npaug ntawm cov hnyuv hauv lub cev thiab ntxiv dag zog rau kev tiv thaiv kab mob, ntawm lwm yam. Fermentation kuj ua qhov zoo tawm tsam cov sib txuas uas ua rau nws nyuaj rau zom qee cov khoom xyaw, uas yog, nws ua rau lawv ntau dua thiab zoo dua qub. Peb tuaj yeem hais tias cov khoom qab zib ua rau peb zoo siab dua thiab qee tus hais tias lawv kuj zoo nkauj dua. Raws li yog tias qhov no tsis txaus, lawv nplua nuj heev. Peb puas xav tau ntau yam ntxiv los ua chaw rau lawv hauv peb cov zaub mov txij tam sim no mus?
Nyob rau hauv zam ib si
uas fermented zaub mov yog zam yog, tib lub sijhawm, qhov tseeb zoo thiab dag zoo. Nws tsis tuaj yeem tsis lees paub tias nyob rau lub hlis tsis ntev los no lawv tau dhau los ua qhov chaw saib xyuas rau cov neeg noj zaub mov thoob ntiaj teb. Ntawm qhov tod tes, fermentation yog txheej txheem txheej thaum ub ntawm kev npaj zaub mov. Txiv neej pib sim nrog fermentation tsis tsawg dua ncig 20.000 BC, thaum lub sij hawm Paleolithic, txawm hais tias nws yuav tsum tau tos rau lub Neolithic rau cov khoom noj no coj qhov tseem ceeb tshwj xeeb. Cov khob cij thiab npias yog thawj cov khoom fermented uas peb paub, ua raws li cov kab mob thiab cov nceb, lactic fermentations (xws li cheese thiab yogurt), vinegar, wine, fermented ntses ntses thiab fermented nqaij thiab zaub.
Kimchi, tus qauv coj ntawm "kev hloov pauv hloov pauv"
El Kimchi o ua gim nws yog tej zaum tus txheej txheem-nqa ntawm tsis ntev los no "hnub nyoog kub" ntawm cov khoom noj fermented. Nws hais txog a cov zaub mov zoo ntawm Korean zaub mov raws li cov zaub fermented: los ntawm qhov tseem ceeb Peking zaub qhwv rau dawb radish, radish, dib, turnip, qhiav… Hauv tsev noj mov Madrid Sab qab teb, Koj tuaj yeem muaj Kimchi ntawm Suav cabbage fermented nrog rab chais thiab cov kua txob thiab ua haujlwm nrog cov qwj nplais tshiab. Kimchi yog cov zaub mov qub heev Is Nws tau txiav txim siab tias thawj tus tau pib npaj rau ntawm Sino-Kauslim ciam teb nyob ib puag ncig 1 -2 xyoo pua- thiab nplua nuj heev hauv cov kab mob probiotic, ntxiv rau provitamin A, vitamins BXNUMX thiab BXNUMX, calcium thiab hlau, ntawm lwm yam .
Miso, qhov chaw ntawm tsw
El uas yog lub luag hauj lwm rau kev hloov pauv ntawm taum pauv hauv Miso, cov khoom qab zib fermented zoo ib yam ntawm Japanese cov zaub mov uas nws lub npe txhais tau tias yog qee yam zoo li “Qhov chaw ntawm qhov tsw”. Cov taum pauv tau siav thiab tom qab ntawd tso rau ferment, nyob ib leeg lossis nrog lwm yam khoom noj xws li barley, millet, nplej thiab txhuv. Tsis tas li hauv qhov no, nws yog kev npaj ua ntej heev, uas yog siv los npaj cov kua zaub (xws li cov kua miso uas muaj npe nrov) lossis nrog cov nqaij thiab ntses. Nyob ntawm qhov ntev ntawm cov txheej txheem fermentation, Miso “Hloov npe”, hu nws tus kheej Shiro o Dawb miso ib qho uas muaj ib xyoos ntawm fermentation; Aka lossis Miso liab, nrog ob xyoos thiab Kuro lossis Miso dub, nrog peb xyoos. Cov Uas, cov neeg nyiam soy thiab nplej raws Miso, tau ntau pua xyoo yog qhov tshwj xeeb ntawm cov neeg tseem ceeb thiab samurai.
Lub Kombucha, cov poj koob yawm txwv elixir
La Kombucha o Kombu tshuaj yej yog tshuaj yej haus qab zib thiab fermented ua tsaug rau qhov ua ntawm cov kab mob hu ua Medusomyces gisevi, SCOBY (kev coj noj coj ua ntawm kab mob thiab cov poov xab) lossis, yooj yim dua, kombucha nceb. Nws yog cov khoom noj muaj txiaj ntsig zoo ntawm cov tshuaj probiotic, uas cov tshuaj suav ib txwm suav nrog ua kom huv, ua kom muaj zog thiab muaj cov tshuaj tiv thaiv kab mob. Cov txheej txheem fermentation muab cov dej haus no nrog cov vitamins, amino acids, enzymes thiab organic acids uas muaj txiaj ntsig zoo rau kev noj qab haus huv. Nws tuaj yeem ua tom tsev los ntawm kev ntxiv kombucha niam nceb rau tshuaj yej thiab qab zib lossis yuav nws twb tau ua lawm. Komvida ntau yam, ua thawj coj thiab ua haujlwm zoo ntawm ob tus poj niam ua lag luam Extremadura, Nuria Morales thiab Beatriz Magro, suav nrog peb qhov tsw qab hauv cov khob iav uas siv dua tshiab: cov tshuaj ntsuab ntsuab, nrog cov qhiav thiab nrog cov txiv hmab txiv ntoo liab. Nws tuaj yeem yuav ntawm nws tus kheej lub vev xaib.
Kefir, yogurt sib npaug
Keeb kwm los ntawm Caucasus, tus Kefir yog fermented uas yog ua los ntawm mis Can Qhov twg tuaj yeem yog los ntawm nyuj, yaj, tshis lossis txawm tias haus cov zaub xws li txiv maj phaub, almond lossis taum pauv – thiab Kefir nplej lossis noob taum, tseem hu ua "Bulgarians". Cov nplej no zoo ib yam li SCOBYuas yog, lawv muaj cov poov xab thiab kab mob. Qaub thiab, nyob ntawm seb lub sijhawm fermentation, me ntsis effervescent hauv lub qhov ncauj, Kefir nws yog nplua nuj heev hauv Lactobacillus, Bifidus thiab antioxidants. Nws tuaj yeem noj ib leeg lossis sib xyaw nrog txiv hmab txiv ntoo thiab ua cov cheese thiab khoom qab zib. Qhov yooj yim tshaj plaws los ua yog yuav nws npaj tau ntawm lub khw muag khoom (ib qho hauv Pastoret nrog nyuj nyuj yog qhov kev xaiv zaub mov zoo), tab sis yog tias koj xav muab koj tus kheej rau qhov kev sim, koj tuaj yeem ua nws tom tsev. Tau kawg, koj yuav tsum tau ceev faj kom khaws cov nplej hauv mis, txawm tias thaum koj npaj yuav siv cov dej haus zaub hauv cov txheej txheem.
Thiab lwm yam ntev
Cov fermented yog cov tshwm sim gastronomic uas hla txhua haiv neeg. Peb tseem yuav tsum tau hais tawm, ntawm ntau lwm tus, tus tempeh, cov khoom qab zib fermented soybean zoo ib yam ntawm cov neeg Esxias sab hnub tuaj. Cov Sauerkraut, zaub xam lav ntawm cov zaub fermented hauv brine zoo ntawm Central Europe. Cov Kvass, haus raws li beet lossis rye qhob cij (hauv qhov no qhov saj yog qhov nyuaj heev rau sib xyaw) nrov heev hauv Russia. Cov Cawv yog kev npaj raws cov txiv hmab txiv ntoo, qab zib thiab kua txiv hmab txiv ntoo thiab Gravlax, salmon macerated raug ntawm Scandinavian cuisine. Thiab qhov txawv me ntsis raws li lawv zoo li rau peb, cov zaub los yog cov zaub aubergines kuj yog cov zaub mov zoo.
Fermented nrog lub hnub qub
Muab lawv lub peev xwm nyob rau hauv cov nqe lus ntawm tsw, aroma thiab kev ntxhib los mos, fermented khoom yog ib tug ntawm cov kab ntawm kev tshawb fawb rau haute cuisine khw nojmov. Sib nrug ntawm Sudestada, peb tuaj yeem saj cov tais diav nrog ib lossis ntau cov khoom xyaw fermented hauv Diav ntawm Kev Thaj Yeeb (O Grove, Pontevedra, 1 Michelin lub hnub qub), hauv nws cov ntawv qhia zaub mov peb pom qhov Infusion ntawm tshuaj ntsuab tshiab nrog Kombucha rau raspberries los ntawm lawv tus kheej lub vaj nrog Kefir thiab mint. Nyob TSHUAJ TIV THAIV TSEV KAWM NTAWV NROG DETACHABLE WOODEN BEADS STRAP , 2 lub hnub qub uas nyuam qhuav txav los ntawm Humanes mus rau qhov chaw nruab nrab ntawm Madrid, lawv ua haujlwm tais diav xws li Anchovy nrog cov avocado pickled, Turbot Pickled lossis Almadraba Parpatana nrog tamarillo stew thiab pickles. Hauv Rodrigo de la Calle lub tsev noj mov, GreenHouse (Collado Mediano, 1 Michelin lub hnub qub), peb tuaj yeem pom cov tais diav xws li Radish nrog cov noob hnav thiab cov txiv laum huab xeeb lossis Celery curls nrog Vinegar ntawm txhuv nplej thiab dej qab zib xws li Hidrobirra, Sparkling Lavender, Kombucha Vermouth thiab Apple Kefir.
fermented DIY
Cov txheej txheem fermentation xav tau cov cuab yeej nyuaj kom tau txais: lub sij hawm. Txhua yam ntxiv, peb muaj nws ntawm tes hauv ib qho ntawm peb chav ua noj. Fermentation rau cov pib tshiab los ntawm Drakes Xovxwm yog phau ntawv qhia yuav ua li cas ferment txhua yam khoom xyaw. Ntawm qhov kev coj noj coj ua ntau dua, sau los ntawm ob qhov hnyav ntawm Spanish kev ua zaub mov noj, Gourmet Fermented noj. Cov hauv paus ntawm Paleodiet, txav qhov nyuaj ntawm kev fermenting hauv tsev me ntsis ntxiv. Hauv Valencia, kws ua zaub mov Germán Carrizo thiab Carito Lourenço los ntawm Gastronomic Tandem Lawv teeb tsa chav kawm ntawm kev ua noj qab haus huv uas cov ntsiab lus ntawm cov khoom noj fermented yuav hais los ntawm kws ua zaub mov Raúl Jiménez. Hauv Madrid, ntawm tsev kawm ua zaub mov noj thiab khw muag ntawv Kuv aim, kws ua zaub mov Miguel Ángel de la Fuente yuav qhia qhov tsis pub leej twg paub ntawm Kimchi, Sauerkraut thiab pickles hauv chav kawm tsom rau fermented thiab haus cov zaub mov tom ntej Kaum Ib Hlis. Ib txoj kev npaj zoo rau lub caij nplooj zeeg no.