Ginger Bug. Homemade Root Beer Recipe. Naturally Cultured and Fermented Vegetables, Fruits and Condiments. Recipes Cabbage Sauerkraut Garlicky Kraut Dill Pickle Sauerkraut Simple Kimchi Recipe Cortido Recipe (Latin American Sauerkraut) Sauerkraut Soup Sauerkraut and White Bean Soup Sauerkraut Chocolate Cake with Sour Cream Frosting Southwestern Kraut Golden Kraut Chlorophyll Kraut Marinated Winter Sauerkraut Salad Baked Kraut Crackers Salt-Free Sauerkraut Beans Lacto-fermented Dilly Beans Lacto-fermented Green Beans with Cayenne Peppers and Garlic Lacto-fermented Green Bean Soup Carrots Fermented Carrot Sticks Carrot Kraut Lacto-fermented Grated Ginger Carrots Southwestern Lacto-fermented Carrot Sticks Fermented Moroccan-spiced Carrots.
Comparing Salt, Whey and Starter Cultures for Fermenting Vegetables, Fruits and Condiments. When making naturally cultured vegetables, fruits or condiments, recipes will often call for a variety of ingredients including salt, whey and salt, or even just a freeze-dried culture.
How do you choose the best culturing medium for your project? Can one be substituted for another? What if you are dairy-free but your recipe calls for using whey (a dairy-byproduct)? Is purchasing a starter culture really necessary? Do you actually need to use them? Prebiotic (nutrition) Prebiotics are non-digestible food ingredients that stimulate the growth and/or activity of bacteria in the digestive system in ways claimed to be beneficial to health.
They were first identified and named by Marcel Roberfroid in 1995. As a functional food component, prebiotics, like probiotics, are conceptually intermediate between foods and drugs. Depending on the jurisdiction, they typically receive an intermediate level of regulatory scrutiny, in particular of the health claims made concerning them. Roberfroid offered a refined definition in the March 2007 Journal of Nutrition stating:
Cultured apple goji berry compote — A Harmony Healing. Probiotic-rich, enzyme-filled cultured vegetables and fruits are some of the best foods you can eat to improve your digestion and strengthen your immune system. I use to have terrible indigestion and acid reflux on almost a daily basis and cultured foods help heal my digestive system and made me feel like a new woman! The recipe I’m sharing with you today is one of my favorite go-to recipes from my new cookbook Deliciously Holistic which is coming out in April 2013!
This cultured apple goji berry compote is a great way to enjoy the benefits of cultured foods if you are new to them. The Body Ecology Diet, The Healthy Diet and Nutritional Supplements Source - BodyEcology.com. Cultured Probiotic-rich Foods Are The Key To Digestive Health And Immunity — A Harmony Healing. Tibicos. Fermented water kefir with grains on the bottom and a floating piece of grapefruit peel Tibicos grains average 5 mm in size.
Tibicos are a culture of bacteria and yeasts held in a polysaccharide biofilm matrix created by the bacteria. As with kefir grains, the microbes present in tibicos act in symbiosis to maintain a stable culture. Tibicos can do this in many different sugary liquids, feeding off the sugar to produce lactic acid, alcohol (ethanol), and carbon dioxide gas, which carbonates the drink.
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Fermentation (food) Fermentation in food processing is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions.
Fermentation usually implies that the action of microorganisms is desirable. The science of fermentation is also known as zymology or zymurgy. The term "fermentation" is sometimes used to specifically refer to the chemical conversion of sugars into ethanol, a process which is used to produce alcoholic beverages such as wine, beer, and cider.
Fermentation is also employed in the leavening of bread (CO2 produced by yeast activity); in preservation techniques to produce lactic acid in sour foods such as sauerkraut, dry sausages, kimchi, and yogurt; and in pickling of foods with vinegar (acetic acid). French chemist Louis Pasteur was the first known zymologist, when in 1856 he connected yeast to fermentation. Pasteur originally defined fermentation as "respiration without air". Uses