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Fermented foods, Bokashi and decay

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Beginners Guide to Making Fermented Food – Kimchi & Spicy Green Beans – Country Trading Co. Blog. Happy New Year everyone. If you’re making resolutions and thinking about eating more fermented food you are in good company. Fermented food is number 1 of the top 10 food trends for 2018 according to the BBC Good Food Guide. So how is your gut health? Haven’t been asked recently? You must have been in hiding (or MacDonalds). My Mum and many others find this rise in fermentation baffling.

Captain Cook knew the benefits of fermented foods nearly 250 years ago, feeding his sailors sauerkraut to ward off scurvy. Even today our widely practiced preserving traditions are still rooted in a deep and well-founded mistrust of bacteria. Like any new food trend, it is easy to get carried away. You can reach “peak ferment” where your bench looks like a laboratory with various specimens bubbling, bobbing and burping away and you spend all your time nursing along this bug or that. So what are these good bacteria?

Salt is the second safe element of a good lactic vegetable fermentation. Food science - Why doesn't chocolate go bad? - Seasoned Advice. Food Microbiology Procedure. Kombucha. Kombucha is an incredibly interesting and ever-changing 'thing' that looks like a cross between a large mushroom or an overgrown abalone. The 'thing' produces fermented tea that has been used for centuries as a healing elixir and curative. Kombucha is an extremely powerful probiotic. It is easy to make and look after and provides an array of bacteria and yeast that you won't get from simply taking yogurt. It has ancient origins and is full of strains of helpful bacteria. It is an easy and effective way to repopulate your healthy gut flora.

Kombucha is an elixir of everyday health and vitality commonly leading to increased energy and better complexion. With your Kombucha purchase you will receive a Kombucha 'Mushroom' and sufficient fermented Kombucha tea to start your own Kombucha culture. It produces large quantities of Malic acid which is a common ingredient in cosmetics due to its ability to tighten the skin. People around the world have been drinking Kombucha for thousands of years.

How It’s Made Soy Sauce. Kombucha. Fermented tea beverage Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name Medusomyces gisevii)[1] is a fermented, lightly effervescent, sweetened black tea drink commonly consumed for its purported health benefits. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast.[2] Juice, spices, fruit or other flavorings are often added. Kombucha is thought to have originated in China, where the drink is traditional.[3][4] By the early 20th century it spread to Russia, then other parts of Eastern Europe and Germany.[5] Kombucha is now homebrewed globally, and also bottled and sold commercially.[1] The global kombucha market was worth approximately US$1.7 billion as of 2019[update].[6] Kombucha is produced by symbiotic fermentation of sugared tea using a symbiotic culture of bacteria and yeast (SCOBY) commonly called a "mother" or "mushroom".

History[edit] Etymology and terminology[edit] You searched for kefir - MicrobialFoods.org. Dissecting the Microbial Diversity of Kefir | Posted in cheese & dairy by Bronwen Percival Kefir is a thick, sour, and sometimes slightly spritzy fermented milk drink produced through the action of the bacteria and fungi within kefir ‘grains’, a classic example of a SCOBY (Symbiotic Community of Bacteria and Yeasts).

Despite a history that dates back several millennia, kefir and the microbes that produce it remain little-understood. Two recent papers from China and Ireland set out to explore the microbial diversity of kefir samples collected from a wide geographical area. One also provides insight into the physical structure of the kefir grain, and the distribution of yeast and bacteria across it. [click to view the full story] Profile: Cortney Burns – Chef/Owner, Motze. Powdered Kefir Starter Culture for Making Dairy & Nondairy Kefir at Home.

Get Cultured with natural probiotic drinks of Kombucha, Kefir and Ginger Beer - Kombucha making kit. Our ginger beer is not a simple brew made with brewer’s yeast, nor is it the childhood-experiment style brew made with a mere ginger skin ‘Ginger Bug’; instead our special brew is made with a now-rare SCOBY culture called ‘Ginger Beer Plant’, or ‘DSMZ Strain 2472’ as it is known as at the Leibniz Institute – the German Culture Bank (yeah, apparently that’s a thing). Like the Tibi, this culture looks like crystals, but these ones are smaller, smoother, round, gelatinous, and nowhere near as prolific as the Tibi. This culture has a mysterious past; its origins are possibly in Tibet, yet it somehow ended up in mainstream Britain for 200 years between the 18th and 20th centuries, becoming so popular it was most likely the ‘soda’ behind the old wive’s tale of ‘soda for an upset stomach’, but then it fell completely out of favour during World War 2 due to sugar rationing.

Biological Molecules - You Are What You Eat: Biology #3. Do candy bars go bad? Halloween health concerns addressed. Photograph by iStockphoto/Thinkstock. Millions of trick-or-treaters will ring doorbells across the United States this year and take home bags overflowing with candy. Assuming they don't finish it off in one night, how long will it take before these sweets go bad? Does a candy bar ever expire? Forrest Wickman is Slate’s culture editor. Yes, but it might last until next Halloween or beyond. The ingredients within a candy bar, like almonds or peanut butter, may degrade more quickly than the chocolate coating. The white spots or haze that sometimes appear on old chocolate bars is known among chocolatiers as “blooming,” and it’s harmless to your health.

When chocolate bars do harbor dangerous microbes, it's usually because something got into the food before it was sealed into its package. Not all candy bars will have expiration dates, and even an expired candy might be still be good to eat. Bonus Explainer: What’s the most unhealthy Halloween candy bar? Got a question about today’s news? Create Your Own Eden. Nz.pinterest. Saturday Word: Zymology - Word of the Day! Zy·mo·lo·gy [ˈfɜːkɪn]:origin: [1745] Greek; zymo- fermentation + -logy= study of. noun (zymologic, adjective)The science of fermentation! To rot things as an art: soy sauce, miso, beer, cheese, pickles, sour dough, cured meats, etc; study of fermentation and ways to apply the knowledge.

One of my personal favorite zymologists (ya heard me) being "The Cheese Nun" (a.k.a. Sister Noella Maricellino), as Catholicism embraces the sciences, her work has led to brand new understandings of bacteria (mold) and the knowledge of very old microbial colonies that have become completely reliant on specific cheeses for their very existence! If this topic excites you, then I also recommend Magnus Nilsson, a celebrated Norwegian chef making exciting advances by rotting/fermenting unexpected products for exceptionally long periods of time. Recipe of the Week - DIY Sauerkraut - Wendyl's. Fermented foods like sauerkraut are enjoying a big resurgence among healthy eaters and for good reason, they contain a multitude of good bacteria essential for increasing antibodies and strengthening the immune system, they also help to reduce sugar cravings, regulate the appetite and when made well, taste great!

One of the healthiest fermented foods is sauerkraut; Cabbage contains natural isothiocyanate compounds (such as sulforaphane) which have cancer-fighting properties, and sauerkraut is teeming with beneficial lactobacillus bacteria – more than is in live yogurt – which increase the healthy flora in the intestinal tract. This helps the immune system fight infection, and aids digestion, hence sauerkraut’s venerable reputation as a remedy for upset stomach and constipation. I love sauerkraut with most foods so I decided to make some, after finding this recipe in the Observer, which I’ve adapted slightly. As they suggest it would also make a great edible gift. Ingredients Instructions.