Nuevas Recetas de Alimentos Fermentados
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Nuevas Recetas de Alimentos Fermentados

Nuevas Recetas de Alimentos Fermentados


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About the Book

¿Qué es la fermentación?

¡La fermentación es una forma maravillosa de conservar los alimentos de forma natural y es excelente si tiene un exceso de productos de cosecha propia y no sabe qué hacer con ellos! Una transformación microbiana mágica ocurre cuando las verduras se fermentan naturalmente, el contenido de vitamina C se dispara notablemente, se producen bacterias beneficiosas, se forman compuestos curativos intestinales y el sistema inmunológico recibe un tremendo impulso.

¡Así que esencialmente terminas con superalimentos que son nutricionalmente superiores, predigeridos, mejorados con vitaminas y absolutamente repletos de probióticos para la curación intestinal! La fermentación es cuando los microorganismos, como bacterias y levaduras, descomponen y transforman una sustancia en ácidos o alcohol. A medida que se produce la descomposición, se libera dióxido de carbono, lo que conduce a esa formación de espuma y burbujeo que es una señal segura de que la fermentación está en buen camino.

¿Es segura la fermentación?

La fermentación puede parecer una tarea bastante desalentadora, pero a pesar de los temores y temores comunes, la fermentación es extremadamente segura. Mientras siga todos los métodos y consejos que se encuentran en este libro, no es probable que encuentre nada aterrador o desagradable en lo más mínimo. La bacteria del ácido láctico que lleva a cabo el proceso de fermentación es anaeróbica, lo que significa que no necesita oxígeno para sobrevivir. A medida que transforma los carbohidratos en ácido, también elimina cualquier bacteria dañina presente. Esto incluye el moho, que es aeróbico y no puede crecer sin oxígeno. La sal que usas en la fermentación también es clave para permitir que las bacterias buenas prosperen y mantener a raya a las bacterias malas. La sal juega un papel importante en la conservación de los nutrientes y en el mantenimiento de los chiles crujientes y frescos durante la fermentación.

¿Sabes lo que significa todo esto?

La fermentación del ácido láctico es en realidad una de las formas más seguras de preparar y conservar los alimentos. En última instancia, el sentido común y sus cinco sentidos son las mejores herramientas que puede usar y lo llevarán lejos en su viaje de fermentación. Si algo se ve, huele o sabe mal, simplemente no lo coma. En general, los pasos que se toman para producir salsa picante fermentada contrarrestan la producción de bacterias dañinas y crean las condiciones ideales para que florezcan los probióticos y se produzca un fermento saludable y delicios


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Product Details
  • ISBN-13: 9781836871477
  • Publisher: Alvaro Vega
  • Binding: Hardback
  • Language: Spanish
  • Returnable: N
  • Weight: 702 gr
  • ISBN-10: 1836871473
  • Publisher Date: 04 Nov 2024
  • Height: 229 mm
  • No of Pages: 362
  • Spine Width: 21 mm
  • Width: 152 mm


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