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Nuove Ricette Per Alimenti Fermentati 2022

Nuove Ricette Per Alimenti Fermentati 2022


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About the Book

Cos'è la fermentazione?

La fermentazione è un modo meraviglioso per conservare il cibo in modo naturale ed è ottimo se hai un eccesso di prodotti nostrani e non sai cosa farne!! Una magica trasformazione microbica avviene quando le verdure vengono fermentate naturalmente, il contenuto di vitamina C aumenta notevolmente, vengono prodotti batteri benefici, si formano composti curativi dell'intestino e il sistema immunitario riceve un enorme impulso!

Quindi essenzialmente finisci con i supercibi che sono nutrizionalmente superiori, pre-digeriti, potenziati con vitamine e assolutamente ricchi di probiotici per la guarigione dell'intestino !! La fermentazione avviene quando i microrganismi, come batteri e lieviti, scompongono e trasformano una sostanza in acidi o alcol.

Quando si verifica la rottura, viene rilasciata anidride carbonica, che porta a quella spumeggiante spumeggiante e gorgogliamento che è un segno sicuro che la fermentazione è a buon punto.

La fermentazione è sicura?

La fermentazione può sembrare un compito piuttosto arduo, ma nonostante le paure e le trepidazioni comuni, la fermentazione è estremamente sicura. Finché segui tutti i metodi e i suggerimenti trovati in questo libro, è probabile che non incontrerai nulla di spaventoso o scoraggiante. I batteri lattici che svolgono il processo di fermentazione sono anaerobici, cioè non hanno bisogno di ossigeno per sopravvivere. Poiché trasforma i carboidrati in acidi, in realtà uccide anche i batteri nocivi presenti. Ciò include la muffa, che è aerobica e non può crescere senza ossigeno. Il sale che usi nella fermentazione è anche fondamentale per consentire ai batteri buoni di prosperare e tenere a bada i batteri cattivi. Il sale svolge un ruolo nel preservare i nutrienti e nel mantenere i peperoncini croccanti e freschi durante la fermentazione.

Sai cosa significa tutto questo? La fermentazione dell'acido lattico è in realtà uno dei modi più sicuri per preparare e conservare gli alimenti. In definitiva, il buon senso e i tuoi cinque sensi sono gli strumenti migliori che puoi usare e ti porteranno lontano nel tuo viaggio di fermentazione. Se qualcosa ha un aspetto, un odore o un sapore sgradevole, semplicemente non mangiarlo.

Tutto sommato, le misure adottate per produrre la salsa piccante fermentata contrastano la produzione di batteri cattivi e creano le condizioni ideali per la fioritura dei probiotici e la realizzazione di un fermento sano e delizioso


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Product Details
  • ISBN-13: 9781804651810
  • Publisher: Maria del Rio
  • Binding: Hardback
  • Language: Italian
  • Returnable: N
  • Weight: 693 gr
  • ISBN-10: 1804651818
  • Publisher Date: 15 Mar 2022
  • Height: 229 mm
  • No of Pages: 356
  • Spine Width: 21 mm
  • Width: 152 mm


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