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Fermentation, a trend that treads hard

We invite you to walk this path with us. Coming soon new recipes: yogurt, sauerkraut, sauces and dressings, drinks, pickles and much more!

Gastronomy
Fermentacion

According to activist Sandor Katz, 1962; “  Fermentation  is a way to get more connected with the  environment  and the natural world around us and that is within each of us”.

It can be defined as the transformative action of  microorganisms  manipulating environmental conditions. Making a food of different flavor, more stable and easier to digest, as they contain probiotics and disintegrate anti-nutrients. The term probiotic means life promoter. It is a living organism that strengthens digestive health and enhances the action of the immune system.

WHAT BENEFITS DO PROBIOTICS BRING?

Promotes digestive and intestinal health, which is linked to better immunity and better  mental health . Improving intestinal flora, absorption of nutrients, contributing to our immune system to fight diseases, producing a lot of beneficial vitamins and minerals.

APPLICATION IN  GASTRONOMY 

“  Fermentation  is not responsible for a specific taste: it is responsible for improving everything. From  beer  and  wine  to  cheese , kimchi and soy sauce, there are thousands of  fermentation products. They are all dramatically different creations, of course, but they are linked by the same basic process...”, says René Redzepi in The Noma  Fermentation  Guide.

In 2018 alone, fermented foods in restaurants increased 149% compared to previous years.  Fermentation  is reinvent as a culinary trend to rescue ancestral flavors, recover buried flavors, activate hidden nutrients and discourage hyperindustrialization. It is much more tempting than it seems: food and drink are fermented when left to soak in water or in their own juice, a process that provokes the growth of “good” bacteria.

Some of them:

  • Vegetables: Sauerkraut, Kimchi, onions, pickles.
  • Fruits: Pear chutney, orange jam.
  • Dairy: Yogurt, Kefir.
  • Legumes: Tofu, Tempeh, Miso.
  • Bread and sourdough starter.
  • Meat, fish and eggs: eggs in brine, salmon gravlax.
  • Vinegars: wine vinegar, pineapple, blackberries.
  • Alcoholic and non-alcoholic beverages: Ginger Ale, Kombucha, apple cider, mead.

 Fermentation  is a way to find new flavors and a toolbox that can be used to further manipulate the world of food.

Publication Date: 06/09/2019

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