The homemade pickles vegetables are subjected to lactic fermentation. Basically prepared using fine

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On April 22, celebrate with Ana Beltran * A workshop on pickles in Hika Ateneo. The first part consisted of a talk given us Ana, explaining the properties of fermented foods. Then, in the practical part, we conducted our own jars of pickles regard vacuum frying machine to the explanations that gave us Ana for making them.
During the talk, Ana told us that, throughout history have used fermented foods worldwide, for its excellent medicinal qualities for health, for the conservation of the same foods, preserving as perishable nutrients like vitamin C.
Sauerkraut, olives, tempeh, mits, pickles and umeboshi plums among others, are foods undergo natural fermentation, and used for culinary and medicinal form in the kitchen.
Equals fermentation food predigestion, facilitating digestion and absorption. With this technique the food develops a large number of enzymes and vitamins, so it should be part of our daily diet.
The homemade pickles vegetables are subjected to lactic fermentation. Basically prepared using finely and introduced into glass jars and water to which is added a salty seasoning vegetables pieces.
It is preferable to prepare vacuum frying machine harder consistency vegetables, but can also be made of other softer as pickled cucumbers or longer pressed or short fermentations with different condiments. White cabbage or cabbage, collards, cabbage, cauliflower, radishes, carrots, turnips, onions and dried red pods are used.
Sea salt is normally used, but can be used umeboshi vinegar, umeboshis, tamari, soy sauce or miso. They keep fermenting 1-2 weeks, depending on the size of the vegetable. Along with the salt and water different herbs or spices may be used: rosemary, oregano, pepper, juniper, cumin ...
There are different types of pickles, as we explained Ana: short pressure Pickles: Place the chopped vegetables morning with pressure and salt, and at noon are ready. It's a good way of eating cucumber and not repeat. The pressure is achieved by a plate and a weight or in special pots for making pickles. Pickles in brine consists of immersing the vegetables in a liter of water with a tablespoon of salt, and consume within 3-5 days. Pickles in tamari: tamari with 1 part water to 2 parts. vacuum frying machine Pickles in miso: With 2 teaspoons miso per liter of water. Pickles in umeboshi: With 7 umeboshi plums or 2 tablespoons umeboshi paste in 2 liters vacuum frying machine of water, well beaten.
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Food and stations "Search: Spring Workshop - Energy ÁrbolTailer Erakustaldia - Zuhaitz Energia Group Macrobiotic From Bilbao, this year we make a new proposal: A series of 4 workshops, each dedicated to its respective vacuum frying machine station where learn to cook according to the energy corresponding to each. SPRING started with an active awakening after a good winter break. Prepare a menu with seasonal adapting the way of cooking. Olaia White, School of Health Egoitz Garro will be responsible for leading this workshop. More information in the attached poster. Places Circle vacuum frying machine Daikon Macrobiotic Cuisine et santé Īśāna Hika Ateneo School Macrobiotic Ning Yoga and Nutrition Agnes Perez Tags
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