Zamkatimu
Zakudya zakumwa ndi mbali ya zakudya zathu kwa zaka zikwi zambiri ndipo pafupifupi kulikonse padziko lapansi. Inde, posachedwapa ena a iwo, monga Kimchi or Kefir, zikupondaponda mbali imeneyi ya dziko lapansi. Zifukwa zake ndi zosavuta: Amakoma komanso amachita bwino.
Timafotokozera zomwe zili zapamwamba kwambiri komanso zowoneka bwino zofufumitsa pakadali pano, ndipo, mwatsoka, tikukupatsani zidziwitso zamomwe mungasangalalire nazo komanso komwe mungasangalale nazo.
Zofufumitsa ndi chiyani?
Fermentation ndi njira yodziwikiratu kapena yolunjika yosintha zakudya zomwe zimadalira kuthandizidwa ndi tizilombo toyambitsa matenda monga nkhungu, mabakiteriya ndi yisiti. Tizilombo tating'onoting'ono timeneti titha kupezeka mwachilengedwe kapena kuwonjezeredwa panthawiyi, kuti awonjezere moyo wa alumali wa chakudya, sinthani mawonekedwe ake, kakomedwe ndi kununkhira kwake ndipo pamapeto pake amawongolera bwino, kadyedwe kake kazakudya komanso machiritso ake komanso kusamalidwa bwino. Pakuwola, shuga omwe amapezeka muzakudya zina - ndiwo zamasamba, nyama, nsomba, chimanga, mwina chakudya chilichonse chikhoza kufufumitsa - amasinthidwa kukhala mowa ndi carbon dioxide. Zomwe zimasintha mawonekedwe ake a organoleptic ndikuyamba matsenga.
N’chifukwa chiyani tiyenera kuzidya?
Zakudya zofufumitsa zimakhala ndi phindu lalikulu la probiotic. Teremuyo ma probiotic amatanthauza zamoyo zosayambitsa matenda, makamaka yisiti ndi mabakiteriya, omwe amathandiza kukonzanso bwino kwa zomera za m'mimba ndi kulimbikitsa chitetezo cha mthupi, mwa zina. Fermentation imachitanso bwino motsutsana ndi zinthu zomwe zimapangitsa kuti zikhale zovuta kugaya zinthu zina, ndiko kuti, zimapangitsa kuti zigwirizane bwino. Tinganene kuti zofufumitsa zimatipangitsa kukhala osangalala ndipo ena amati ndi okongola kwambiri. Monga ngati izi sizokwanira, iwo ndi olemera kwambiri. Kodi tikufunikira zifukwa zowonjezereka zopezera malo m'zakudya zathu kuyambira tsopano?
Mu mafashoni mpaka kalekale
kuti zakudya zofunda zafasho ndi, nthawi yomweyo, choonadi chachikulu ndi bodza lalikulu. Sitingatsutsidwe kuti m'miyezi yaposachedwa akhala malo ofunika kwambiri kwa foodies padziko lonse lapansi. Komano, kupesa ndi njira yakale yophikira chakudya. Amuna anayamba kuyesa ndi fermentation osachepera cha m'ma 20.000 BC, pa Paleolithic, ngakhale kuli koyenera kuyembekezera Neolithic kuti zakudya izi zikhale zofunikira kwambiri. Mkate ndi mowa ndi zinthu zoyamba zofufumitsa zomwe timazidziwa, ndikutsatiridwa ndi bowa ndi bowa, kuwira kwa lactic (monga tchizi ndi yogati), vinyo wosasa, vinyo, msuzi wa nsomba zofufumitsa ndi nyama yofufumitsa ndi masamba.
The kimchi, wonyamula muyezo wa “kusinthika kofufumitsa”
El Kimchi o gimchi mwina ndi amene amanyamula zakudya zofufumitsa zaposachedwapa. Ndi za a chakudya chodziwika bwino cha zakudya zaku Korea zochokera ku thovu zamasamba: kuchokera ku Peking kabichi yofunikira kupita ku radish yoyera, radish, nkhaka, mpiru, ginger ... ndi zina zotero mpaka zosachepera 87 zosakaniza malinga ndi zosiyana za mbale iyi. Mu malo odyera ku Madrid Kumwera chakum'mawa, Mutha kukhala ndi kimchi wa kabichi waku China wothira ndi lumo ndi tsabola ndikutumikira ndi nkhanu zatsopano zokometsera. Kimchi ndi chakudya chakale kwambiri -Zikuganiziridwa kuti zoyambazo zinayamba kukonzekera pamalire a Sino-Korea m'zaka za zana la 1-2 - komanso olemera kwambiri mu mabakiteriya a probiotic, kuphatikizapo provitamin A, vitamini BXNUMX ndi BXNUMX, calcium ndi iron, mwa zina. .
Miso, gwero la kukoma
El amene ndi bowa amene amachititsa kusintha kwa soya ku Miso, phala lofufumitsa la zakudya za ku Japan zomwe dzina lake limatanthauza chinachake "Magwero a kukoma". Nyemba za soya zimaphikidwa kenako n’kuzisiya kuti zifufure zokha kapena ndi mbewu zina monga balere, mapira, tirigu ndi mpunga. Komanso pankhaniyi, ndizokonzekera zakale kwambiri, zomwe zimagwiritsidwa ntchito pokonzekera broths (monga msuzi wotchuka wa miso) kapena kutsagana ndi nyama ndi nsomba. Kutengera kutalika kwa nthawi yowotchera, Miso "Sinthani dzina", akudzitcha yekha Shiro o Miso yoyera yomwe ili ndi chaka chimodzi cha chotupitsa; Aka kapena Miso wofiira, ndi zaka ziwiri ndi Kuro kapena Miso wakuda, ndi zaka zitatu. The Ndani, Miso wotchuka wa soya ndi mpunga wa Miso, kwa zaka mazana ambiri anali chakudya chapamwamba cha olemekezeka ndi masamurai.
Kombucha, mankhwala osokoneza bongo
La Kombucha o Tiyi wa Kombu ndi chakumwa cha tiyi chotsekemera komanso chotupitsa chifukwa cha bowa wotchedwa Medusomyces gisevi, SCOBY (chikhalidwe cha symbiotic cha bacteria ndi yisiti) kapena, mophweka, kombucha bowa. Ndi chakudya chamtengo wapatali cha probiotic, chomwe mankhwala achi China amati amayeretsa, amalimbitsa ndi antioxidant katundu. Njira yowotchera imapereka chakumwa ichi ndi mavitamini, amino acid, michere ndi ma organic acid omwe ali opindulitsa paumoyo. Itha kupangidwa kunyumba powonjezera bowa wa kombucha ku tiyi ndi shuga kapena kugula zomwe zidapangidwa kale. Gulu la Komvida, pulojekiti yochita upainiya komanso yamoyo ya azimayi awiri amalonda a Extremadura, Nuria Morales ndi Beatriz Magro, imaphatikizapo zokometsera zitatu m'mabotolo agalasi obwezerezedwanso: tiyi wobiriwira wakale, ginger ndi zipatso zofiira. Ikhoza kugulidwa pa webusaiti yake.
Kefir, yoghurt lalikulu
Poyamba, ku Caucasus Kefir ndi chofufumitsa chomwe chimapangidwa kuchokera ku mkaka -Zomwe zitha kukhala zochokera ku ng'ombe, nkhosa, mbuzi kapena zakumwa zamasamba monga kokonati, amondi kapena soya- ndi tirigu wa Kefir kapena tinatake tozungulira, omwe amatchedwanso "Abulgaria". Mbewu izi ndizofanana ndi SCOBY, ndiko kuti, ali ndi yisiti ndi mabakiteriya. Wowawasa ndi, malingana ndi nthawi nayonso mphamvu, pang'ono effervescent mkamwa, ndi Kefir ali wolemera kwambiri mu Lactobacillus, Bifidus ndi antioxidants. Atha kumwedwa okha kapena kusakaniza ndi zipatso ndi kupanga tchizi ndi mchere. Chosavuta kuchita ndikugula chokonzekera ku supermarket (yomwe ili ku Pastoret yokhala ndi ng'ombe zoweta ndi njira yabwino kwambiri), koma ngati mukufuna kudziyesa nokha, mukhoza kuchita kunyumba. Inde, nthawi zonse muyenera kusamala kuti musunge mbewu zamkaka, ngakhale mutakonzekera kugwiritsa ntchito zakumwa zamasamba.
Ndipo yaitali etc
Zofufumitsa ndizochitika zagastronomic zomwe zimadutsa zikhalidwe zonse. Tiyeneranso kutchula, mwa zina zambiri, za tempeh, keke yofufumitsa ya soya yomwe imapezeka ku Southeast Asia. The Sauerkraut, saladi ya masamba ofufumitsa mu brine wa ku Central Europe. The Kvass, chakumwa chochokera ku beet kapena mkate wa rye (mu nkhani iyi kukoma kumakhala kovuta kwambiri kutengera) kotchuka kwambiri ku Russia. The Chitsamba ndi kukonzekera zochokera zipatso, shuga ndi viniga ndi Gravlax, nsomba ya macerated salimoni yodziwika ndi zakudya za ku Scandinavia. Ndipo monga zachilendo monga zikuwonekera kwa ife, pickles kapena pickled aubergines ndi chakudya chofufumitsa kwambiri.
Chotupitsa ndi nyenyezi
Potengera kuthekera kwawo pankhani ya kakomedwe, fungo ndi kapangidwe kake, zofufumitsa ndi imodzi mwamizere yofufuzira malo odyera ophatikizika a haute. Kupatula Sudestada, titha kulawa mbale ndi chimodzi kapena zingapo zothiramo Supuni ya Mtendere (O Grove, Pontevedra, 1 Michelin star), omwe menyu timapeza Kulowetsedwa kwa zitsamba zatsopano ndi Kombucha kwa raspberries m'munda wawo womwe ndi Kefir ndi timbewu tonunkhira. Yambirani MBEWU YAFONI YOWABILA WOWIRIRA WOLI NDI LAMBA WOTHENGA WA MIKANDA YAMTHANGO , Nyenyezi za 2 zomwe zangochoka ku Humanes kupita pakati pa Madrid, zimapatsa mbale monga Anchovy ndi mapeyala okazinga, Turbot Pickled kapena Almadraba Parpatana ndi tamarillo mphodza ndi pickles. M'malo odyera a Rodrigo de la Calle, GreenHouse (Collado Mediano, 1 Michelin star), titha kupeza mbale monga Radish wokhala ndi sesame wothira ndi msuzi wa chiponde kapena Selari curls ndi Viniga wa mpunga wofiira ndi zakumwa monga Hidrobirra, Sparkling Lavender, Kombucha Vermouth ndi Apple Kefir.
Wopangidwa ndi DIY
Njira zowotchera zimafunikira chida chovuta kupeza: nthawi. Zina zonse, tili nazo m'makhitchini athu aliwonse. Fermentation kwa oyamba kumene kuchokera ku Drakes Press ndi kalozera wothandiza wamomwe mungafufuzire mitundu yonse ya zosakaniza. Pakudulidwa kotukuka kwambiri, kolembedwa ndi anthu olemera awiri a ku Spain gastronomic scene, Gourmet Wophika. Zofunikira za Paleodiet, sunthani zovuta zofufumitsa kunyumba pang'ono. Ku Valencia, ophika a Germán Carrizo ndi Carito Lourenço ochokera Gastronomic Tandem Amapanga maphunziro okhudza kuphika bwino komwe nkhani yazakudya zofufumitsa idzayankhidwa ndi wophika Raúl Jiménez. Ku Madrid, pasukulu yophika komanso yosungira mabuku Ndikufuna, wophika Miguel Ángel de la Fuente adzaulula zinsinsi za Kimchi, Sauerkraut ndi pickles mu maphunziro omwe amayang'ana pa zakudya zofufumitsa ndi zosuta mwezi wa November. Ndondomeko yabwino ya autumn iyi yoyambira.