Fermentation is the latest DIY food trend to hit the mainstream. It may seem complicated, but it doesn't have to be. Follow these tips for homemade yogurt, kimchi, sauerkraut and more. Fermentation is the latest DIY food trend to hit the mainstream these days. But what is it exactly? It's a way to extend the edible life of produce while also introducing added health benefits and allowing new textures and flavors to develop. One of the most-popular fermented vegetable products is sauerkraut, with
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Although solid-state fermentation (SSF) has been practiced for many centuries in the preparation of traditional fermented foods, its application to newer products within the framework of modern biotechnology is relatively restricted. It was c- sidered for the production of enzymes in the early 1900s and for the production of penicillin in the 1940s, but interest in SSF waned with the advances in submerged liquid fermentation (SLF) technology. The current dominance of SLF is not s- prising: For the majority of fermentation products, it gives better yields and is e- ier to apply. It is notoriously difficult to control the fermentation conditions in SSF; these difficulties are already apparent at small scale in the laboratory and are exacerbated with increase in scale. However, there are particular circumstances and products for which SSF technology is appropriate. For example, a desire to reuse solid organic wastes from agriculture and food processing rather than simply discarding them leads naturally to the use of SSF. Further, some microbial pr- ucts, such as fungal enzymes and spores, amongst others, are produced in higher yields or with better properties in the environment provided by SSF systems. With recognition of this potential of SSF, a revival of interest began in the mid- 1970s. However, the theoretical base for SSF bioreactor technology only began to be established around 1990.
Homemade kvass is a traditional probiotic beverage made with leftover stale bread. It's bubbly and refreshing, the perfect drink for a hot summer day.
Fermentation is the latest DIY food trend to hit the mainstream. It may seem complicated, but it doesn't have to be. Follow these tips for homemade yogurt, kimchi, sauerkraut and more. Fermentation is the latest DIY food trend to hit the mainstream these days. But what is it exactly? It's a way to extend the edible life of produce while also introducing added health benefits and allowing new textures and flavors to develop. One of the most-popular fermented vegetable products is sauerkraut, with
Description 97 Extreme-Ferment α™ Firming & Brightening Dermatologically Tested Our Promise: Quality Base Global Standard Formulated with 97% Extreme Cica Yeast Ferment™ An essential essence in clear liquid form helps strengthen the fundamentals of skin that have been weakened due to external aggressors by revitalizing skin's ability. Extreme Cica Yeast Ferment™ Yeast Ferment Extract that originates from yeast which survives from any extreme environment helps restore balance and improve the fundamentals of skin. Extreme Ferment α™ MISSHA's exclusive process on fermentation absorption delivers powerful skincare ingredients to the skin in a skin-friendly way by combining fermented cica yeast from Extreme Fermentation Method and the special Delivery Technology that helps maximize penetration of the ingredients. Suggested use After cleansing, dispense an adequate amount on cotton pad and gently sweep over face at the first step of skincare. Or pour into hand and pat lightly for absorption. Other ingredients Water, glycerin, propanediol, 1,2-hexanediol, niacinamide, yeast ferment extract, diethoxyethyl succinate, bifida ferment lysate, sodium pca, butylene glycol, ethylhexylglycerin, adenosine, xanthan gum, ceramide np, hydrogenated lecithin. Warnings Discontinue use if irritation or rash occurs. Do not use on broken or damaged skin. Keep out of reach of children. Do not store in direct sunlight. Disclaimer While iHerb strives to ensure the accuracy of its product images and information, some manufacturing changes to packaging and/or ingredients may be pending update on our site. Although items may occasionally ship with alternate packaging, freshness is always guaranteed. We recommend that you read labels, warnings and directions of all products before use and not rely solely on the information provided by iHerb. Visit manufacturer's website Visit manufacturer's website
Enjoy the subtle yet distinctive flavor of elderflowers in these creative and delicious elderflower recipes: liqueur, soda, wine, mead, salves, soap, & more!
Baking Terminology Lesson Overview: In today's lesson I want to review some of the most common baking techniques and terminology. I truly believe that proper technique is the most essential part of being a
The Complete Guide to Baking gives readers all the technical know-how required to become an expert in the art of baking. Each of the recipes feature a full-colour cross-section illustration, step-by-step photography and a hero image to both inspire the reader and demystify the intricacies of baking bread and other classics.The Complete Guide to Baking includes everything, from the fundamentals you need to know (types of flours and starters; stages of fermentation; basic doughs and fillings) through to recipes for breads (baguettes, sourdoughs, speciality breads, flavoured breads, oil breads and milk breads), Viennese pastries (croissants, pains au chocolat, apple tarts) gâteaux (flan pâtissier, pistachio and apricot tart, spice bread), brioches (Parisian, praline, plaited, layered and cakes) and biscuits (sables, madeleines, almond tuiles).A comprehensive illustrated glossary includes tips for working with doughs and their key ingredients, as well as essential utensils. This is the third book in the stunning and hugely successful cooking series that includesPatisserieandThe Ultimate Cook's Manual.
This page will be updated frequently with the tools and resources recommended for the Fundamentals I eCourse & eBook. Merchants The following merchants are excellent resources for your traditional cooking needs. [one-fourth-first] Cultures for Health Provides starter cultures, cheese-making supplies, sprouting supplies, and more. Get 15% off cultures and 10% off supplies. More info: Cultures for Health.... [by Wardee Harmon]
My fabulous Gluten-Free, Vegan Kimchi recipe. It is so easy and delicious you will never have kimchi-envy ever again. I searched for Gluten-Free, Vegan Kimchi in shops for ever with no luck (except super expensive stuff in health food stores that I worried wouldn't be good. So I made my own. You can too!
Your digestive health rules over your immune system, detoxification processes, cellular respiration, skin quality, and mental function.
Home food preservation- how to create a preserving plan for a year's worth of food to help keep you sane, manage your time, and get the harvest put up! We plan out our survival garden,
Industrial microbiology utilizes microorganisms to produce industrially important products in a more sustainable way, as opposed to the traditional chemical and energy intensive processes. The present book is an attempt to provide its readers with compiled and updated information in the area of Industrial Microbiology and Biotechnology. This book provides the basics of microbiology and how it has been exploited at an industrial scale. The book focuses on the role of biotechnological advances that directly impact the industrial production of several bioactive compounds using microbes-based methods under a controlled and regulated environment. On one hand, this book presents detailed information on the basics of microbiology such as types of microbes and their applications, bioreactor design, fermentation techniques, strain improvement strategies, etc. At the same time it also provides recent and updated information on industrial production, recovery, and applications of enzymes, alcohols, organic acids, steroids as a drug precursor, etc., using microbial biotechnological approaches. The book presents an overview of modern technological advances for the generation of energy (biomethane, bioethanol, and bioelectricity) and resource recovery from waste. It also highlights the application of CRISPR-based technologies in the industrial microbiology sector. This book is developed with the motive to benefit students, academicians, as well as researchers. The book will also find interests among microbiologists, biotechnologists, environmentalists, and engineers working in the application of the microbes-based approach for the development of greener technologies.
Improve your family’s life-long health by learning traditional cooking skills that honor God’s design for healthy eating, and create meals that look beautiful and taste delicious…
Whether or not you have a farmhouse, you can brew these interesting farmhouse ale styles.
Today's recipe is from my first cookbook, and something that I make for my family all the time. It's bubbling, hot kimchi stew with tuna (called chamchi-kimchi-jjigae in Korean, 참치김치찌개), so easy to make, satisfying, and delicious. It's made with just a few ingredients, the most important ones...
Commonly while tasting a flight of lager at a neighborhood bottling works, I've pondered internally "well… if this was somewhat more hoppy or somewhat more full bodied" – I generally felt like I could enhance that brew however I didn't know how to blend. The fact of the matter was… I was scared about fermenting my own particular lager. However… despite everything I had fantasies of making my own particular lager sometime in the future. I had persuaded myself that blending lager would be confounded. Until the point that I attempted it. This course is an outline of all the information my flat mate and I got from our lager preparing venture that brought about 6 distinct brews. Udemy course :https://www.udemy.com/beer-brewing/
Improve your family’s life-long health by learning traditional cooking skills that honor God’s design for healthy eating, and create meals that look beautiful and taste delicious…
Description Time Revolution 97 Extreme Ferment ß™ Firming & Brightening Dermatologically Tested Formulated With 97% Extreme CICA Yeast Ferment™ Our Promise Quality Base Global Standard A firming essence with a highly concentrated formula helps strengthen the fundamentals of skin to promote a brighter complexion at the first step of skin care. Extreme CICA Yeast Ferment™ Yeast Ferment Extract that originates from yeast which survives from any extreme environment helps restore balance and improve the fundamentals of skin. Extreme Ferment ß™ MISSHA's exclusive process on fermentation absorption delivers powerful skincare ingredients to the skin in a skin-friendly way by combining fermented cica yeast from extreme fermentation method, β-Glucan, and and the special Delivery Technology that helps maximize penetration of the ingredients. Suggested use After cleansing, dispense an adequate amount on cotton pad and gently sweep over face at the first step of skincare. Or pour into hand and pat lightly for absorption. Other ingredients Water, glycerin, propanediol, 1,2-hexanediol, niacinamide, yeast ferment extract, ammonium acryloyldimethyltaurate/vp copolymer, diethoxyethyl succinate, bifida ferment lysate, xanthan gum, butylene glycol, ethylhexylglycerin, adenosine, dextrin, theobroma cacao (cocoa) seed extract, aureobasidium pullulans ferment, beta-glucan, oryza sativa (rice) extract, sea salt, aspergillus ferment, ceramide np, hydrogenated lecithin. Warnings Discontinue use if irritation or rash occurs. Do not use on broken or damaged skin. Keep out of reach of children. Do not store in direct sunlight. Disclaimer While iHerb strives to ensure the accuracy of its product images and information, some manufacturing changes to packaging and/or ingredients may be pending update on our site. Although items may occasionally ship with alternate packaging, freshness is always guaranteed. We recommend that you read labels, warnings and directions of all products before use and not rely solely on the information provided by iHerb. Visit manufacturer's website Visit manufacturer's website
Embark on your home brewing adventure with the right kombucha supplies! Uncover the essentials and helpful tips to craft the perfect, healthful beverage every time. Your delicious and nutritious brew awaits!
Whether or not you have a farmhouse, you can brew these interesting farmhouse ale styles.
A step by step simple tutorial on how to make kombucha at home and save tons of money!
You'll be surprised how easy it is to Prevent Yeast Infections With One Easy Addition To Your Diet. Once you start eating this food, you'll never give it up!
Improve your family’s life-long health by learning traditional cooking skills that honor God’s design for healthy eating, and create meals that look beautiful and taste delicious…
Dehydrating foods without electricity is a time honored, frugal, and easy way to preserve food. Here are some basic principles to help you succeed!
Improve your family’s life-long health by learning traditional cooking skills that honor God’s design for healthy eating, and create meals that look beautiful and taste delicious…
There a number of different ways to flavor milk kefir: blending it with fruit, blending it with spices, and using it as a base for other foods.
Philosophers have often looked for the defining feature of humans—language, rationality, culture and so on. I'd stick with this: Man is the only animal that likes Tabasco sauce. – Paul Bloom Related recipes: Lacto-fermented sauerkraut Lacto-fermented jalapeno peppers Lacto-fermented roasted peppers Lacto-fermented homemade soda This is one I’ve wanted to try for a very long time. Lacto-fermenting intrigues me a great deal. It tales very little effort, is safe (if you know a little bit) and doesn't require any energy to preserve or store. Korean dried chillies I love kimchi, but only certain kimchi. Years ago at the local Asian grocery, Coa Ho, they had small jars of fairly dry kimchi that was salty, spicy, sour and sweet. Amazing. I've tried several since and it wasn't the same. I haven’t gotten around to it before for a couple of reasons. The first was I wanted to find a true lacto-fermented recipe. All kimchi is fermented, but I wanted to find a method closely resembling my lacto sauerkraut. I didn't so I had to improvise. The second was that, although I like eating kimchi, I don’t know what In would do with 2.5 L of the stuff. The answer to that was Christmas. I will gift what I make in excess of my own use. A large bowl full before salt and kneading. Lacto-fermenting is fermentation using the natural lacto-bacillus present on all vegetables. The trick is to make an environment where bacteria that cause decomposition are killed but not the good bacteria. That’s all done via the salt. I have successfully lacto-fermented sauerkraut (a couple time), jalapenos, and roasted red peppers. Pretty much any pliable vegetable can be treated in this way. Cabbage, carrot, greens and daikon all fall in the category. Broccoli and cauliflower probably not so much unless aided by the introduction of whey. You can lacto-ferment pretty much any vegetable. Other good ones to do with just salt are cucumbers, beets and turnips, all preserved regularly in certain cultures. It’s quite an easy process that anybody can do. You simply slice or chop whatever you’re using and then kneading with salt. Kneading is about the right description. After kneading. Liquid has expressed and the volume is reduced to about 1/4 of original. You squeeze the vegetables with the salt, taking care to keep the pieces whole. In the process liquid exudes from the dry mixture and what started out dry becomes much reduced in volume and very wet. Whatever liquid that comes out is what goes in the jar with the vegetables. The salt kills the bad bugs until the good ones take over. From there they do their magic converting the vegetables on the chemical level. Lacto-fermentation has many advantages beyond just preservation. Lactobacilli in fermented vegetables improves their digestibility and increases vitamin levels. They also produce helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product (the preservative), lactic acid, not only keeps vegetables in perfect preservation, but also promotes the growth of healthy flora in the intestines. This helps us digest everything else we eat more efficiently too. So there’s plenty of reasons to make, and give, lacto-fermented vegetables. It’s such an easy process too. You really should give this one a try. You’ll note the recipe calls for “Korean” chilli flakes. You can buy them, or whole dried ones, in Asian grocery stores. They’re not as strong as regular chilli flakes, so don’t be scared of the 1/2 cup used in the recipe! The recipe calls for five 500ml jars. I have friends who will just love this so I did two 1L. The little one's for me. Korean Kimchi, Lacto-fermented Prep: 35 min | Age: 2 weeks | Yield: 2.5 L 1 med nappa cabbage, chopped 1 bunch mustard greens 1 lg carrot, grated 1 medium daikon, cut in long matchsticks 1 bunch green onions, chopped in 1/2” pieces 2” piece ginger, grated 8 garlic cloves, chopped 1/2 cup Korean red chilli flakes 2 tbsp sea salt 1/4 cup fish sauce Special equipment: rubber gloves 5 x 500ml Mason jars Prepare all the vegetables and place them in a non-metallic bowl. This is important. Grate the carrot and chop the ginger and add. Then add the red chilli flakes. Sprinkle the salt on top. Wearing the gloves (also important) begin to gently squeeze the vegetables, similar to kneading. Do not break the vegetables up in the process. “Knead” the salt into the mixture for 10 minutes. At the end of the time a fair amount of liquid will have leeched out of the Kimchi. Pour the fish sauce over the top and stir in well. Let sit while you sterilize and dry the jars and tops. Fill each jar, leaving about 1” from the top of each one. Divide any liquid remaining between the jars. Carefully clean the top of each jar and cover, tightening well. Place in a cool spot to age for a week or two before use. Over this time the vegetables will lacto-ferment and gain a complex sweet/sour flavour. Once opened, a jar of kimchi will last in the refrigerator for a very long time as long as the vegetables remain below the liquid line. ........................................ If you like this post feel free to share it using any of the links. If you repost, please give me credit and a link back to this site. Questions? Comments? Derogatory remarks? Just ask!
In this 48-minute video, Eurisko Beer Co. Founder and German-trained brewer Zac Harris covers the fundamentals of German-style brewing, how it differs from brewing in the U.S., and offers specific style examples to help you make better beer.
What is Jun? Those of you who are familiar with Kombucha may have heard of its rarer cousin Jun. Kombucha is a slightly different fermentation process from Jun, but otherwise the same. Some call Jun the ‘champagne of kombucha’ due to its slightly sweeter more exotic qualities. Kombucha is made by the fermentation of raw […]
Improve your family’s life-long health by learning traditional cooking skills that honor God’s design for healthy eating, and create meals that look beautiful and taste delicious…
Layer this crunchy, tangy sauerkraut into a big sandwich, or use it top a round of beer-braised brats.
Get your health and fitness back on track with these science-backed tips for healthy living at home and live your best life ever!
