Kuwotchera - Kuposa Kungosunga

Kabichi woyera amakhala sauerkraut, mkaka umasanduka yoghurt, ndi soya kukhala tempeh - zonse kudzera nayonso mphamvu. Njira yofatsa sikuti imangopangitsa masamba ndi zipatso kukhala nthawi yayitali komanso zimatsimikizira kukoma kwapadera. Ndipo chifukwa cha mphamvu zake zolimbikitsa thanzi, kupesa kukuchulukirachulukira.

Fermentation ndi njira yakale yosungira

Monga kuyika kumalongeza, kupesa ndi njira yosungira chakudya - agogo athu aakazi ankadziwa kale zimenezo. Ngakhale kuti fermenting yachoka m’mafashoni kwa zaka zambiri, pakali pano ikubwereranso kwenikweni.

Fermentation ndi njira yachilengedwe yomwe tizilombo toyambitsa matenda, monga mabakiteriya ndi mafangasi, timapanga chakudya ndikusandutsa shuga ndi masitachi omwe ali nawo kukhala asidi, omwe amasunga chakudya.

Njira yosungira chakudya imeneyi mwina inangopezeka mwangozi: chakudya chikasiyidwa m’nyengo yotentha kwa nthawi yaitali, tizilombo toyambitsa matenda timachulukana mmenemo. Ngati mulibe mwayi, makamaka mabakiteriya owola, nkhungu kapena yisiti amawononga chakudya. Mwamwayi pang'ono, komabe, adzakhala mabakiteriya omwe amafunidwa - amatchedwa mabakiteriya a probiotic - omwe amayamba kupesa.

Choncho, nayonso mphamvu ndi yokhudzana ndi kupanga zinthu zabwino kwambiri za mabakiteriya omwe amafunidwa (monga mabakiteriya a lactic acid) ndipo nthawi yomweyo amatsutsana ndi mapangidwe a mabakiteriya a putrefactive ndi bowa.

Zakudya zofufumitsa zochokera padziko lonse lapansi

Njira yowotchera imeneyi yakhala ikugwiritsidwa ntchito kwa zaka masauzande ambiri, zomwe zimapangitsa kuti ikhale njira yakale kwambiri yosungira chakudya - padziko lonse lapansi:

• Ku Japan, tempeh, miso, ndi msuzi wa soya amapangidwa kuchokera ku soya wothira.
• Anthu aku Korea amakonza kabichi waku China kukhala kimchi
• Ajeremani amawotcha kabichi woyera kuti apange sauerkraut.
• Nsomba zimafufuzidwa ku Greenland.
• Zakudya zaku Thailand zimakhala ndi zakudya zopitilira 60 zofufumitsa.
• Ku Malaysia, durian (chipatso chonunkha) amatumizidwa ngati mbale yam'mbali.

Ndipotu timadya zakudya zofufumitsa pafupifupi tsiku lililonse osazindikira n’komwe. Zakudya zodziwika bwino ku Europe zimaphatikizapo salami, sauerkraut, viniga, buledi wowawasa, khofi, tiyi wakuda, chokoleti, mitundu yonse ya mkaka, komanso, mochulukira, kimchi yaku Korea.

Kuwotchera kuli ndi mwambo wapadera ku Korea

kimchi imatengedwa kuti ndi quintessential fermented product ndipo ikugonjetsa dziko lonse lapansi. Ku Korea, imakhala ngati mbale yotentha kwambiri pazakudya zonse, kaya kadzutsa, chamasana, kapena chakudya chamadzulo. Pafupifupi banja lililonse lili ndi mitundu yakeyake ya kabichi yaku China yofufumitsa, yomwe imaperekedwa ku mibadwomibadwo. Kapangidwe ka kimchi, kotchedwa Kim Jung, ndi mwambo wakale ndipo ngakhale pa mndandanda wa cholowa chosaoneka.

Ku kimjang, amayi onse a m'banja lachibale amakumana ndikukhala tsiku lonse akupanga kimchi - pambuyo pake, iyenera kukhala yokwanira nyengo yonse yozizira. Malinga ndi maphikidwe, chakudya cha dziko la Korea chimapangidwa kuchokera ku kabichi waku China, leeks, ginger, radish, chili, ndi nkhaka. Mazana ochepa mitu ya kabichi mosavuta kukonzedwa. Komabe, Kim Jang sikuti amangopanga kimchi komanso kulimbikitsa mgwirizano pakati pa mabanja ndi oyandikana nawo).

Mwachizoloŵezi, kimchi amafufuzidwa m’migolo yadothi ndi kusungidwa mmenemo kwa miyezi ingapo. Pamene kunalibe mafiriji, miphika yadothi inkakumbidwa m’mundamo kotero kuti nthaŵi zonse munkapezeka. Masiku ano, dziko la Korea lili ndi mafiriji a kimchi omwe anapangidwa kuti azisungira zakudya zamtundu uliwonse.

Zosakaniza zamasamba chofufumitsa

Kwa kusiyana komwe kukuwonetsedwa apa muyenera:

• Mphika waukulu kapena mphika
• Mbale kapena chivindikiro chomwe chimangokwanira (osamvera!) M'mbale
• Pestle kapena supuni yaikulu yophikira yophika
• Chinachake chodandaula za galasi
• mitsuko yamasoni
• nyanja-mchere

Kukonzekera kwa thovu masamba

Ngati muli ndi zosakaniza zonse ndi zowonjezera pamodzi, mukhoza kuyamba motere:

• Tsukani masamba bwino ndikudula zidutswa zoluma, kenaka perekani mchere ndi zonunkhira zilizonse zomwe mumakonda. Mchere wabwino kwambiri ndi 2% ya kulemera kwa masamba.
• Sakanizani ndi phala mpaka brine itaphimba masambawo. Ngati brine sikwanira, mukhoza kuwonjezera madzi.
• Onjezerani masamba ku mbale pamodzi ndi brine. Kenako ikani mbale pamwamba pa ndiwo zamasamba kuti mufinyize mpweya uliwonse wotsala. Moyenera, brine iyeneranso kuphimba mbale - motere mpweya ukhoza kutuluka koma masamba samayandama pamwamba. Kenako mbaleyo imalemedwa ndi galasi lolemera, mwachitsanzo. Muyenera kuwonetsetsa kuti m'mphepete mwa mbaleyo patsala danga, chifukwa madziwo amayamba kuwira panthawi yowira ndipo akhoza kusefukira.
• Zamasamba tsopano ziyenera kuima pa kutentha kwapakati kwa masiku osachepera 5 mpaka 7.
  Tsopano mutha kuyesa kuyesa koyamba. Kuwotcherako kumakhala kotalika kwambiri, kumakula kwambiri komanso kumakhala ndi moyo wautali.
• Zamasambazo zimadzazidwa mu mitsuko yophika yophika pamodzi ndi brine, kusindikizidwa mwamphamvu, ndikusungidwa mufiriji kapena m'chipinda chozizira. Refrigeration imasiya kupesa momwe kungathekere, koma imapitilirabe pang'ono, makamaka ngati mitsukoyo siisungidwa mufiriji. Choncho, magalasi sayenera kudzazidwa pamwamba apa, kotero kuti palibe chomwe chingasefukire.
• Zakudya zofufumitsa ziyenera kusungidwa mufiriji kwa miyezi ingapo.

Izi ndi zomwe zimachitika mukafufuma

The nayonso mphamvu kuseri kwa njira wodekha kuteteza mosavuta anafotokoza ntchito pamwamba chitsanzo cha lactic acid nayonso mphamvu: ndi finely akanadulidwa masamba wothira mchere ndi yosenda kulenga otchedwa brine. Kumbali imodzi, mcherewo umakoka madzi kuchokera kumasamba ndikuletsa mabakiteriya owola kapena nkhungu kupanga. The brine ayenera kuphimba kwathunthu zamasamba kuti mpweya usafikire masamba. Chifukwa mpweya umakopa mabakiteriya owonongeka ndi/kapena nkhungu zimatha kupanga.

Zopanda mpweya koma zotetezedwa, mabakiteriya a lactic acid tsopano amatha kuyambitsa lactic acid fermentation: wowuma ndi shuga zimasinthidwa kukhala lactic acid, zomwe zimapanga chilengedwe cha acidic. Izi zimapatsa masambawo fungo lawo lowawasa ndipo, zimatsimikizira kuti palibe mabakiteriya owola komanso nkhungu zomwe zingakhazikike. Zotsatira zake, masamba ofufumitsa amakhala ndi nthawi yayitali.

Zikhalidwe zoyambira za nayonso mphamvu

Koma kodi tizilomboti timachokera kuti? Ngati mukufuna kupanga lactic acid fermented masamba, nthawi zambiri pamakhala tizilombo tokwanira pamasamba (zamasamba organic).

Koma ngati mukufuna kupanga kefir, yogurt, tempeh, kapena kombucha, mwachitsanzo, muyenera kuwonjezera chikhalidwe cha bakiteriya, chomwe chimatchedwa chikhalidwe choyambira, kuti njira yowotchera ikhale yopambana. Mutha kugula zikhalidwe zoyambira zotere pa intaneti, komanso m'masitolo ena azaumoyo komanso malo ogulitsira zakudya.

Tempeh chiyambi chikhalidwe

Chikhalidwe choyambirira cha tempeh chimakhala ndi bowa Rhizopus Oligosporus. Tempeh amapangidwa kuchokera ku soya - izi zimakhala ngati malo oberekera bowa. Rhizopus Oligosporus amamera ndi kuvala soya, kuwapanga kukhala mkate wolimba.

Chikhalidwe choyambirira cha miso ndi msuzi wa soya

Kuti mupange miso yanu ndi msuzi wa soya, mufunika chikhalidwe choyambirira chotchedwa koji. Uwu ndi mpunga wofufumitsa womwe umagwiritsidwa ntchito pazakudya zambiri zachikhalidwe zaku Japan. Koji imapezeka m'masitolo aku Asia kapena m'masitolo apaintaneti okhala ndi zinthu zaku Japan. Ngati mukufuna kupanga koji nokha, muyenera nkhungu Aspergillus oryzae ngati poyambira. Izi zimapezekanso m'mashopu apaintaneti.

Chikhalidwe choyambirira cha madzi kefir

Kefir yamadzi, mwachitsanzo, vegan kefir, mwatsoka sichipezeka pamalonda, koma mukhoza kudzipanga nokha. Pachifukwa ichi mukufunikira makristasi otchedwa kefir: Izi zimakhala ndi yisiti ndi mabakiteriya a lactic acid, omwe amamatira pamodzi mumagulu ang'onoang'ono - makhiristo.

Kuwotchera kumapanga zokometsera zosiyanasiyana

Tilinso ndi tizilombo tating'onoting'ono tothokoza chifukwa cha kuchuluka kwa zokometsera zomwe zimayamba panthawi yovunda. Ndipo monga momwe zokonda zimasiyana, momwemonso tizilombo toyambitsa matenda timene timagwira ntchito. Mwachitsanzo, ndi mabakiteriya a acetic acid mu viniga wa apulo cider, nkhungu zenizeni mu tempeh ndi tchizi lofewa, ndi mabakiteriya a lactic acid mu yoghurt ndi kimchi omwe amatsogolera kuwira ndikupanga zokometsera zosiyanasiyana.

The nayonso mphamvu amachita ngati zachilengedwe kukoma enhancer. Nthawi yosungira ndi yofunika kwambiri: chakudya chofufumitsa chikamasungidwa, chimakhala ndi acidic kwambiri - makamaka masamba. Kusungidwa pa kutentha kwakukulu, koma osati kwathunthu, kuyimitsa nayonso mphamvu. Izi zitha kusintha kukoma pang'ono.

Ndicho chifukwa chake zakudya zofufumitsa zimakhala zathanzi

Zakudya zofufumitsa sizimangokoma mosiyana tsopano, komanso zimakhala zathanzi. Mabakiteriya otchedwa probiotic omwe amakhazikika muzakudya zofufumitsa alinso mbali ya zomera zathu zamatumbo. Ndipo izi ndi zomwe zimakhudza kwambiri chitetezo chathu cha mthupi.

Zomwe zomera za m'mimba zimakhala zathanzi, zimakhala bwino kuti ziteteze kugonjetsedwa kwa tizilombo toyambitsa matenda, matumbo a m'mimba amakhala athanzi komanso kuti munthuyo amatetezedwa ku matenda aakulu amitundu yonse.

Mabakiteriya a probiotic ochokera kuzakudya zofufumitsa tsopano amathandizira kuti matumbo azitha kukhala athanzi komanso oyenera. Monga kuwira m'zakudya, mabakiteriya omwe ali m'matumbo amapanga malo okhala ndi acidic pang'ono, zomwe zimapangitsa kuti zikhale zovuta kuti mabakiteriya omwe amayambitsa matenda apulumuke pamenepo (2Trusted Source). Mabakiteriya odziwika bwino a probiotic ndi, mwachitsanzo, lactobacteria (= lactic acid bacteria) ndi bifidobacteria.

Kuonjezera apo, mabakiteriya a probiotic amathyola kale maselo a chakudya chofananira panthawi ya fermentation - iwo ali, kunena kuti, amadyetsedwa kale. Izi zimapangitsa kuti zikhale zosavuta kugayidwa m'matupi athu. Chifukwa chake, pakuwotcha, mutha kupanga zakudya zanu zama probiotic mosavuta kunyumba.

Ndemanga ya 2017, yomwe idasindikizidwa mu nyuzipepala ya Critical Reviews in Food Science and Nutrition, idapenda maphunziro angapo okhudza zakudya zofufumitsa ndipo idapeza kuti zakudya zofufumitsa, monga masamba, zipatso, miso paste, ndi viniga, zimakhala ndi mapindu osiyanasiyana. Mwachitsanzo, amachepetsa chiopsezo cha matenda a shuga, kuthamanga kwa magazi, kunenepa kwambiri, kutsegula m'mimba, ndi thrombosis. Kodi anthu ayenera kudya zakudya zotani kuti apindule ndi zinthuzi, komabe, ziyenera kufufuzidwanso.

Masambawa ndi oyenera kupesa

Kotero tsopano inu mukudziwa momwe nayonso mphamvu imagwirira ntchito ndi ubwino wake. Tsopano mutha kuyesa nokha. Palibe malire pakupanga kwanu: Mungagwiritse ntchito masamba amtundu uliwonse, mwachitsanzo, tsabola, courgettes, beetroot, broccoli, radishes, fennel, maolivi atsopano, chili, nkhaka, adyo, bowa, radishes, kapena tomato.

Ingokumbukirani kuti kugwirizana kwa masamba kudzasinthanso panthawi ya fermentation. Ngakhale masamba ofewa monga tomato amasweka mwachangu, mitundu yolimba monga kolifulawa imakhalabe yoluma. Kusasinthasintha kumadalira kutalika kwa masamba omwe adafufumitsa.