Lacto-fermentation shi ne tsarin da ke samar da dill pickles, kimchi , da kuma ainihin sauerkraut , a tsakanin sauran abubuwan farin ciki. Wannan tsari mai sauƙi yana buƙatar wani abu fiye da gishiri, kayan lambu, da ruwa - babu canning, babu kayan aiki.
Lacto-Fermentation Basics
Wannan tsari na aiki yana aiki ne saboda sa'a cewa kwayoyin da zasu iya cutar da mu ba zasu iya jurewa da yawa gishiri ba , yayin da kwayoyin kwayoyin (tunanin yogurt) na iya.
Ina tsammanin su kamar yadda mugun mutane vs. da kyau mutane. Lacto-fermentation ya share miyagun mutane a mataki na farko, sa'annan ya sa mutane masu kyau suyi aiki a lokacin mataki na biyu.
Lafiya-Fermentation Chemistry
Abokan kirki a kan ƙungiyar masu jituwa suna kira Lactobacillus . Ana amfani da nau'in jinsin daban-daban a cikin wannan jinsi don samar da abinci mai narkar. Lactobacillus kwayoyin juya sugars a halin yanzu gabatar a cikin 'ya'yan itace ko kayan lambu a cikin lactic acid. Lactic acid ne mai kiyayewa na halitta wanda ke taimakawa wajen yaki da kwayoyin cuta kuma ya kare ba kawai da dandano da rubutu na abinci ba har ma da kayan abinci.
Amfanin cin abinci tare da kwayoyin Lactobacillus masu rai sun hada da tsarin tsarin narkewa da lafiya da kuma saukewa daga yaduwar yisti. Ana kuma tsammanin suna da kariya masu kariya wanda zai iya amfani da su wajen hana wasu irin ciwon daji.
Lacto-Fermentation Process
Harkokin gargajiya na al'ada ya haɗa da sauke kayan lambu a cikin wani bayani na brine - gishiri da ruwa.
Har ila yau, akwai hanyoyi na gurasar ba tare da gishiri ba . Hanyar saurin gishiri ta ƙunshi matakai biyu:
A mataki daya daga cikin bakingiya , kayan lambu suna gurɓata a cikin brine wanda ya isa isa ya kashe kwayoyin cututtuka. Labebacillus mai kyau mutane sun rayu wannan mataki kuma sun fara mataki biyu.
A cikin mataki na biyu na yin amfani da karfi , kwayoyin Lactobacillus sun fara canza lactose da sauran sugars da ke cikin abinci a cikin kwayar lactic acid.
Wannan yana haifar da yanayin da ya dace da ruwa wanda yake kiyaye kayan lambu da aminci - kuma yana ba da abinci mai ƙanshi abincin su.
Fermented, Ba Gwangwani
Yayinda yake yin amfani da takin gargajiya shine al'ada da na gargajiya na kayan lambu da kuma kiyaye kayan lambu, ba daidai ba ne a matsayin canning kuma ba a yi amfani dasu ba don adana tsawon lokaci. Yawancin abinci mai daɗin ƙanshi suna iya cin abinci na tsawon watanni biyu ko fiye, kuma dandalinsu suna ci gaba kuma suna kara yawan acidic a tsawon lokaci. Yawancin lokaci, za ku fara cin abinci marar yisti da zarar ya kai matakin da ake bukata na gurasa kuma ku gama shi kafin karshen "rayuwar rayuwarku," a lokacin da dadin dandano zasu yi girma kuma su canza. Ya bambanta, canning ya ƙunshi wasu nau'i na haifuwa kuma ana nufin ya adana abinci a cikin gwangwani na tsawon lokaci, sau da yawa don watanni 6 zuwa shekara ko fiye.
Popular Foods Fermented
Gaba ɗaya, kayan lambu masu mahimmanci, irin su beets da turnips, sun fi kyau don yin amfani da shi. Sauran kayan lambu, kamar tumatir da cucumbers, na iya zama mafi wuya. Broccoli, brussels sprouts da sauran kayan abinci "gassy" suna ba da karfi mai karfi lokacin da fermented, don haka yana da kyau a haxa su tare da wasu kayan lambu a cikin girke-girke. Wasu daga cikin abinci mafi yawan abincin da aka yi amfani da su don yin amfani da shi sun hada da:
- kabeji
- karas
- radishes
- tafarnuwa
- cucumbers
- turnips
- kwasfa peas
- farin kabeji
- kore wake