docs: update recipes/fermentation
This commit is contained in:
parent
164ca8c99c
commit
1b16464a7d
|
|
@ -2,7 +2,7 @@
|
|||
title: Fermentation
|
||||
description:
|
||||
published: 1
|
||||
date: 2024-05-12T07:17:47.365Z
|
||||
date: 2024-05-12T07:28:21.960Z
|
||||
tags:
|
||||
editor: ckeditor
|
||||
dateCreated: 2024-05-12T07:17:47.365Z
|
||||
|
|
@ -266,7 +266,74 @@ dateCreated: 2024-05-12T07:17:47.365Z
|
|||
<figure class="image"><img src="/pictures/log1.png"></figure>
|
||||
<p><br> </p>
|
||||
<figure class="image"><img src="/pictures/log2.png"></figure>
|
||||
<p> </p>
|
||||
<p> </p>
|
||||
<p> </p>
|
||||
<h1>Using inulin</h1>
|
||||
<p> </p>
|
||||
<h2>Source 1</h2>
|
||||
<p><a href="https://www.culturedfoodlife.com/store/product/prebio-plus/">https://www.culturedfoodlife.com/store/product/prebio-plus/</a></p>
|
||||
<p>Prebio Plus has three different strains of prebiotics, making it three times as effective as other prebiotics on the market today.</p>
|
||||
<p><br> </p>
|
||||
<p>Organic Inulin (Blue Agave Leaf from Mexico)</p>
|
||||
<p>Organic Acacia (Acacia Tree from Africa)</p>
|
||||
<p>Fructooligosaccharides (Chicory Root from Chile)</p>
|
||||
<p><br> </p>
|
||||
<p><br> </p>
|
||||
<p>If you're trying to get healthy, then probiotic foods can make a world of difference. Adding a prebiotic (which is food for your bacteria) will make the good bacteria grow like crazy and supercharge your probiotics.</p>
|
||||
<p><br> </p>
|
||||
<p>Prebiotics are just as important as probiotics, and you should use them together. Prebiotics naturally reside in all kinds of fruits, vegetables, and some nuts & other foods. However, we found some of the strongest sources of prebiotics and placed them in an easy to use powder form.</p>
|
||||
<p><br> </p>
|
||||
<p>Without prebiotics, your good bacteria could never grow like it's supposed to. Eating cultured probiotic foods adds colonies of bacteria to your gut. Adding prebiotics to your diet makes these colonies grow and grow, crowds out pathogens, and helps to reestablish the balance of good bacteria in strong numbers. Essentially, prebiotics serve as fertilizer for the bacteria in your colon. This can help strengthen your immune system to resist infections and viruses. It also helps to remove toxins and a host of other things that your bacteria is designed to do. But if you don't have the healthy strains of good bacteria from cultured foods, as well as the prebiotics to make them grow, your gut flora can't change into what it needs to be.</p>
|
||||
<p><br> </p>
|
||||
<p>Prebio Plus is easy to use:</p>
|
||||
<p>Add Prebio Plus - to any food or beverage, hot or cold.</p>
|
||||
<p>Add Prebio Plus - to kefir or cultured veggies while they're culturing. You can even add it after they're done for an extra boost. Just a pinch will do!</p>
|
||||
<p>Add Prebio Plus - to your kefir to make it super creamy. If your kefir has over-separated, Prebio Plus helps to make it creamy again.</p>
|
||||
<p>Add Prebio Plus - to salad dressing or condiments such as kombucha mayo or kefir cheese for an added probiotic boost.</p>
|
||||
<p>Add Prebio Plus - to your morning coffee or tea. Start your inner bacteria off to a running start at the beginning of the day!</p>
|
||||
<p>Add Prebio Plus - to baked goods. Or just sprinkle it on top of salads or even toast & jam.</p>
|
||||
<p><br> </p>
|
||||
<p><br> </p>
|
||||
<p><br> </p>
|
||||
<p><br> </p>
|
||||
<h2><br>Source 2</h2>
|
||||
<p><a href="https://mycrashtestlife.com/2021/05/22/how-to-make-almost-sugar-free-kombucha/">https://mycrashtestlife.com/2021/05/22/how-to-make-almost-sugar-free-kombucha/</a></p>
|
||||
<p>STEP 3: SECOND FERMENTATION</p>
|
||||
<p>The second fermentation step is where the real delicious taste of kombucha happens as well as the step to making Kombucha almost sugar-free. This is where you are free to play around with flavors that will not only make your homemade kombucha taste better than store-bought, but will give those good bacteria the power to kick it into high carbonation gear, bringing everything together into effervescent bliss.</p>
|
||||
<p><br> </p>
|
||||
<p>In this step, some type of sugar (in this case, we are going to use inulin and allulose as are sweeteners) is added to flip top bottles that are going to store your kombucha. The inulin allows the healthy probiotic bacteria to continue to grow and to produce carbon dioxide which is what forms the fizz in store-bought kombucha. This is also where store-bought Kombucha gets loaded with sugar.</p>
|
||||
<p><br> </p>
|
||||
<p>BUT NOT OUR HOMEMADE SUGAR-FREE KOMBUCHA!!!</p>
|
||||
<p>By adding Inulin, you keep feeding your kombucha without adding any high glycemic sugar! You only need about 1 teaspoon to up to 1 tablespoon per liter flip-top jar.</p>
|
||||
<p><br> </p>
|
||||
<p>IF YOU WANT STEP-BY-STEP DIRECTIONS FROM KOMBUCHA EXPERTS, CHECK OUT THE YOU BREW KOMBUCHA OR ACADAMY OF CULINARY NUTRITION.</p>
|
||||
<p>Then, adding allulose to the brew brings out the sweeteness we all love!</p>
|
||||
<p><br> </p>
|
||||
<p>Allulose can be added in any amount and can be varied depending on preferences.</p>
|
||||
<p><br> </p>
|
||||
<p>Also known as D-psicose, allulose is technically classified as a rare sugar because it can naturally be found in just a few foods, such as kiwi, raisins and figs. It is chemically similar to fructose which is a type of natural sugar found in fruit.</p>
|
||||
<p><br> </p>
|
||||
<p>However, unlike fructose or other types of sugar, your body doesn’t process it the same way and therefore has no effect on blood sugar and is therefore virtually calorie-free.</p>
|
||||
<p><br> </p>
|
||||
<p>It has around 70% of the sweetness of regular table sugar therefore if you want to replace sugar with allulose, remember that for every 1 cup of sugar, you will use 1 ⅓ cup of allulose.</p>
|
||||
<p><br> </p>
|
||||
<p>The BEST thing about allulose is that unlike other keto and low carb sweeteners, allulose does not crystalize when it cools making it great for certain desserts such as custards, pudding and marshmallows.</p>
|
||||
<p><br> </p>
|
||||
<p><br> </p>
|
||||
<p><br> </p>
|
||||
<p><strong>TIPS AND TRICKS IF YOU ARE GOING TO TRY TO MAKE YOUR OWN KOMBUCHA:</strong></p>
|
||||
<p>using glass or stainless steel bottle containers.</p>
|
||||
<p>Keep everything sanitary, including the equipment and your hands.</p>
|
||||
<p>make sure you use caffeinated tea and NOT decaf</p>
|
||||
<p>use only black tea for making the SCOBY but then feel free to use green tea or any other tea for the 1st and 2nd fermentation</p>
|
||||
<p>the ratio for making a SCOBY is: 7 cups of water: 1 cup of Store-bough Kombucha starter: 4 bags of caffeinated tea: ½ cup sugar</p>
|
||||
<p>Add only about 1 teaspoon to 1 tablespoon of Inulin to the second fermentation process along with additional allulose depending on how sweet you want your Kombucha to taste.</p>
|
||||
<p>If you use higher sugar fruit such as pineapple, mango, peach or watermelon juice be extra cautious and burp the bottles or check carbonation frequently as the bottles can build up a lot of pressure</p>
|
||||
<p>Once you have left the bottles at room temperature for 3-10 days after the second fermentation, place the jars in the fridge and enjoy!</p>
|
||||
<p>If you want your kombucha to be even more carbonated, use a SodaStream machine</p>
|
||||
<p>You will know if you have a good and strong probiotic-packed Kombucha if you start to see a new SCOBY form in your flip-top bottles after the second fermentation. Feel free to eat that SCOBY as it is EXTREMELY healthy!</p>
|
||||
<p><br> <br> </p>
|
||||
<p> </p>
|
||||
<p> </p>
|
||||
<p> </p>
|
||||
|
|
|
|||
Loading…
Reference in New Issue