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kimchi

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FlorianK août 27, 2019avril 24, 2020 0 Comments acétique, alcoolique, aliments fermentés, amylolytique, anaérobie, Aspergillus oryzae, bière, câpres, choucroute, cornichons, fermentation, kéfir, ketchup, kimchi, koji, kombucha, lactique, levure, miso, mixte, nuruk, pain au levain, Penicillium, protétolytique, Révolution fermentation, Rhizopus oligosporus, Rhizopus oryzae, saucisson, soja, tempeh, tofu

Les différents types de fermentation

La fermentation est un mode de conservation ancestral qui a le bon goût de n’utiliser aucune énergie et en outre

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FlorianK juillet 17, 2014 8 Comments anisakis, appertisation, bacillus subtillis, choucroute, dénutrition, Dr Tasuichiro Akizuki, économie d'énergie, épis de maïs, faisandage, fermentation, fromage, ginger ale, harengs saurs, histoire et civilisation de l'aliment fermenté, Jeanne Calment, kéfir, kimchi, kombucha, lactofermentation, listeria, Marie-Claire Frédéric, Michelle Obama, miso, Nagadaki, natto, nattokinase, Ni cru ni cuit, pain au levain, pain de seigle, pénicilline, porto, pozol, richesse organoleptique, salmonelles, saumure, soja, surgélation, viandes faisandées, yaourts

“Ni cru, ni cuit”, l’encyclopédie des aliments fermentés

Voici un livre qui m’a beaucoup enthousiasmé et que je vous recommande tout particulièrement à vous lecteurs sensibilisés aux thèmes de

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