Okuqukethwe
Ukudla okuvutshiwe ziyingxenye yokudla kwethu izinkulungwane zeminyaka futhi cishe noma kuphi emhlabeni. Yiqiniso, muva nje abanye babo, njenge Kimchi or I-Kefir, bashaya phansi ngonyawo kule ngxenye yomhlaba. Izizathu zilula: Zimnandi futhi zenza kahle.
Sichaza ukuthi yimiphi imikhiqizo evutshelwe esemfashinini futhi ekhangayo okwamanje, futhi, ngenhlanhla, sikunikeza imikhondo yokuthi ungayijabulela kanjani futhi kuphi.
Ziyini ezibilile?
Ukuvutshelwa kuyindlela ezenzakalelayo noma eqondisiwe yokuguqulwa kokudla encike osizweni lwezinambuzane ezinjengesikhunta, amagciwane kanye nemvubelo. Lawa ma-microorganisms angaba khona ngokwemvelo noma kunalokho angezwe phakathi nenqubo, ukwelula impilo yeshalofu yokudla, iguqula ukuthungwa kwayo, ukunambitheka nephunga layo futhi ekugcineni ithuthukise ikhwalithi yayo, inani layo lokudla okunomsoco nokwelashwa nokugayeka kwayo. Ngesikhathi sokuvutshelwa, ushukela okhona ekudleni okuthile - imifino, inyama, inhlanzi, okusanhlamvu, okungenzeka noma yikuphi ukudla kungavutshelwa - kuguqulwa kube utshwala ne-carbon dioxide. Okuguqula izici zayo ze-organoleptic futhi iqale umlingo.
Kungani kufanele sizidle?
Ukudla okubilisiwe kunenani eliphakeme lama-probiotic. Isikhathi i-probiotic ibhekisela ezintweni eziphilayo ezingezona ze-pathogenic, ikakhulukazi imvubelo namabhaktheriya, asiza ukubuyisela ibhalansi yezitshalo zamathumbu futhi aqinise izivikeli mzimba, phakathi kwezinye izinto. Ukuvutshelwa futhi kusebenza kahle ngokumelene nezinhlanganisela ezenza kube nzima ukugaya izithako ezithile, okungukuthi, kuzenza zifane kakhulu futhi kangcono. Singasho ukuthi lezi ezivutshiwe zisenza sijabule futhi abanye bathi nazo zibukeka kahle. Njengokungathi lokhu akwanele, bacebe kakhulu. Ngabe sidinga izizathu ezithe xaxa zokubenzela indawo ekudleni kwethu kusukela manje kuqhubeke?
Emfashinini kuze kube phakade
Lokho ukudla okubilisiwe Asemfashinini, ngesikhathi esifanayo, ayiqiniso elikhulu futhi amanga amakhulu. Akunakuphikwa ukuthi ezinyangeni ezisanda kwedlula babe yisikhungo sokunakwa kwama-foodies emhlabeni jikelele. Ngakolunye uhlangothi, ukuvutshelwa kuyindlela yakudala yokupheka. Amadoda aqala ukuzama ukuvutshelwa okungenani cishe ngo-20.000 BC, ngesikhathi se-Paleolithic, nakuba kudingekile ukulinda i-Neolithic ukuze lokhu kudla kuthathe ukubaluleka okukhethekile. Isinkwa nobhiya kuyimikhiqizo yokuqala evutshiwe esiyaziyo, kulandele isikhunta namakhowe, ukuvutshelwa kwe-lactic (njengoshizi neyogathi), uviniga, iwayini, amasoso ezinhlanzi abilisiwe kanye nenyama nemifino ebilile.
I-Kimchi, umthwali ojwayelekile “wenguquko evutshiwe”
El Kimchi o gimchi mhlawumbe nguyena ophethe okujwayelekile "eminyakeni yegolide" yakamuva yokudla okuvutshiwe. Kumayelana a isidlo esijwayelekile se-cuisine yaseKorea okusekelwe emifino evutshiwe: kusukela kuklabishi ebalulekile ye-Peking kuya ku-radish emhlophe, i-radish, ikhukhamba, itheniphu, i-ginger ... Endaweni yokudlela yaseMadrid ISudestada, Ungaba neKimchi yeklabishi yaseShayina evutshelwe nge-razor clams nopelepele bese uphakwa nezimbaza ezintsha ezibabayo. I-Kimchi isidlo esidala kakhulu -Kucatshangwa ukuthi abokuqala baqala ukulungiswa emngceleni weSino-Korean cishe ngekhulu le-1th-2th- futhi bacebile kakhulu kuma-bacterium probiotic, ngaphezu kwe-provitamin A, amavithamini BXNUMX no-BXNUMX, i-calcium nensimbi, phakathi kwezinye izinto. .
I-Miso, umthombo we-flavour
El Yikuphi yisikhunta esibhekele ukuguqulwa kwe ubhontshisi wesoya eMiso, ukunamathiswa okuvutshiwe okujwayelekile cuisine yaseJapan enegama elisho okufana nalokho "Umthombo wokunambitheka". Ubhontshisi wesoya uyaphekwa bese uyekwa ukuthi uvubele, uwedwa noma nokunye okusanhlamvu okufana nebhali, amabele, ukolweni nerayisi. Futhi kulokhu, kuyilungiselelo lasendulo kakhulu, elisetshenziselwa ukulungisa ama-broths (njengesobho elidumile le-miso) noma lihambisane nenyama nezinhlanzi. Ngokuya ngesikhathi senqubo yokuvutshelwa, i-Miso "Shintsha igama",ezibiza Shiro o Miso omhlophe elinonyaka wokuvutshelwa; U-Aka noma uMiso obomvu, oneminyaka emibili kanye no-Kuro noma uMiso omnyama, oneminyaka emithathu. I Ubani, i-Miso ethandwayo yesoya nelayisi, emakhulwini amaningi eminyaka yayiwukudla okukhethekile kwezicukuthwane nama-samurai.
I-Kombucha, i-elixir yokhokho
La Kombucha o Itiye le-Kombu yisiphuzo setiye esinoshukela futhi esivutshelwe ngenxa yesenzo sesikhunta esibizwa ngokuthi i-Medusomyces gisevi, i-SCOBY (isiko le-symbiotic lamagciwane nama-yeast) noma, kalula nje, i-kombucha mushroom. Kungukudla kwenani eliphezulu le-probiotic, lapho umuthi wendabuko waseShayina ubonisa khona ukuhlanza, ukuvuselela kanye nezakhiwo ze-antioxidant. Inqubo yokuvutshelwa inikeza lesi siphuzo ngamavithamini, ama-amino acid, ama-enzyme nama-asidi e-organic anenzuzo empilweni. Ingenziwa ekhaya ngokungeza i-kombucha mother mushroom etiyeni naseshukela noma ukuyithenga kakade yenziwe. Ibanga le-Komvida, iphrojekthi eyinhloko ne-bio yosomabhizinisi besifazane ababili be-Extremadura, uNuria Morales no-Beatriz Magro, ihlanganisa ukunambitheka okuthathu emabhodleleni engilazi agaywe kabusha: itiye eliluhlaza lakudala, nejinja namajikijolo abomvu. Ingathengwa kuwebhusayithi yayo.
I-Kefir, iyogathi isikwele
Ekuqaleni ivela eCaucasus, the I-Kefir ivutshiwe eyenziwe ngobisi -Okungaba ngenkomo, imvu, imbuzi noma iziphuzo zemifino ezifana nekakhukhunathi, i-almond noma ubhontshisi we-soya- kanye nezinhlamvu ze-Kefir noma izigaxana, ezibizwa nangokuthi "amaBulgaria". Lezi zinhlamvu ziyefana ne I-SCOBY, okungukuthi, aqukethe imvubelo namagciwane. Okumuncu futhi, kuye ngokuthi ubude besikhathi sokuvutshelwa, kuphuma kancane emlonyeni, i I-Kefir inothe kakhulu ku-Lactobacillus, Bifidus kanye nama-antioxidants. Ingathathwa iyodwa noma ihlanganiswe nezithelo nokwenza ushizi nama-dessert. Into elula ukuyenza ukuyithenga isilungile esitolo (leyo esePastoret enezinkomo zamadlelo iyindlela enhle yokukhetha), kodwa uma ufuna ukuzifaka esivivinyweni, ungakwenza ekhaya. Yiqiniso, kufanele uhlale uqaphele ukugcina okusanhlamvu obisini, ngisho nalapho uhlela ukusebenzisa iziphuzo zemifino kule nqubo.
Futhi njll
Ezibilile ziyisenzakalo se-gastronomic esinqamula wonke amasiko. Kusadingeka sicaphune, phakathi kwezinye eziningi, i tempeh, ikhekhe likabhontshisi wesoya elibilile elivamile lokudla kwaseNingizimu-mpumalanga Asia. I I-Sauerkraut, isaladi yemifino evutshiwe ku-brine ejwayelekile eYurophu Ephakathi. I I-Kvass, isiphuzo esisekelwe ku-beet noma isinkwa se-rye (kulokhu ukunambitheka kunzima kakhulu ukufana) okuthandwa kakhulu eRussia. I Isihlahla ukulungiswa okusekelwe izithelo, ushukela kanye uviniga kanye I-Gravlax, i-salmon e-macerated ejwayelekile yokudla kwaseScandinavia. Futhi okungajwayelekile kangako njengoba kubonakala ngathi, ukhukhamba noma ama-aergergine nawo kungukudla okuhle okubilile.
Ivutshelwe ngenkanyezi
Ngokunikezwa amandla ayo mayelana ne-flavour, iphunga nokuthungwa, imikhiqizo evutshiwe ingomunye wemigqa yocwaningo lwezindawo zokudlela ze-haute cuisine. Ngaphandle kwe-Sudestada, singanambitha izitsha ngesithako esisodwa noma eziningi ezivutshelwe phakathi Isipuni Sokuthula (O Grove, Pontevedra, 1 Michelin star), esithola kuyo imenyu yokufaka amakhambi amasha ne-Kombucha ama-raspberries engadini yawo nge-Kefir ne-mint. Vuliwe Icala Locingo Olubonakala Ngezintambo Zezinkuni Ezithintekayo , izinkanyezi ezi-2 ezisanda kuthutha zisuka ku-Humanes ziye enkabeni ye-Madrid, ziphakela izitsha ezifana ne-Anchovy enokwatapheya ofakwe emanzini anosawoti, i-Turbot Pickled noma i-Almadraba Parpatana ngesitshulu se-tamarillo namakhukhamba. Indawo yokudlela yase-Rodrigo de la Calle, IGreenHouse (UCollado Mediano, 1 Michelin star), singathola izitsha ezifana neRadish enesesame evutshiwe nesoso yamantongomane noma ama-curls kaCelery aneVinegar of irayisi elibilisiwe neziphuzo ezifana ne-Hidrobirra, i-Sparkling Lavender, i-Kombucha Vermouth ne-Apple Kefir.
I-DIY evutshiwe
Izinqubo zokuvutshelwa zidinga ithuluzi elinzima ukuthola: isikhathi. Konke okunye, sinakho kunoma yiliphi ikhishi lethu. Ukuvutshelwa kwabaqalayo kusuka ku-Drakes Press liyisiqondiso esisebenzayo sendlela yokuvubela zonke izinhlobo zezithako. Kokusikwa okuthuthuke kakhulu, okubhalwe izinsimbi ezimbili ezisindayo zesigcawu se-gastronomic yaseSpain, I-Gourmet evutshiwe. Izisekelo ze-Paleodiet, hambisa inselele yokuvubela ekhaya kancane kancane. E-Valencia, abapheki uGermán Carrizo noCarito Lourenço abavela I-Gastronomic Tandem Bahlela izifundo zokupheka okunempilo lapho isihloko sokudla okuvutshiwe sizobhekelwa umpheki uRaúl Jiménez. EMadrid, esikoleni sokupheka kanye nesitolo sezincwadi Ngihlose, umpheki u-Miguel Ángel de la Fuente uzodalula izimfihlo ze-Kimchi, i-Sauerkraut nama-pickle esifundweni esigxile ekudleni okuvutshiwe nokushunqiwe ngoNovemba ozayo. Uhlelo oluhle lwale nkwindla yokuqala.