the supermarket. If you've never tried it, you should know that kombucha is a fermented drink made from black tea, sugar and natural yeast. After fermentation, this beverage is low in sugar and naturally fizzy. Its taste is somewhat reminiscent of sweet cider. Because it contains some alcohol ...
weet cider, it is not made with apple juice but with tea. Kombucha is one of the three fermented drinks good for immunity because it results from the fermentation of black tea with sugar and natural yeasts. During the fermentation process, some of the sugar turns into alcohol, so the final sugar co ...
llar at 23°C, for at least 21 days. It is this particular ripening process that gives Emmental its characteristic holes and bulging shape. During this process, a fermentation called propionic fermentation releases gas. This gas, trapped in the cheese paste, forms bubbles and creates the famous hol ...
with a perforated lid or a simple piece of cloth so that air can pass through. 5- Let it macerate for several days, away from light, stirring regularly to activate the fermentation process of the mixture. Note: after about a week, the fermentation bubbles should have disappeared. This is a sign t ...
e to that practiced in the 1930s. It is the subject of all the care of the artisan baker, who uses moderate kneading, additive-free flour, and long fermentation to obtain optimal aroma development. Delicate shaping precedes precise and controlled baking until it comes out of the oven. You will u ...
has the disadvantage of being acidic, which makes it difficult to digest. Thus, it can cause heartburn and gas in sensitive people. To avoid this fermentation effect in the digestive system, take your orange juice on an empty stomach or at a distance from meals 4- I take iron instead of vitami ...
aste of a fish fillet or a pan-fried vegetable. Following the same logic, you can also use cider vinegar in cooking. This vinegar made from the fermentation of apple juice contains only 5 mg of sodium per 100 g. By incorporating cider vinegar into your recipes, it will make the dish seem sa ...
is kojic acid? Kojic acid is a natural-origin cosmetic active. It is naturally produced by certain fungi. This substance is also a by-product of the fermentation of certain Asian foods, such as soybean paste, soy sauce, and rice wine. Still little known in France, this cosmetic active is starting ...
tourist circuit that will delight wine and mixology enthusiasts offers an insight into the production process of this brandy and the various stages of fermentation, distillation, and maturation in wooden barrels. Organized tastings at the bodegas allow visitors to discover the diversity of flavors ...
