Tag Archives: fermented

Fermented Tofu

Fermented Tofu

Miaoli’s Hakka people typically refer to fermented tofu as “tofu syrup.” Just like pickled vegetables, dried leafy mustards, dried radish, and pickled cucumbers, Hakka people, who are thrifty and resourceful by nature, keep tofu from rotting by making it fermented, turning it into an important seasoning that is rich in …

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Fermented Vegetables (Sauerkraut)

Fermented Vegetables Sauerkraut

Fermented vegetables (Sauerkraut) 300g cabbage of choice 4g pure sea salt ( non- iodinized and free from anti-caking agents) 1 tsp miso paste (optional) 1 spring onion chopped 1 tsp grated ginger An airtight jar, sterilized Method Wash the cabbage leaves before slicing as you like Put the sliced cabbage …

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New Lactic Acid Bacteria Fermented Vegetables And Comprehensive Deep-processing Project Of Songyuan City

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1. Introduction to the Project 1.1 Project background 1.1.1 Product introduction Vegetable processing methods mainly include pickling, drying, canning, quick-freezing, juicing, etc. Among them, pickling, belonging to a way of fermentation processing, is one of the main methods of traditional vegetable processing. Lactic acid bacteria is a kind of probiotics …

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Kimchi – Korean Well Known Fermented Food

Different types of kimchi available in Korean peninsula

Kimchi is the most important traditional fermented food in Korea and one of the most widely consumed in other East Asian countries like Japan and China. Information about kimchi can be retrieved from the ancient Korean book “Samkuksaki,” published in 1145 A.D., as well as in many other documents such …

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Fermented Food Of Northern Japan

Fermented Food Of Northern Japan

Fermented food is part of our ancestors’ wisdom applied to preparing for the winter cold. Dr. Takeo Koizumi, Fukushima-born emeritus professor at the Tokyo University of Agriculture and a researcher of fermented food, spoke with the Japan Journal’s Osamu Sawaji about this most nutritious of comestibles. You eat and study …

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Preparing And Canning Fermented Foods

Dill Pickles

Dill Pickles Use the following quantities for each gallon capcity of your container. 4 lbs of 4-inch pickling cucumbers 2 tbsp dill seed or 4 to 5 heads fresh or dry dill weed 1/2 cup salt 1/4 cup vinegar (5 percent) 8 cups water and one or more of the …

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The Fermented Foods Of Tohoku

Fermented Foods Of Tohoku

Tohoku is home to many food products made from locally harvested ingredients that have been fermented. Initially produced out of necessity in response to the challenges of its harsh winter climate, the fermented foods of Tohoku have become an essential part of the region’s dietary culture. All over the world, …

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Fermented Foods And New Challenges In The Use Of Bacteria

IllinoisCottageFoodGuideDe2

CONICET researchers studying new metabolic pathways in lactic acid bacteria. One potential way to develop high-quality food and control potential health risks . For over ten years Christian Magni , biochemical and principal investigator of CONICET at the Laboratory of Physiology and Genetics of Lactic Acid Bacteria , Institute of …

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Fermented Foods

Fermented Foods 1

Overview Fermentation is the process of extracting energy from the oxidation of organic compounds by organisms such as bacteria, moulds and yeasts. Fermentation has been used around the world since at least 7000BC, primarily as a way to preserve foods. The process played a role in human survival in the …

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Fermented Food Of Hue People

Fermented food of Hue people

In late 2019, on the occasion of the special ASEAN-Korea summit conference, Korean Food Promotion Institute (KFPI) organized the seminar: “Fermented Food in Cuisine of ASEAN and Korea.” As a representative of Vietnam, I introduced the fermented food of Hue to the Korean public with the speech: “Fermented Foods in …

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Fermented Pickles