Until the advent of refrigeration units, our ancestors relied on many forms for the preservation of food. One of these methods is fermentation. In this process, foods are stored in an acidic solution that slows down the rate of deterioration so that substances produced by microorganisms (such as bacteria) are healthy for human consumption.
This process can create microbiotic compounds that help stimulate organ functions and the immune system.
A study was conducted by the College of William and Mary, with 700 participants eating higher levels of fermented foods for thirty days. These foods include yogurt, kefir, fermented soy milk, miso soup, sauerkraut, some dark chocolates, microalgae juice, pickles, tempeh and kimchi.
Kimchi is a traditional Korean dish consisting of chillies and lacto-fermented vegetables, that is to say soaked in brine for several weeks until the development of acidity.
Tempeh is a food product made from fermented soy from Indonesia. Wikipedia
Participants had less anxiety and depression after consuming these foods. Although it is difficult to prescribe an overall amount of consumption or daily for everyone, because the digestive ecosystems vary greatly from person to person, They seem to bring only benefits …
The consumption of these foods in excess does not seem to have bad effects. So test, starting with a fermented food a day and evolve from this base.
The origins of pickles:
The gherkin draws all its taste from vinegar, but how did this dwarf cucumber become a condiment and one of the favorite dishes of the French?
He may be the size of the little pinkie when he is French, and one inch when he is German. This little condiment was born in the Himalayas, more than 3000 years ago. In France, we prefer gherkins with ham, but the cults are those of the former GDR, those of the Spree Wald and there are also the Poles who are very appreciated. Those of the former GDR grow along the river Spree, a quiet river, because they love fertile soils. These small cucumbers do not live very long, so to keep them, the men have immersed them in a saltwater bath.
Variety selections and cultivation methods yielded two separate vegetables each for a type of consumption: in a condiment for gherkin and fresh for cucumber.
It is mentioned in France from the sixteenth century, when it was consumed with salt and vinegar as a condiment. Let’s bet that its appetitive and digestive virtues should not have escaped the gastronomes of old.
Gherkin cultivation suffered many setbacks: among the old varieties, the only one to have survived diseases is the variety “Verte de Paris”.
A quality pickled gherkin is firm and crunchy, but very tender. Its flavor is balanced, slightly pungent, aromatic and tart.
He is sought for his ability to highlight the food he accompanies, and to raise the taste. Its acidity stimulates digestive secretions and stimulates appetite.