BAIXE O MEU E-BOOK GRATUITAMENTE COM 15 RECEITAS NO LINK ABAIXO: …
Hi, Are you okay?
Today we are going to make the recipe
of moyashi fermentation
which is the bean sprout
and together with the onion,
longitudinally cut onion
and carrot.
And then as condiments we will use
the garlic,
oregano
and dill seeds.
Who does not have these things puts
what you like
ok, you make your version
with your
your condiments,
you can add pepper too,
it looks very good.
Ahh
Let's talk a little bit about the sprout
what happens
when a seed sprouts.
This subject is vast
deserves a separate video
about sprouted foods
but in quick words
they have
all the life force
awakened.
The seed she
when in contact with water
she awakens
and it starts, it starts to sprout.
And then the enzymes are formed
that are important,
are rich in protein
and also the minerals it contains
in the seed
and
also has the enzymes
that favors the digestion of that food.
Sprouts
of vegetables they don't cause
that flatulence that many people
report feeling
it is also antioxidant,
anti aging right
of our cells,
our coating cells
intestinal mucosa
it is very important then
and this combination with the onion
which is a prebiotic food
it's a food that he goes through here
stomach, passes through gastric juice,
through the small intestine and go there
to the beginning of the large intestine
in the colon, in the cecum,
colon, and makes
all the way around here in the large intestine
it's him
will nourish
and strengthen our good bacteria
and prebiotic food is very important, it is rich in fiber
and these fibers
make favor
conducting the fecal bolus.
And carrots are indisputable, right, as her
nutrients,
rich in vitamin A, carotenoids that
are antioxidants
and we should include almost
daily in our food.
I will cut here
show how I cut.
Let's cut the vegetables
is these look like
the shape of the bud,
similar to the sprout.
Nothing prevents you from cutting
the sliced ​​carrots too.
There it is
you are in charge of your kitchen.
So now I'm going to cut
diagonally like this
long
or it can be completely longitudinal.
I put it on this plate and I didn't weigh it,
how much vegetables are here
we're going to weigh it now.
Good
if I don't know the weight of
of the dish
and if I weigh here
the weight of the plate will be included.
In this case I leave an equal dish
There are 20 …
he zeroed in on the tare, right?
297
grams
the plate.
It's 580 g
and we will use the salt concentration
1.5%.
So it will
8.7g.
I put everything there …
Let's put more or less …
This one is a teaspoon
equals 5g.
8.7 g we can round to 9 g.
9,
9 g would be almost 10 g.
two out of five will give 10.
So let's take a little bit here
to give 9 g.
Here somewhat I have 9 g then
I forgot to put the garlic, I'm going to put the garlic now,
here are two large garlic cloves
I will put dill seed
so-so
this here it is very good let's put
a tablespoon
and we will also put a tablespoon of
oregano
and let's mix …
While we wait
the release of some liquid
of these vegetables
I wanna show
another one that I have here already
that has been fermented
has a week or so.
Up here it was placed
the cabbage leaf
we can reuse this cabbage leaf
to put on top of that
or I was going to do maybe
with the sliced ​​eggplant
we can put the eggplant in slices
and put it right on top
to trim
that that not to go up.
Look how it looks.
Here he is already a fermented
complete already fermentation
complete
already,
you see by
color
and
for the texture she no longer has
The appearance
of a raw vegetable,
ok he is not cooked
is fermented
didn't go through the fire
but he no longer looks
of this raw sprout.
If you want faster fermentation
because here the acidity is kind of strong.
If you want a fermentation
less days
then we will consume
with three days of fermentation
it's already a good fermentation
bacteria are already activated,
you can eat more
this one, the one that is already more acidic
you will consume a full tablespoon
in a meal and is a good size
not much, it's not good to eat a lot
fermented acidity
strong
even in the meal with rice, beans
huh? Ever
let's suppose, this much,
a very full tablespoon
is good.
Now if it's one,
a fermentation
earlier and
in less days you can consume more, okay?
This one I'm going to put in this glass,
I am not having a bigger glass,
should be a little bit bigger,
no problem, let's put whatever happens here.
Let's tighten it up,
oh it will work, everything fits.
We will put some liquid
not much i'm not going to put too much liquid
because from experience
I know that these vegetables
will release liquid will rise more liquid
and I don't want to make it too watery.
Did you see this one
he had a good amount
of liquid
and i will take this
cabbage even though it’s pretty good.
I'll put it up here
to hold these vegetables to stay
quiet down there
they cannot go up
and with a weight I will use this glass here
that is fit for it
but if you haven't,
you can use a bag
with water tie very tight
and cut the tip off the tip of the
that is tied up not to give
Contamination
as you will see in several videos of mine that
I sometimes use that way
because not everyone has
this type of glass here
but that's not why we are not going to make
OK? You can also put
marbles
but what happens with marbles are light,
would have to for quite
or it could be a stone
or a small glass
with water and tightly closed
can be used looks good too.
It is too full
we should always put 80%
because you risk
to spill this, then
we have to leave it at
in a small plate
what so
and this lid lets you explain
otherwise people will ask.
This lid is without the rubber here
it will not close tightly,
then there would be no problem.
If
had with the rubber I can't close it tightly
because it goes
release the fermentation gases,
then put a paper
and pass an elastic or tie with a string,
OK?
The validity of this
it is possible to stay 6 months from now
if it is locked in a smaller glass
this one I have to move to the smaller glass
because he is
too big for
for that amount
and the exhibition area
oxygen is too big
the more area I have of exposure to air
the more it goes easily
it spoils right
create mold.
So we have to put
preferably in narrow and tall glass
and tighten well
and remove all, all the area
that may have air pockets
and then it can last six months
but
the taste may not be as good
4, 5 months from now
So how do the ingredients
that we find at any time
of the year here in Brazil,
how great, a wonder that
then we can make smaller quantities
OK?
So when we are already going with glass
that
put in smaller glasses
and comes to the table, back to the fridge, comes to the table, back to the fridge
in this case the validity is around 3 weeks.
This was the video on how to ferment
the Moyashi which is the bean sprout
and any other sprout you can ferment this way.
If you liked this video,
Share
and if you are not registered yet,
please subscribe.
I"ll see you
in the the next video.

Leave A Comment

Your email address will not be published
*