I am finally here! All those who have had at least share that experience with fermentations ... This blog is open from Anna could not have a better name!
I am a biologist and as such are overwhelmed and fascinated by all forms of life on Earth ... well, better to say ... I'm passionate and fascinated by how life evolves and how it maintains. I'm fascinated by how all the time, to keep life can find a new compromise and a new balance. And
fermentation techniques that I find to be one of the striking examples of balance between man and nature.
Here's why ...
When we use the sourdough, when we put the sauerkraut to ferment, when we put the olives or pickles, we find a balance with nature, with our environment, outwitting!
This game of cunning was born many centuries ago when there were no refrigerators, from the need to store food, especially during the long winter.
We know that if we do not eat any food in time, sooner or later "must be 'off', ie the place that we will be eaten by bacteria and fungi in the air. Fermented foods, make the mold!
in plant conservation, but also of meat (salami, ham, fish, etc.). Cunning is to "blur" the environmental micro-organisms, create an environment in which microorganisms survive better (usually the lactobacilli, to understand those of yogurt) that enrich foods without damaging them. If these organisms are well, you play and take all the space will surely not be available for micro-organisms of mold and rot!
In this way we will have food tastier, more nutritious, low environmental impact (think it consumes kept in the freezer!), rich in lactic acid bacteria are essential for proper intestinal balance and immune systems.
The road to get food stored safely, not just the industrial use of preservatives and disinfectants, but also the oldest and richest of the wise use of nature!
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