Fermented Foods, a World of Health [VIDEO]

This is the first of three episodes entirely dedicated to the world of fermentation, ranging from appetizers, side dishes, first and second courses.
Fermented foods are very versatile in the kitchen and add a special touch to any preparation. Fermentation is part of our gastronomic culture even if industrial production processes deprive fermented foods of their great value.

A value that is absolutely necessary to rediscover today!

In this episode recorded for Telecolor, interviewed by journalist Loretta Gregori, we tell you:

• what is fermentation
• what are the benefits of fermented foods
• What are the two main techniques for producing fermented vegetables?
• What are the main fermented foods (drinks, vegetables, condiments)
• How to use fermented foods in salads

Fermented Mixed Vegetables and Purple Sauerkraut

Mixed vegetables
Ingredients
1 carrot, 1/2 fennel, 10 florets of Roman cabbage, 10 florets of cauliflower, 5 green beans
salt
waterfall

Clean the vegetables. Cut the carrot, fennel and green beans into large pieces.
Place them in a jar, add the water, the salt and shake to dissolve it.
For the amount of salt, calculate 3% on the sum of water and vegetables.
Close the jar and vent every day for five to seven days.
Then keep in a cool place and consume within three weeks of preparation.

Purple Sauerkraut
Ingredients
half a purple cabbage
salt

Clean the purple cabbage, cut it into strips and place it in a bowl.
Add salt and massage the cabbage with your hands until it begins to lose its water.
For the quantity of salt, calculate 3% of the weight of the cabbage.
You can place a weight on top of the cabbage and wait a couple of hours to let it release more water.
Place the cabbage in a jar with the water it has released, so that the vegetable is covered by the liquid.
Close the jar and vent every day for five to seven days.
Then keep in a cool place and consume within three weeks of preparation.


Gentile salad with sorghum, legumes, kombucha seaweed and fermented vegetables

Ingredients
Gentile salad
1 cup cooked sorghum
1 cup cooked chickpeas, cooked cannellini beans, cooked kidney beans
2 tablespoons arame seaweed in kombucha
Fermented vegetables
Extra virgin olive oil
salt

Cook the sorghum (ratio 3:1) and let it cool, you can also use other cereals, sorghum is a naturally gluten-free cereal.
Cook the legumes or use them ready-made.
Prepare the gentilina salad in a bowl, pour in the sorghum and add the legumes and seaweed.
Season with oil and salt, the seaweed in kombucha is very tasty and can replace vinegar and other condiments.
You can enrich the salad with other fermented vegetables such as mixed greens, ginger purple sauerkraut, kimchi , carrots, cauliflower and beetroot and radicchio.