With the "From the Garden to the Jar" workshop, all starts with the harvest.
We collect produce that, although perfectly good, would otherwise never reach consumers—just because of minor imperfections. Here, they get a second chance.
In the kitchen, we transform these ingredients into something even richer and full of flavor. In this session we prepared #sauerkraut and #kimchi.
A practical, mindful, and delicious way to fight food waste and appreciate what earth provides us.
Com o workshop "Da Horta ao Frasco", tudo começa na colheita.
Recolhemos alimentos que, apesar de perfeitamente bons, já não chegariam ao consumidor — por terem pequenas imperfeições. Eles ganham aqui uma nova oportunidade.
Na cozinha, transformamos esses ingredientes em algo ainda mais rico e cheio de sabor. Nesta sessão, preparámos #sauerkraut e #kimchi.
Uma forma prática, consciente e deliciosa de combater o desperdício alimentar e valorizar o que a terra nos dá.
I have the remnants of a jar of anchovy fillets in oil, which I am intending to put into my next #kimchi-alike. I'm going to estimate that the anchovies are about 50% salt w/w when it comes to calculating how much salt I need to provide to the mix.
Does anybody else have a better/more informed guess?
It's Kimchi, the secret ingredient is Kimchi.
South Korea with another win there!
Researchers found that a bacterium from kimchi can bind and help expel nanoplastics from the body, showing promise as a probiotic approach to reducing plastic accumulation. Scientists in South Korea have identified a surprising ally in the fight against plastic pollution inside the human body: a
Good Idea: Eat more Kimchi
https://www.dongascience.com/en/news/76761
Kimchi probiotic promotes the excretion of nanoplastics from the gut:
Kimchi's lactic acid bacteria (Leuconostoc mesenteroides CBA3656) have been found to bind with nanoplastics in the gut.
An animal study showed that nanoplastic content in feces more than doubled in mice given these specific bacteria, suggesting enhanced excretion.
The findings, published in 'Bioresource Technology', highlight the potential of fermented food microbes in tackling plastic pollution's health impact.
The one thing to watch: kimchi is salty, and a review of sixty studies linked high consumption of pickled, salt-fermented foods to increased stomach cancer risk, especially in combination with H. pylori infection. Keep it as a flavorful side dish rather than a main course, watch your overall sodium, and eat plenty of fresh vegetables and fruit alongside it. Research found that fresh produce is associated with an 85% reduction in stomach cancer odds. The balance is the whole point. https://nutritionfacts.org/video/the-role-of-kimchi-and-h-pylori-in-stomach-cancer/
#Kimchi #Microplastics #GutHealth #Probiotics #Poop #LacticAcid #Bacteria
Trying to make kimchi with vegan alternative(s) for fish sauce. This one has a kelp based tamari to try to get some of that oceany flavor into it. Will see in a week or so if it’s successful or not.
I’m guessing the kimchi will still be good, but whether it has that subtle flavor profile added to it or not remains to be seen.
At Last, a Food That Could Help You Poop Out Nanoplastics
The modern era has brought some pretty depressing realities upon us. Nanoplastics are definitely one of them. They’re inescapable. They’re in our water, our food, the air we breathe, and, of course, our bodies. Nothing feels safe or “pure” anymore. So, any res…
#dining #cooking #diet #food #Food #Kimchi #microplastics #poop #scientificstudy
https://www.diningandcooking.com/2574069/at-last-a-food-that-could-help-you-poop-out-nanoplastics/
EllenIn Edmonton
Cooperativa Rizoma
ghost_shit
Nya
Lazarou Monkey Terror 🚀💙🌈
Ministry of Good Ideas
karman
Dining and Cooking