What do the Trentino Alto Adige and the Korean cuisine have in common?
Use of the fermented cabbage: others are not family members sauerkraut and the exotic kimchi, related specialties obtained through an ancient but valid method of production, even today, under many points of view.
The fermentation is in fact present in the gastronomic cultures of the whole world which, since the dawn of time, have used it for keep food. So, from the sour cream typical of Eastern Europe to spicy South American sauces, there are many preparations that must taste and look to the action of yeasts.
It is an ancient knowledge that draws its origins from the need to preserve foods of various kinds at the time when there were not many technological remedies. Even today in some oriental markets we see fermented foods exposed and in all cases there is no doubt that fermentation aids the digestion process, not to mention that it is often associated with longevity and that, according to a recent Swedish study, would also give bone strength, fighting the physiological fragility of age.
THE microorganisms, through the production of enzymes, modify some elements, especially sugars, giving rise to compounds and aromatic substances which, in turn, change the taste, consistency and quality of food.
In addition to the aforementioned sauerkraut and kimchi (which, unlike the local recipe, is enriched with chilli and spices and, therefore, rather spicy) are very widespread, especially in Japan, fermented with soy. The best known are the miso, savory pasta that is used a bit like our nut to flavor soups and soups, and the tempeh, fermented and pressed buns of beans that, in the vegan kitchen, replace the meat. Particular is then the natto, in which the soy beans are wrapped in a filamentous paste.
Of course, some of these foods have strong flavors which is not easy to get used to, but can be added to the dishes in small quantities, as a condiment, to dilute the intense taste and begin, however, to take advantage of its many properties.
In fact, these foods are naturally rich in probiotic ferments and act positively on the balance of the intestinal flora, on the immune system and ondigestibility of vitamin complexes. Furthermore, they provide enzymes, vitamins C, K and of group B and have strong properties antioxidants, purifying, disinfecting and digestive.
Get them at home
As it was said, fermentation techniques were born to preserve fresh food for a long time. Thus, it is not difficult to make at home the simpler versions based on crunchy vegetables like cabbage, turnips, radishes, cauliflower, celery, fennel, cucumber. The vegetables, perfectly cleaned and sliced thinly, are arranged in layers in a glass or ceramic jar sprinkle with salt and adding, in some recipes, red pepper, herbs, spices, vinegar or lemon juice. Then, they are covered with a weight and with a gauze (must be able to circulate the air) and let it ferment, in a cool and dark place (not in the fridge), for a few days: 3-4 to 2-4 weeks for sauerkraut. Finally, clean the jars and store them in the fridge, where they last for about a week.
To keep them longer in the pantry, the closed pots can pasteurize, as is done for other preserves, making them boil for about half an hour.
Fermented vegetables can be used as side dish, alone or mixed with fresh, raw and cooked vegetables. The most spicy ones are perfect as a condiment for rice and noodles.
The preparation of the smetana, one sour cream to be used to complete velvety soups and to accompany boiled or steamed vegetables. Mix 250 g of fresh cream and 250 g of greek yogurt. Add 1 to 3 teaspoons of lemon juice, cover with a towel and let stand at room temperature for 8 hours, stirring occasionally. Transfer to a glass jar and refrigerate for 12 hours before using it: it lasts about 1 week.
Almost obligatory then mention the kefir, a sort of fermented milk of Caucasian origin that seems to have been known even by Marco Polo.
Roberta Fontana
June 2016
updated by
Emanuela Di Pasqua
February 2019
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Photo: Flickr / FoodCraftLab
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