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12 mei 2016, om 22:49 uur
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"miso and soy sauce (from the weckpot)"


miso

 ferment * without air **:

 - ground soy beans
- mb. ground rice or grain
- salt water

 * ferment for 1 to 3 years at room temperature
** use the bacteria lactobacillus fermentum and the fungi saccharmyces cerevisiae and asperchillus oryzae

then sieve the pulp through a sieve with tea towel
and the syrup that you catch is raw miso
which you can bring to flavor with different sugars, salts and spices

nb. miso contains unlike soy sauce barely alcohol and gluten and is therefore better for the health than soy sauce

ame ame



soy sauce

ferment * with air **:

- ground soy beans
- ground grains
- water

* ferment for 48 hours at 37 degrees celsius
** use the fungus aspergillus oryzae

ferment *** without air ****:

 - with air fermented soybeans grain pulp
- salt water

*** ferment for 4 to 6 months at room temperature
**** use the fungus saccharmyces cerevisiae and the bacterium lactobacillus fermentum

then sieve the pulp through a sieve with tea towel
and the syrup that you catch is raw soy sauce
which you can bring to flavor with different sugars, salts and spices

nb. cheap, non fermented soya sauce is made by hydrolyzing soybeans with hydrochloric acid, which is very harmful and carcinogenic

ame ame


miso and soy sauce from the weckpot

one takes a weckpot
does in there ground soy beans
and maybe ground rice or grain
one spits frequently on the pulp
dilutes the pulp with seawater
and closes the lid of the weckpot
then lets this standing for a few years
and finally
after the pulp has been seperated
through a sieve with a tea towel
of the syrup one haves
miso

 for soy sauce
one uses for sure ground grain
and one lets off the lid two to three days
before one dilutes it with seawater
and closes the lid
the fermentation process is shorter
after four to six months
after the pulp has been seperated
through a sieve with a tea towel
of the syrup one haves
soy sauce

ame ame



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