Rejuvelac

Rejuvelac minangka jinis banyu gandum sing diciptakake lan dipromosikan dening Ann Wigmore, lair ing Cropos, Lithuania . ^[1] Wedang iki raket banget karo minuman tradisional Romania, sing diarani borș, yaiku bran gandum sing difermentasi sing bisa digunakake kanggo nggawe sup asem sing diarani ciorbă ^[2] utawa minangka basis kanggo keju Vegan. ^[3]

Rejuvelac minangka panganan mentah sing digawe kanthi rendhem gandum utawa pseudocereal (biasane sprouted ) ing banyu kira-kira rong dina ing suhu kamar lan banjur nyimpen cairan kasebut. Batch kapindho bisa digawe saka gandum / pseudocereal, wektu iki mung mbutuhake sedina kanggo fermentasi. A batch katelu bisa nanging roso bisa disagreeable. ^[4] Gandum / pseudocereal sing dibuwang biasane dibuwang sawise.

Referensi

↑ Kroger, M (1997). "Love and speculation". Nutrition Forum (Book review). 14 (7): 48.
↑ "How to Make Rejuvelac, The Fermented Super Drink". www.superfoodevolution.com. Dibukak ing 2020-04-25.
↑ Kennedy, Alicia (2021-04-01). "Vegan Cheese Is Ready to Compete With Dairy. Is the World Ready to Eat It?". Eater (ing basa Inggris). Dibukak ing 2021-04-12.
↑ Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, Sandor Ellix Katz, 2003, page 121

[1] Kroger, M (1997). "Love and speculation". Nutrition Forum (Book review). 14 (7): 48.

[2] "How to Make Rejuvelac, The Fermented Super Drink". www.superfoodevolution.com. Dibukak ing 2020-04-25.

[3] Kennedy, Alicia (2021-04-01). "Vegan Cheese Is Ready to Compete With Dairy. Is the World Ready to Eat It?". Eater (ing basa Inggris). Dibukak ing 2021-04-12.

[4] Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, Sandor Ellix Katz, 2003, page 121

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