2.Fermented foods restore the proper balance of bacteria in the gut.
3. Raw, fermented foods are rich in enzymes. According to the Food Renegade blog, “Your body needs [enzymes] to properly digest, absorb, and make full use of your food.
4. Eating fermented food helps us to absorb the nutrients we’re consuming. You can ingest huge amounts of nutrients, but unless you actually absorb them, they’re useless to you.
Such as Huitlacoche / cuitlacoche ([witɬakotʃe]
Nixtamalization is a traditional process that improves the nutritional quality of corn. To provide a means of utilizing the nutritional benefits of nixtamalized corn and improve product acceptability, lactic acid fermentation was applied.
recipe for Curtido Salvadoreno (El Salvador) containing cabbage, small carrots
Escabeche:
makes about 4 pints
- * 4 cups of sliced hot and sweet peppers * 4 carrots, peeled and sliced on the diagonal into 1/4″ ovals * 6 cloves garlic, minced * 1/2 of a medium sized white onion, sliced into half rounds and separated * 1 Tablespoon black peppercorns * 1 teaspoon fresh oregano leaves * 1 Tablespoon sea salt * 4 Tablespoons fresh whey * water
Tesvino
Like most traditional fermented in our country, the word is of Nahuatl origin tesgüino. Continued tecuin, which translates to beat. Also known as tecuín or tecuino and is a fermented drink made from corn, water and brown sugar. It is very similar to beer and consumed by ethnic groups in northern and northwestern Mexico.
colonche nochoctli:
The Nahua designated the colonche nochoctli the name, which means cactus wine, and used the name metoctli for pulque maguey wine means. The colonche is a beverage obtained by fermentation of juice of several species of prickly pear cactus. Is a local drink quite old: it's estimated at least 2000 years, as pulque.
colonche, a wine-like drink made from fermented tuna juice, these journeys were even more exciting. Fortunately, colonche does not keep longer than fifteen days or so
The cactus fruits are peeled and crushed to obtain the juice, which is boiled for 2-3 hours. After cooling, the juice is allowed to ferment for a few days. Sometimes old colonche or tibicos may be added as a starter. Tibicos are gelatinous masses of yeasts and bacteria, grown in water with brown sugar. They are also used in the preparation of tepache.
