LACTIC FERMENTATION: THE SAUERKRAUT RECIPE

Sauerkraut are healthy and easy to prepare at home. The result of lactic fermentation, many versions can be made and be used in even more recipes. The origin of sauerkraut has ancient and surprising roots. It appears that as early as 4000 BC in China, cabbage was fermented using lactic fermentation. Later they got to Europe and spread rapidly around the world thanks to the simplicity of its preparation, combined with the benefits associated with the consumption of this food rich in lactic and probiotic enzymes. LET’S MAKE SAUERKRAUT: Ingredients:…

VEGAN PANNA COTTA RECIPE WITH AGAR-AGAR

  Most of us have already enjoyed “panna cotta” dessert at least once in our lives. A Northern Italian recipe based on fresh cream and a few other ingredients that gently blend into a delicate and delicious dessert. Today we invite you to try a variant of this vegan dessert made with coconut milk and the addition of Agar Agar, a thickening agent of vegetable origin instead the common jelly of animal origin. If you are not familiar with this product extracted from certain red seaweeds, I invite you to …