{"id":14796,"date":"2015-08-21T08:57:50","date_gmt":"2015-08-21T07:57:50","guid":{"rendered":"http:\/\/master.hudo.com\/si\/2015\/08\/21\/fermentirani-cesen-delikatesa-za-boljso-odpornost-in-prebavo\/"},"modified":"2016-04-01T15:26:21","modified_gmt":"2016-04-01T14:26:21","slug":"fermentirani-cesen-delikatesa-za-boljso-odpornost-in-prebavo","status":"publish","type":"post","link":"https:\/\/hudo.com\/si\/kuharija\/fermentirani-cesen-delikatesa-za-boljso-odpornost-in-prebavo\/","title":{"rendered":"Fermentirani \u010desen: Delikatesa za bolj\u0161o odpornost in prebavo"},"content":{"rendered":"<figure>\n\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"660\" height=\"320\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" data-src=\"http:\/\/moski.hudo.com\/wp-content\/uploads\/2015\/08\/thinkstockphotos-126003194-320x155.jpg\" data-srcset=\"http:\/\/moski.hudo.com\/wp-content\/uploads\/2015\/08\/thinkstockphotos-126003194-660x320.jpg 660w,http:\/\/moski.hudo.com\/wp-content\/uploads\/2015\/08\/thinkstockphotos-126003194-320x155.jpg 330w\" sizes=\"(max-width: 660px) 100vw, 660px\"\/><figcaption>Fermentiran \u010desen je nepogre\u0161ljivo \u017eivilo v Koreji (foto:Thinkstock)<\/figcaption><\/figure>\n<p><a href=\"http:\/\/www.zenska.si\/zdravje\/zdravo-zivljenje\/ali-probioticna-zivila-v-resnici-delujejo\/\"><span style=\"text-decoration: underline;\"><strong>Probioti\u010dna \u017eivila<\/strong><\/span><\/a> so \u017ee nekaj let v trendu. Posledica tega je, da nekateri tuji proizvajalci svoje jogurte ogla\u0161ujejo kot \u010dude\u017ena sredstva (\u010deprav ni znanstveno dokazano, da so bolj &#8216;\u010dude\u017eni&#8217;, kot obi\u010dajni jogurti). Tudi farmacevti so pograbili ta trend in na trg lansirali probioti\u010dne tablete. Tisti, ki ne u\u017eivamo izdelkov\u00a0\u017eivalskega izvora, pa \u017ee od nekdaj vemo, da imajo probioti\u010den u\u010dinek tudi mnoga (zelo poceni) \u017eivila, kot so kisle kumarice, kislo zelje, repa in vlo\u017eena rde\u010da pesa. Danes pa bomo govorili o manj znani vlo\u017enini: \u010desnu.<\/p>\n<h2>Fermentacija obogati \u017ee tako bogati \u010desen<\/h2>\n<p>\u010cesen, znan kot naravni antibiotik in nepogre\u0161ljiv del zdrave prehrane, v nekaterih starodavnih kulturah fermentirajo \u017ee od nekdaj (npr. v Koreji). T.i.\u00a0<a href=\"http:\/\/www.moski.si\/sodoben-moski\/kulinarika\/prava-ideja-s-crnim-cesnom-do-milijonov\/\"><strong>\u010drni \u010desen<\/strong><\/a>, ki ga proizvaja britanski kmet\u00a0se vse bolj uveljavlja\u00a0gurmani. (Vendar pa tehnologija priprave slednjega ni ravno primerna za obi\u010dajno gospodinjstvo.)<\/p>\n<p>Fermentirani \u010desen ima \u0161tevilne prednosti. Poleg tega, da kot probioti\u010dno \u017eivilo ugodno vpliva na \u010drevesno floro in s tem na prebavo in odpornost, je tudi zelo okusen! S fermentacijo izgubi ostrino in pridobi globok okus in masleno teksturo.<\/p>\n<p>Zelo enostavna je mle\u010dnokislinska fermentacija \u010desna v slanici, za kar potrebujemo le tri sestavine: \u010desen, vodo in sol.<\/p>\n<h3>Kako fermentirati \u010desen v slanici<\/h3>\n<p>Na spletu je objavljenih ne\u0161teto <a href=\"http:\/\/www.deliciousobsessions.com\/2012\/09\/52-weeks-of-bad-a-bacteria-week-32-lactofermented-garlic-updated-for-the-pickl-it\/\"><strong>receptov za mle\u010dnokislinsko fermentacijo \u010desna<\/strong><\/a>. Najbolj enostaven je tale:<\/p>\n<p>&#8211; Stroke \u010desna olupimo (vendar ne odre\u017eemo &#8216;str\u017eena&#8217;, odstranimo zgolj olup). Ve\u010djo koli\u010dino lahko olupimo s to <a href=\"http:\/\/www.moski.si\/sodoben-moski\/kulinarika\/uporabno-najboljsa-zvijaca-za-lupljenje-cesna\/\"><strong>uporabno in hitro zvija\u010do<\/strong><\/a>. Uporabimo \u010desen doma\u010de pridelave ali kupljen bio \u010desen &#8211; cenen kitajski \u010desen je namre\u010d prepariran s snovmi, ki prepre\u010dujejo razvoj bakterij.<\/p>\n<p>&#8211; Pripravimo 2-odstotno slanico. To pomeni, da v litru vode raztopimo 20 g soli.<\/p>\n<p>&#8211; Kozarec za vlaganje napolnimo s \u010desnom in prelijemo s slanico. Pri tem pazimo, da slanica prekriva ves \u010desen.<\/p>\n<p>&#8211; Kozarec ovijemo v alu folijo, da prepre\u010dimo vstop son\u010dne svetlobe, ki uni\u010duje bakterije in ga 1 mesec pustimo stati na sobni temperaturi (recimo v kuhinji).<\/p>\n<p>&#8211; Po enem mesecu ga prestavimo v hladno shrambo, npr. v klet, \u010de je hladna, ali v hladilnik. Tam naj v idealnem primeru stoji \u0161e dva meseca, da bo fermentacija popolna.<\/p>\n<p>\u010cesen lahko nato hranite \u0161e vsaj eno leto v hladilniku in ga sproti uporabljate surovega kot prilogo, v sendvi\u010dih in solatah ali pri pripravi toplih jedi, v juhah, enolon\u010dnicah, du\u0161enih jedeh itd&#8230; Skratka, povsod, kjer bi uporabili sve\u017ei \u010desen, le da je fermentiran v surovi obliki manj ostrega okusa.<\/p>\n<p><strong>Opomba:<\/strong> \u010ce se \u010desen obarva zelenkasto ali modrikasto, ni s tem ni\u010d narobe, saj to pomeni le, da je reagiral z bakrom v vodi, kar pa ne vpliva na njegovo kakovost.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Izkoristite sezono sve\u017eega \u010desna in pripravite probioti\u010dno dobroto, ki jo boste lahko u\u017eivali \u0161e celo leto.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1094],"tags":[2390,1629,2561,3504,1578,1450],"source":[1519,1518],"supertag":[16391],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.3 - 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