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What are their uses?
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1. The formation of cysts the process of milk fermentation
Milk fermentation takes place in an oxygen-free environment (e.g. crushed, agglomerated raw material is flooded with salt, thereby limiting the access to oxygen) in which carbohydrates and, more specifically, simple sugars (contained in vegetables or fruits used for fermentation) are also distributed by microorganisms to the milk acid. The best temperature in the first days of fermentation is 2022oC, or it should be lowered by the release of the acid, causing the acid to retain its acidity, thus limiting its oxygen availability. However, the Academy of Sciences in the field of microbiology and biochemistry has found that, for example, the amount of chlorine present in bacteria and other bacteria, which has been used in the production of this type of food, has to be the least beneficial to the bacteria.2. Application of cages
In Poland, sour cucumbers and cabbage are the only vegetables that can be sourced. Fruits such as apples, peas, limes, lemons can also be used for sourcing. Vegetables that are sour (other than fresh cucumber and pepper), such as cinnamon, sugar cane, bacon, peppercorns, salt, peppers, onions, onion, garlic, and cauliflower. In addition, fruit can be used to enhance the taste and functionality of the fruit due to the acidity of the peppers (the sugar cane and the sugar cane) and the ability to consume the fruit.3. Benefits of cotton
Oxygen intake is beneficial for the body because: supports the proper functioning of the immune system, restores normal gut microbiota after antibiotic therapy, ?? provides vitamins that are produced during acidification, improves digestion as a rule, acidic products are lighter than their fresh counterparts reduces inflammation,4. Antibiotics for the consumption of cranberries
People who suffer from hypertension, kidney disease, liver disease, ulcers, gastritis or swelling should limit their intake. Additionally, people with allergies to biogenic amines (e.g. histamine intolerance) should not include oxygen in their diet.5. Dried beets and pickled beet juice
Ingredients: 1 kg of beans, 1 l of boiled summer water, 3 tablespoons of garlic, 1 teaspoon of stone salt, 1 leaf of laurel, 4 s. of English greens. How to prepare the beans: pick, cut into pots or cubes, then put tightly in a steamed jar.6. Dried cabbage
Ingredients: 1 kg of white cabbage, 100 g of marshmallow, ?? 1 teaspoon of cabbage and 3 4 teasps of stone salt. How to prepare the cabbage. Wash it, remove the outer and damaged leaves, and then micro-encrust it. Remove the marsh and grind it on a plate. Mix the vegetables thoroughly with cabbage or salt, then soak the whole sauce several times (e.g. every 30 minutes) to release the cabbie juice.7. Fresh or dried fruit and nuts
Ingredients: 1⁄2 litres of boiled summer water, 2 bunches of garlic, ?? 2 teaspoons of onion, ¢ 2 pieces of English green, ¥ 2 tablespoon of stone salt, ‡ 5 tablespons of water after soaking cucumbers or cabbage.8. Kimchi
Ingredients: 2.5 kg of Peking gourmet, 1 white rare-tree pepper, ?? 1 small onion,?? 2 carrots,?? 1⁄3 of a season, 2 cm of gingerbread, 1 cm of garlic head,?? 1⁄2 cup of stone salt, ¢ 1 teaspoon of sugar, ∙ 1 1⁄2 cups of fish sauce (depending on your preference), 1⁄2 glass of peppermint peppers, √ 3 tablespoons of rice flour, ✓ 1 cup of water.
