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Benefiti i okusi druge fermentacije - Benefits and flavours of the second fermentation

Updated: Jul 20, 2019


Druga fermentacija je odličan način kako vaš domaći kefir obogatiti nutrijentima i okusima.

Za kratki podsjetnik što je druga fermentacija kliknite na članak Druga fermentacija domaćeg kefira.


Zašto druga fermentacija?

Ako vam je draži domaći kefir blažeg okusa, druga fermentacija je savršen izbor za vas.

Dodatno, druga fermentacija povećava nutrijente i probiotike.

Dok neki ljudi biraju drugu fermentaciju samo zbog blažeg okusa kefira, dio kefiroljubaca drugu fermentaciju koristi prvenstveno zbog povećanja nutrijenata koji kefir čine "super hranom".


U nastavku su izdvojeni nutritivni benefiti:

B vitamini: domaći mliječni kefir sadrži vitamine B1 i B12, te biotin, koji pomaže organizmu apsorbirati ostale B vitamine, a druga fermentacija značajno povećava razinu navedenih B vitamina u kefiru.

Kalcij i Magnezij: domaći kefir sadrži do 20% preporučenog dnevnog unosa kalcija i 5% preporučenog dnevnog unosa magnezija. Druga fermentacija povećava bioraspoloživost oba minerala. Probiotičke bakterije: budući da se nastavlja fermentacija domaćeg kefira, razine probiotičkih bakterija prisutnih u kefiru također rastu. Smanjena razina laktoze: druga fermentacija u mliječnom kefiru dodatno snižava razinu laktoze. To je veliki plus za osobe s intolerancijom na laktozu ili osjetljivošću.


Okusi, okusi!

Ne samo da druga fermentacija smanjuje kiselost i razinu laktoze te povećava nutritivnu razinu kefira, ona pruža mogućnost eksperimentiranja s okusima. Dodavanje namirnica za okuse nije preporučljivo kod prve fermentacije jer dodaci mogu imati štetan učinak na kefirna zrnca te ometati proces fermentacije. S obzirom da kefirna zrnca nisu prisutna tijekom druge fermentacije, možete dodavati bilo koje prebiotičke namirnice. Važno je odabrati hranu bogatu prebioticima jer je kefir bogat probioticima, a prebiotici djeluju kao hrana za probiotike. Drugim riječima, probiotici jedu prebiotike :)


Što koristiti za okuse druge fermentacije? U nastavku su prijedlozi za inspiraciju! Za slatki okus Voće: jabuke, citrusi (možete koristiti komade voća ili tanke kriške kore), ananas, trešnje, jagode, banane, guava, papaja, maline, borovnice, grožđe, kupine, mango Začini: cimet (štapići ili prah), muškatni oraščić, klinčić (u vrlo malim količinama jer može biti previše intenzivan, a dobro se slaže s jabukom) Zaslađivači: med, melasa (koristite umjereno, kao okus može biti vrlo jaka), datulje, javorov sirup, agavin sirup (neprerađeni daje okus karamele)   Za kiselkasti okus Povrće i začinsko bilje: luk, češnjak, vlasac, bosiljak, ružmarin, majčina dušica, peršin Čaj (koristite vrećice čaja, nikako metalne čajne infuzije) Biljni čajevi: menta, jabuka, metvica, matičnjak, zeleni čaj (češće se koristi kao antioksidant nego zbog okusa), lavanda, limunska trava, rooibos, kamilica, čaj od jasmina.


Koji okus ćete vi odabrati?


Izvori:

http://theculturedfoodie.com/flavouring-your-milk-kefir-with-a-2nd-fermentation/

https://www.culturedfoodlife.com/the-trilogy/kefir/how-to-second-ferment-kefir/

https://www.rebootedmom.com/how-to-second-ferment-kefir/

https://www.culturesforhealth.com/learn/milk-kefir/second-fermentation-milk-kefir/

http://phickle.com/getting-started-and-faq/milk-kefir/

http://kombuchahome.com/second-ferment-kefir/




Benefits and flavours of the second fermentation


Second fermentation is a great way to boost your homemade kefir with nutrients and flavours. But first, a little reminder how to second ferment your homemade kefir: after straining the kefir grains, pour the milk kefir into a glass jar and leave it covered at room temperature for another 6 – 24 hours. Choose glass jars with a lid. I do second fermentation in a Kefirko glass jar.


Why second fermentation?

If you like less sour tasting kefir, and still want a properly matured ferment, second fermentation is the perfect solution.

Second fermentation has another great benefit – an increase in nutrients and probiotic bacteria that they cause. While some people make and consume kefir merely for the taste, many people choose to eat it specifically for its superfood-like healthy components.

On a nutritional level, this can happen to kefir if it has undergone second fermentation:

B Vitamins: Milk kefir contains B vitamins 1 and 12, as well as biotin, a vitamin that helps the body to assimilate the B vitamin family. Second fermentation significantly increases the levels of these vitamins in kefir.Calcium & Magnesium: Milk kefir contains up to 20% of the RDA for calcium, and 5% of the RDA for magnesium. Second fermentation increases the bioavailability of both of these vitamins.Probiotic Bacteria: Because fermentation is allowed to carry on for an extra time when doing second fermentation, the levels of probiotic bacteria present in the kefir also rise.Reduced lactose: Second fermentations in milk kefir also lower the levels of lactose present in kefir. This is a big plus for those with lactose intolerance or sensitivity.

To flavour or not?

Not only does a second fermentation lessen the sourness, reduce lactose levels and increase nutritional levels, but it also provides an opportunity to add ingredients and experiment with flavouring.

This not recommended for the primary fermentation process because foreign substances can contaminate your kefir grains and have a harmful effect on them. Additional ingredients in the primary fermentation can also sometimes interfere with the fermentation process itself.

However, the kefir grains are not present during a second fermentation. This means that you can add any prebiotic food you like without it affecting your kefir culture in any way. It’s important to select food rich in prebiotics for the second fermentation. Kefir is rich in probiotics and prebiotics act as food for probiotics. In other words, probiotics eat prebiotics!


Some suggestions to get you inspired:


SWEET KEFIR FLAVOURS

Fruit: apple, citrus (you can use pieces of fruit or thin slices of peel), pineapple, cherries, strawberries, banana, passion fruit, guava, papaya, raspberries, blueberries, grapes, blackberries, mango…

Spices: cinnamon (sticks can be removed, powdered form can be left in when bottled for refrigeration), nutmeg, cloves (in very small quantities as it can be too intense, pairs well with apple)

Sweeteners: honey, blackstrap molasses (use sparingly, as taste can be very strong), dates or date paste, maple syrup, agave syrup (unprocessed gives nice caramel flavour)


SAVOURY KEFIR FLAVOURS

Veggies & Herbs: onion, garlic, chives, endives, basil, rosemary, thyme, parsley


TEA FLAVOURED KEFIR

To flavour a secondary ferment with tea, use tea bags, or place loose tea in the centre of a piece of cloth and tie with string. Do not use metal tea infusers: herbal teas mint, apple mint, lemon balm, honeybush (for a very slight sweet taste), green tea (more commonly used for its antioxidant content than for flavour), lavender, lemongrass, rooibos, chamomile, jasmine tea.


What prebiotics will you choose?


Sources:

http://theculturedfoodie.com/flavouring-your-milk-kefir-with-a-2nd-fermentation/

https://www.culturedfoodlife.com/the-trilogy/kefir/how-to-second-ferment-kefir/

https://www.rebootedmom.com/how-to-second-ferment-kefir/

https://www.culturesforhealth.com/learn/milk-kefir/second-fermentation-milk-kefir/

http://phickle.com/getting-started-and-faq/milk-kefir/

http://kombuchahome.com/second-ferment-kefir/


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