Do Pickle Ferments Reach Seeds' Lectins? | Sourdough Tips | Koji, Miso, Soy Sauce & Water Kefir
Автор: Pablo Dumas
Загружено: 2026-01-17
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https://docs.google.com/document/d/1_... ctrl+f for 2026-01-17
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originalVideoTitle: health kojiMisoSoySauceFerments waterKefirFermentation 2026 01 17 22 16 39
Do fermentation acids, salt, and microbes actually penetrate to the seeds of foods like cucumbers—and does that matter for lectins?
In this video, I break down how different ferments work internally, using real mechanisms (diffusion, pH gradients, salinity, oxygen exposure) rather than folklore.
What this video covers:
Do salt, acid, and microbes reach cucumber seeds during fermentation?
Where lectins concentrate: seeds vs skin vs flesh
How lacto-fermentation inactivates lectins over time
Why pickles need weeks (not days) for full penetration
Koji → miso → soy sauce: how one process becomes three foods
What moromi is and how soy sauce is properly extracted
Best ways to strain soy sauce (and what not to use)
Why cheesecloth is poor for aerobic ferments
Water kefir ratios (sugar, water, starter, minerals)
Water kefir vs kombucha: speed, oxygen, microbes, pH
Why minerals matter more than sugar in water kefir
Fridge storage: CFU counts, strain shifts, and what actually changes
Non-gluten sourdough resting, steaming, and baking strategy
This is a mechanistic, practical fermentation guide focused on lectins, microbial activity, and real outcomes—not shortcuts.
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