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Sour cereal soup is a Slavic traditional soup made with various types of cereals such as rye, wheat and oats, which are fermented to create a sourdough-like soup base and stirred into a pot of stock which may or may not contain meat such as boiled sausage and bacon, along with other ingredients such as hard-boiled eggs, potatoes and dried mushrooms.
Salt equivalent is usually quoted on food nutrition information tables on food labels, and is a different way of defining sodium intake, ...
The sauerkraut variant of cabbage soup is known to Russians as "sour shchi" ("кислые щи"), as opposed to fresh cabbage shchi. An idiom in Russian, " Профессор кислых щей " ("sour shchi professor"), is used to express an ironic or humorous attitude toward a person who makes a pretense of having considerable knowledge.
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Sauerkraut is made by a process of pickling called lactic acid fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made. The cabbage is finely shredded, layered with salt, and left to ferment. Fully cured sauerkraut keeps for several months in an airtight container stored at 15 °C (60 °F) or ...
Adding nutrients to suan cai can reduce the fermentation time and nitrite content of suan cai, for example, Asp, Thr, Glu, Cys, Tyr, Mg2+, Mn2+ and inosine.With the condition of 10 °C (50 °F), the fermentation time of suan cai is reduced by 5 days compared with that of unsupplemented suan cai, and the nitrite content of suan cai supplemented with these nutrients was approximately 0.7 times ...
The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient:
It is similar to sauerkraut, with the difference that it is prepared through the lacto-fermentation for several weeks of whole heads of cabbage, not separate leaves or grated mass. No vinegar or boiling is required. It is a homemade food preserve, commonly prepared in large barrels filled with whole cabbage heads and water salted with sea salt. [2]