![Slovenia, jota, sour cabbage bean soup [vegan] - enjoy](https://i0.wp.com/veganphysicist.com/wp-content/uploads/2020/05/Slovenia_jota_sour-cabbage-bean-soup_vegan_recipe_09_enjoy_web.jpg?resize=570%2C350&ssl=1)
Slovenia is a Balkan country bordering Italy, Austria and Hungary and its cuisine shows noticeable influences from all three, mixed with the country’s Slavic heritage [1]. Depending on what corner of the country you find yourself in, you’ll be able to sample local versions of risotto, pizza, gnocchi and goulash […]
LAB-fermentation
3 posts
The main post for Romania details how to make sarmale, Romanian cabbage rolls based on fermented whole heads of cabbage. To save time but retain that special flavour you get with lactic acid fermentation, I decided to create my own recipe. Lactic acid fermentation is a very common method of […]
Fermentation is an ancient practice used to preserve food, help digestion, make nutrients more available and, most importantly today, introduce and improve flavors [1]. People have been fermenting food since ancient days and it has even been proposed that beer making is the very reason we even gave up our […]