Les recettes RGNR+ avec Béa - Lacto fermentations sans saumure

Hello Béatrice Hello Thierry Béatrice, we inaugurate the video recipes on Regénère Plus It's a real pleasure, I told her at the beginning I have to be with her You won't be the only one to do the video recipes because we will find a little bit, we will talk about it later but soon we will be able to welcome people in stays at the center of regeneration and you are the one who works in the kitchen at the center of regeneration You cook, so you told me not to say raw cooking because I don't just do that, you cook hypo-toxic,

right? Yes, more detox cuisine, with transition dishes that help the food transition, but also with steam, for example, steam cooking. Steam cooking, raw cooking. So, depending on the seasons too.

A lot with everything that is local and the seasons. Okay, so we wanted to open a series of videos that will come regularly on Regener Plus, because on Regener Plus, I wanted healthy videos, but I wanted autonomy videos, I wanted recipe videos, so that it really is all aspects of life.

And we decided to make recipe videos that are accessible, really anchored in reality, in simplicity. We here, we work a lot from the vegetable garden, almost exclusively, we try to work from the vegetable garden, to be as autonomous as possible in terms of our food.

So we are not going to make you recipes with exotic products, with ingredients that are not possible, from everywhere, superfoods that are not possible. We are really going to make seasonal products. And in this first recipe, we are at the end of winter, the gardens are a little bit...

A little bit out of season, spring things have not arrived yet, so we wanted to talk about lacto-fermentation. Because we have a lot of leeks in the garden, we don't know what to do with the leeks. A. That's it, that's it. In fact, we often do lacto-fermentation at the end of the summer, because there are a lot of things in the garden, so we take advantage of this season and the abundance in the garden to do a lot of lacto-fermentation for the whole winter, but here, we have to note that in fact in

the garden, we still have beets, we still have a lot of leeks, And as we are in this transition period, we do not have all the vegetables of spring yet, it's a good idea to do a little bit of lacto-fermentation.

Yes, lacto-fermentation that allows, we already talked a lot about lacto-fermentation in my videos, but it will be very interesting to come back to it. Lacto-fermentation really allows raw consumption, because lacto-fermentation remains raw, there is no temperature rise, of products that otherwise could not be consumed raw. Le poireau cru comme ça, en gros, c'est pas terrible, c'est pas terrible.

La lactofermentation, bon, il y a plein d'arguments santé pour... Oh, tu peux composter par terre, la chèvre va m'aller manger. The lactofermentation, one of the first virtues that I see, because we always talk about probiotic virtues and so on, the first virtue that I see, it is practical, is that products like le poireau, which can be difficult to consume raw or because the fiber is indigestible, well, by the lactofermentation process,

the fiber will begin to decompose and therefore it will be much more digestible. We will be able to absorb the nutrients better that are inside, and above all, we will be able to consume it.

Absolutely, and it keeps the crunch of the vegetable, there is a little acidulous taste that is not unpleasant, and then in fact there is only salt for lactofermentation, with two techniques of lacto-fermentation, one with the somure, we put about 30 grams of salt for a liter of water, and then you have the technique that we use for sauerkraut, and that's what we're going to do with the leek, we put a little bit of salt, and we're going to mix, mix, to get the juice out of the vegetables.

It's its own juice. I like this formula. I say that, but I didn't taste it. You tasted it. Go ahead. I'm going to taste a little bit, because I don't want to make a mess.

It's really extraordinary. I'll show it to Alex. It's very pretty, it's very thin. And I eat it almost like that. And that, a little bit every day, it's great. At least regularly, you shouldn't eat a lot.

Oh yeah? You're not finishing the pot anyway. But a little bit every day. So you know that Koreans, for example, with their kimchi, they have a refrigerator dedicated to kimchi, and they eat it every day.

That's really what's interesting, beyond all the health arguments of lactofermentation, it is very rich in vitamin C, it is very rich in probiotic fermentation, it is very rich in enzymes, so it is a facilitator of digestion, detoxification, it helps intestinal transit, We talk about detoxification, even heavy metals, all the work that there is.

One of the great characteristics of lacto-fermentation is that we talked about it before starting the video, I said for example you have a leek, your leek is full, you will be able to do a leek analysis, we will say there is such a vitamin, there is such a mineral in it and everything, it's pretty, but they are in the leek, they are not in you.

And if you want to take advantage of it, you will have to be able to absorb these minerals. Often they are caught in the vegetables, they are caught in fibers that can be quite indigestible. In addition, it really depends on the individual's digestive capacity, we are not all equal, but there are some who do not really digest and will not be able to get the nutrients.

While when you make them lacto-fermented, the enzymatic work that will be done during the lacto-fermentation will make these minerals much more accessible. That's why we say, once there was someone who said to me, Lacto-fermentation increases the content of minerals. I said, but how? Where do the minerals come from?

You see, it's an extraterrestrial mineral, but no, it's just that they are much more available. It does not increase the mineral content of the leek, it increases the mineral content that you will be able to absorb.

And so it's really one of the virtues of lactofermentation. And it's true that even on beets, when you take red beets, raw, depending on the digestive capacity of the individual, there are a lot of people who will find beets in their salt and they will not have digested them at all because there is no ability to do it.

Whereas when they are lactofermented, it's a completely different thing. And particularly when the organism ages a little, as there is a development of enzymes, we digest them much more easily. And then the bacteria will actually feed on sugars, vegetables, you see. So, how is it?

You love that, don't you? And so there, you see, in lactofermentation, very often we add, for example, with leek, pepper. You made it natural, I love it.

I made it natural, I only used sugar. And I think it reveals the taste even better. Only with sugar? No, sugar, not sugar, salt. I made a mistake.

I'm the one who made a mistake. But it's really just sugar. Yes, and you didn't add a lot of salt. We'll have to talk about the proportions, because I find it very unsalted, and I like it.

Because I'm not a fan of salt. So, you chopped your leek. Yes, I chopped my leek, and then I'm going to add salt and I'm going to mix it. So, the salt.

The fact of malaxing it, can we do it with all the vegetables? Absolutely. Can we do it with dry or with wet? Yes. All the vegetables? All the vegetables, absolutely, it's a choice to make.

And what will make us go from one choice to another? Listen, for example, when we make zucchini, it goes better in the wet, because it's very soft, you see, it would be a mash, it's not very pleasant to eat.

Oh yes, okay, if we start with the malaxed, okay, yes, yes. While here, you see, it's a texture that is still very fibrous, which is quite hard.

And so, for the quantity, so when you make a saumur, it's really good to respect the 30 grams of salt, it's a big tablespoon of grandmother's soup for a liter of water. 30 grams of salt, it's funny, it's the salinity of the sea, more or less.

The sea is at 32 grams. Yes, very good. We could do it with sea water, we could try it with sea water. There, I go slowly, progressively. Why? I don't have a real quantity.

Okay. Okay? I'm very like that. Why? Because... You're a woman like that. I'm a woman like that. Why? Because in fact, it will depend on the minerals of your vegetable. Sometimes there will already be more salt in your vegetable or less salt.

So I'm going to respect that. Okay. So what I'm going to do, I'm going to taste it. And at some point I get to a balance, it's good. So, if it's good when I prepare it, it will be good later, period. So, it will also depend on the amount of water that you have to throw away, how does it work?

Yes, you will see. So, it's a little bit long. It's like when you make sauerkraut in Alsace, you spend hours, you spend days mixing it, it muscles the fingers.

And gradually, I already feel under my fingers the juice of the vegetable that starts to come out. the juice of the vegetable that starts to come out. And so, how do you know you have enough juice?

How do you know you have to stop? Well, actually, when I'm going to put it in the jar and I'm going to pack it well, that's a law in lactofermentation, you have to really pack it well. Yes, you have to leave as little oxygen as possible.

Since lactofermentation is an anaerobic fermentation, so in the absence of oxygen. Absolutely, you have to get rid of air. And in fact, the juice of the vegetable must completely cover the vegetable.

Yes, because otherwise it's not anaerobic. And that's where we're going to see these little white mushrooms that develop. So, one day if you open... So, what's important, the jar, it's better to open the jars with gaskets like that, a gasket that you change once a year, and rather than the little jam jars, you see, where it may have rust on the lid, and that's really not great.

Okay, something clean that you can dry. Here, on these glass jars, we can clean them when they are very hot, we can sanitize them when they are very hot, and then we just change the rubber, and that's it.

After that, one thing too, is to have jars that are not very large, you see? Well, here we often eat in several, so we can make medium jars like that, but small jars are ideal.

I am several myself, I am several by myself. And so you take small jars like that, you open several jars depending on the needs. Once it's open, you put them back in the refrigerator to keep them. Look at the color change I have.

Here, I show you, we are already on a color change and we can see that juice is starting to appear. I have to say, to have experimented, until now, what I have practiced as lactofermentation is lactofermentation on the wall, and frankly, for those who are fibrous, I find that this type of lactofermentation is much superior.

The taste is much more concentrated, the vegetable keeps its crunchiness, at all levels, I find. And its taste, and its color, and we will do the same with beetroot.

You will have purple hands until then! We're going to make a beetroot râpé, and then we can put, we could keep it natural. I like to put a little garlic and a little ginger in it.

And it's almost, I assure you, at the end of, so you have to keep the jar for three weeks. After three weeks, the lactofermentation is ready.

Three weeks at room temperature? Yes, in the shade of the light, if possible. And I assure you, beetroot râpé, it makes a beetroot jam, it's excellent. Look, look, how do you see?

I'm looking, there's no beetroot jam. No, it's not there to taste in three weeks. We're going to have to improve the work conditions here. Oh yes, it's almost like a cream. You see, it's like a cream.

Your leek fondue, it's there. You have to have clean hands. Ah yes. Clean nails, clean hands. But this is the baba of the kitchen anyway. Yes, it's fascinating. Indeed, this cream really expresses this juice.

Completely. You see, it's almost as if we had put a cream, a rice cream. So when it starts to express this foam, we are all good. Yes. Okay. It's true that in sauerkraut, you really have a juice, there it's creamier, in sauerkraut you really have a juice.

Yes, when you work the sauerkraut. Yes. Yes, because sauerkraut is not worked in a saucepan, sauerkraut is worked... Like that. Exactly. This is the technique of sauerkraut, and we make big pots.

Yes, so at the limit, apart from the very soft vegetables, the fruit vegetables, which are actually summer fruits, most vegetables, real vegetables, that is, those that are very fibrous, will work advantageously like that.

Carrots, beets, wow, it opens up new perspectives. Yes, grated carrots are excellent. Carrots with ginger and turmeric. With curry, it's very good. Okay, great. The kimchi that I was talking about earlier, Korean kimchi, it's with pepper, Chinese chives, black radish, carrot, ginger, garlic.

You see? We might be able to show that one day. So, the point is that the fermentations are... A.C.E. It looks like a snail that is drooling. T.K. Look! T.K. Even the Catalan that I am does not dream of Cargol's, so no. A.C.E. It's not a dream, it's true. T.K.

So, the point is that the fermentations are relatively short, since you are talking about 3 weeks of fermentation. A.C.E. Yes, exactly. T.K. It's not...

A.C.E. You can keep them for much longer, you can keep them for a year, two years. T.K. It does not move after? A.C.E.

No, it does not move. T.K. If it is at the level of Asepsis and if it was clean at the level of the realization. Okay, and then? Yes, and then I put it in the cup, and I press well, that's it. It's important to press well.

So here, for the video, we're not going to fill it all, but the idea is to fill the whole jar. Yes, so it's easy, because we put a lot of leek in a jar, if we concentrate the leek.

Yes, you see, we're going to put five big leeks in this jar. And let's say there is not enough liquid, can we add a little salt water on top? No, we move on to something else. No, you're mixing up techniques.

Oh yeah? You're being rude. No, but yeah, you tried hard. Oh, you're being rude like that? Well, it would be a shame because you really have the taste of leek thanks to this technique, and you're going to add water and it's going to remove the expression of...

So you have to squeeze enough to get water? Yes, exactly. And I know that for the choucroute, for example, they use pebbles that press and things like that, with these pots, there is no need?

No, there is no need, you see, I made it for this one, there is absolutely no need. Okay, once it overflows, it's good? Yes, it's fine, it works very well.

But indeed, they use small pebbles to put on top. But I'm telling you, because there is more juice, and the goal is really for the choucroute to be in its juice. Okay, okay. Hence the expression to be in its juice. So here is our leek, we go to the beet, of course we would have to continue the pot, but we will do it later, and now we are going to go to the beet.

Always the same, from the garden, it's really where it's interesting for us. We value products that have been grown in a garden in an excellent way, by Perrine. Absolutely, by Perrine, who prepared all these vegetables, and it's a way to value them, to make them biodisponible, digestible, and to preserve them, to transform them.

So we are really in a logic of food autonomy, and this is very important. and I really want all these videos to be in this area. We are on local, we are on the season, we are on food autonomy, and we learn to manage, to stock up and learn to eat healthy.

There you go, and you see, I had never done it this season, and this is the idea of ​​the videos, you see, I said to myself, but what do we have right now?

We don't have much, and I didn't want to go buy. Yes, very good. So, we do with what we have, and it's very good. And the beetroot, it's going to be exactly the same, right? Exactly the same.

Same for the salt, do you taste it? Yes. Okay. You see, I didn't even taste it, because I'm used to it. There's a lot of salt.

Taste it. I'm not going to put my fingers in there, it's dirty. Taste it. There's a lot of salt, but I'm going to rebalance it with the others. Not a lot, but there has to be some, because it's still the preservative element.

It's impressive, even like that it's good. It's not fermented lactose, but the simple fact of having macerated it and worked on it... You see, so... No, but frankly, it's surprising to eat raw leek, a priori, we can not think about it, and frankly the result is incredible.

Whether it's fermented lactose, but even like that, I tell myself that after 2-3 days, it's going to be just extraordinary. And you see, this is a month, the one you tasted earlier, There was no bad smell at all.

I know there are people who hate to hear me chewing on the camera, I'm sorry, I'm making you live a real torture. I'm going to cut the microphone. You know, when I was drinking juices, there were some people who couldn't stand the glups. Oh yeah?

I didn't know, okay. It's the glupsophagy, I don't know what it's called. The phobia of glups. Look, I'm going to open it, I'm going to cut it like this, just to... Wow, look at the beauty!

Catalan beetroot, grown on living soil. You see, it's still beautiful! And you realize that this, as a root vegetable, nature gives us this all winter, and produces this color in the soil.

Yes, it's impressive! Mineral wealth for the entire cardiovascular system, it's a real bomb! good for the liver, detoxifying as much as possible, but still the same problem, fibers, fibers that are quite indigestible for some, and therefore will make the absorption of nutrients sometimes difficult for people who have a digestive tract that is a little bit inflamed, who is a little bit tired, so lacto-...

So already the fact of chopping it will make it more accessible, the fact of chewing behind and salivating it will make it more accessible, the fact of fermented lacto-fermented can also participate. Let's do it.

I'm 2 minutes away from the frame. It's ok. You're used to being alone in front of the camera. Is it ok for you? Yes, for the video, we're doing it alone.

Here, Crapule. You don't want to put it in? Here we go. Okay, so it's the same principle. Yes, exactly the same principle. Except that I'm on rape. Okay. Yes, so the expression of the juice will be even easier, I imagine. Yes, you'll see. Let's see a little bit how it...

Well, I eat that. So, a little bit, not too much, I'm just checking if I need more. Then I take sea salt, from Guérande. Yes, because the goal is to express the water, in fact, there has to be a difference in concentration between the inner environment and the outer environment, to express the water outside.

This is the principle of osmosis, in the end. That is, when you have two environments, because the one that is the most concentrated in salt will have a balance between the two environments.

Here you have your beetroot and you have the outside environment that is very salty, so the water will come out of the beetroot to dilute the outside environment, and the salts will go inside the beetroot, you see, there will be an exchange.

It's the principle of osmosis. And so you need a lot of salt, because otherwise the fine salt will integrate too quickly into the beetroot, and so there will not be this flow, that is, the beetroot will quickly become very salty, and so it will balance too quickly, there will not be the expression of juice outside.

You see, I never thought of all this. You need a tissue in your hand. Ok, so now you see, we have a lot more. We can see the juice starting to come out. Yes, it looks very good.

So now it's important. For the video, I don't mix it up a lot, but it's true that we can mix it up a lot to really see all this juice coming out and cover the beet well.

So now I want to put a little bit of garlic and a little bit of ginger, it works very well. I have to work a bit. I can't stop eating. You put a little bit.

How much? One or two? Just one, that's enough because we don't have a lot. And it's the same, you have to taste and balance. Always, thank you very much, always it's a question of balance.

The beets will never have the same taste. So it's useless to tell you, you have to take three beets, two cloves of garlic. Beets will never have the same thickness. The garlic, depending on the season, will not have the same strength, you see. And so it's up to us to find this balance, like our body, in health. So we leave our instinct in the video.

And we leave our instinct, and then the same, be creative too, on what we want to put in it. Could we imagine making a layer of leeks, a layer of beets, a layer of carrots?

You can. It would be funny, it would be pretty, it would be beautiful. You want to? Oh yes, please! So, look at the juice I have here.

The leek is going to turn a little purple. It can be very, very nice. We often put parisian beet when you put black radish. You put a small piece of beet and it gives a pink color to the radish.

It's well known. Otherwise, it wouldn't be very sexy. A little too white. We can do several layers of colors. Yes, absolutely. We could add some carrots after. It's beautiful. You see, we are creative.

Yes, it spreads. We are super creative. Oh, it's wonderful. And I think it's interesting because for people who don't... if you consume it a lot, it will go away quickly.

But otherwise, it doesn't force you to open several pots to have several different vegetables. Here you have all the different vegetables in the same pot and you will cook according to the layers. The mixture will be extraordinary, I'm sure. After the video, we will look for carrots, and we will put them in.

Perfect, it's beautiful. So that's it for the lacto-fermentation. We will move on to a recipe later. And the goal is to make a plate, where we have a bit of lacto-fermentation, but we also have other things.

Another seasonal vegetable, we still have, if you want, from the fall, all the zucchini. we still have a lot of it, we ate it all winter, it fed us all winter, frankly it's beautiful.

And so we're going to make a raw recipe, with potimarron. Wow! And we're going to make a great plate with lactofermentation, potimarron, turnip seeds and germinated seeds. Let's go. It's good? Let's cut this video and we'll continue.

Great, see you later.