{"id":820,"date":"2020-09-21T16:10:53","date_gmt":"2020-09-21T14:10:53","guid":{"rendered":"https:\/\/soigneralzheimer.com\/?p=820"},"modified":"2020-09-21T16:19:41","modified_gmt":"2020-09-21T14:19:41","slug":"sante-conservation-des-pois-fermentes","status":"publish","type":"post","link":"https:\/\/soigneralzheimer.com\/fr\/sante-conservation-des-pois-fermentes\/","title":{"rendered":"Sant\u00e9, Conservation! Des pois ferment\u00e9s"},"content":{"rendered":"\n

Ce midi, j’ai ouvert mon premier bocal de pois ferment\u00e9s. J’ai fait une salade avec des haricots, des tomates du jardin et de la coriandre. D\u00e9licieux !<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Les l\u00e9gumineuses sont difficiles \u00e0 dig\u00e9rer, c’est pourquoi leur pr\u00e9paration n\u00e9cessite un certain savoir-faire. Il est important de les faire tremper avant de les cuire et si on les fait fermenter, c’est encore mieux. Les bact\u00e9ries auront eu le temps de transformer les substances difficiles \u00e0 dig\u00e9rer et en plus, on recevra une bonne dose de probiotiques en les consommant.<\/p>\n\n\n\n

\"\"
Des concombres et des pois qui fermentent.<\/figcaption><\/figure>\n\n\n\n

Pois ferment\u00e9s (Haricots d’Espagne ou K\u00e4ferbohnen)<\/h3>\n\n\n\n

Pour la m\u00e9thode de fermentation, je me suis inspir\u00e9e des recommandations de Marie-Claire sur nicrunicuit<\/a>. J’ai tout d’abord fait tremper les pois 36h en changeant l’eau de temps en temps. Puis je les ai fait cuire jusqu’\u00e0 ce qu’ils deviennent tendres (env. 1h). Apr\u00e8s quoi je les ai \u00e9goutt\u00e9s puis mis dans un bocal en verre avec joint en caoutchouc. J’ai vers\u00e9 dessus la saumure chaude (1\/2l d’eau avec 15g de sel ni iod\u00e9, ni fluor\u00e9), ferm\u00e9 le couvercle et plac\u00e9s dans un endroit \u00e0 l\u2019abri des courants d’air o\u00f9 je ne les ai plus touch\u00e9s. Apr\u00e8s trois, semaines, c’\u00e9tait pr\u00eat.<\/p>\n\n\n\n

R\u00e9sultat: personne n’a \u00e9t\u00e9 ballonn\u00e9 et personne n’a eu de flatulences. Digestion parfaite!<\/p>\n","protected":false},"excerpt":{"rendered":"

Ce midi, j’ai ouvert mon premier bocal de pois ferment\u00e9s. J’ai fait une salade avec des haricots, des tomates du jardin et de la coriandre. D\u00e9licieux ! Les l\u00e9gumineuses sont difficiles \u00e0 dig\u00e9rer, c’est pourquoi leur pr\u00e9paration n\u00e9cessite un certain savoir-faire. Il est important de les faire tremper avant de les cuire et si on les 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