Organic lacto-fermented beetroot and white cabbage with cumin

Organic lacto-fermented vegetables: Beetroot and White cabbage with cumin

It is with great enthusiasm that we present the lacto-fermented, unpasteurised and certified organic products from MANJAR VIU ("Eat living" in Occitan)!

⚛️ Made from lacto-fermented beetroot and white cabbage from organic, local farming, this tasty mix flavoured with cumin, was prepared with care, by hand, and without pasteurisation. It is a unique way to combine flavour and convenience on your plate.

> With no preservatives or artificial flavourings, and no vinegar, one to two tablespoons of this preparation are enough to liven up your dishes! (if it goes "pssht" on opening, that's normal, it's a living product!)

> To be enjoyed as condiments, the unique flavours of slightly tangy lacto-fermented vegetables and their crunch really do let you pimp up any meal! Behind this jar of lacto-fermented vegetables, a taste adventure and an explosion of authentic flavours await you with every bite: the taste of cumin pleasantly lifts the whole thing, and the richness of the umami flavour of this recipe brings a unique sensation of satisfaction !

⚛️ How to eat this jar of lacto-fermented vegetables?

Lacto-fermented vegetables can be used as a side on salads, or in wraps, maki, or on crackers. These condiments will add a twist to your dishes, salads, aperitifs, toasts, sandwiches and soups in an instant!

> Unpasteurised, these vegetables continue to ferment slowly in their jar. For this reason, it is advisable to always use clean utensils, and to keep the jar in the fridge (use within one month of opening).

> Remember to press the remaining vegetables back down into their juice for better keeping. The juice can be added to sauces, vinaigrettes or fresh vegetable juices! We advise you to eat a small amount of lacto-fermented vegetables every day (ideally adding one or two tablespoons to your meals), rather than a single meal based on this food.

⚛️ What is the umami flavour?

Umami is the 5th taste detected by the tongue after salty, sweet, sour and bitter. The taste is often described as the meaty delight that deepens flavour! The famous "come back for more" taste, that's it! Umami is often associated with a sensation of roundness and depth on the palate, increasing the satisfaction and complexity of dishes.

> It was only in 1908 that this taste was properly identified, by the scientist Kikunae Ikeda, professor at the Imperial University of Tokyo. He noticed it while studying kombu dashi (seaweed stock) in particular, then isolated the molecule responsible: glutamate. He then called this taste "umami": uma meaning "savoury" and mi "taste"!
> This taste is found in products such as ripe tomatoes, mushrooms and seaweed. Its exploration continues to revolutionise the way we perceive and appreciate food. Chefs and nutritionists value umami for its ability to balance and harmonise the other flavours in a dish.

> It was invented about 10,000 years before the appearance of refrigerators and other industrial processes. Many countries around the world have developed lacto-fermented vegetable recipes: sauerkraut in Europe, kimchi and miso in Asia, cereals and legumes in Indonesia, etc.

> It is the result of a chemical reaction brought about by certain yeasts, bacteria or fungi which, in an anaerobic environment (without oxygen), transform the carbohydrates in plants into lactic acid. The environment gradually becomes acidic, thereby preventing the development of other organisms.

> This method has nothing to do with lactose. Its name comes from the bacteria involved, called lactic acid bacteria or lactobacilli, which do not come from milk. Lactic acid is a natural preservative that inhibits the development of germs likely to degrade plants.

> Fermentation is thus an effective means of preservation and a culinary art that offers a vast palette of surprising textures and flavours. It is also an ancestral food preservation process, which requires several steps and regular monitoring so that the final product is of the very best quality.