“Boiled up a whole bag of soybeans for four hours ... added koji fungus ... added a whole load of salt, ... left it for three months.”
TS
Tim Spector
ZOE Science & Nutrition ·
“You add 2% salt ... they eat the sugar that's been leaking out because the salt has released it from the cabbage. ... you get all the acidity. And it's perfectly safe because they've made it so acid, nothing ... will live.”
Tim Spector · ZOE Science & Nutrition · Most replayed moment: Why fermented foods are the future of gut health | Professor Tim Spector
Play from 8:18
8:18
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What was described
Make sauerkraut by chopping cabbage, weighing it, adding 2% salt, packing into a jar and leaving for a week
2% salt, 1 week
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Tim Spector
ZOE Science & Nutrition ·
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