Tim Spector · ZOE Science & Nutrition · Most replayed moment: Why fermented foods are the future of gut health | Professor Tim Spector
Audio streams from the publisher’s own feed. Verbatim does not host or copy it.
Make miso by boiling soybeans for 4 hours, mixing with koji-inoculated rice and salt, pressing into a jar and fermenting for three months
4 hours boiling, 3 months ferment
“I would ask everyone to swap their stock cube for some miso paste. You can buy miso paste. It lasts a long time, which is this fermented soybean paste that gives an umami flavor that's fantastic.”
“I check in with the Super 6 at 3 p.m. ... If I haven't, I know what's going into dinner. Usually a jar of beans or a handful of mixed nuts.”
“We boil water to not quite boiling, about 180 degrees ... soak for usually about 24 hours, and then sow the seed immediately after”
“I have at least three servings of fermented food a day. Kefir with my granola, a spoonful of kimchi in my lunch, and aged cheese as a snack.”
The strongest new moments on your topics, in the speakers' own words. Free for three topics.
No card. No password. One-click unsubscribe.
Pro watches up to 25 names or phrases and emails you the morning after they are said.
See Pro, $29 a monthVerbatim quotes a short extract and links to the episode; the episode belongs to its publisher. Remove a show.