ВСЯ ПРАВДА О КВАШЕНЫХ ПРОДУКТАХ!

Fermented foods have been all the rage for several years now! From homemade kefir and sourdough bread to kombucha and sauerkraut, they're all sold as if they were a longevity elixir. But are they really tastier and healthier? In this new episode, we'll delve into the intricacies of fermentation: how to make starters as healthy and safe as possible, why homemade kombucha often outperforms store-bought, which kefir has more probiotics—commercially produced or homemade—and whether sourdough bread is the better choice. Enjoy! Timestamps: 00:00 start 01:11 benefits of kefir 02:58 which kefir and cottage cheese is better: commercial or homemade 05:15 bread sourdough 08:10 kombucha 10:24 is homemade kombucha better than store-bought 12:14 leaf fermentation 14:05 sauerkraut 15:39 benefits of kimchi 16:13 vitamins in sauerkraut 17:18 sourdough soup recipe 18:41 conclusions My books: https://book24.ru/author/malozemov-se... Follow my pages on social media: Telegram channel: https://t.me/sergey_malozemov VK: https://vk.com/sergey.malozemov OK: https://ok.ru/profile/744843120 Zen: https://dzen.ru/malozemov TikTok: https://vm.tiktok.com/ZSJ4wsvHe/ You can listen to my podcasts on iTunes on your Apple device - the "Malozemov will check" channel, on VKontakte in the "Live food with Sergey Malozemov" group, and here: Yandex.Music: https://music.yandex.ru/album/10266318 Soundcloud:   / user-165470036