{"id":852,"date":"2022-10-22T14:10:56","date_gmt":"2022-10-22T12:10:56","guid":{"rendered":"https:\/\/foradlingsodling.se\/?page_id=852"},"modified":"2023-01-09T15:39:46","modified_gmt":"2023-01-09T14:39:46","slug":"mjolksyrning","status":"publish","type":"page","link":"https:\/\/foradlingsodling.se\/sv\/mjolksyrning\/","title":{"rendered":"Mj\u00f6lksyrning"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Vad \u00e4r &#8217;mj\u00f6lksyrning&#8217; och hur skills den fr\u00e5n &#8217;fermentering&#8217;?<\/h2>\n\n\n\n<p>Fermenterad mat \u00e4r &#8221;livsmedel skapade genom \u00f6nskad tillv\u00e4xt av mikrober samt enzymatiska f\u00f6rvandlingar av livsmedelskomponenter&#8221;<br>The international scientific association for Probiotics and Prebiotics (ISAPP). <\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1440\" src=\"https:\/\/foradlingsodling.se\/wp-content\/uploads\/2022\/10\/radish2.jpg\" alt=\"\" class=\"wp-image-866\"\/><figcaption class=\"wp-element-caption\">R\u00e4disor redo f\u00f6r mj\u00f6lksyrning<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1536\" height=\"2048\" src=\"https:\/\/foradlingsodling.se\/wp-content\/uploads\/2022\/10\/radishkimchi2.jpg\" alt=\"\" class=\"wp-image-867\"\/><figcaption class=\"wp-element-caption\">R\u00e4disor i process<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/foradlingsodling.se\/wp-content\/uploads\/2022\/10\/radishkimchi.jpg\" alt=\"\" class=\"wp-image-868\" width=\"384\" height=\"512\"\/><figcaption class=\"wp-element-caption\">F\u00e4rdig mj\u00f6lksyrade r\u00e4disor<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<p><strong>Mj\u00f6lksyrning<\/strong> \u00e4r en form av fermentering, det vill s\u00e4ga en f\u00f6r\u00e4dlingsprocess som anv\u00e4nder sig av mikroorganismer ist\u00e4llet f\u00f6r till exempel v\u00e4rme. Mj\u00f6lksyrning styrs av mj\u00f6lksyrningsbakterier eller laktobaciller (som skapar \u00e4ven yogurt, fil, sm\u00f6r och andra mj\u00f6lkprodukter *) och anv\u00e4nds som ett s\u00e4tt att \u00f6ka h\u00e5llbarheten av gr\u00f6nsaker men \u00e4ven f\u00f6r att tillfoga nya egenskaper; nya mikron\u00e4rings\u00e4mnen, l\u00e4ttare tillg\u00e4nglig n\u00e4ring och sj\u00e4lva bakterierna som gynnar v\u00e5r tarmh\u00e4lsa. Det \u00e4r p\u00e5 grund av laktobaccillerna att denna typ av mat anses vara &#8217;probiotiskt&#8217;.<\/p>\n\n\n\n<p>Mj\u00f6lksyrning \u00e4r en anaerobisk process som betyder att det sker utan syre. Mj\u00f6lksyrningsbakterier f\u00f6r\u00f6kar sig i en syrefri milj\u00f6 och t\u00e5ler en del salt till skillnad fr\u00e5n m\u00e5nga andra mikroorganismer, vissa av de (pionj\u00e4rer) dessutom skapar b\u00e5de (mj\u00f6lk)syra och kolsyre som biprodukt och d\u00e4rigenom skapar en milj\u00f6 som \u00e4r fientlig till andra mikroorganismer. Det \u00e4r bland annat detta som g\u00f6r att gr\u00f6nsakerna skyddas fr\u00e5n organismer som skulle kunna ursaker f\u00f6rruttnelse eller vara en fara f\u00f6r v\u00e5r h\u00e4lsa.<\/p>\n\n\n\n<p>*Svensk kemisten Carl Wilhelm Scheele s\u00e4rskilda denna syra fr\u00e5n surmj\u00f6lk 1780 och d\u00f6pte den till lactobacillus &#8211; ordet &#8217;lac&#8217; \u00e4r latinskt f\u00f6r mj\u00f6lk.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Mj\u00f6lksyrningsprocessen: surk\u00e5lens v\u00e4g:<\/h2>\n\n\n\n<p><strong>Surk\u00e5l &#8211; s\u00e5 g\u00e5r det till: <\/strong><\/p>\n\n\n\n<p>K\u00e5len hyvlas &#8211; cellv\u00e4gar sk\u00e4rs igenom och n\u00e4ringsv\u00e4tskan frig\u00f6rs. In med saltet som drar fram \u00e4nnu mer v\u00e4tska. Mikroorganismer som fanns p\u00e5 gr\u00f6nsaken i otalig antal och variation f\u00f6r\u00f6kar sig i den nya milj\u00f6 av extra mycket tillg\u00e4nglig kolhydrater. K\u00e5len packas t\u00e4tt in i en beh\u00e5llare (glas burk, j\u00e4sk\u00e4rl, tr\u00e4tunna m.m.). Mikroorganismer konsumera upp resterande syret i beh\u00e5llaren och de som lever av syre avtar. Pionj\u00e4r mj\u00f6lksyrningsbakterier <em>Lactobacillus mesenteroides<\/em> som fanns p\u00e5 k\u00e5len, fast i l\u00e5g antal, tar \u00f6verhand under dessa f\u00f6rh\u00e5llanden. anpassat just f\u00f6r de och b\u00f6rjar producera mj\u00f6lksyra och kolsyra. I den nya syrliga, aktiv milj\u00f6 f\u00f6rsvinner de flesta andra mikroorganismer inklusive de som kan orsaker h\u00e4lsoproblem. Redan efter tre dagar tar n\u00e4sta generation bakterier <em>Lactobacillus plantarum<\/em> fart (dock ett lugnare fart d\u00e5 den inte producera lika mycket kolsyra som f\u00f6reg\u00e5ngaren) och snart \u00e4r de dominanta, fast med m\u00e5nga gynnsamma kollegor. Denna bakteriella f\u00f6rvandlingen kr\u00e4ver minst en kort tid i en varm temperatur f\u00f6r att bakterierna ska komma ig\u00e5ng starkt. Optimala start temperaturen \u00e4r runt 19 &#8211; 23C. <\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1142\" height=\"1710\" src=\"https:\/\/foradlingsodling.se\/wp-content\/uploads\/2022\/10\/DSC03774.jpg\" alt=\"\" class=\"wp-image-859\"\/><figcaption class=\"wp-element-caption\">Riva, strimla eller hacka<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1142\" height=\"1710\" src=\"https:\/\/foradlingsodling.se\/wp-content\/uploads\/2022\/10\/DSC03629.jpg\" alt=\"\" class=\"wp-image-860\"\/><figcaption class=\"wp-element-caption\">Massera in saltet<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1142\" height=\"1710\" src=\"https:\/\/foradlingsodling.se\/wp-content\/uploads\/2022\/10\/DSC03800.jpg\" alt=\"\" class=\"wp-image-861\"\/><figcaption class=\"wp-element-caption\">Pressa in i beh\u00e5llaren<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Om konsistens<\/h2>\n\n\n\n<p><br>Vill du att surk\u00e5len skall vara krispig skall den inneh\u00e5lla minst 1,5% salt och inte st\u00e5r i rumstemperatur mer \u00e4n tv\u00e5 veckor. Vill du ist\u00e4llet har den mild och mj\u00e4ll skall den antingen st\u00e5 betydligt l\u00e4ngre &#8211; up till 2 m\u00e5nader i rumstemperatur eller inneh\u00e5lla mindre salt &#8211; knappt 1%. Vet du inte vilken du gillar b\u00e4st kan du f\u00f6rsiktigt \u00f6ppna beh\u00e5llaren och smaka under tiden. Det \u00e4r en upplevelse bara det, d\u00e5 det \u00e4r en levande process och mycket kan h\u00e4nda inom kort tid. Se till att allt trycks ner under v\u00e4tska ytan varje g\u00e5ng du \u00f6ppnar, s\u00e5 blir det bra. Personligen b\u00f6rjar jag f\u00f6redra en mjukare k\u00e5l och efter m\u00e5nga varianter med allt fr\u00e5n f\u00e4nk\u00e5l till mycket vitl\u00f6k och timjan tycker jag mest om en av de allra mest traditionella &#8211; kummin (som jag annars avskyr). Vitk\u00e5l, kummin och salt, inget mer.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/foradlingsodling.se\/wp-content\/uploads\/2022\/10\/1666438469084.jpg\" alt=\"\" class=\"wp-image-863\" width=\"472\" height=\"428\"\/><figcaption class=\"wp-element-caption\">Surk\u00e5l med kummin<\/figcaption><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Varf\u00f6r \u00e4r det bra med mj\u00f6lksyrade gr\u00f6nsaker?<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Det \u00e4r bra att \u00e4ta mycket gr\u00f6nsaker d\u00e5 de inneh\u00e5ller mycket fiber, vitaminer och n\u00e4rings\u00e4mnen &#8211; mj\u00f6lksyrade gr\u00f6nsaker kan g\u00f6r nytta som en del av din gr\u00f6nsaksintag. <\/li>\n\n\n\n<li>Mj\u00f6lksyrning \u00e4r ett s\u00e4tt att f\u00f6rvara gr\u00f6nsaker som g\u00f6r att n\u00e4ringen i gr\u00f6nsakerna blir l\u00e4ttare att ta upp i kroppen.<\/li>\n\n\n\n<li>Den \u00e4r enkelt och billigt att g\u00f6ra och kan resultera i v\u00e4ldigt goda och sp\u00e4nnande smaker. <\/li>\n\n\n\n<li>Att ta in en bred spektra av icke farliga mikroorganismer ska ha en gynnsam effekt p\u00e5 v\u00e5r immunf\u00f6rsvar och andra kroppsliga processor. <\/li>\n\n\n\n<li>Att laga mat och vara delaktig i din egen mat f\u00f6rs\u00f6rjning \u00e4r mycket givande och j\u00e4tte kul &#8211; och att ha kul \u00e4r v\u00e4ldigt bra f\u00f6r v\u00e4lm\u00e5endet.<\/li>\n\n\n\n<li>Mj\u00f6lksyrade gr\u00f6nsaker har varit livsviktigt f\u00f6r m\u00e4nniskor v\u00e4rlden runt , i alla tider &#8211; s\u00e4rskild under kristider.<\/li>\n<\/ol>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/foradlingsodling.se\/wp-content\/uploads\/2022\/10\/IMG_20190225_164234-edited.jpg\" alt=\"\" class=\"wp-image-873\" width=\"512\" height=\"320\"\/><figcaption class=\"wp-element-caption\">Hinkar med m\u00f6lksyrade gr\u00f6nsaker fraktas till jordk\u00e4llaren<\/figcaption><\/figure>\n<\/div>\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vad \u00e4r &#8217;mj\u00f6lksyrning&#8217; och hur skills den fr\u00e5n &#8217;fermentering&#8217;? Fermenterad mat \u00e4r &#8221;livsmedel skapade genom \u00f6nskad tillv\u00e4xt av mikrober samt enzymatiska f\u00f6rvandlingar av livsmedelskomponenter&#8221;The international scientific association for Probiotics and Prebiotics (ISAPP). Mj\u00f6lksyrning \u00e4r en form av fermentering, det vill s\u00e4ga en f\u00f6r\u00e4dlingsprocess som anv\u00e4nder sig av mikroorganismer ist\u00e4llet f\u00f6r till exempel v\u00e4rme. Mj\u00f6lksyrning styrs &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/foradlingsodling.se\/sv\/mjolksyrning\/\" class=\"more-link\">Forts\u00e4tt l\u00e4sa<span class=\"screen-reader-text\"> \u201dMj\u00f6lksyrning\u201d<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":384,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-852","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mj\u00f6lksyrning &#8226; F\u00f6r\u00e4dlingsodling<\/title>\n<meta name=\"description\" content=\"Vad \u00e4r mj\u00f6lksyrning? Vad h\u00e4nder i burken? Varf\u00f6r \u00e4r det bra? 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