{"id":903,"date":"2012-10-12T01:20:59","date_gmt":"2012-10-12T01:20:59","guid":{"rendered":"http:\/\/jornalbeirario.com.br\/portal\/portal\/?p=903"},"modified":"2012-10-12T01:32:17","modified_gmt":"2012-10-12T01:32:17","slug":"fermentacao-faz-nascer-diferentes-sabores","status":"publish","type":"post","link":"https:\/\/jornalbeirario.com.br\/portal\/?p=903","title":{"rendered":"Fermenta\u00e7\u00e3o faz nascer diferentes sabores"},"content":{"rendered":"<p><a href=\"https:\/\/jornalbeirario.com.br\/portal\/wp-content\/uploads\/2012\/10\/Sandor480.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-906\" title=\"Sandor480\" src=\"https:\/\/jornalbeirario.com.br\/portal\/wp-content\/uploads\/2012\/10\/Sandor480-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/jornalbeirario.com.br\/portal\/wp-content\/uploads\/2012\/10\/Sandor480-225x300.jpg 225w, https:\/\/jornalbeirario.com.br\/portal\/wp-content\/uploads\/2012\/10\/Sandor480.jpg 480w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><\/a>N\u00e3o d\u00e1 para negar que Sandor Ellix Katz (foto) sabe como empolgar as pessoas para comer bact\u00e9rias. &#8220;Ah, esse kimchee est\u00e1 uma beleza&#8221;, disse ele em uma tarde de ver\u00e3o no Momofuku Noodle Bar, usando hashi para puxar peda\u00e7os de acelga revestidos de vermelho de um frasco. &#8220;Eu gosto da textura do molho. Ele \u00e9 um tanto espesso.&#8221;<\/p>\n<p>O kimchee, como o chucrute, \u00e9 um dos principais alimentos fermentados do mundo, e Katz, morador do Tennessee, estava curioso para ver o que a equipe de cozinheiros de David Chang, no East Village, faria com ele. Nos \u00faltimos tempos, Katz se tornou, para a fermenta\u00e7\u00e3o, o que Timothy Leary foi para as drogas psicod\u00e9licas: um carism\u00e1tico pensador e paladino, que tem conscientizado as pessoas a respeito do assunto e que quer fazer com que elas vejam o mundo de uma nova maneira.<\/p>\n<p>Os alimentos fermentados s\u00e3o aqueles cujo gosto e textura foram transformados pela introdu\u00e7\u00e3o de bact\u00e9rias ou fungos ben\u00e9ficos. E Katz, que completou 50 anos em 2012, considera que grande parte de sua miss\u00e3o consiste em nos fazer lembrar que as del\u00edcias dessa metamorfose est\u00e3o \u00e0 nossa volta \u2013 e sempre estiveram, se pensarmos no arco da evolu\u00e7\u00e3o humana ao longo dos tempos.<\/p>\n<p><em>Foto: wildfermentation.com<\/em><\/p>\n<p><em>Conhe\u00e7a\u00a0esse tipo\u00a0de gastronomia nas p\u00e1ginas do jornal <strong>BEIRA-RIO<\/strong><\/em>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>N\u00e3o d\u00e1 para negar que Sandor Ellix Katz (foto) sabe como empolgar as pessoas para comer bact\u00e9rias. &#8220;Ah, esse kimchee est\u00e1 uma beleza&#8221;, disse<\/p>\n","protected":false},"author":1,"featured_media":906,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pmpro_default_level":"","footnotes":""},"categories":[15],"tags":[],"class_list":["post-903","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sabor","pmpro-has-access"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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