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A true Ginger Bug involves the cultivation of the main probiotics living on the ginger skin, Saccharomyces Cerevisae and Bacillus Subtilis while preventing the lactic probiotics from taking over.
Thanks to ginger leaven, you can make antioxidant aperitifs, fruit and oilseed wines, low GI fermented fruit juices, meats fermented with ginger paste, cakes, breads, crepes, etc. .
It is a food extremely rich in anti-free radicals, you still have to do it correctly!!!
Good recipe and see you soon
Jesse, Naturopath, Mycotherapy, Phytotherapy
Book “FERMENTATIONS” by Sandor Ellix Katz
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Antioxidant OPC (oligo-proantho-cyanidin)
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Probiotic Bacillus Subtilis
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