Elaboración de recetas de cocina experimental con base en kombucha de: ajo negro (Allium cepa), cacao (Theobroma cacao), hoja de higo (Ficus carica) y suero de leche

Abstract

The intervention project proposes the development of kombucha with the intention of diversifying the use and production of fermented beverages, which is currently overrun by artificial beverages. With the use of different products, the result will be used for the creation of recipes by applying experimentation.

Fermentation of kombucha is the result of symbiosis of bacteria and yeasts, mainly based on an optimal environment that favors the growth of certain key organisms in their process that make the drink appetizing for consumption and very favorable for health.

Among the ingredients applied in the kombucha are black garlic, cocoa, fig leaf and whey, which will undergo an anaerobic fermentation process, whose preparation will take time according to the characteristics to obtain a final product, which in the course of the drink will absorb all the benefits of the ingredient and its organoleptic characteristics.

Experimental cuisine allows the creation of different preparations through creativity, being the means of expression of its creator that is reflected in the dish, transmitting a meaning and a connection with the product. This type of cuisine allows to leave the conventional and manages to integrate ingredients into different types of recipes, enriching the knowledge and use of fermented drinks, which encourages consumption by more people.