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Salient examination of the role of technology in education
Demonstrates impact of technology on pedagogy and learning from
primary to higher education Provides critical analysis of the
interrelationship of technology, power, and political/social
arrangements Offers constructive vision of techno-resistance
Salient examination of the role of technology in education
Demonstrates impact of technology on pedagogy and learning from
primary to higher education Provides critical analysis of the
interrelationship of technology, power, and political/social
arrangements Offers constructive vision of techno-resistance
Do you want to learn to ferment vegetables?
The fermentation process takes vegetables and turns them into
probiotic powerhouses packed full of healthy microorganisms and
enzymes. If you're looking to add probiotic bacteria to your diet,
learning to ferment vegetables is a cheap and easy way to do it.
The following topics are covered in the beginning chapters of the
book: What lacto-fermentation is and what happens during the
fermentation process.The four items you need to get started.The
health benefits of fermented vegetables.Vegetable fermenting
basics.A quick introduction to fermenting vessels, including the
pros and cons of some of the more popular container types.Weighting
systems and why they're important.The best types of salt and water
to use.Starter cultures and why they aren't always necessary.How to
tell when vegetables are done fermenting. This handy guide contains
more than 35 recipes, including step-by-step directions detailing
how to make the following fermented vegetables: Asparagus.Fermented
shredded beets.Beet kvass.Beet kanji.Brussels sprouts.Cultured
cucumber salad.Curtido.Curried cauliflower.Dilly carrots.Dilly
beans.Probiotic ketchup.Kimchi.Kohlrabi pickles.5 different types
of sauerkraut.Fermented cherry tomatoes and green tomatoes.and
more. A number of common problems encountered during fermenting are
covered at the end of the book, including mold, slime, cloudy
substances at the top of the brine and vegetables that smell
rotten, taste funny or go soft.
Buy this book today and learn how to make fermented vegetables
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