Synonymer & Anagram | Engelska ordet FERMENTED

Exempel på hur man kan använda FERMENTED i en mening

• The plant is pulverized and fermented to make various foods, including a bread-like food called kocho (Ge'ez: ቆጮ ḳōč̣ō), which is eaten with kitfo.
• Kvass is a fermented, cereal-based, low-alcoholic beverage of cloudy appearance and sweet-sour taste.
• Stout is a type of dark beer, that is generally warm fermented, such as dry stout, oatmeal stout, milk stout and imperial stout.
• Traditionally, it is made by distilling liquid from fermented cereal grains and potatoes since the latter was introduced in Europe in the 18th century.
• Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.
• The family is economically important as the berries of Vitis species, commonly known as grapes, are an important fruit crop and, when fermented, produce wine.
• Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
• In North America, the unfiltered juice is referred to as cider, becoming known as apple juice once filtered; in Britain it is referred to as juice regardless of whether it is filtered or not (the term cider is reserved for the fermented (alcoholic) juice).
• Common causes include allergies to insect bites and stings, allergies to foods – including nuts, milk, fish, shellfish, eggs and some fresh fruits or dried fruits; allergies to sulfites – a class of food preservatives and a byproduct in some fermented foods like vinegar; allergies to medications – including some antibiotics and non-steroidal anti-inflammatory drugs (NSAIDs) like aspirin; allergy to general anaesthetic (used to make people sleep during surgery); allergy to contrast agents – dyes used in some medical tests to help certain areas of the body show up better on scans; allergy to latex – a type of rubber found in some rubber gloves and condoms.
• Native fermented drinks from maguey plant, such as pulque, existed before the arrival of the Spanish, but the origin of mezcal is tied to the introduction of Filipino-type stills to New Spain by Filipino migrants via the Manila galleons in the late 1500s and early 1600s.
• Airag, also spelled ayrag, the Mongolian word for fermented horse milk, an alcoholic beverage; see kumis, the Turkic name under which it is more widely known throughout Central Asia.
• Perry or pear cider is an alcoholic beverage made from fermented pears, traditionally in England (particularly Gloucestershire, Herefordshire, and Worcestershire), parts of South Wales, France (especially Normandy and Anjou), Canada, Australia, and New Zealand.
• For example, the name applejack derives from the traditional method of producing the drink, jacking, the process of freezing fermented cider and then removing the ice, increasing the alcohol content.
• Farmers of the western frontier were accustomed to distilling their surplus rye, barley, wheat, corn, or fermented grain mixtures to make whiskey.
• Onigiri traditionally have sour or salty fillings such as umeboshi (pickled Chinese plum), salted salmon, katsuobushi (smoked and fermented bonito), kombu, tarako or mentaiko (pollock roe), or takanazuke (pickled Japanese giant red mustard greens).
• Made by distilling fermented grape juice into a high-proof spirit, it was developed by 16th-century Spanish settlers as an alternative to orujo, a pomace brandy that was being imported from Spain.
• It is also used to help make fermented soya bean cake, also called tempeh, a traditional Indonesian food.
• The most common form of dashi is a simple broth made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi – preserved, fermented skipjack tuna or bonito) to near-boiling, then straining the resultant liquid; dried anchovies or sardines may be substituted.
• Samguk Sagi, a historical record of the Three Kingdoms of Korea, mentions the pickle jar used to ferment vegetables, which indicates that fermented vegetables were commonly eaten during this time.
• In former times, the country's harsh climate meant that fresh fruit and vegetables were largely unavailable for at least nine months of the year, leading to a heavy reliance on staple tubers (initially turnip, later potato), dark rye bread and fermented dairy products, occasionally enlivened with preserved fish and meat.

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