{"id":43565,"date":"2025-11-16T12:04:20","date_gmt":"2025-11-16T12:04:20","guid":{"rendered":"https:\/\/www.europesays.com\/ee\/43565\/"},"modified":"2025-11-16T12:04:20","modified_gmt":"2025-11-16T12:04:20","slug":"fermenteerimine-aegluse-kunst-mis-ratsutab-nahtamatute-abiliste-turjal","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/ee\/43565\/","title":{"rendered":"Fermenteerimine \u2013 aegluse kunst, mis ratsutab n\u00e4htamatute abiliste turjal"},"content":{"rendered":"<p>Fermenteerimine ehk hapendamine ja k\u00e4\u00e4ritamine on korraga vanaema keldri riiul ja uue aja labor, millel on sama loogika, aga erinev s\u00f5navara. Kimchi ja kombuchaelavad n\u00fc\u00fcd k\u00e4sik\u00e4es hapukapsa, peedikalja ja leivajuuretisega ning kodused purgid konkureerivad restoranide degusteerimismen\u00fc\u00fcdega. See on maitse ja mikroobide \u00fchendv\u00e4gi, mis lubab s\u00e4ilitada aiasaadusi, p\u00e4\u00e4sta j\u00e4\u00e4ke, ehitada \u00fcles soolestiku \u00f6kos\u00fcsteemi ja nihutada meie maitsemeele piire.<\/p>\n<p>Hapendatud toidud pakuvad organismile h\u00e4davajalikke seedeens\u00fc\u00fcme, B-r\u00fchma vitamiine, probiootikume ja oomega-3-rasvhappeid. Need toidud aitavad hoida kolesteroolitaseme kontrolli all, toetavad keha loomulikke puhastusprotsesse ja aitavad toitaineil imenduda. Nagu k\u00fcpsetamine teeb hapendamine kiudainerikkad toidud organismile paremini omastatavaks.<\/p>\n","protected":false},"excerpt":{"rendered":"Fermenteerimine ehk hapendamine ja k\u00e4\u00e4ritamine on korraga vanaema keldri riiul ja uue aja labor, millel on sama loogika,&hellip;\n","protected":false},"author":2,"featured_media":43566,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[26,27,37,33,35,34,36,31,32,21755,21756,21,21759,21761,28,29,21760,19,21757,25,15644,21758,2243,23,24,22,20,30],"class_list":{"0":"post-43565","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-uldised-uudised","8":"tag-breaking-news","9":"tag-breakingnews","10":"tag-ee","11":"tag-eesti","12":"tag-eesti-keel","13":"tag-estonia","14":"tag-estonian","15":"tag-featured-news","16":"tag-featurednews","17":"tag-fermenteerimine","18":"tag-hapendamine","19":"tag-headlines","20":"tag-kaaritamine","21":"tag-lagle-suursild","22":"tag-latest-news","23":"tag-latestnews","24":"tag-mikroorganismid","25":"tag-news","26":"tag-piimhappebakterid","27":"tag-populaarseimad-lood","28":"tag-probiootikumid","29":"tag-toidu-sailitamine","30":"tag-toitumine","31":"tag-top-stories","32":"tag-topstories","33":"tag-uldised-uudised","34":"tag-uudised","35":"tag-viimased-uudised"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@ee\/115559285611824384","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/ee\/wp-json\/wp\/v2\/posts\/43565","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ee\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ee\/wp-json\/wp\/v2\/comments?post=43565"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/ee\/wp-json\/wp\/v2\/posts\/43565\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ee\/wp-json\/wp\/v2\/media\/43566"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/ee\/wp-json\/wp\/v2\/media?parent=43565"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/ee\/wp-json\/wp\/v2\/categories?post=43565"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/ee\/wp-json\/wp\/v2\/tags?post=43565"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}