A Revolutionary Condiment A Revolutionary Condiment
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Good Food

A Revolutionary Condiment

How to Make Your Own Lacto-Fermented Chili Sauce
dr Ryan Bromley
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time 3 minutes

Horseradish is perhaps the most picante ingredient in the Polish larder. While it can certainly bring a tear to your eyes and take your breath away, it’s much milder than the spiciest of chili peppers. Eating a large dose of its active ingredient, allyl isothiocyanate, is akin to being slapped in the face by a wheel of Camembert cheese, whereas the burn of capsaicin, the active ingredient in chili peppers, is more like being lit on fire while being poked with a sharp stick.

This beg

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Even though I have lived with a traditional meat diet my entire life, I have now became a vegetarian. I’ve also worked with and consumed meat as a professional chef. Having occasionally flirted with the idea of quitting meat, I finally laid down my steak knife and embraced a greener and cleaner lifestyle. 

I’m a staunch believer in the Socratic method. If someone presents me with an argument that is better than my own, then I am duty-bound as an autonomous, rational individual to adopt their ideas until better ones come along. All the pieces were in place when I was presented with a strong case for changing my diet. I was faced with a choice to either abandon my devotion to liberal thought and clinging to meat or ‘stick to my guns’ and make the switch. I haven’t knowingly eaten meat since that night. I’m still fine-tuning my diet, listening to my body to see what it needs, but so far I haven’t craved carne. 

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