Jengkol calm is jengkol have dikecambahkan, which made ��its way harbored jengkol seeds in the soil at a depth of about ten cm & sprayed with water every day for 14 days, in order to germinate.
When you fanatics jengkol, you require not worry about the negative effects of acid jengkolat. There's several ways to reduce levels jengkolat acid, among others, made ��jengkol jengkol calm, or boiled in a solution containing ash scrub (bass).
Jengkol processing in to chips may even be an option. Jengkol chips are very popular in West Java. Fundamentally the same principle of making chips melinjo, namely fruit flattened at the base rock, then lifted & the sun to dry. Cooked chips made ��by frying in hot oil.
The method of cooking or boiling may even be an option. However, the heating method must be done perfectly, thereby reducing significantly jengkolat acid. Usually the boiling method lasts 6-7 hours each time while foam-buihnya discarded.
Although not yet have scientific proof, in the method of ripening seeds ought to be affixed jengkol melinjo leaves. That said, according to the prescription of traditional medicine in some areas, leaves melinjo very powerful way to neutralize the acid toxins jengkol that nest in the body. Jengkol usually cooked to make rendang & stews.
Jengkol consumption is not something to be ashamed. High nutrient content is of the potential jengkol that has not been used optimally. However, excessive consumption ought to not jengkol for those who have kidney disorders.
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