{"id":13872,"date":"2026-06-01T09:09:59","date_gmt":"2026-06-01T07:09:59","guid":{"rendered":"http:\/\/srhgx.be\/wordpress\/?p=13872"},"modified":"2026-06-01T09:10:01","modified_gmt":"2026-06-01T07:10:01","slug":"faire-ses-bocaux","status":"publish","type":"post","link":"http:\/\/srhgx.be\/wordpress\/faire-ses-bocaux\/","title":{"rendered":"Faire ses bocaux"},"content":{"rendered":"\n

– Un garde-manger qui traverse les saisons<\/strong><\/p>\n\n\n\n

No\u00e9mie MALAIZE<\/strong><\/p>\n\n\n\n

Avril 2026\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 16,90 \u20ac\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/p>\n\n\n\n

\u00c9ditions\u00a0: Eugen Ulmer<\/strong> ISBN\u00a0: 2379224625<\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Un guide pour prolonger le go\u00fbt des saisons et transformer l’abondance du jardin et des chemins en d\u00e9licieux bocaux. D\u00e9couvrir les 8 m\u00e9thodes de conservation traditionnelles (compotes, confitures, kosos, \u00e9pices, vinaigres aromatiques, pickles, lactofermentations, sauces) et 70 recettes de bocaux et de plats. Les gestes simples du garde-manger dans la collection \u00a0\u00bb R\u00e9siliences \u00ab\u00a0.<\/strong><\/p>\n\n\n\n

Confitures, compotes, pickles, vinaigres infus\u00e9s, kosos, lactofermentations… Chaque bocal raconte l’abondance et prolonge les couleurs et les saveurs des saisons. No\u00e9mie Malaize nous guide pour transformer les r\u00e9coltes du potager et les cueillettes sauvages en conserves d\u00e9licieuses. En s’appuyant sur huit m\u00e9thodes ancestrales<\/strong>, elle explique les principes de la conservation et propose 70 recettes de bocaux<\/strong> pour une cuisine cr\u00e9ative, engag\u00e9e et gourmande : koso fenouil, pomme et fleurs de sureau, chapelure piment\u00e9e \u00e0 l’ail des ours, vinaigre infus\u00e9 aux noyaux de cerises et feuilles de merisier, marmelade de cl\u00e9mentine \u00e0 l’amande, kimchi de feuilles de tilleul. Un garde-manger nourri par les paysages.<\/p>\n\n\n\n

Koso, <\/strong>boisson ferment\u00e9e traditionnelle du Japon, est pr\u00e9par\u00e9 \u00e0 partir de fruits ou de l\u00e9gumes et de sucre qui fermentent lentement pour donner un sirop cru et riche en enzymes.<\/p>\n\n\n\n

Kimchi<\/strong> : sorte de choucroute traditionnelle cor\u00e9enne l\u00e9g\u00e8rement \u00e9pic\u00e9e, compos\u00e9e de l\u00e9gumes lacto-ferment\u00e9s. Comme l\u00e9gumes de base, il contient habituellement du chou nappa, du radis daikon et des carottes. Pour le go\u00fbt, on y ajoute de l\u2019ail, du gingembre et du piment cor\u00e9en (gochugaru). Ce m\u00e9lange est ensuite lacto-ferment\u00e9<\/strong> afin qu\u2019il d\u00e9veloppe une agr\u00e9able acidit\u00e9 et qu\u2019il se conserve plus longtemps.<\/p>\n\n\n\n

<\/p>\n

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– Un garde-manger qui traverse les saisons No\u00e9mie MALAIZE Avril 2026\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 16,90 \u20ac\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00c9ditions\u00a0: Eugen Ulmer ISBN\u00a0: 2379224625 Un guide pour prolonger le go\u00fbt des saisons et transformer l’abondance du… Lire la suite »Faire ses bocaux<\/span><\/a><\/p>\n","protected":false},"author":10,"featured_media":13893,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[146,110,1],"tags":[286,1530,1196,809,1532,1531,284],"ppma_author":[447],"class_list":["post-13872","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-documents","category-livre","category-srhgx","tag-bocaux","tag-compotes","tag-confitures","tag-conservation","tag-kimchi","tag-koso","tag-lactofermentation"],"publishpress_future_action":{"enabled":false,"date":"2026-06-08 15:14:33","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"authors":[{"term_id":447,"user_id":10,"is_guest":0,"slug":"cblancke","display_name":"Christine BLANCKE","avatar_url":"https:\/\/secure.gravatar.com\/avatar\/973b599229553ee0b848ec49ca3de61a676ccbea8c5d03d2f477ac1a73794615?s=96&d=mm&r=g","1":"","2":"","3":"","4":"","5":"","6":"","7":"","8":""}],"_links":{"self":[{"href":"http:\/\/srhgx.be\/wordpress\/wp-json\/wp\/v2\/posts\/13872","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/srhgx.be\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/srhgx.be\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/srhgx.be\/wordpress\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"http:\/\/srhgx.be\/wordpress\/wp-json\/wp\/v2\/comments?post=13872"}],"version-history":[{"count":3,"href":"http:\/\/srhgx.be\/wordpress\/wp-json\/wp\/v2\/posts\/13872\/revisions"}],"predecessor-version":[{"id":13920,"href":"http:\/\/srhgx.be\/wordpress\/wp-json\/wp\/v2\/posts\/13872\/revisions\/13920"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/srhgx.be\/wordpress\/wp-json\/wp\/v2\/media\/13893"}],"wp:attachment":[{"href":"http:\/\/srhgx.be\/wordpress\/wp-json\/wp\/v2\/media?parent=13872"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/srhgx.be\/wordpress\/wp-json\/wp\/v2\/categories?post=13872"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/srhgx.be\/wordpress\/wp-json\/wp\/v2\/tags?post=13872"},{"taxonomy":"author","embeddable":true,"href":"http:\/\/srhgx.be\/wordpress\/wp-json\/wp\/v2\/ppma_author?post=13872"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}