تدريب Shadowing: Why you should ferment your garlic - تعلم التحدث بالإنجليزية عبر الفيديو
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99 جمل
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I love fermented foods.
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Like, a lot.
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And for a long time, I've been tempted to try fermenting food myself.
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But the idea of basically letting food sit out on my counter for days, weeks, months, whatever, and then crossing my fingers that it's safe to eat?
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Honestly, it has always freaked me out.
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But then this changed everything.
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This is Minute Food.
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Okay, so a few months ago, I was meeting with this awesome beer chemist who happened to mention that she makes her own fermented garlic.
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Not like black garlic, which isn't actually fermented, but a fermented garlic paste.
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And for weeks, I could not stop thinking about this.
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Because not only do I love fermented food, as a die-hard garlic lover, I am basically obligated to try every possible preparation of it.
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Maybe this was the metaphorical kick in the pants I needed to actually try fermentation.
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But first, I wanted a better handle on what I would be getting into.
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And at its most basic, fermenting food is a matter of having microbes, maybe bacteria, maybe yeast, maybe mold, eat your food before you do.
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Which might seem gross, because microbial breakdown is also what makes food rot and even become unsafe.
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But the critical difference between great and gross is the particular types of microbes breaking down the food.
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Fermentation is a matter of pushing the microbial melee toward a certain outcome.
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This is possible because different types of microbes like different conditions.
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Like harmless microbes known as lactic acid bacteria can thrive without oxygen and under high levels of salt, conditions which lots of nasty germs don't like.
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By selectively creating an environment that's hospitable for the microbes you want and not for the ones you don't, you give the good guys a big enough advantage to win out.
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The science makes sense.
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I mean, I am a biologist and this is just basic competitive exclusion.
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I don't know, life finds a way, right?
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I still wasn't completely confident that I wouldn't mess this up.
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So I kept digging, especially into lacto-fermentation, the type that harnesses those lactic acid bacteria to make stuff like sauerkraut and kimchi,
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and the aforementioned garlic paste.
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Lactic acid bacteria pump out waste in the form of, yes, lactic acid.
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And most of the microbes you want to exclude, like the ones that cause rot and botulism, hate acid.
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They literally cannot survive the conditions that lactic acid bacteria create.
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I dug and I dug
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and I could not find a single documented case of food poisoning attributed to vegetables lacto-fermented with basic best practices.
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In fact, because lactic acid bacteria are so good at excluding disease-causing microorganisms,
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lots of experts consider lacto-fermented vegetables to be safer than raw, unfermented vegetables.
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And at this point, I really had no more excuses.
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It was time to mediate my own microbial melee.
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The basic recipe for fermented garlic paste comes from this fantastic book, aptly named fermented vegetables.
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Basically, you peel a lot of garlic, then blend it up into a paste.
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You add salt, which is what's going to give the lactic acid bacteria
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that naturally exist on the garlic the initial advantage so they can start multiplying and acidifying things.
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You can even kickstart the process by adding some already fermented brine, like from sauerkraut or kimchi, or garlic paste that you've already fermented.
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Then you pack it all into a jar, being careful to minimize air pockets.
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Remember you want anaerobic conditions here.
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You cover it up, and you weigh it down.
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And then you wait for the magic to happen.
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Which doesn't take long, because the second day, I woke up to this.
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See, when you blend up the garlic, you release compounds from its cells, including sulfur-containing molecules and amino acids.
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When these come into contact with each other, a chemical reaction can create wildly colorful pigments.
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The more acidic your concoction is, the more likely the chemical reaction is, so this change is a sign that those lactic acid bacteria are already going wild.
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But the reaction depends on all sorts of other factors, too, so don't worry if your garlic doesn't hulk out.
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My second batch was way less dramatic.
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In any case, over the course of days and weeks, the color dulls and darkens.
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It starts smelling less like fresh pungent garlic and more like sweeter sautéed garlic.
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And two to three weeks later, according to the recipe, it should be ready.
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And the flavor is really interesting.
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I mean it's definitely garlic, it still has some of those pungent, sulfury notes.
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But it also has some umami, some bitterness, a nice tang.
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There is a lot going on here.
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Which makes sense, because the process of fermentation creates flavors and aromas that you cannot get through other processes.
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As the microbes digest the food, they cleave the existing fats and proteins and carbohydrates apart into smaller molecules.
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And since smaller molecules are more volatile, they're more likely to reach your olfactory system and get sensed.
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Other molecules, like the newly formed glutamates, become newly accessible to your taste buds.
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And as fermentation progresses, all of these new molecules can be broken down further, or interact with each other, leading to more diverse, nuanced, and complex flavors.
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And as the conditions in the fermenting food change, like as the pH changes, the microbial community shifts, creating more new products and more complexity.
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The exact flavors you get will depend on the particular food you're fermenting, and the particular microbes that are doing it.
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But put simply, fermentation equals flavor.
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So it is no wonder that a ton of condiments, the stuff we add to our food to simply make it more delicious, are products of fermentation.
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And then there's ketchup, mustard, and a lot of others, which although they aren't products of fermentation, they rely heavily on vinegar, which is a fermented product,
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to supply their punch of flavor.
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And that is basically how I've been using this garlic, as a flavor booster.
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It provides a really garlicky flavor that's just a little more complex than the standard stuff.
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makes using garlic a breeze.
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All the annoying peeling and chopping is already done.
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All you have to do at this point is just take it out of the fridge and scoop it.
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But maybe the biggest thing this garlic has done for me is serve as kind of a gateway.
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It was the kick in the pants that I needed to finally get over that hurdle of refereeing my own microbial melee.
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And I'm now dipping my toes, or my veggies at least, into fermenting other foods too.
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These aren't the first ferments this family has seen.
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My husband makes sourdough and has even fermented his own miso and salami.
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But it does seem that most people, unless they grew up in a family that fermented food, need some kind of gateway,
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some impetus to get over that initial hump and start experimenting with fermentation.
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Your gateway might not be garlic.
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Maybe it's a different hard-to-find condiment that you're dying to try.
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Or the need to do something with all that cabbage that your garden is pumping out.
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During the pandemic, a lot of people found their gateway to fermentation in yeast shortages or sheer boredom.
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So look, if you are fermentation curious but just haven't gotten over that hump, consider this video your kick in the pants.
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Grab a jar, some basic ingredients, and a reputable recipe and brew up your own fermentation revelation.
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And now it's time for a little behind-the-scenes bonus story.
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So remember the time I had the right idea to play around with chemicals that smell like vomit?
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Well, while I was making that video, I spilled those horrifying chemicals right on my favorite butcher block, the one I use in every single Minute Food video.
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Well, used to use.
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Because despite my best efforts, it turns out that once the smell of super concentrated puke gets into wood, it doesn't come out.
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On a whim, I reached out to the John Booz Company, which had made that board, and I told them the whole ridiculous story.
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And I don't know if they took pity on me or they just wanted to get rid of the weird vomit lady, but a few days later, a brand new butcher block showed up at my door.
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The gorgeous one that you've been seeing in our recent videos.
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This isn't a sponsorship, and actually the folks at John Booz have no idea that I'm sharing this with you.
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They are just an awesome company that deserves a shout out for being the savior of this stench-riddled saga.
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And as always, a huge thank you to our amazing patrons.
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Without your support, Minute Food simply would not exist.
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Yeah, that's an egg joke.
تنزيل التطبيق
كل ما تحتاجه للتحدث بطلاقة
تقييم النطق بالذكاء الاصطناعيتقييم كل جملة
تدريب IPAأتقن كل صوت
المفرداتابنِ رصيدك من الكلمات
لعبة المفرداتتعلّم أثناء اللعب
نفس القناة
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المفردات وملاحظات التحدث لهذا الدرس
يحتوي هذا الفيديو على 99 جملة و1493 كلمة للتدرب على الترديد. مدة الكلام 8:27. يتكلم المتحدث بسرعة طبيعية، نحو 177 كلمة في الدقيقة، قريبة من المحادثة اليومية. 74% فقط من الكلمات ضمن أكثر 3,000 كلمة شيوعًا في الإنجليزية، فالمفردات صعبة نسبيًا.
أهم المفردات في هذا الفيديو
15 كلمة من الفيديو تستحق التعلّم، مع النطق والمعنى:
| الكلمة | النطق | المعنى |
|---|---|---|
| garlic اسم | /ˈɡɑɹlɪk/ | ثُوم, ثُومَة |
| acid اسم | /ˈæsɪd/ | حَامِض, حَمْض |
| flavor اسم | /ˈfleɪvə/ | نَكْهَة, طَعْم |
| pasta اسم | /ˈpɑ.stə/ | مَكَرُونَة, مَعْكَرُونَة |
| molecule اسم | /ˈmɑ.lɪ.kjul/ | جُزَيْء |
| vegetable اسم | /ˈvɛd͡ʒ.tə.bəl/ | خُضَر, خُضَار |
| pants اسم | /pænts/ | بِنْطَال, سِرْوَال |
| gross صفة | /ɡɹoʊs/ | معيب |
| pump اسم | /pʌmp/ | مِضَخَّة |
| peel فعل | /piːl/ | قَشَّرَ |
| butcher اسم | /ˈbʊt͡ʃə/ | جَزَّار, قَصَّاب |
| yeast اسم | /jist/ | خَمِيرَة |
| vomit فعل | /ˈvɑmɪt/ | تَقَيَّأَ, قَاءَ |
| pocket اسم | /ˈpɑ.kɪt/ | جَيْب |
| ridiculous صفة | /ɹɪˈdɪk.jə.ləs/ | سَخِيف, مَسْخَرَة |
الأفعال المركبة التي ستسمعها
| الكلمة | النطق | المعنى |
|---|---|---|
| come out فعل | /ˌkʌm ˈaʊt/ | خَرَجَ, غَادَرَ |
نطق يحتاج إلى انتباه
يستخدم المتحدث 24 من الصيغ المختصرة، مثل don't, doesn't, aren't. انطقها بصيغتها القصيرة كما تسمعها.
- أصوات “sh” و“zh”: delicious /dɪˈlɪ.ʃəs/, preparation /ˌpɹɛpəˈɹeɪʃ(ə)n/, shout /ʃaʊt/, sheer /ʃɪɚ/, revelation /ˌɹɛv.əˈleɪ.ʃən/
- الكلمات الطويلة — انتبه لموضع النبر: naturally /ˈnæt͡ʃ.(ə.)ɹə.li/, ridiculous /ɹɪˈdɪk.jə.ləs/, experiment /ɪkˈspɛɹ.ə.mənt/, preparation /ˌpɹɛpəˈɹeɪʃ(ə)n/, accessible /əkˈsɛs.ɪ.bəl/
كيف تتدرب بهذا الفيديو
- استمع إلى الفيديو كاملًا مرة واحدة دون أن تتكلم، ودوّن الكلمات التي لا تعرفها.
- ابدأ بسرعة 0.75×، وردّد جملة جملة، ثم عُد إلى السرعة العادية عندما يصبح الأمر سهلًا.
- سجّل صوتك وقارنه بالأصل، مع الانتباه إلى كلمات مثل garlic, acid, flavor.
القواعد في هذا الفيديو
أكثر التراكيب التي يستخدمها المتحدث، مع العبارات نفسها من الفيديو:
| التركيب | في الفيديو |
|---|---|
| المضارع التام المستمر have/has been + -ing — حدث بدأ سابقًا وما زال مستمرًا | I've been using · you've been seeing |
| المضارع التام have/has + اسم المفعول — حدث ماضٍ ما زال له أثر الآن | I've been tempted · has always freaked · you've already fermented |
| المبني للمجهول be + اسم المفعول — التركيز على ما يحدث لا على من يفعله | I've been tempted · isn't actually fermented · can be broken |
| جمل الوصل who / which + جملة — معلومة إضافية عن شخص أو شيء | salt, which is · vinegar, which is |
ما هي تقنية التظليل الصوتي؟
التظليل الصوتي (Shadowing) تقنية تعلم لغة مدعومة علمياً، طُورت أصلاً لتدريب المترجمين الفوريين المحترفين. الطريقة بسيطة لكنها قوية: تستمع لصوت إنجليزي أصلي وتكرره فوراً بصوت عالٍ — كظل يتبع المتحدث بتأخير 1-2 ثانية. تُظهر الأبحاث تحسناً كبيراً في دقة النطق والتنغيم والإيقاع وربط الأصوات والاستماع والطلاقة.