Lacto-fermenting

[Jessica Ritchie]

I'm really interested in this traditional method of preserving (from before there was an easy supply of sugar etc). The beneficial bacteria enhance digestion and colonise the digestive tract.

http://www.westonaprice.org/foodfeatures/lacto.html

I have made sauerkraut ginger carrots, using the recipes in Nourishing Traditions, I have also made some lacto-fermented fizzy drinks using fruit, whey and honey or dehydrated sugar cane juice. These mostly turned out really well, although I have had some trouble getting the sugar content right because of the variation in the sugars in different fruit at different times. Sometimes they turn out really sour and other times they get a bit vinegary from too much sugar (or apple juice).

Does anyone have any experience in this kind of preserving?
Is anyone interested in learning more?

[Dian & Dennis Patterson]

Hi Katherine : Lots of info on the net. Try : davidlebovitz.com, an American, living in Paris. Another neat tip I got off another site is : Ferment in a glass jar, using a new plastic bag filled with water, to keep your mixture submerged, and exclude oxygen. I leave it on the bench top sink, so surplus liquid just runs down sink drain.
Cheers,
Dennis

[Dian & Dennis Patterson]

Hi : Try : http://wwwhealthy-green-lifestyle.com/kimchee-recipes.html
Cheers,
Dennis.

[Linda Lucas]

I am interested in learning how to lacto-ferment my foods ...lol i am actually trying to alter our diet to a more healthy diet then what we are use to...I actually got the family to eat tofu and they liked it now i wish to expand on their diet so that its not based on greasy foods ...this would be awesome to learn so i look forward to this....