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?
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I have recently learnt & tasted some saukercraut ginger & carrots & The Nourishing Traditions book.
SO the way to go & tastes so good
I Am very intersted in sharing ideas & recipes ingredients etc
Kate
Bridge Scully > KATE MORONEYSeptember 15, 2010 at 11:17am
Yeh thats so cool kate, and great that its so tasty!! Perhaps a weston a price group needs to be started on ooooby : )
Angie Gibbons > Bridge ScullySeptember 15, 2010 at 11:29am
YES to this, thought about it a while ago but there did not see many people interested! I would join!
Bridge Scully > Angie GibbonsSeptember 16, 2010 at 12:44am
Yeh its official he he We have our very own Weston A Price group!
Hi Isa and Kali,
Ive just been lent a copy of nourishing Traditions by a friend and wow, It is such a wonderful book, I am so hooked on it, singing its praise to anyone thats keen to listen he he.
Am very new to lacto fermentation though really looking forward to getting amongst it a bit more. Ive been given some kombucha but still havnt really got into it that much either...its so new to me alot of this stuff but Im determined to make more of an effort with it. It all seems so much more natural than the majority of our western diet and Im looking forward to preparng my own food in all these traditional ways. : )>. Bridge
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....
Replies
http://nourishingrevolution.blogspot.com/
SO the way to go & tastes so good
I Am very intersted in sharing ideas & recipes ingredients etc
Kate
There is a cabbage sitting in my fridge with sauerkraut written all over it - when I get time to make it
Ive just been lent a copy of nourishing Traditions by a friend and wow, It is such a wonderful book, I am so hooked on it, singing its praise to anyone thats keen to listen he he.
Am very new to lacto fermentation though really looking forward to getting amongst it a bit more. Ive been given some kombucha but still havnt really got into it that much either...its so new to me alot of this stuff but Im determined to make more of an effort with it. It all seems so much more natural than the majority of our western diet and Im looking forward to preparng my own food in all these traditional ways. : )>. Bridge
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