Posted by Linda Lucas on November 14, 2009 at 11:01pm
does anyone have any idea on how to ferment foods ?
I know how to make ginerbeer and have found a wonderful video on youtube that take me step by step through it...but i would luv to know how to ferment other foods unfortunately the only that comes to mind is saurkraut and my family point blank refuse to eat it...so I am looking for other recipes for fermenting various food items...
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The Permaculture Book of Ferment and Human Nutrition
The permaculture book of ferment and human nutrition. By Bill Mollison. Available from his publishing house Tagari here http://www.tagari.com/store/12 Full of useful how to information and various different types of fermentation. I have loaned my copy and can't remember to whom. So can't give you any more detail. I found it interesting reading.
Ruth Cole who lives in New PLymouth is a good person to learn about Fermented foods from.
I organised a workshop with her when I lived in Auckland and it was really popular.
The internet has gotten so good at providing information now I think you'd find everything you need there, however put a call out for Kefir or Kumbucha mushroom and you will have someone who is willing to share theirs. I can't help with either, but I know someone who has both. Depends where you are of course. Also sourdough, is good.
Its worth persevering with the sauerkraut, I started making some last year and it was so good that I've bought a fermenter for it.
There's another kind of fermentation worth trying and that is long fermentation bread. I make all our bread and either ferment a sponge overnight or make a fully fermented crusty loaf where the whole flour is fermented for about 18 hours, utterly beautiful and, I suspect, more digestible than anything that just blows up the yeast with sugar.
Another thing; this is not just about being a good parent, its about using land and water and other resources responsibly to live in closer relationships with the things that make life possible.
fermenting is a low energy form of storage so keep it up.
well my nourishing book arrived, have had a few browses through it, it has turned some of my habits on their head already, thinking I was a good mum I never buy packaged cereals and have made toasted muesli for my family regularly, now she says its indigestable because its dry roasted...she says to presoak and add a couple tbsp of whey or yoghurt or lemonjuice or vinegar to the water to ferment oats etc prior to making them into porridge. Well shall I get that organised as to prefabricate breakfast the night before? maybe.
Hi Kali
I have found its all about routine, Kay Baxters book indicates a daily process. It does not take alot of time you just need remember to do it.
Angie
Replies
Linda,
I don't know if this is fermenting but just, "put down" several jars of salted green beans. Can give you recipe if you are interested.
The Permaculture Book of Ferment and Human Nutrition
The permaculture book of ferment and human nutrition. By Bill Mollison. Available from his publishing house Tagari here http://www.tagari.com/store/12 Full of useful how to information and various different types of fermentation. I have loaned my copy and can't remember to whom. So can't give you any more detail. I found it interesting reading.
Check out the Westson A Price group, which I forgot to mention yesterday. You will find all you need to know there.
Ruth Cole who lives in New PLymouth is a good person to learn about Fermented foods from.
I organised a workshop with her when I lived in Auckland and it was really popular.
The internet has gotten so good at providing information now I think you'd find everything you need there, however put a call out for Kefir or Kumbucha mushroom and you will have someone who is willing to share theirs. I can't help with either, but I know someone who has both. Depends where you are of course. Also sourdough, is good.
I would also love your bread recipe sounds great, I'm not having much luck with sourdough starters!
There's another kind of fermentation worth trying and that is long fermentation bread. I make all our bread and either ferment a sponge overnight or make a fully fermented crusty loaf where the whole flour is fermented for about 18 hours, utterly beautiful and, I suspect, more digestible than anything that just blows up the yeast with sugar.
Another thing; this is not just about being a good parent, its about using land and water and other resources responsibly to live in closer relationships with the things that make life possible.
fermenting is a low energy form of storage so keep it up.
Would love this recipe for the bread!
Also still need to ararnge a time to come visit, I now have spare time!
Angie
I have found its all about routine, Kay Baxters book indicates a daily process. It does not take alot of time you just need remember to do it.
Angie
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