Fermentation

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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  • 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.

  • See if you can find "Nourishing Traditions" at your local library. It has a lot of information.
  • Hi Earl,
    I would also love your bread recipe sounds great, I'm not having much luck with sourdough starters!
  • 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.
    • Hi Earl
      Would love this recipe for the bread!
      Also still need to ararnge a time to come visit, I now have spare time!
      Angie
  • 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
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