Fermented edibles
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Bought some kombucha, kefir, and new carboys today, so fermentation here I come! Got a bunch of 32 oz jugs I'm gonna try making vinegar in. Chevette Girl, how do you make your vinegar?
Just brewed two batches of mead, a new batch of kombucha (former culture got left behind), and a batch of kefir. Overall, a very good day for fermentation!
For the kefir, I used cutlure from Organic Pastures Qephor and Redwood Hill Farm Goat Milk Kefir. The Qephor seems like it's more authentic kefir based on descriptions I've read of the taste of kefir, whereas the Redwood Hill Farm one seems more like a yogurt drink. I took about 5 oz of each and put w about 6 oz of raw milk. Placed the cap on the top lightly to allow for gas escape.
Tomorrow I'm try making the lacto-hot sauce w some manzano, serrano, and bell peppers.
For the kefir, I used cutlure from Organic Pastures Qephor and Redwood Hill Farm Goat Milk Kefir. The Qephor seems like it's more authentic kefir based on descriptions I've read of the taste of kefir, whereas the Redwood Hill Farm one seems more like a yogurt drink. I took about 5 oz of each and put w about 6 oz of raw milk. Placed the cap on the top lightly to allow for gas escape.
Tomorrow I'm try making the lacto-hot sauce w some manzano, serrano, and bell peppers.
Uh, I'm sort of making a second-run wine out of apple pulp by adding water and sugar and some bread yeast, I figure it'll be somewhere near what fermented apple juice would give for alcohol content, then I plan to strain/press the wine out of the pulp and sit it in a gallon jar with cloth over the mouth, last time I did an experiment like that I did get vinegary smells coming from the uncovered must after leaving it out for a week on my kitchen table. And if that doesn't work within a week, I'm going to go look for Bragg cider with the mother included and dump it in. I did a search on the forum for "cider vinegar" and there were a couple good threads, the most informative one was a few years old though but lots of people have done it. And if I mess up the batch, I'm really only out a kilogram of sugar, I can start over again with more of the pulp in the freezer...
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Any body done some "mead/sour mead" with the culture tibicos/water kefir/"ginger beer bug" (http://en.wikipedia.org/wiki/Tibicos) in an anaerobica condition(under an airlock) with honey-wort?
I did some fermentations with "tibicos" about 6 months ago, but only fermented it in an aerobic condition(with air) and did not have focus on developing alcohol in the process.
I was wondering if anybody had any experience with maintaining a tibicos culture healthy in an honey enviroment.
I remember that the culture I had thrived very well in an brown-sugar enviroment(multiplied very much), but I had more problems getting it to thrive(multiply at least) in an honey enviroment(But I did not know that honey have a low nutrient content).
I think that this culture may have a potential to be an easy to maintain(easier than things like kombucha that need oxygen and therefore open to the enviroment) if you can keep it sealed in an air-tight enviroment. + as a bonus if kept airtight it would maybe develop more alcohol than other cultured liquids, but still as little alcohol that you probably can sit around and drink pints of it(If you can get it to around 4% abv).
If the culture is kept healthy you've probably can just use a easy to maintain continous fermentation system and never needing to buy any new culture(just refilling whats taken out).
Ps: this cultures develop into solid visible colonies that can be easily filtered out and reused.
I did some fermentations with "tibicos" about 6 months ago, but only fermented it in an aerobic condition(with air) and did not have focus on developing alcohol in the process.
I was wondering if anybody had any experience with maintaining a tibicos culture healthy in an honey enviroment.
I remember that the culture I had thrived very well in an brown-sugar enviroment(multiplied very much), but I had more problems getting it to thrive(multiply at least) in an honey enviroment(But I did not know that honey have a low nutrient content).
I think that this culture may have a potential to be an easy to maintain(easier than things like kombucha that need oxygen and therefore open to the enviroment) if you can keep it sealed in an air-tight enviroment. + as a bonus if kept airtight it would maybe develop more alcohol than other cultured liquids, but still as little alcohol that you probably can sit around and drink pints of it(If you can get it to around 4% abv).
If the culture is kept healthy you've probably can just use a easy to maintain continous fermentation system and never needing to buy any new culture(just refilling whats taken out).
Ps: this cultures develop into solid visible colonies that can be easily filtered out and reused.
I've heard of tibicos and would be interested in fermenting w it, but I don't see it in the stores, and I'm too lazy to order it online. That said, I've often wondered how close in terms of spp composition the different SCOBY types (kefir, kombucha, tibicos, etc) are, and how much the colonies are determined by the spp and how much by the environment (the liquid medium). So, for instance, are most of the spp present in kefir also present in tibicos, but it's the dairy or sugar water that determines what kind of granules are formed and/or what species are dominate within the symbiotic colony?
I have brewed a sour mead w sour culture from a sour beer, though, and I've used honey as the sugar source in kombucha. If you can't find em, I could link the posts, but long-story short, they both turned out alright but nothing I'm hurrying to try again.
I have brewed a sour mead w sour culture from a sour beer, though, and I've used honey as the sugar source in kombucha. If you can't find em, I could link the posts, but long-story short, they both turned out alright but nothing I'm hurrying to try again.
Was directed here to share my experiences in the fermented foods world... Here's a bunch of information from it. *grin*
Wild Fermentation is a great book. Wildfermentation.com is alive and kicking with additional information. *grin*
The Book of Miso and The Book of Tempeh are VERY informative and highly recommended.
Tempeh! Food of the Gods. *grin*
I make Tempeh according to the book of Tempeh and use various beans. Since all blood types can't eat soy, it helps to know which beans you can use for which people. *grin* (Here's a list of foods and their compatibility with blood types)
Hint: Great Northern Beans are neutral for ALL blood types and makes a super delicious tempeh when fried with just olive oil. *grin* VERY tasty... heheh my 2yr old munches fried pieces for breakfast and loves it.
I've made Kidney bean tempeh for my "B" blood type wife... really needs to be cooked and then used in other foods as a filler. Not bad... just not that palatable to her. Digests really well though
Black bean tempeh! Oooohhhh my goodness! Sucks trying to remove the skins... but daymn is it ever tasty. *grin* A and O blood types only for black beans though... avoid for everyone else.
Soy beans are the easiest to de-hull and is compatible with A and AB blood types... O and B depend on their secretor status (another level of complexity for the blood type diet)
Depending on the bean... and the innoculant you're using... it can take between 24-36 hours to incubate fully. The northern bean creates a really heady alcoholic smell to it. Again... it's damn tasty. *grin*
Hardware stores sell a thermostat controlled outlet... handy when building a dehydrator or incubator. *grin*
Miso! Wow!
If you haven't had homemade miso... you're missing out. Most commercial products are poorly made and the majority of the flavor pressed out to make Shoyu or Soysauce... they sell it separate.
I have a 5 month northern bean miso in the fridge that's almost gone.... the complexity of the flavors are just divine. *grin*
Gonna be on commercial miso for months again. *sigh* My fault for not making more.
Miso is basically steamed rice innoculated with starter, incubated for 3 days and then mixed with steamed or boiled beans and salt. Packed in a crock, a cover and weight are placed on it and the top covered with paper or plastic wrap... fermented until done.
As with tempeh.... the blood type of the person determines the bean you can use with miso so they don't have issues. (Haven't tried kidney bean yet. LOL)
I stick with northern beans for the family, we have A, B and O in the house. LOL
I have yet to sample a black bean miso... can't wait though.
Depending on the amount of Koji (the cultured rice) and salt you add, the miso fermentation process can be as quick as 1 month or as long as 3+ years. The book of Miso author stated they had some 9 year old miso once.... can't even imagine how cool that would be. Imagine the flavor chains that would be created in that time. *grin*
Miso is a very alkaline food. During the fermentation process, the carbs and proteins and flavors are broken down into their base molecules... Drinking a cup of hot water with miso paste stirred into it is like instant nutrition for your body... no need to digest, just absorb! *grin* Better than a cup of coffee, when your diet is clean. *grin*
Saukraut! Kimchi!! Wow!!!
I love the stuff but it jacks my mucus secretions up so high it's outrageous. LOL Not compatible with the A Blood type or with O Non-secretors. Anyone else can eat all they want.
The store saurkraut is often made with a chemical process... anything in a can or jar is dead from the canning/jarring process and really isn't much more than flavor and texture. All the beneficials from the fermentation process that would aid digestion are dead. *shrug*
They're very easy to make, recipes abound. The more salt you put in the cabbage... the longer it will take and the more sour the end kraut/Kimchi will be. Too much salt though and nothing will ferment. *grin*
Anyone with health problems will do themselves a world of good by following the blood type food choices.. the more fermented foods, the better. The key is to achive an alkaline state in the body so that your immune system, blood and organs all work at optimum levels.
Tempeh supplies Vitamin B's and carbs/proteins that have been partially broken down already. Much easier to digest and the B vits really help with muscle soreness after a long strenuous day.
Miso, Saurkraut and Kimchi all supply salt resistant enzymes and yeasts that are beneficial for digestion... Not to mention divine flavors.
At the end of the day... I drink a glass or two of my wine or mead and I'm good. LOL
End result of fermented foods and choosing my foods by blood type?
I'm 41 years old.
I've been following the blood type food choices, on and off, for 10 years.
In the last 2 years I've gotten more and more serious about being strict and in the last 6 months I've achieved it. No processed foods, no foods that are avoid for my blood type. (A secretor)
My digestion is stable and very predictable... 100% reversal from what it used to be.
I feel good after I eat... every time I eat.
I sleep between 4-5 hours a night and HAVE to get up as I have too much energy. Sleeping in is no longer something I can do... LOL
My waistline has dropped to around 27 or 28 inches... (been 28-34 my whole life) I need to buy new pants, I've added 4 notches to my belt, should find out what size I am in the next few weeks.
I live at 2 miles above sea level and can power walk... up and down hills without breaking a sweat. *grin*
I used to be sick at least 3-4 times a year... for a few weeks. I haven't been sick in over a year. LOL Yeah.. maybe the sniffles for a day or two, but nothing that slows me down or that I can really 'feel'. *grin*
My hair and nails are in wonderful condition... for the first time in my life. Started getting strong and healthy as soon as I eliminated all red meat... The A blood type can't handle it. Heh.
Yeah... I highly recommend fermented foods and the blood type food choices for everyone, especially anyone with health issues.
Can't guarantee that I'll be able to respond timely... but I'll definitely, eventually, answer any questions directed to me. lol
Happy Fermenting!
p.s. I tend to wander all over at times... apologies for any confusion. lol
Wild Fermentation is a great book. Wildfermentation.com is alive and kicking with additional information. *grin*
The Book of Miso and The Book of Tempeh are VERY informative and highly recommended.
Tempeh! Food of the Gods. *grin*
I make Tempeh according to the book of Tempeh and use various beans. Since all blood types can't eat soy, it helps to know which beans you can use for which people. *grin* (Here's a list of foods and their compatibility with blood types)
Hint: Great Northern Beans are neutral for ALL blood types and makes a super delicious tempeh when fried with just olive oil. *grin* VERY tasty... heheh my 2yr old munches fried pieces for breakfast and loves it.
I've made Kidney bean tempeh for my "B" blood type wife... really needs to be cooked and then used in other foods as a filler. Not bad... just not that palatable to her. Digests really well though
Black bean tempeh! Oooohhhh my goodness! Sucks trying to remove the skins... but daymn is it ever tasty. *grin* A and O blood types only for black beans though... avoid for everyone else.
Soy beans are the easiest to de-hull and is compatible with A and AB blood types... O and B depend on their secretor status (another level of complexity for the blood type diet)
Depending on the bean... and the innoculant you're using... it can take between 24-36 hours to incubate fully. The northern bean creates a really heady alcoholic smell to it. Again... it's damn tasty. *grin*
Hardware stores sell a thermostat controlled outlet... handy when building a dehydrator or incubator. *grin*
Miso! Wow!
If you haven't had homemade miso... you're missing out. Most commercial products are poorly made and the majority of the flavor pressed out to make Shoyu or Soysauce... they sell it separate.
I have a 5 month northern bean miso in the fridge that's almost gone.... the complexity of the flavors are just divine. *grin*
Gonna be on commercial miso for months again. *sigh* My fault for not making more.
Miso is basically steamed rice innoculated with starter, incubated for 3 days and then mixed with steamed or boiled beans and salt. Packed in a crock, a cover and weight are placed on it and the top covered with paper or plastic wrap... fermented until done.
As with tempeh.... the blood type of the person determines the bean you can use with miso so they don't have issues. (Haven't tried kidney bean yet. LOL)
I stick with northern beans for the family, we have A, B and O in the house. LOL
I have yet to sample a black bean miso... can't wait though.
Depending on the amount of Koji (the cultured rice) and salt you add, the miso fermentation process can be as quick as 1 month or as long as 3+ years. The book of Miso author stated they had some 9 year old miso once.... can't even imagine how cool that would be. Imagine the flavor chains that would be created in that time. *grin*
Miso is a very alkaline food. During the fermentation process, the carbs and proteins and flavors are broken down into their base molecules... Drinking a cup of hot water with miso paste stirred into it is like instant nutrition for your body... no need to digest, just absorb! *grin* Better than a cup of coffee, when your diet is clean. *grin*
Saukraut! Kimchi!! Wow!!!
I love the stuff but it jacks my mucus secretions up so high it's outrageous. LOL Not compatible with the A Blood type or with O Non-secretors. Anyone else can eat all they want.
The store saurkraut is often made with a chemical process... anything in a can or jar is dead from the canning/jarring process and really isn't much more than flavor and texture. All the beneficials from the fermentation process that would aid digestion are dead. *shrug*
They're very easy to make, recipes abound. The more salt you put in the cabbage... the longer it will take and the more sour the end kraut/Kimchi will be. Too much salt though and nothing will ferment. *grin*
Anyone with health problems will do themselves a world of good by following the blood type food choices.. the more fermented foods, the better. The key is to achive an alkaline state in the body so that your immune system, blood and organs all work at optimum levels.
Tempeh supplies Vitamin B's and carbs/proteins that have been partially broken down already. Much easier to digest and the B vits really help with muscle soreness after a long strenuous day.
Miso, Saurkraut and Kimchi all supply salt resistant enzymes and yeasts that are beneficial for digestion... Not to mention divine flavors.
At the end of the day... I drink a glass or two of my wine or mead and I'm good.
LOLEnd result of fermented foods and choosing my foods by blood type?
I'm 41 years old.
I've been following the blood type food choices, on and off, for 10 years.
In the last 2 years I've gotten more and more serious about being strict and in the last 6 months I've achieved it. No processed foods, no foods that are avoid for my blood type. (A secretor)
My digestion is stable and very predictable... 100% reversal from what it used to be.
I feel good after I eat... every time I eat.
I sleep between 4-5 hours a night and HAVE to get up as I have too much energy. Sleeping in is no longer something I can do... LOL
My waistline has dropped to around 27 or 28 inches... (been 28-34 my whole life) I need to buy new pants, I've added 4 notches to my belt, should find out what size I am in the next few weeks.
I live at 2 miles above sea level and can power walk... up and down hills without breaking a sweat. *grin*
I used to be sick at least 3-4 times a year... for a few weeks. I haven't been sick in over a year. LOL Yeah.. maybe the sniffles for a day or two, but nothing that slows me down or that I can really 'feel'. *grin*
My hair and nails are in wonderful condition... for the first time in my life. Started getting strong and healthy as soon as I eliminated all red meat... The A blood type can't handle it. Heh.
Yeah... I highly recommend fermented foods and the blood type food choices for everyone, especially anyone with health issues.
Can't guarantee that I'll be able to respond timely... but I'll definitely, eventually, answer any questions directed to me. lol
Happy Fermenting!
p.s. I tend to wander all over at times... apologies for any confusion. lol
I read the "eat right for your blood type" book a few years ago but I'm in pretty decent health over all and I found being more active since not working has been more of a help than anything. There were a couple foods on the avoid list for me that I already do avoid but some others on the good for me list that I either hate or doesn't agree with me so I just try to go for moderation, wheat's on my off-list but I'll be damned if I'm going without onion rings again (did gluten-free for a while to rule it out). And I eat lots of carrots and apples, dropped 15 lb in 2 years without noticing or really changing anything else in my life than making sure I get my 5 fruits and veggies every day.
Although now you've got me thinking, I should try shredding up some cabbage and making wine sauerkraut with the wild grape wine batch that got salted, I've turned about a gallon and a half into pre-seasoned vinegar already... the last time I had homemade sauerkraut it was so salty I had to rinse it off before I could eat it, I'll see what I can come up with on my own!
Although now you've got me thinking, I should try shredding up some cabbage and making wine sauerkraut with the wild grape wine batch that got salted, I've turned about a gallon and a half into pre-seasoned vinegar already... the last time I had homemade sauerkraut it was so salty I had to rinse it off before I could eat it, I'll see what I can come up with on my own!
I love my homemde sauerkraut.
My wife makes miso soup all winter. She would trip if I made a gallon of paste.
My wife makes miso soup all winter. She would trip if I made a gallon of paste.
Chev, check out the updated lists I linked earlier and specifically the foods that were listed as neutral/beneficial that you have issues with. I'm pretty sure you'll be able to figure out your secretor status based on that info.
There's a 'secretor' or 'non-secretor' status that affects how some foods hit the same blood type.
"A" secretor (like myself) can't eat banannas. "A" non-secretor can. I believe they were listed as neutral for my blood type years ago... but I've never been able to tolerate them.
Mmclean, You'll find that the homemade miso goes a lot faster than the commercial stuff. *grin* The flavors are so much more complex and delicious... you just end up wanting it more often. Not a bad thing by any stretch. LOL
I just pulled 2 large jars of Kimchi out of the cupboard for the fridge... Tasted it, just 2 pieces, and the mucus in my mouth just went through the roof. LOL
The wife and kid LOVE it though and it's awesome for their digestion so... It's a regular thing. *grin*
The saurkraut I made last month at the same time needs a few more weeks. I too put too much salt in it as well and it's going to take longer for it to ferment out. Gonna be REALLY sour! LOL *grin*
So cool to see the 2 year old munching on HOT kimchi and loving it. LOL
Happy Fermenting!
There's a 'secretor' or 'non-secretor' status that affects how some foods hit the same blood type.
"A" secretor (like myself) can't eat banannas. "A" non-secretor can. I believe they were listed as neutral for my blood type years ago... but I've never been able to tolerate them.
Mmclean, You'll find that the homemade miso goes a lot faster than the commercial stuff. *grin* The flavors are so much more complex and delicious... you just end up wanting it more often. Not a bad thing by any stretch. LOL
I just pulled 2 large jars of Kimchi out of the cupboard for the fridge... Tasted it, just 2 pieces, and the mucus in my mouth just went through the roof. LOL
The wife and kid LOVE it though and it's awesome for their digestion so... It's a regular thing. *grin*
The saurkraut I made last month at the same time needs a few more weeks. I too put too much salt in it as well and it's going to take longer for it to ferment out. Gonna be REALLY sour! LOL *grin*
So cool to see the 2 year old munching on HOT kimchi and loving it. LOL
Happy Fermenting!
Thanks for putting up your recipes, Wine! I'm definitely gonna be trying out the miso. I didn't realize miso could be fermented rice, always thought it was just soybeans, so I'm even more excited to give it a try now.
I recently (finally) got around to making some fermented hot sauce. Used 12 habaneros, two red bell peppers, three cloves of garlic, two tablespoons of sea salt, and blended in 16 oz of water (next time I'll drop it to 12 oz). Put it all in a 32 oz jar with the lid loosely placed on top, and let sit for two days before trying it. It's pretty delicious, and surprisingly not as hot as I was worried it might be (a dozen habaneros is a lot of capsaicin!). I have to try it again to decide how close it is to 'regular' hot sauce, and if the recipe needs some tweaking.
I recently (finally) got around to making some fermented hot sauce. Used 12 habaneros, two red bell peppers, three cloves of garlic, two tablespoons of sea salt, and blended in 16 oz of water (next time I'll drop it to 12 oz). Put it all in a 32 oz jar with the lid loosely placed on top, and let sit for two days before trying it. It's pretty delicious, and surprisingly not as hot as I was worried it might be (a dozen habaneros is a lot of capsaicin!). I have to try it again to decide how close it is to 'regular' hot sauce, and if the recipe needs some tweaking.
Hands down the best kimchi recipe I've found is from Maangchi.com . You can download her books for free in pdf and everything is authentic.
http://www.maangchi.com/recipe/nappa-cabbage-kimchi
My gf is Korean and we eat at least 3-4 pounds of kimchi a month. Once you get the recipe for cabbage and radish down you can 'kimichi' anything really. Throw some oysters in there... amazing!
http://www.maangchi.com/recipe/nappa-cabbage-kimchi
My gf is Korean and we eat at least 3-4 pounds of kimchi a month. Once you get the recipe for cabbage and radish down you can 'kimichi' anything really. Throw some oysters in there... amazing!
I want to share too what I've read a couple of hours ago about fermented foods. I read this article (http://articles.mercola.com/sites/articles/archive/2012/03/18/mcbride-and-barringer-interview.aspx) and i was shocked about the health benefits of fermented foods, pretty amazing.
Made my own miso soup today, I used storebought miso, but I made my own broth (dashi). Turned out so well I had three or four bowls despite it being 31C in my house this afternoon.. (88F).
