An abundance of Sauerkraut leads to experimentation. Not entirely surprised to find it goes well with cheese and peanut butter. But fun to discover how well it works in a stir-fry with carrots, leek and ginger.
project "oat drink 2.0", I am currently working on fermenting oats with milk Kefir. I primed a cow milk kefir over weeks to oat drink. (I got it at 37c3, from the food hacking base, a culture older than 2007).
I want to ferment oats into 3 different products.
one is the light watery party as an prebiotic oat drink. maybe adding some xylit or something as sweetener.
one part is the denser part of the kefir, for spreads, like vegan prebiotic Liptauer spread, one of my favorite spreads and dips.
one part is fermenting the pulp, the leftovers from making oat drink, not throwing it away, but fermenting it to a creamy pulp for cooking. to add this crème fraîche taste and texture to vegan dishes, for extra prebiotics.
I am start to look deeper into my microbiome and try to add more bacteria and fungi into my diet. next to my medicinal mushroom extract, I am drinking daily with my coffee for years.
Would anybody have a good (great!) resource about fermenting foods? Ideally science, approach, safety, options etc. leaning with some recipes. I have my own ideas but I feel I am lacking knowledge and experience. Mostly interested in veg (and fruit?) right now but also kefir, yogurt etc! #food#fermenting
Decided I need to stay home today, it's grim as fuck outside, every bit of my body aches, and I'm struggling to face reality.
So it's time to do something about the fact the house is full of piles, trays, containers, and bags of rotting #chillies. (Kat says they're pre- #fermenting... which is a nice sophisticated way of saying rotting 😅).
First a tray of nice looking specimens for freezing.
And fill the dehydrator with an appropriate selection too.
@EllenInEdmonton@jodmentum@AnnaAnthro
Thanks !
Alberta: I imagine the air a bit drier compared with the lowlands of the Netherlands. - 4 mtr. below sea level in our parts, meaning muggy, moist.
Does that influence the fermenting?
Like getting bad ?
Our balcony faces west, one building keeping the Sun away till Spring.
But temps average just above zero.
Edited:
I read the recipe, going to figure that out now.
While my partner and I are still testing negative, we dare not risk visiting my elderly father (recently diagnosed with abdominal cancer) and stepmother (recently diagnosed with macular degeneration). We were going to meet them today for a family luncheon...
FYI, this is what I did (if anybody is interested). To ferment 1.6kg of #limes:
✅ Chop limes into eighths
✅ Add 2T non-iodised salt (I used coarse sea salt)
✅ Add 6 or-so cloves of garlic (peeled)
✅ Add 1t of chilli flakes
✅ Add 1t of whole black peppercorns
✅ Stir with wooden spoon to ensure salt dissolves and coats all ingredients
✅ Keep stirring
✅ Once a good amount of juice has been drawn from the fruit, force the lot into your chosen vessel (I chopped one too many limes, and had to discard a few pieces - I should have stuck to 1.5kg...)
✅ Top-up lime juice with water if necessary to submerge all fruit, and agitate to mix
✅ Apply airlock
✅ Go do something else for at least a week
Hmm, the meter is showing it is dropping down to 58-59F, might bump up the setpoint a bit as the #Lalvin#D47 apparently like its ABOVE 59F. Will put it up at 65F. #fermenting
Started some yoghurt and also some sauerkraut working over lunch time.
The yoghurt is about timing - remembering to start a batch before we use up the last of the previous batch – need it for culture.
The sauerkraut is just a process of massaging the chopped cabbage with salt and letting it sit for a few days immersed in the resulting liquid to ferment. No extra inoculation needed.