Fermented foods. (tmi may be in this post if you want to skip)
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5 years ago
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Elmer J Fudd
5 years agobeesneeds
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Lactic acid fermenting
Comments (127)Hi Turk, Although there is always an acidic taste with lactic acid fermenting the original flavor of the vegetable always comes through. I've grown several paprika types from Spain and have started a very highly recommended hybrid (Paprika Supreme) this year, but have not fermented any yet. I chose nylon tule for my weight bags because I believe it to be stable and food safe. And that is also the reason I chose the glass beads. A much more convenient solution to weighting would be a plastic bag with water and some air in it. More and more I find myself not using any weight whatsoever because the starters I use are so active. If your liquid kefir drink hasn't been pasteurized or treated with preservatives it should make an excellent starter. I would put a few ounces into a jar, add some whole milk and wait 3 or 4 days and see how it ferments. You should get a nice sweet, acidic smelling result. The grains (curd) will be very small for some weeks, but will gradually grow in size. They do not need to be large for the mixture to work as a starter. Both the curds and the more liquid whey work well as starters. I always use a mixture of both. For my sourdough starters I use 2 parts pure water to 1 part flour. There are some excellent sourdough threads on this forum. If you do decide to try fermenting, please let us know your results. Regards, jt...See MoreFermented food, heating and other questions
Comments (8)Apart from the destruction of water soluble vitamins, caused by high temperatures, enzymes and phytochemicals are lost. In Italy food is served at eating temperature (plenty warm, but not piping hot). Italians feel flavor is enhanced this way, and I'm inclined to agree. Here's what I do. I remove the ferment from cold storage about an hour before it's to be consumed. When it has achieved room temperature I serve in as a condiment on the food. Mexican food is a good example; just drizzle fermented salsa over the top. Kraut can be served at room temperature on hot grilled sausages, and my German friends use it in salad, the juice of which is mixed with a good olive oil to make dressing. Ferments are really intended to be taken in small quantities. Deborah...See MoreHow To Decorate Your Home on a Budget Continued... Skip Diving...
Comments (1)This thread might do better on the Money Saving Tips forum....See MoreExpecting and only want to eat high-fat food! Help!
Comments (4)Congratulations Beth on your happy news! I have never been pregnant so I cannot relate in that department. It sounds like your body is going through quite a few changes. Crackers may be good, but like any bread, they burn off quickly. Can you maybe break down your major meals into smaller, more frequent eating patterns - breakfast, mid-am, lunch, mid pm, dinner, evening? Can you tolerate fruit? veggies? leaner meats? You may want to consider how you group your foods so they burn slower, eat slower....if you want crackers, can you have a slice of cheese or a few almonds or some thing with protein? A piece of fruit? How you group your foods will help slow down the digestion of them. You may even be interested in doing a web search on the 'glycemic index australia' (the university in australia has the best site). The glycemic index groups foods by how your body digests them. Simple things like changing the type of rice you use to Uncle Ben's converted or Balsamic (they take longer to burn in your body). I would not be surprised if your food tastes change dramatically over the next little while. Keep us posted! Cheers, McPeg...See Moregardengal48 (PNW Z8/9)
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