Guest guest Posted October 9, 2001 Report Share Posted October 9, 2001 Dear , I haven't yet tried fermenting either broccoli or bananas, but you could definitely freeze the bananas. I peel them and freeze them, and then use them in smoothies or NT banana muffins. Let us know if you do decide to ferment them; I'd be interested to hear how it goes! a Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2004 Report Share Posted September 27, 2004 >. I just finished a glass of it a few minutes >ago and can still feel the bite on the tip of my tongue. I assume that >it is just beginning to ferment, even though it is in the fridge. Is >this what is going on? Probably something I should already know but I >am a newbie. > >Kristi Probably. My Mom said they'd just leave it on the counter til it got fizzy. If the apple juice isn't pasturized, it has natural yeast in it that is on the apple skins. For the most part, " bad stuff " doesn't grow in fruit juice, except for the bad ecoli that is in manure from grain fed cows (so you don't want to use apples that fell on the ground) ... those bit Odwalla pretty hard, but even so, almost no one (% wise) that drank the juice got sick. Once stuff starts fermenting, the lactobacilli and yeast tend to kill off bad stuff. I use a kefir grain when making cider though, because then you get the really powerful kefir colonies growing in it, which do good things for me internally (I can tell the difference when I drink kefir beer from when I don't). > Heidi Jean Quote Link to comment Share on other sites More sharing options...
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