Re: ....pecans....now OT (off topic) fermentation how tos

[Guest guest]

UMMMMMMMMM thanks Lynn ) L

[Guest guest]

Hi Lynn,

Where does one find fresh whey?

....pecans....now OT (off topic) fermentation how

tos

>

>> YOU have a favorite???? I need easy,lollol.....yummmmmyyyyyy )

>

> Slice up 1 head of med. cabbage finely with a knife and then slice up

> thin wedges of green apples.

>

> Put the cabbage in a bowl and add about 1 tbls sea salt maybe a bit

> more and let it start to sweat. Then mash around for awhile with any

> tool that has a flat end. I use a wooden mallet but the back of hammer

> would work. You want to bruise the cabbage.

> Add maybe a tablespoon of caraway seeds and a few juniper berries.

>

> Layer it with the apple slices in a 1 qt jar packing it in tight. By

> now liquid should begin to form over it all when you smash down. You

> want it under the liquid. Put a piece of cabbage leaf on top and add

> some fresh whey (not powdered to start the process ..or use Real

> Pickle juice or something with lactic acid bacteria. This will allow

> you to use less salt.)

>

> Let it sit for at least a week in cool dark spot then taste it. If

> it's getting a white mold just remove the mold. The mold's not bad but

> will start to affect the flavor.

>

> It's ready when you like the taste. I've got some that I made in the

> fall that's wonderful now. But sometimes I eat it after just a few

> weeks. Putting in through a food processor shred it more finely and it

> ferments faster. I like crunch though.

>

> The bottom line is YOU REALLY CAN'T MAKE A MISTAKE WITH THIS so don't

> worry about being exact.

>

>

> Here's some books for ya:

>

> " Wild Fermentation " by Sandor Katz

> He's a Tenn. boy in my neck of the woods and I know him. He's a wild

> man ...you'll see when you read his book. It's one of the best on

> fermented foods. Sandor's been living with HIV for almost 20 years and

> is in great shape, healthy, full of energy, great skin. He's only on 1

> cheap anti-viral drug. The rest he attributes to fermented foods.

> Betting Laurel has this book.)

>

> " The Cultured Cabbage " by Klaus Kaufmann

> Classic book by a master sauerkraut researcher. I got the apple recipe

> from it.

>

> " The Kimchee Cookbook " by Kim Man-jo

> Classic Korean recipes but they use fish sauce so I've had some mighty

> awful odors with these. True kimchee is a " developed taste " . I've

> still got a long way to go. Sandor's kimchi recipes in Wild

> Fermentation have been " americanized " and are easy to smell LOL.

>

> " Nourishing Traditions " by Sally Fallon

> Lots of other stuff on eating tradtional foods but she's got a good

> section on fermented foods. She uses too much salt though for me so I

> always but down and inoculate with whey or old sauerkraut juice.

>

>

> Bye

> Lynn

>

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> click here for our webpage http://rhythmicliving.com/

>

> **The group conversation is informational in nature and is not intended as

> medical advice.**

>

[Guest guest]

cana you get raw milk? If you let it go sour and drain of the

curds you have fresh whey. You only need a little bit and it last forever.

Or let some fresh yogurt seperate and use that whey.

The salt will keep the kraut from growing anything bad while the

natural lactobacilli already in the cabbage start to grow. By

inoculating with lactobacilli you speed this up so you don't need as

much salt. i don't like it real salty like many sauerkraut recipes

call for.

I've heard people have just plopped in some probiotics with

lactobacilli and done the same thing as whey. I've never done that

though but it makes sense.

Do you have Bubbies or Real Pickles out there. You can use some of

that juice also. I've done that and it worked fine. Basically any

lactobacilli should start lactic acid fermentation going enough to

allow the wild stuff in.

Lynn

> Hi Lynn,

> Where does one find fresh whey?

>

>>