Re: Re: fermented sweet potato

[Guest guest]

Message: 63423 From: Received: Thu Jan 06, 2005 6:08 PM

Subject: Re: fermented sweet potato

:No personal advice for you, but wanted to let you know if you havent

:checked it out already... the website of Dr Cowan (fourfold path to

:healing) has an excellent article on feeding children, from birth

:beyond. Great age by age - what they should be eating & when. I

:found it very useful, but then I love the book! (I would love to try

:the fermented sweet potato, sounds so yummy- but no whey allowed in

:my house)

:

The Koji culture or the Tempeh culture might be what you're looking for

to ferment sweet potatos. Onchom culture might work too. Onchom is

naturally orange-red anyway! If you can lactic ferment radishes in a

Hakumai-zuke pot maybe sweet potato would work, too. There's

been a fairly recent discussion going on the nutrition group

about Hakumai-zuke (burying vegetables in fermented salted rice for a

couple of days). My Hakumai-zuke pot has been going for two days

now and should be ready for veggies in another week because of

the cooler temperatures. I spiked it with zuchinni peels, a couple dried

chile pods, a knob of ginger, finely chopped nappa cabbage, and

splashed a bit of liquified red miso on the rice to jumpstart the fermen-

tation.

Darrell