Guest guest Posted November 12, 2004 Report Share Posted November 12, 2004 Deanna, You realize of course that now you must share the recipes of some of your unique creations, not to mention sending us samples. A picture may be worth a thousand words, but a taste - now that's a real experience. ;-} How long have you been fermenting? And what are your sources for recipes and ideas. I have yet to enter the world of water or non dairy kefir. What are your favorite fermented foods? Tastewise. fermenting universe in progress full of love and off-gassing experience, Tonio in Vermont Namaskar! Fermenters Extraordinaire, Being so proud of my efforts, I posted a picture of my finished products in the photos section of the MN site. Shown is kimchi, kefir, krauts, cranberry relish, apple kefir beer, pickled turnips. I was hoping to encourage some of you to do the same. I would love to see kombucha, different vessels, and just experience a bit of diversity. Om shanti, Deanna in North Texas Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 12, 2004 Report Share Posted November 12, 2004 Dearest Tonio, I'll respond by paragraph. > > You realize of course that now you must share the recipes of some of > your unique creations, not to mention sending us samples. A picture > may be worth a thousand words, but a taste - now that's a real > experience. ;-} Ha ha ha! Yes of course I will provide recipes as I remember or write them. And why not send samples? Kefir grains are shipped in starter across the globe. A very good prospect. Just brilliant! > > How long have you been fermenting? And what are your sources for > recipes and ideas. I have yet to enter the world of water or non dairy > kefir. I am so wet behind the ears! Um, honestly? A month maybe. Our very own Heidi has helped me with the apple kefir beer. I will send her instructions on. And I can't keep enough on hand to even experience properly aged fermentations, lol. I am an avid cook and very artistic in my approach. I think I need to concentrate on making fermentable foods twice a week (a gallon a week), then perhaps use the garage this time of year for the intermediate stage. I can store in a cooler, then if the temperature fluctuates either way, I can just close the lid. Otherwise, I will never know what I am missing! > > What are your favorite fermented foods? Tastewise. I love wine, yoghurt with honey, kefir, all kinds of kraut, kimchi, and I even liked the turnips I pickled. They need more time and I threw in some dill seed from the garden today for good measure. Gosh, I wouldn't even know beyond that as I am just embarking on this fermentation frenzy. But I think that if I had properly fermented sashimi, that would take the cake! All the best to my very dedicated friend! Namasté, Deanna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 12, 2004 Report Share Posted November 12, 2004 Oh Deanna my dear, Past my bedtime already, though all the rules seem to be heading out the window these days. Really I shouldn't, but can't resist after receiving such a delightful reply. Oh what to say... Fermented sashimi. Properly fermented at that. Tell me more. I love sashimi, but in all these years have not heard a peep about that. Sounds like that apple kefir beer is something to fly off tall buildings for. I have to be careful my rooftop is wicked high and not enough snow yet to cushion the fall. Kefir grains are shipped in starter across the globe. A very good prospect. Just brilliant! Now there's puzzling line or two. Can't seem to put it all together. Too much fermenting going on in my little brain. I'm loving having kefir again. It's been so long. I've started eating my last bottle of kimchi from last fall. It'll be another 4 weeks before the new stuff is ready. MMmmm mmh. I've been making Black & Green tea and fresh ginger kombucha tea. Was loving it, now getting bored of it. Time for a new variation. I've had some sweet and hot fermented concoctions in the back of my mind, but yet to come out. Something like pineapple and hot peppers. or, or ??? Cooking, did you mention cooking? Oh my, I started cooking again too, this past week. I love to cook. One of my favorite venues of creativity. Flavors, oh. good night, namaste and wonderful fermenting journeys inside and out, Tonio Dearest Tonio, I'll respond by paragraph. > > You realize of course that now you must share the recipes of some of > your unique creations, not to mention sending us samples. A picture > may be worth a thousand words, but a taste - now that's a real > experience. ;-} Ha ha ha! Yes of course I will provide recipes as I remember or write them. And why not send samples? Kefir grains are shipped in starter across the globe. A very good prospect. Just brilliant! > > How long have you been fermenting? And what are your sources for > recipes and ideas. I have yet to enter the world of water or non dairy > kefir. I am so wet behind the ears! Um, honestly? A month maybe. Our very own Heidi has helped me with the apple kefir beer. I will send her instructions on. And I can't keep enough on hand to even experience properly aged fermentations, lol. I am an avid cook and very artistic in my approach. I think I need to concentrate on making fermentable foods twice a week (a gallon a week), then perhaps use the garage this time of year for the intermediate stage. I can store in a cooler, then if the temperature fluctuates either way, I can just close the lid. Otherwise, I will never know what I am missing! > > What are your favorite fermented foods? Tastewise. I love wine, yoghurt with honey, kefir, all kinds of kraut, kimchi, and I even liked the turnips I pickled. They need more time and I threw in some dill seed from the garden today for good measure. Gosh, I wouldn't even know beyond that as I am just embarking on this fermentation frenzy. But I think that if I had properly fermented sashimi, that would take the cake! All the best to my very dedicated friend! Namasté, Deanna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2004 Report Share Posted November 13, 2004 Good day Tonio. > > Oh what to say... Fermented sashimi. Properly fermented at that. Tell > me more. I love sashimi, but in all these years have not heard a peep > about that. I had read somewhere that sushi was once fermented, not just raw. Can't seem to locate that bit of info. perhaps someone else has knowledge? Anyway, it was said that the use of vinegar in sushi is there to resemble the lactic acid of the fermented fish. I think they would pack the fish down between layers of rice. I'll have to look around the web for this. I thought it was Weston Price website, but all I could find was: http://www.westonaprice.org/traditional_diets/japan.html > > > Kefir grains are shipped in starter > across the globe. A very good prospect. Just brilliant! > > Now there's puzzling line or two. Can't seem to put it all together. > Too much fermenting going on in my little brain. > What I was rambling on about was the fact that, since kefir is sent by mail, why should we not send samples of our fermented foods to each other by mail. That sounded like a fun idea. > Time for a new variation. I've had some sweet and hot fermented > concoctions in the back of my mind, but yet to come out. Something > like pineapple and hot peppers. or, or ??? Well, have you tried the Cortido recipe from Nourishing Traditions, p 93? That is the only book I have presently to help me ferment (I mean help me ferment foods . I do appreciate the book ideas, dear Tonio. Anyway, Cortido is a Latin kraut with hot peppers; the traditional version uses pineapple vinegar. > > Cooking, did you mention cooking? Oh my, I started cooking again too, > this past week. I love to cook. One of my favorite venues of > creativity. Flavors, oh. > Yes, flavors, oh! It is easy for me to get into a rut with foods, however. I prefer spicy ethnic foods from around the globe. Indian, Italian, Middle Eastern and Mexican are a few of my favorites. Oh, I was going to ask: Anyone use cilantro in kimchi or kraut? I am curious as to how it tastes fermented. warm spices and bubblies, Deanna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2004 Report Share Posted November 13, 2004 Hi , I will remark by paragraph. > Deanna, Oh! How wonderful your pic of all you ferments is! I do kefir, > kimchi and kombucha. Will you please tell me where I can find the > recipes for the cranberry relish and the pickled turnips? The cranberry relish I made up with the help of NT, which is where the turnip recipe is, btw. The relish is beginning to ferment, but I haven't even tasted it yet. But being an old hand a cooking, I will give you the recipe and let you know how it tastes in a week. Cranberry-Orange Relish - makes 1 quart 4 generous cups whole cranberries 3-4 Valencia oranges 1/2-1 inch piece of ginger, peeled 1/2 teaspoon whole or ground cardamom 1/4 cup raw honey 1/4 cup whey 1 1/2 teaspoons salt Now, you must decide if you want smooth or crunchy versions. For smooth, process all ingredients together. For crunchy, follow the division of ingredients below. Wash the fruit, scrubbing the oranges. Slice the oranges in half and cut off the ends; slice the ginger into thin pieces. Remove any orange seeds and quarter them. Take 1/2 the berries and oranges and throw them in the blender. (You may peel the blender half of the oranges, especially if conventional or for personal taste). Add whey, honey, ginger and salt. Blend until a somewhat homogeneous mixture is achieved. Place in a quart-sized fermentation vessel. Mix in the cardamom. Chop or leave whole the rest of the berries and mix into jar. Slice remaining oranges thinly. Mix into jar. This should fill it. If not, add some water and/or more honey (for you sweet tooths among us and mix in. Cover the jar and leave out 2 days. Refrigerate and consume within 2 months (as per SF general fruit ferment instructions). > > I will take pics of my jars of kombucha brewing on the heating mat and > also the ones I'm bottling. Oh goody. I want to see! > > Happy ferments, and Oh! Where in North TX are you? My cabin is in OK, > but I stay in Mid Cities DFW one week a month. > Thanks, . I am west of the DFW Metroplex. We are nearly neighbors! Best regards, Deanna Quote Link to comment Share on other sites More sharing options...
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