Guest guest Posted October 24, 2006 Report Share Posted October 24, 2006 Both L. casei and L. plantarum can be found in kefir. I'm assuming one could just soak the beans in kefir whey. , and Sheba ----- > The info. about fermenting beans using Lactobacilli casei and L. > plantarum was interesting, so I did more research about them: > L. casei is from fermented milk. > L. plantarum, prevalent in the gut, is plentiful in saliva. Maybe > that's what helped predigest the corn in chicha, the chewed-corn beer > recipe in Wild Fermentation. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2006 Report Share Posted October 24, 2006 Nance wrote: >[...] > L. plantarum, prevalent in the gut, is plentiful in saliva. Maybe >that's what helped predigest the corn in chicha, the chewed-corn beer >recipe in Wild Fermentation. Mostly, this was from various enzymes in saliva. BTW, whereas for some chicha the corn underwent saccharification from chewing / saliva, for most the corn was malted (i.e. sprouted and dried) just like European beers, and at least one form (in Ecuador) used a mould species just like Asian rice wines. However, like most traditional beers, environmental LAB were present in the fermentation, and this made the beer sour. This site has some good information on making chicha: http://xb-70.com/beer/chicha/ >Both of these Lactobacilli are present in a number of probiotic >formulas one can buy. It would be interesting to know how much to use >to outnumber the " bad " bacteria, when one started. Any ideas? Back in April, Heidi fermented some beans with a little kefir - perhaps she can jump in here? However, see my other post for what this whole kerfuffle was about. -- Ross McKay, Toronto, NSW Australia The planet is in a pickle, but fermenting will help save us Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2006 Report Share Posted October 24, 2006 Interesting. That's how traditional beer is made by the zulus here in South Africa too. They spit in it. Definitely makes it less appealing to me though! On 10/25/06, Ross McKay <rosko@...> wrote: > > Nance wrote: > > >[...] > > L. plantarum, prevalent in the gut, is plentiful in saliva. Maybe > >that's what helped predigest the corn in chicha, the chewed-corn beer > >recipe in Wild Fermentation. > > Mostly, this was from various enzymes in saliva. BTW, whereas for some > chicha the corn underwent saccharification from chewing / saliva, for > most the corn was malted (i.e. sprouted and dried) just like European > beers, and at least one form (in Ecuador) used a mould species just like > Asian rice wines. However, like most traditional beers, environmental > LAB were present in the fermentation, and this made the beer sour. > > This site has some good information on making chicha: > http://xb-70.com/beer/chicha/ > > >Both of these Lactobacilli are present in a number of probiotic > >formulas one can buy. It would be interesting to know how much to use > >to outnumber the " bad " bacteria, when one started. Any ideas? > > Back in April, Heidi fermented some beans with a little kefir - perhaps > she can jump in here? > > However, see my other post for what this whole kerfuffle was about. > -- > Ross McKay, Toronto, NSW Australia > The planet is in a pickle, but fermenting will help save us > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2006 Report Share Posted October 24, 2006 Thanks for that info., . I have lots of kefir whey. -nanaverm __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.