Guest guest Posted November 6, 2007 Report Share Posted November 6, 2007 On Nov 6, 2007 7:27 PM, ycloutier2000 <ycloutier2000@...> wrote: > Hi, just wondering if anyone had any cultured fruit recipes? When you " culture " fruit, you usually end up with " wine " ! Which in fact we do, and beer too. But sugar just wants to end up being ethanol, and that's that. If you add some fruit to a cabbage ferment, you can get some nice kraut, or kimchi, as long as you don't add too much. I think the nitrates in the cabbage keep down the yeast. However, if you are in fact looking for some good beer or wine, you can make outstanding examples of either, very easily, without using the " homebrew " techniques that exclude the lactobacilli. And also don't require all that sterilization. There is a writup in the files section for " kefir beer " , which uses a kefir starter, which is my preference. Kefir grains seem to kill mold rather readily, which is the main problem, plus the yeast/bacterial mix seems to be both good for the gut AND tasty. Plus it's easy. But I've had some good " lambic ales " in my day made with other cultures. -- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2007 Report Share Posted November 7, 2007 What about if you let them ferment for a short amount of time, would that work? Like a couple days to a week? --- In nutrition , " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2007 Report Share Posted November 7, 2007 On Nov 7, 2007 5:26 AM, ycloutier2000 <ycloutier2000@...> wrote: > What about if you let them ferment for a short amount of time, would > that work? Like a couple days to a week? Oh, it WORKS great. Leave a gallon of fresh cider on the counter for a couple of days, or add a kefir grain to it and then leave it out. Fizzy, refreshing, wonderful. It's the " apple " referred to in " an apple a day keeps the doctor away " . But ... it DOES have alcohol in it. Not a huge amount if it hasn't set too long, and it was imbibed by everyone in the pioneer days. Maybe if you mixed half cabbage with cider, you'd get something with more lactic acid and less ethanol. -- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2007 Report Share Posted November 7, 2007 LOL! No, I meant more like whole fruit:) Listen I just made something really interesting. I took some blueberries I had frozen. I added 1 cup berries with enough hot water to cover and a little more. Added 2 caps of acidophilus and blended. I left it out on the counter, covered, for about 4 hours (I forgot it!) So I go to drink it but it's one solid mass. Of the consistency of a mix between mousse and jello. Softer than jello, but not as airy as mousse. The physical appearance looks like a sponge, with all the air pockets. I dipped my spoon in my glass and it's really cool. I could see this being used as a pudding or mousse substitute. I'll try again tonight, but leave it overnight and see what happens. --- In nutrition , " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2007 Report Share Posted November 7, 2007 Yeah, it's the pectin. I've had that happen on occasion, makes a great jelly. Never happens when you WANT it to happen, is the problem! -- On Nov 7, 2007 11:49 AM, ycloutier2000 <ycloutier2000@...> wrote: > LOL! > > No, I meant more like whole fruit:) > > Listen I just made something really interesting. > > I took some blueberries I had frozen. I added 1 cup berries with > enough hot water to cover and a little more. Added 2 caps of > acidophilus and blended. I left it out on the counter, covered, for > about 4 hours (I forgot it!) So I go to drink it but it's one solid > mass. Of the consistency of a mix between mousse and jello. Softer > than jello, but not as airy as mousse. The physical appearance looks > like a sponge, with all the air pockets. > > I dipped my spoon in my glass and it's really cool. I could see this > being used as a pudding or mousse substitute. > > I'll try again tonight, but leave it overnight and see what happens. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2007 Report Share Posted November 7, 2007 If you juice fruits and keep air away, you get wine. If you let air in, you get vinegar. If you mash fruit but don't juice it, you get mold. That's been my experience. The best ways to keep fruit are to dry or can it, I prefer drying. Wild Fermentation has a recipe for a fruit kimchee, and I have seen several recipes for keeping salted lemons. I have made " Old Sour " where you store lime juice with salt, seems like it was a teaspoon of salt per pint of lime juice. In every case, to safely store fruit or other foods, you have to run up the acid and/or the salt content or lower the moisture content and keep surface molds from having access to air. I don't really consider it kitchen roulette, except so far as the food is concerned because sometimes the food goes bad if I screw up, and then it's wasted. Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2007 Report Share Posted November 8, 2007 the other thought is that there probably isn't a large amount of sugar in your blueberries -- they are quite tart in my experience. What happened when you tried again? I want to make fermented fruits. Sandor Katz has got suggestions for culturing fruits as part of Kimchi (apparently they do it in Korea all the time) Sally ycloutier2000 wrote: > LOL! > > No, I meant more like whole fruit:) > > Listen I just made something really interesting. > > I took some blueberries I had frozen. I added 1 cup berries with > enough hot water to cover and a little more. Added 2 caps of > acidophilus and blended. I left it out on the counter, covered, for > about 4 hours (I forgot it!) So I go to drink it but it's one solid > mass. Of the consistency of a mix between mousse and jello. Softer > than jello, but not as airy as mousse. The physical appearance looks > like a sponge, with all the air pockets. > > I dipped my spoon in my glass and it's really cool. I could see this > being used as a pudding or mousse substitute. > > I'll try again tonight, but leave it overnight and see what happens. > > --- In nutrition , " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2007 Report Share Posted November 8, 2007 > > If you juice fruits and keep air away, you get wine. If you let air in, you get vinegar. If you mash fruit but don't juice it, you get mold. That's been my experience. The best ways to keep fruit are to dry or can it, I prefer drying. Wild Fermentation has a recipe for a fruit kimchee, and I have seen several recipes for keeping salted lemons. I have made " Old Sour " where you store lime juice with salt, seems like it was a teaspoon of salt per pint of lime juice. > In every case, to safely store fruit or other foods, you have to run up the acid and/or the salt content or lower the moisture content and keep surface molds from having access to air. I don't really consider it kitchen roulette, except so far as the food is concerned because sometimes the food goes bad if I screw up, and then it's wasted. Donna > > 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.