Fermentastic !

 

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This topic contains 4 replies, has 1 voice, and was last updated by  einhverfr 8 years, 1 month ago.

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  • #1499

    Molly
    Member

    Any fermenters out there ?

    I am a mad keen fermenter – I made sourdough (before I had to give up wheat *sniff*) and I still make kefir, yoghurt, saurkraut and kim chee.

    I can pass on kefir cultures if you’re in Perth in Western Australia.

    And I am very keen to swap recipes/ideas. I have the Wild Fermenting book by Sandor Ellix Katz (his site here: https://www.wildfermentation.com/) but haven’t quite got as far as fermenting a dead goat….

    I really like the way his work ties in with the Sally Fallon book on Traditional Foods, Nourishing Traditions – and its an excellent supplement to those recipes. There’s a great recipe for a basic saurkraut here:

    https://nourishedmagazine.com.au/blog/articles/sauerkraut

    Well worth reading the comments as well 🙂

    #1501

    ben
    Member

    hi molly. girlfriend has gotten into sally fallon and fermenting over the past year. kefir, yogurt, sauerkraut, ginger carrots, kombucha, and kvass. i’m very lucky.

    🙂

    #1529

    el gallinazo
    Member

    I used to make beer 45 years ago. Does that count as a fermenter?:-)

    #1584

    Molly
    Member

    😆 I’d say so !!

    My hubby makes beer – he’s a bit of a fanatic 🙂 He’s into India Pale Ales, which is a pain as I prefer lagers & cider.

    People always give you funny looks when you offer them homebrew – a sort of pained “I must be polite” expression – but after they’ve had a sip of his, they gulp it down and ask for more !

    I’ve been trying to get him to do the Degree in brewing at ECU for a couple of years now. I am the ONLY wife on the planet trying to encourage her husband to give up his day job and become a brewer 🙂

    #2847

    einhverfr
    Member

    I am a fermenter, both lactic and alcoholic ;-).

    I make mead, beer, ebulon (sort of an early American elderberry malt liquor), and various variations on that theme. I have experimented with wines and fermented fruits. I also make sauerkrauts and the like. My breads have, however, to date all been yeast breads.

    BTW on wheat-free sourdough, I understand that you can make a 100% rye sourdough and that once the gluten is acidified it will rise better than it would without the sourdough.

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