Post by fermentation talk on Jan 29, 2008 0:48:43 GMT -5
cj9 said:
HOW DO YOU MAKE SPROUTED SEED CREAM?? HOW DO YOU FERMENT YOUR GRAINS WITH GOOD BACTERIA?I AM SO INTERESTED IN THESE KINDS OF FOODS FOR MY FAMILY. THANK YOU!!Ok. My way is not so easy from scratch but I try to explain. I suggest all (and future) fermentation enthusiasts also to examine Sandor Katz's book www.wildfermentation.com/books_wildfermentation.php
and check out also: www.fao.org/docrep/x0560e/x0560e05.htm
and teacher of mine: www.couplan.com/
I started fermentation experiments 9 years ago while I was thinking how to make sprouted peas more easily digestable. I had learned to prepare Ann Wigmore style rejuvelac from sprouted grain (which is very easy to learn, sprout grain keeping them moist, well aearated (shake gently) ... put sprouts into clean water (1/3 sprouts in water or birch sap) .. if you have poor water - try almost 9/10 sprouts ... but with poor water you won't survive anyway - so fix that first before thinking to continue ... with really terrible boil the water and mix 9 grams of best available salt per liter of water and let cool down before mixing the sprouts. (And with this liquid you can use for fermenting something else I explain later)
Taste is something to learn by tasting and through taste comes the feeling. Lactofermented stuff makes your body sing and spoiled fermentation is extremely repulsive and smells terrible as it contains butyric acid. When you start fermenting the grain sprouts - it starts bublling and after two days it starts to develop yeast on surface. Liquid should be packed into cold before that with minimum air contact (for example, full jar)
What I found out was that those pea sprouts turned into nice yogurt
-type of sauce if crushed and fermented in good quality rejuvelac in warm summer day room temperature (in glass walled kitchen) for 16 hours or longer and mixed with herbs like dracocephalum moldavicum or something else ... Just in a bowl covered with cloth. Best result comes with fermentation pot with traditional "waterlock" (see pictures in www.udumbara.fi/tuotteet/hapatusruukku.php and try to find local ceramics able to do that) - but if you do it with bowl and cloth you may need to "peel" the top millimeters off as it changes color in reaction with air...
Ok - that pea recipe was not what I intended to describe...
This is what I prepared today: fermented cashew cream
1. soak cashew overnight
2. mix apx. 2 tbl sthingys of juice from good quality lactofermentation
3. mix some clean water (amount can be ),
4. stonegrond them or use blender
5. put into cold, for example fridge for 30 min
6. let stand in a warm temperature for 6 hours, covered
7. put back in cold or serve with what you wish.
... ok soft and creamy - as digestible as nuts get - and if you ferment it longer it's more like smetana ... I love it but - it's still fatty fatty fatty - but delicious if prepared from small handful of nuts and mixed with not so sugary clover sprouts or fermented vegetables ... Pinenuts are just perfect and those I use as they are locally available, also hazelnuts are native here but those I prefer rather as unfermented milk, but the ground stuff is good if fermented with seeds of stinging nettle ... oops --- I have feeling about falling into too much details again --- sorry ---
Then what I said about sprouted seed cream, you can use sunflower seeds. Soak 6 hours and let sprout at least 2 hours, crush/blend
with some rejuvelac or other lactofermented liquid and let ferment
for 15-20 hours - put in cold ...
and I don't use rejuvelac ... I use fermented birch sap... and how
it's done - first time like rejuvelac - now days just mixing in "a root" of good quality bacteria from earlier fermentations ...
... oh - I mentioned also fermented vegetables - Let's think you have for example root vegetables, onions and squash and you want to ferment those ... Chop them into pieces and pour 0.9 % salt water I explained earlier on them, add some good quality fermented liquid (not much, from a few tablesthingys to 1 dl) and close the jar... you better have "water lock" used in wine fermentation. Bacteria will start feeding on starches and carbohydrates, keep it in warm about plus 20 celsius (I don't know what it is in farenheit) for two days and move into plus 15 celsius for 10 days - two weeks and move into under + 8 celsius for at least 1 month before opening first time.
Let's see... now if you did that you can figure out it's like preparing sauerkraut from cabbage - but not by smashing the stuff in it's own juice but rather using external liquid ... otherwise the process is same ...
Ok - if you're now ready for fermenting wild greens those don't have enough juice to be smashed under liquid surface without adding external liquid. Add therefore some external liquid described earlier and the process is the same as with other vegetables...
And FERMENTED PUMPKINS MAKE PERFECT SALAD DRESSINGS ...
Like this you can even ferment mushrooms - precooked or raw ! Wild from the woods or cultivated from the farm ! Mushrooms are important source of vitamin D for people living in northern climates and many of them grow in old trees ! They are also low in fat and more with protein - usually containing carbohydrates that are better digested if first fermented (with sugary vegetables or drop in ready fermented liquid) ... and mushrooms are fruits of the soil, sensitive guardians of forest health who connect every living tree through an conscious underground mycelial network just like dark matter of space reminding the structure of internet ... and mushrooms are in abundance where the fruits are scarce ... - but study these well, since some are deadly, and some collect pollutants from the modern world... and ananda margaists don't touch mushrooms (or onions) ...
Ok - I must admit that I only use measures such as feeling and
visual or nasal observation - and I have no idea of politically correct quantities. If you still want to know recipe for karelian fermented mushroom salad with seed cream from hempseeds I leave it for later ...
I have thought these things in finnish for students in schools - but in english my mind seems to wander where so ever even more as it can sound too weirdo and freaked out - but please ask if problems and consult also the literature I mentioned... May the squirrels talk with you !
