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Thread: A great article on The Art of Fermentation!! page

  1. #1
    Asifyali's Avatar
    Asifyali is offline Junior Member
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    A great article on The Art of Fermentation!!

    Primal Fuel
    Embracing the Deliciousness of Fermented Foods Means Calling Truce in Our War on Bacteria | Alternet

    I am going to try some of it out!!

    would like to hear what you all have to say!!

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    Nice article. I just made some lacto-fermented salsa from the Nourishing Traditions cookbook. It's excellent, had it on my scrabbled eggs yesterday and today I added some to my fish soup. Great time to ferment stuff with the farmer's market's and home gardens exploding with produce.

  3. #3
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    Sauerkraut is stupidly easy to make. I have a batch brewing now. 2 ingredients: Cabbage, salt. Hardest part is getting ahold of a suitable fermenting container. I finally broke down and bought a 3 gallon crock from ACE Hardware--$60.

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    You don't have to make sauerkraut if you don't want to. People get all nuts about pounding it to get the juices out. You don't need to get all dogmatic about it. You can put pretty much any vegetable in there, add salt (or salt water) and get something tasty. I recently made a batch of summer squash pickles (zucchini and some yellow squash). It's delicious.

    I have a 3 gallon crock + a glass plate that just barely fits inside the crock. I weigh it down with a mason jar filled with water. You don't need the expensive crocks, unless you really want them.
    Prodistat
    Poke it quickly, with a stick.

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    Asifyali's Avatar
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    Quote Originally Posted by Ferti View Post
    Nice article. I just made some lacto-fermented salsa from the Nourishing Traditions cookbook. It's excellent, had it on my scrabbled eggs yesterday and today I added some to my fish soup. Great time to ferment stuff with the farmer's market's and home gardens exploding with produce.
    Thanks, added that to my amazon wish list too!

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    Very interesting! Makes me want to pick up the book and try some new things.

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    Thank you for the article! I just got a a proper German sauerkraut crock, will give it a go tonight (if I can get enough organic cabbage in my local shop)

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    Quote Originally Posted by inesenite View Post
    Thank you for the article! I just got a a proper German sauerkraut crock, will give it a go tonight (if I can get enough organic cabbage in my local shop)
    I bought a Harsch crock recently. I have been using a large crock with a weighted saucer on top before that, but the Harsch really does make it all foolproof. No need to keep removing the top to check for / remove scum. The kraut is delicious and when I come back from my holiday (5 weeks on my narrow boat) I am going to get much more adventurous with my fermenting. I feel lots of garlic coming on, for starters!!

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