Fabulous Fermentation!

Comment by Az'ya on May 9, 2009 at 2:35pm

I'll be adding info and some recipes as I have time. Hope others will join and ask questions, and share their knowledge about the tremendous benefits of fermentation.

Comment by Hathor on May 9, 2009 at 5:30pm

Awesome group Az'ya!!

Comment by rawmicki (Tanja & Micha) on May 10, 2009 at 3:53pm

I have never tried to make fermented food myself and have only eaten sauerkraut until know. But I am looking forward to get some tips how to get started. Thank you!

Comment by Az'ya on May 10, 2009 at 3:53pm

Thanks for joining Pink Lady Apple! Looking forward to seeing your creations. Yup, good ol' rejuvelac, and seed pate is so much tastier (and easier to digest) when it's fermented...

Right now I've got some beets, I'm gonna do beet kvass with herbs (perhaps lavendar!)... Haven't tried that yet, I'll upload a photo and the recipe soon!

Comment by Az'ya on May 10, 2009 at 3:56pm

Welcome rawmicki! Yay, I'm so glad to meet other fermentation fans! I'm feeling motivated to try new things :))

Comment by Az'ya on May 10, 2009 at 5:48pm

I saw a recipe for Lavender-Ginger Beet Kvass. I'll add a discussion and give you the how to. I don't have any ginger or lavender in the house just now so I may wait till tomorrow to start mine.

Comment by Bettina on May 10, 2009 at 6:53pm

Soo excited to be in this group... can't wait to get started on my own probiotics!

Comment by Az'ya on May 10, 2009 at 8:45pm

Hi Bettina - welcome to the group!

Comment by Hathor on May 10, 2009 at 8:46pm

Do things taste sharp when they are fermented? I am picturing a pickled taste.

Comment by Az'ya on May 10, 2009 at 9:18pm

Well, it depends on many things - the type of probiotic microflora, and of course, what it is that's being cultured. Kombucha is a ferment that can be pretty sweet, but sauerkraut is usually pretty sour - sometimes sort of sweet and sour.

I'm thinking this beet kvass will be on the sweet side with a tangy fizz - it's supposed to be quite good. My concern is that I don't want too much sugar left - there is usually a balance between keeping the probiotic culture medium healthy and how much sugar is left unfermented. As I was telling you awhile back, kombucha is usually too much sugar for me ...so we shall see! :)
xoxo!

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