thank you thank you!! i can't wait to try it!

Heidi Schuppenhauer <heidis@...> wrote:  nixtaur wrote:
> ok, I have no kefir grains, I have nothing but apples and I want to
> make hard cider.  Can anyone tell me how?
Simplest way:

1. Put the jug on the counter.
2. Add a pinch of baker's yeast
3. Put the lid on loosely (so flies don't get in, but gas can get out)
4. Wait a couple of days

How long to ferment is a matter of taste. It gets less
sweet and more alcoholic the longer you go. If you
leave it too long, you get cider vinegar.

You can get fancier, using yeasts from your local homebrew
shop, or you can leave the cider open to the air for
a day or three to "catch" yeasts from the air.  And splurging
a couple bucks for a "water lock" (homebrew places sell them) and a real
glass jug
(which you can also buy full of cheap wine at your local
likker store) is a great investment. Plus a good bottle brush
to clean out the glass jug.

If you don't want to deal with a glass jug, you can
even ferment in the plastic jug the cider came it,
then toss it later. I don't like fermenting in plastic
personally, but as Sandor Katz points out, we are
surrounded by the stuff. Nalgene bottles and PETE
bottles are better than the softer plastics though.

All the things I wrote about in kefir beer apply to this sort of cider too.

There are lots of recipes online, just Google. But the above
recipe was how my Mom did it. Tasted great!
Not as good probiotically as kefir cider, but
still an excellent drink and usually tastes
better than the pricier stuff they sell at Trader Joe's.

-- Heidi





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I've never had kimchi. What would you eat it with...a sandwich maybe? Is it
similar to anything else you could compare it to?
   ----- Original Message -----
   From: Linda Pugh
   To: Microbial_Nutrition@yahoogroups.com
   Sent: Thursday, March 30, 2006 8:08 AM
   Subject: [MN] Re: Where to buy kimchi


   I found some in the veggie section of Wal-Mart!   I was keen to try the
"professional" version, and it was spicey and pretty good.  It is sold in a
glass jar which holds about a pint, and I think it was something like $3.50.   
I saw exactly the same brand in a more upscale grocery store, again in the
veggie department, for 50 cents more.

   HTH,
   Linda and the K9's



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There was a writup I saw some time ago that mentioned
spawning the grains by fermenting goat milk in a goatskin
bag. Which sounds plausible, actually! That's how the original
kefir was made, in a goatskin bag, and since long ago they
generally didn't use *tanned* leather (just a raw goatskin,
likely, as the Inuit use raw sealskin to ferment birds), who
knows what the culture actually was? Esp. since it was
raw goatmilk too, and the cleaning process for skins wasn't
exactly antiseptic.

-- Heidi

Another way to cut the bitter taste for steamed greens is to put them
in a food processor after steaming them and add a little olive oil,
salt and garlic. The garlic really rounds out, softens, the taste
nicely I think..
~robin

zanyzingzap wrote:
> Ok this is from a question that arose from a thread from last month
> but I am
> that far behind.
>
>
>
> All three times I have tried to ferment kale it comes out very bitter.
>
Some of my greens do come out bitter. Some greens just plain ARE bitter!
Thing is, I like the taste of bitter, so I guess I don't worry about it.
Eating them with balsamic vinegar though, makes them tastier for
most people.

-- Heidi

>[Malisa]  Hello,
>I am new to the group and I would like to know the process for making
>the grains used to make kefir from scratch. What kind of bacterias are
>in the grains?
>
>[Mike] Hi Malisa, great question!  As it turns out, kefir grains are a
>very special entity. They somehow came into existence at least a few
>hundred years ago somewhere in Central Asia and they are living
>systems that reproduce, so offsprings of the original kefir grains
>have simply been passed down from person to person and become a global
>treasure.  There is no known way to make them from scratch, so they
>are still kind of a scientific mystery (aka miracle) at this point!
>
Very good question, indeed, Malisa.  Michael, if they came into
existence some few hundred years ago, then isn't it entirely possible,
at least in theory, to reproduce the conditions that spawned them to
begin with, and spawn them from scratch here and now?  Of course,
perhaps those original grains came about and the secret has since been
lost.  I don't know, but it sure seems like something that could be
tried by some kefir extraordinaire.

Deanna
N TX


[Non-text portions of this message have been removed]

[Malisa]  Hello,
I am new to the group and I would like to know the process for making
the grains used to make kefir from scratch. What kind of bacterias are
in the grains?

[Mike] Hi Malisa, great question!  As it turns out, kefir grains are a
very special entity. They somehow came into existence at least a few
hundred years ago somewhere in Central Asia and they are living
systems that reproduce, so offsprings of the original kefir grains
have simply been passed down from person to person and become a global
treasure.  There is no known way to make them from scratch, so they
are still kind of a scientific mystery (aka miracle) at this point!

It's easy to get some from another person because most active kefir
brewers tend to wind up with more than they can use from time to time.
  Just post to this list or the Kefir Making list mentioning your
location (common sense also dictates putting that info in the subject
line, but common sense is of course super rare!!!) and it's likely
someone will contact you offlist. Typically they're given away for
free and you simply pay some postage, but the arrangement depends on
the individual.  You only need a very small amount to get started
(even just a teaspoon is plenty, but people typically use anywhere
from a tablespoon or two to as much as 1/2 cup in normal practice) and
they steadily grow and allow you to make larger batches as desired.
Quantities and temperatures are very flexible.

As far as which kinds of bacteria are in kefir grains, the specific
species vary from one set of kefir grains to another and are always
subject to change depending on their environment, but there are always
bacteria from two major families: lactobacilli and
streptococci/lactococci.  In some cases kefir grains also have some
acetobacter (the kind of bacteria that make kombucha and vinegar).
But kefir grains don't just contain bacteria. They also always have
yeasts, and it's the symbiotic relationship between the yeasts and the
bacteria that make it so powerful.  As such, kefir grains are an
example of what's commonly called a "symbiotic culture of bacteria and
yeasts"/"SCOBY"/"scoby".  Overall, there are usually about 5-10
different species of bacteria and yeasts in a kefir scoby.  That's why
it's so much powerful than yogurt, which usually only contains 2-4
species of bacteria and only contains yeast as an accidental component
in some home brewing practices.

The best resource to learn about kefir is Dom's Kefir In-Site:
www.kefir.notlong.com
It's a famous website; check it out! But if you feel overwhelmed by
all the information, just remember that kefir is super easy to make
and it really only takes a minute to learn all you need to know to get
going with it.  Dom's Kefir Making Yahoo Group is the best place to
discuss and learn about kefir, but of course most of the folks here in
this group are into kefir too.

Mike Parker
SE Pennsylvania

(just gave my extra grains to... my MOTHER!!!  she finally came around
and is starting to take me seriously about all this food stuff :-) )

Malisa
Hi...you dont make the kefir grains..you have to get them from someone
who already has them...they tend to grow and normally people want to
give the excess grains away...there is also a group called kefir_making
which you may want to look at..you can post there request for
grains...maybe someone near you has excess kefir grains to give...:-)
--- In Microbial_Nutrition@yahoogroups.com, "Malisa" <malisa101664@...>
wrote:
>
> Hello,
> I am new to the group and I would like to know the process for making
> the grains used to make kefir from scratch. What kind of bacterias
are
> in the grains?
>
> Malisa
>

Hello,
I am new to the group and I would like to know the process for making
the grains used to make kefir from scratch. What kind of bacterias are
in the grains?

Malisa

Hello,

I am new on this group. I am wondering if anyone is familiar with the
products of Ave and AveMAr?  This is a fermented product of whaetgerm
and brewers yeast.  It is quite expensive to purchase the commercial
product, but there is some very good research on the benefits of using
it for cancer and a number of other health problems.

from http://www.rejuvenation-science.com/avemar.html
"Avemar's development was initiated by Dr. Albert Szent- Gy�rgyi,
recipient of the Nobel Prize for the discovery of vitamin C. He
theorized that supplemental quantities of the naturally occurring
compound, Methoxy-Substituted Benzoquinones (DMBQ), would help
regulate the processes of cellular metabolism and support mechanisms
of immune system regulation.

Avemar is made from wheat germ fermented by baker�s yeast through a
patented process (US patent# 6,355,474), standardized for DMBQ.
Studies conducted in the US, Hungary, Israel, Italy, Austria and
Russia with Avemar prove Dr. Szent-Gy�rgyi theories correct, with such
dramatic results, its hard to believe its all-natural."

I use a gallon size jar. When the scooby gets too thick or too dark I feed it to
the chickens. There is a new layer added each time you make a batch. You can
just separate the layers and give them away put them in jars to save in the
frig...or feed them to the chickens (or put it in their water). Christine
   ----- Original Message -----
   From: Pratick Mukherjee
   To: Microbial_Nutrition@yahoogroups.com
   Sent: Saturday, April 01, 2006 3:59 PM
   Subject: [MN] Bowl or jar for kombucha?


   Greetings,

   I have been making kombucha in a glass jar.
   However, it seems that the growing scoby may be getting cramped for room in
the jar.

   Is it ok to make kombucha in a wide mouthed glass bowl?

   The glass bowls are obviously not as deep as the jar, but they are quite wide.

   What kind of vessel do you guys (who make kt) use for fermenting it?

   Thanks,
   Pratick

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[Non-text portions of this message have been removed]

No..you just put the bag on top of the brine solution to submerge the
vegtables underneath the water...good luck...let me know if you need
any help...
--- In Microbial_Nutrition@yahoogroups.com, "sweet_gentle_soul"
<angiecafriend@...> wrote:
>
> Oh, thanks so much for clearing that up about the plastic bags. Are
> they sitting on a saucer, or directly on top of the fermenting
> solution?  I can't wait to try all these things out in my own
> kitchen.  Love learning from all of you....
> ~ Angie ~
>
> --- In Microbial_Nutrition@yahoogroups.com, "kefir_king"
> <kefir_king@> wrote:
> >
> > Hi Angie
> > Thanks for your nice complements...the fermented vegtables in the
> > breakfast photo are the carrots and a beet..I dont use plastic
> > bags...the Jars are all Glass...The plastic bags you see are
filled
> > with water and sit on top of the vegtables in the glass
jars...what
> > this does is to stop any oxygen getting in contact with the
> > vegtables...which causes moulds to grow...this method allows the
> CO2
> > produced by the fermentation to escape  and keeps the air out...:-
> )..I
> > use this method in all my fermentation......
> > I am glad you like my kitchen...I like it too...and anyone is
> welcome
> > to a raw breakfast..including my friend Isao if he decides to
drop
> from
> > Japan...:-)
> >
> >
> > --- In Microbial_Nutrition@yahoogroups.com, "sweet_gentle_soul"
> > <angiecafriend@> wrote:
> > >
> > > Hi kefir_king,
> > > Just wanted to complement you on all your lovely photos.  I'm
not
> a
> > > regular on this site and just stop in now and then to browse
the
> > > messages.  I wanted to ask you.... I was intrigued by the
> breakfast
> > > photo.  There was a bit of description, and I think I could
tell
> > which
> > > was the mackerel and which was the cracker, etc.  But which
> fermented
> > > veggies are pictured?
> > > Also, I wondered why all your ferments are in plastic bags?
> Isn't it
> > > better to ferment in glass or crocks?  Don't you worry about
> leaching
> > > from the plastics?
> > > And one last thing ... your home looks beautiful.  Loved the
shot
> of
> > > the kitchen and cabinetry.
> > > Thanks for sharing.
> > > ~ Angie ~
> > >
> >
>

That's what just happened to me. I'm eating it because it's good for me.

Jasmin

zanyzingzap <zanyzingzap@...> wrote:    Ok this is from a question that
arose from a thread from last month but I am
  that far behind.



  All three times I have tried to ferment kale it comes out very bitter.









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[Non-text portions of this message have been removed]

Darrell wrote:

>Strange that a movie "banned in the USA" should be publicly
>available for purchase in the USA.  ...

That sounds more likely. And I hope it's better than The Gods Must Be
Crazy... ;)
--
Ross McKay, Toronto, NSW Australia
"There is more to life than simply increasing its speed." - Mahatma Gandhi

Forgot to mention (and I forget to DO it so that's not really
surprising...) that when I separate the beans from the soymilk I
sometimes (and should, all the time) put a bit of kefir-whey or
fermented vegetable (kimchi, kraut) in them in a bowl and let them
ferment overnight with the bacteria to acidify for the tempeh, THEN
squeeze them. I have some old kombucha vinegar I could use, too, hmm.
The tempeh is really much nicer when I acidify it. I think I've been
forgetting to do this because I've been drinking the soymilk rather
than making tofu... when I make tofu, the fermented/acid flavor in the
resulting tofu won't be as objectionable as it is in the soymilk for
drinking, and I hate to discard even the liquid from  squeezings... so
I think that's why I forget. I won't now, though! Will have to find
something else to put that liquid in, maybe soup, or hope I get the
nigari very soon and keep it in the fridge. :)

Elisa

--- In Microbial_Nutrition@yahoogroups.com, "Elisa" <ka_lanu@...> wrote:
>\

Make Your Own Okara Tempeh
http://www.ellenskitchen.com/clearlight/okara/okaratem.html
Okara recipes

Tempeh is a fermented soyfood, very commonly made with okara in Indonesia.
Unlike yogurt, tempeh does not require rigid sterility or temperature
control for success; but it takes several days to ripe, instead of several
hours.

You need a starter or ragi tempeh to make the tempeh. You can buy it from
GEM Cultures or The Farm. To make your own starter from your ripe tempeh,
cut off the black patches of sporulation and save them in plastic freezer
bags in the refrigerator or freezer for your next batch of tempeh. To use,
grind the spores with the vinegar in a mortar and add to the okara just as a
commercial starter. You have to be more careful and thorough about mixing
than with a powdered commercial starter.

Using a commercial starter, add 1½ tablespoons white vinegar and ½ teaspoon
commercial tempeh starter to 3-4 cups of okara from 1½ cups dry soybeans.
Mix well. Put the mixture into glass or stainless steel loaf pans and tamp
it down a bit with the back of a fork. It should end up about an inch thick.
DO NOT USE aluminum loaf pans!!! Put foil over the pans and with a pin poke
little holes in the foil about an inch apart. <>You have to incubate it at a
steady warm temperture. Stick it in the oven over the warmth of the pilot
light (or into some other incubator). Leave a note on the oven so you
remember the tempeh is in there. There's no problem with taking a batch out
in the middle of its process. Just keep it away from the oven and let the
oven cool off before putting it back in.

Check the tempeh by looking under the cover after 24-36 hours. It will show
a cloud of white over the cake of okara. Once the fungus takes hold, it will
start generating its own heat. If it feels hottish, move it a little away
from directly over the pilot light. When a good amount of black patches
(sporulation, darkness below the white clouds of mycelium) begin forming,
you can take it out of the oven. It's not very sensitive about being left in
longer than this, the flavor does get stronger because you get more spores.
It may smell slightly acid or ammonia coming out of the pans, especially if
they are made of iron. After it has been in the fridge a day it will smell
sweet.

The solid cake should pop right out of the pan. Cut it in serving size
chunks (the size of a chicken thigh) and store in a bag or other closed
container in the fridge. Will keep up to two weeks in the refrigerator. If
you need more help or information on making tempeh, or want tempeh recipes
or supplies, I recommend you visit Peter's site on how to make tempeh.

May be eaten as is, but best cooked up in your favorite sauce.

Sure, though I do make a slight attempt at dehulling during the
process, but in a way that's easier for me than squishing them by
hand... Be prepared for a book, lol.

I have a manual cast iron meat/food grinder (from a local thrift store
for $2) and I run the soaked beans through the grinder, then I put
them in a pot of boiling water... not sure how much water, I just
guesstimate, whatever feels right... about twice, or three times, by
volume or so.. Anyway... as it gets to boiling the skins come up to
the surface and I skim them off, give it a stir, some more come up,
skim, and so on, until enough are gone.. What's enough depends on my
mood. :) The skins I save for feeding mealworms, but you can put them
in other recipes I imagine, they'd add a bit of fiber and texture.

This is just a basic method for making soymilk, which I save and have
been drinking while I try to find a local supplier for nigari so I can
make tofu from it. Anyway, when the soymilk is done (when it stops
foaming, about half an hour or so) I pour it through a colander into
another pot, separating the beans from the water. I wait for them to
cool enough to handle, then put them by handfuls in a large cloth and
squeeze them over the pot of soymilk to get as much residual
milk/water out as I can (tired hands after a while, but well worth it
- the quality of the tempeh improves to the degree that the beans are
squeezed).

So, that's my method. Two foods from one bean, not too bad... now, to
tackle sufu.... someday, when I can find a method and/or inoculant!

Hope that helps!

Elisa

--- In Microbial_Nutrition@yahoogroups.com, "Erin" <truepatriot@...>
wrote:
>
> Could you please explain your method for making okara tempeh?
> I think this may be the way to go for me, so I don't have to
> deal with dehulling the soybeans.  :)
>
> Thanks,
> -Erin
>
>
> --- In Microbial_Nutrition@yahoogroups.com, "Elisa" <ka_lanu@> wrote:
> >
> > I make okara tempeh exclusively and smooshing it in might not work if
> > you prefer the texture of whole-bean tempeh.
> >
> > Elisa
>

Ok this is from a question that arose from a thread from last month but I am
that far behind.



All three times I have tried to ferment kale it comes out very bitter.





Heidi wrote:

I do this with kale, collards, turnips, or any of those
really green leafy things they sell. I used to cook them,
but I like the taste of these better. Plus, it's faster
than cooking. I just open the jar, take out a cup or so
of greens, and pile them on my dinner plate.



Can you give me any ideas? I chop them, salt them, pound the heck out of
them, put them in mason jar, add water if needed. I had been using a
tablespoon or so of whey, could that be the problem?



Lisa



[Non-text portions of this message have been removed]

Oh, thanks so much for clearing that up about the plastic bags. Are
they sitting on a saucer, or directly on top of the fermenting
solution?  I can't wait to try all these things out in my own
kitchen.  Love learning from all of you....
~ Angie ~

--- In Microbial_Nutrition@yahoogroups.com, "kefir_king"
<kefir_king@...> wrote:
>
> Hi Angie
> Thanks for your nice complements...the fermented vegtables in the
> breakfast photo are the carrots and a beet..I dont use plastic
> bags...the Jars are all Glass...The plastic bags you see are filled
> with water and sit on top of the vegtables in the glass jars...what
> this does is to stop any oxygen getting in contact with the
> vegtables...which causes moulds to grow...this method allows the
CO2
> produced by the fermentation to escape  and keeps the air out...:-
)..I
> use this method in all my fermentation......
> I am glad you like my kitchen...I like it too...and anyone is
welcome
> to a raw breakfast..including my friend Isao if he decides to drop
from
> Japan...:-)
>
>
> --- In Microbial_Nutrition@yahoogroups.com, "sweet_gentle_soul"
> <angiecafriend@> wrote:
> >
> > Hi kefir_king,
> > Just wanted to complement you on all your lovely photos.  I'm not
a
> > regular on this site and just stop in now and then to browse the
> > messages.  I wanted to ask you.... I was intrigued by the
breakfast
> > photo.  There was a bit of description, and I think I could tell
> which
> > was the mackerel and which was the cracker, etc.  But which
fermented
> > veggies are pictured?
> > Also, I wondered why all your ferments are in plastic bags?
Isn't it
> > better to ferment in glass or crocks?  Don't you worry about
leaching
> > from the plastics?
> > And one last thing ... your home looks beautiful.  Loved the shot
of
> > the kitchen and cabinetry.
> > Thanks for sharing.
> > ~ Angie ~
> >
>

Hi Angie
Thanks for your nice complements...the fermented vegtables in the
breakfast photo are the carrots and a beet..I dont use plastic
bags...the Jars are all Glass...The plastic bags you see are filled
with water and sit on top of the vegtables in the glass jars...what
this does is to stop any oxygen getting in contact with the
vegtables...which causes moulds to grow...this method allows the CO2
produced by the fermentation to escape  and keeps the air out...:-)..I
use this method in all my fermentation......
I am glad you like my kitchen...I like it too...and anyone is welcome
to a raw breakfast..including my friend Isao if he decides to drop from
Japan...:-)


--- In Microbial_Nutrition@yahoogroups.com, "sweet_gentle_soul"
<angiecafriend@...> wrote:
>
> Hi kefir_king,
> Just wanted to complement you on all your lovely photos.  I'm not a
> regular on this site and just stop in now and then to browse the
> messages.  I wanted to ask you.... I was intrigued by the breakfast
> photo.  There was a bit of description, and I think I could tell
which
> was the mackerel and which was the cracker, etc.  But which fermented
> veggies are pictured?
> Also, I wondered why all your ferments are in plastic bags?  Isn't it
> better to ferment in glass or crocks?  Don't you worry about leaching
> from the plastics?
> And one last thing ... your home looks beautiful.  Loved the shot of
> the kitchen and cabinetry.
> Thanks for sharing.
> ~ Angie ~
>

Greetings,

I have been making kombucha in a glass jar.
However, it seems that the growing scoby may be getting cramped for room in the
jar.

Is it ok to make kombucha in a wide mouthed glass bowl?

The glass bowls are obviously not as deep as the jar, but they are quite wide.

What kind of vessel do you guys (who make kt) use for fermenting it?

Thanks,
Pratick

__________________________________________________
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around
http://mail.yahoo.com

Well, I'm going to order it delivered from Netflix, since they have it there. I
wanna see it!

Richard
   ----- Original Message -----
   From: Darrell
   To: Microbial_Nutrition@...
   Sent: Saturday, April 01, 2006 11:43 AM
   Subject: Re: Re: [MN] Elephants and Fermented Fruit


   >>I am familiar with the movie referenced: its actually called "Beautiful
   >>People" and it is banned in the USA for the scenes referenced.
   -Lana

   >What the "land of the free", which treasures "free speech" so highly? ;)
   -Ross

   Strange that a movie "banned in the USA" should be publicly available for
purchase
   in the USA.  Are you sure your facts are right?  Sounds like an urban myth
created
   by Africans and Australians.  ;)  Perhaps the movie might not be shown to
schoolchildren
   because the institutional powers that be think the little tykes would be
scarred for life,
   but that is conjecture on my part.

   Animals Are Beautiful People (1974)
   Starring: Paddy O'Byrne Director: Jamie Uys Rating G
   (53 customer reviews)
   List Price:       $14.98
   Price:       $10.99 & eligible for FREE Super Saver Shipping on orders over
$25. Details
   You Save:       $3.99 (27%)
   Availability: Usually ships within 24 hours. Ships from and sold by
Amazon.com.
   Want it delivered Tuesday, April 4? Order it in the next 52 hours and 6
minutes, and choose One-Day Shipping at checkout. See details
   55 used & new available from $7.35

   Darrell



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[Non-text portions of this message have been removed]

isaoharaguchi,
I'd also love to have a complete description of your breakfast photo!
Looks yummy  : )
Thanks for sharing,
~ Angie ~

>>I am familiar with the movie referenced: its actually called "Beautiful
>>People" and it is banned in the USA for the scenes referenced.
-Lana

>What the "land of the free", which treasures "free speech" so highly? ;)
-Ross

Strange that a movie "banned in the USA" should be publicly available for
purchase
in the USA.  Are you sure your facts are right?  Sounds like an urban myth
created
by Africans and Australians.  ;)  Perhaps the movie might not be shown to
schoolchildren
because the institutional powers that be think the little tykes would be scarred
for life,
but that is conjecture on my part.

Animals Are Beautiful People (1974)
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(53 customer reviews)
List Price:  $14.98
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55 used & new available from $7.35

Darrell

Hi kefir_king,
Just wanted to complement you on all your lovely photos.  I'm not a
regular on this site and just stop in now and then to browse the
messages.  I wanted to ask you.... I was intrigued by the breakfast
photo.  There was a bit of description, and I think I could tell which
was the mackerel and which was the cracker, etc.  But which fermented
veggies are pictured?
Also, I wondered why all your ferments are in plastic bags?  Isn't it
better to ferment in glass or crocks?  Don't you worry about leaching
from the plastics?
And one last thing ... your home looks beautiful.  Loved the shot of
the kitchen and cabinetry.
Thanks for sharing.
~ Angie ~

> I was thinking of putting some kefir grains into
> organic wine to see what would happen.
> TT

If you're going to try to ferment the wine, wine is already fermented
and the sugars have already been consumed by the grape yeasts.
The kefir grains wouldn't have much of anything to consume. Plus
the alcohol would probably pickle the grains.

If you mean instead to try and turn the wine into vinegar using kefir
grains, a piece of kombucha scoby would probably be more useful
or just leaving the opened wine out with a cloth or napkin secured
over the opening would eventually give you vinegar, FWIU.

Darrell

TT, I'm not at all sure what you're asking.
   ----- Original Message -----
   From: t tarail
   To: Microbial_Nutrition@yahoogroups.com
   Sent: Friday, March 31, 2006 11:58 PM
   Subject: [MN] fun with kefir


   That sounds interesting. Exactly what and how much of
   it did you use?
   I was thinking of putting some kefir grains into
   organic wine to see what would happen.
   TT

   --- tonio epstein <tonio@...> wrote:

   > What an interesting question. I suppose one possible
   > way would be to do it in a batch of kefir. I just
   > harvested a batch of kefir to which I had included
   > about 1/2cup of dried wolfberries/goji berries. It
   > made the most delicious kefir, having sucked the
   > sweetness out of the wolfberries.
   >
   > I wonder how raw cacao beans are fermented, and if
   > that method could be applied to bee pollen.
   >
   > Tonio
   >
   > Has anyone come across Fermented Bee Pollen...it is
   > suposed to be very
   > rich in nutrients , amino acids etc...
   >
   > [Non-text portions of this message have been
   > removed]


[Non-text portions of this message have been removed]

Could you please explain your method for making okara tempeh?
I think this may be the way to go for me, so I don't have to
deal with dehulling the soybeans.  :)

Thanks,
-Erin


--- In Microbial_Nutrition@yahoogroups.com, "Elisa" <ka_lanu@...> wrote:
>
> I make okara tempeh exclusively and smooshing it in might not work if
> you prefer the texture of whole-bean tempeh.
>
> Elisa

Pratick Mukherjee wrote:

>Greetings --
>
>What is the usual time you guys leave kimchi to ferment?
>
>I have been told that traditionally Koreans don't like their kimchi sour, so
they eat it
>before it starts to get sour.
>On the other hand, I have heard that they bury the pots in the earth and
ferment it for
>several weeks.
>
>Mine starts to get sour after about 3 days, so I transfer it to the
refrigerator.
>
>Am I fermenting it too less?
>
>-Pratick
>
>
>
My friend from Korea instructed me to leave it out overnight, then
refrigerate.

--s

Pratick Mukherjee wrote:

>What is the usual time you guys leave kimchi to ferment?

From 5 days to months.

>I have been told that traditionally Koreans don't like their kimchi
>sour, so they eat it before it starts to get sour.
>On the other hand, I have heard that they bury the pots in the earth
>and ferment it for several weeks.

Yes. :)

When the vegetables are available fresh, you can make nice fresh kimchi
and enjoy it for the flavour and nutrition. But traditionally, going
into winter, kimchi was made in big pots and part-buried in the ground
to regulate the temperature. This gave vegetables throughout winter,
when there was none growing. (These days, modern agriculture and many-
thousand-kilometre cabbages means fresh kimchi can be made year round.)

The stuff I get with food at Korean takeaways in Sydney is about 3-5 day
ferments. I like the fresh stuff, and the aged stuff - like they are two
different things, really.

>Mine starts to get sour after about 3 days, so I transfer it to the
>refrigerator.
>
>Am I fermenting it too less?

Not if you like the fresh cabbage flavour. You can age it longer in the
fridge, and see if you like it that way too. It becomes a great soup or
stew addition after months in the fridge (yes, it gets the chance to in
our place - but I know it doesn't in many homes ;)
--
Ross McKay, Toronto, NSW Australia
"There is more to life than simply increasing its speed." - Mahatma Gandhi