Wild Fermentation

On Wed, Jan 15, 2020 at 9:33 AM Anna Nicole Platte <nicole...@gmail.com> wrote: Other

Pls aid me in India with Kefir, Scooby kambucha, Jun, Amasi, Villi cultured, Ginger beer plant ...

To make the beet sour (kwas): Place 3 1/2 pounds prepared beets in a large crock or ceramic bowl.

Did you ever find your milk kefir grains <3 I really some also .... I have kombucha scoby I could

I also know that USDA will only let you have about 11 strains of bacteria vs. the multitudes

Yes.... I'm wondering too. I have a different version of water kefir to commercialize in the US..

Are you brewing commercially now, and which companies have you decided to use long term? Thanks,

Kristof: what is the link to your store site? Vicki On Wednesday, March 4, 2015 at 8:01:25 AM UTC-7,

Hi Nance........... have you run into any food scientists? I need one for information on testing

I made black garlic, and initially, before refigerating them, the cloves were black and soft and easy

Hello from NYC to everyone! My name is Karen and I (not unsurprisingly) found this group due to being

Sounds like my DH...a few years ago! He initially thought it was "weird" and "

Well I suppose this may be a "little" late for an answer, (2 years, LOL) but in case you or

My understanding and experience are that this viscosity happens when the roots are very sweet and

Helpful - it's the structure that holds the acetobacter community, one side in contact with air,

agree with joe. a cooler temperature and the addition of some leaves (grape, cherry, oak and probably

I haven't tried it but I've read that smelt would work. Don't see them much any more.

I Googled "turmeric pickle recipe" and quite a few came up... Sounds really good :)

You are correct George, 180 should do it to change the milk proteins--cooling to 115-120 before

Ken, Couldn't you buy the small starter kit then use a bit of the batch you would have on hand

has anyone tried this? Make soybean milk, by soaking dried beans, overnight, then blending them at

You don't *have* to remove the stems, depending on what kind of result you're looking for...

Your ideas sound good.... They might also be good in a mixed veg ferment :) Marie On Sun, Dec 8, 2013

My 8 year old cat has had digestive issues for the past couple of years. At one point, we thought he

Too late. Sent from my iPad On Aug 31, 2013, at 7:40 PM, pbgv...@gmail.com wrote: Hello Robert! I

Maybe it's the grating. When grated, because of the high sugar content, beets ferment quickly to

Julie, Here are my thoughts -re the lacto fermented veggies that Sandor and all the rest of us into

It doesn't work so easily on small bottles but I've used "whipper snipper" type

It turns out that lactic acid causing soreness is a myth. It is actually produced as part of the

http://www.wildfermentation.com/forum/viewtopic.php?f=7&t=4014 On Sunday, 6 January 2013 18:13:48