Fermented Foods
MrPat
disappeared for so long and likely to disappear again? Eh.
Well, I'll share some of this stuff that I've been busy with - maybe
someone will learn something they didn't know and make something
delicious in the process :-)
Gonna give a shout-out to Twenty here because in a time long ago in a
galaxy far away he was a great example to me of how to not just think,
but to LIVE outside-of-the-box. Sometimes I even do it. Of anyone I
can think of in my life, especially back then, he was someone who
inspired me that I could make my dreams into reality. Ive gotta admit
I'm not very creative and my dreams are simple, but look at the neat
things I can make and me and my family enjoy:
Sauerkraut:
Alls you need to make sauerkraut is cabbage, salt, water, and a jar -
like a quart mason jar or a spaghetti sauce jar or something.
1. Cut up the cabbage, or just smash the leaves into the jar.
2. I add maybe a Tbs+1/2 salt and a little water in a quart sized
jar.
3. Mash it with the handle of a long spoon. Mash it and mash it and
mash it. Add cabbage and mash until the jar is mostly full, and if
you mash it good you can add just a little more water and all the
mashed cabbage will be submersed in the salt water.
4. You can take a leaf and put it on top of the mashed cabbage to
cover it and make sure its all submerged. Then put the lid on and
5. Wait a week or two or three. . . make sure you don't fill the
cabbage ALL the way up, or screw the lid on too tight, 'cause gas gets
released and the lid will pop up or worse the jar might break.
6. Yummy. Cabbage and pork go together like. . . pork and mustard.
Yogurt:
1. Alls you need is milk and some plain yogurt (or yogurt culture
from the health-food store i guess). If you have a "candy
thermometer" that's good, but you might get away with out it.
2. You "boil" some milk. Any kind will do, but not sure how to do it
with soy milk. I use raw milk from the amish guy down the street, but
you can use skim milk from anywhere if you want. Water boils at 212
degreesF, milk boils at like 185, so a good tactic is to boil the milk
double-boiler style, but you can get away with heating it right in a
pot on the burner as long as you keep stirring and don't burn it.
3. Once you flash-boil the milk (to sterilize), you cool it down in
like a cold water or ice bath in the sink. It's gotta come down to
between 90 degrees and 110, so if you don't have a thermometer just
make sure it's not too hot when you
4. Add 2-3 Tbs of the plain yogurt to the 1/2 gal of milk, and then
you want to keep it at 90-110 for seven hours. A good way is to put a
heating pad set on low under the milk pot and keep a towel over it -
or you can put containers of boiling water in a cooler. Then you put
the culturing milk in the cooler and close the lid. Probably want to
put fresh hot water in that cooler after a few hours to keep the temp
up, but I never did it that way, but it should work.
5. Ta-da! If the yogurt is too sour for your taste after seven hours
then you can ferment it for less time next time, or more if you like
it a little thicker and sourer. It's gonna be a little thin compared
to store-bought but you can add some pectin/gelatin at the end if you
want to add a thickener. Also, once you out it in the fridge for a
couple hours i thickens up more in there, too as it finishes.
6. I put the goopy mix into the blender before I put it in the
fridge. A couple seconds in the blender and its nice and smooth and
even, very professional, lol.
7. If you add fruit, add it by-the-serving. If you want to know why,
you gonna hafta use google instead of this goofy post. I eat it with
honey, a little vanilla, sometimes some brewer's yeast. De-lish.
Kombucha:
For kombucha, or manchurian tea, or (insert other names for it here),
you need a starter culture. You can order them online, they're cheap
and one will last you forever if you take care of it. The culture is
this blob of cellulose that looks like cold bacon fat. . . but its
not.
Alls you gotta do to prepare it is make some strong black or green
tea, then add a bunch of sugar. (In the south I think they call it
"sweet tea.") You'll have to look into how much tea and sugar, I make
a couple gallons at a time. Sometimes it's too much and sometimes not
enough. Some people make the stuff with the care of homemade beer,
but I just "throw it together."
So once you let the tea cool down, you add the culture, put it in a
"good container," cover it with like a paper towel and a rubber band,
and wait a week.
The kombucha tea is nothing like the sweet tea you started with, but
it is delicious and nutritious and all that. It effervesces so its
kindof carbonated. . . it's neat stuff. That's about all I'll share b/
c if you go to make kombucha you'll probably want to look at some
proportions that other people use. But for me it's simple - about
2+1/2 cups sugar per gallon of tea - leave it out for a week
(covered), then put it in the fridge. In the fridge I keep it in
gallon wine jugs for easy pouring. Some people use capped bottles to
contain the carbonation, but whatever.
Sour Cream:
Mix a couple cups of whole milk with a couple Tbs of buttermilk. Put
it in the fridge (any one annoyed with me calling it the fridge?) for
a day or so. Ta-Da! Sour cream!
Hmmmmmmmm. . . .
Sourdough bread is another good one. . . but I'm ready to be done
typing now.
I haven't made kimchi yet but been meaning to get to it. It's similar
to the sauerkraut.
Another good one is to take garlic cloves and fill a jar with them
then fill the jar with salty water and let sit for a week or so before
sticking in the fridge. But for health it's best to put fresh garlic
in at the end of cooking so the heat doesn't break down the good
stuff. I don't know if the pickled garlic is healthy or what, but it
makes fir some good cooking anyway, and preserves the garlic
obviously.
I like to eat garlic raw by dicing it up fine and swallowing it with
water. It seems that if your insides are in order, and/or if you do
this consistently for a few days, you've got the enzymes to break down
the garlic and it doesn't "emanate" from your body. Eating apples
probably helps with this, too.
Wow. Too much? Hope you get something fun or useful out of all this
- and maybe both :-)
My best to all,
-pat
greg
I remember the neighbors cooking cabbage, when I was less than 8. It
smelled *so* bad.
I now eat it a few times a week. It doesn't stink. It actually
tastes good. Maybe it's the way it's cooked? Maybe.
It's actually because of the cabbage that all that garlic doesn't give
me b.o. There's an ancient Chinese secret for ya, MrPat. :)
-=-=-=
MrPat
I haven't worn deodorant since I was 16 or so. . . I think the secret
is not spreading stuff on your skin and messing with the pH. . .
If I don't shower for a while, and I'm real sweaty, and I do get some
smelly smell, I'll sanitize with rubbing alcohol for a couple days
after me shower (I've been told its bacteria which make the smell.)
I worked construction for a few years, worked in kitchens for a few
years. . . try to keep clean but can't say I'm OCD about it. . .
everyone will have to take my word for it that I actually don't
smell. . .
Then again maybe Twenty would shock me here, he's been close enough in
recent months to know. . . not that I wouldn't get all gussied up for
a visit with Twenty so that might not be a good gauge.
"Kristin!?!"
Mr. Twenty Twenty
Speaking of hijacking, I hijacked your post, and put it here.
http://enlightenedapproach.com/forums/index.php/topic,125.0.html
Come on in and join us!
Twenty Twenty
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greg
Unless I eat lots of raw garlic without any cabbage. ;)
P.S. BTW, too much raw garlic probably isn't too good, especially if
you're going to be operating heavy machinery (brain/ reaction thing).
After a lot, you also need to take care of the good bacteria in the
gut.
-=-=-=
Mark Ty-Wharton
Weird huh :-)
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MrPat
normally don't smell, but if I feel "sticky" under my arms for a
couple days I use that too and it fixes the issue. :-)
Hey anyone know anything about teeth secrets? I started to get
cavities (after 25+ years w/o them) and the best thing I found (which
didn't involve dentists and fillings) so far is this:
http://www.xenophilia.com/zb0017.htm
Its about keeping the mouth 'clean' of bad bacteria and the teeth
regenerate (slowly I suppose). Some good info on that page (some).
I'm not scared of dentists (just mercury obviously, I'd go ceramic),
but I'd handle the issue with dedication if that will work.
A wise man once told me, "Good people like to hear good things from
good people with good teeth." I think he thought he was playing to my
sensibilities? But really I'd just like to keep my teeth if I can.
They seem useful.
On Mar 6, 5:22 am, Mark Ty-Wharton <mark.tywhar...@gmail.com> wrote:
> We have this rock crystal that we rub under our arms - even when I honk
> (like you can smell me at 100 yards) I rub crystal under my arms and it
> kills the bacteria and I smell nice.
>
> Weird huh :-)
>
> > dharmaville...@googlegroups.com<dharmaville%2Bunsu...@googlegroups.com>
greg
But if you have something like celiac disease, your teeth will fall
out no matter how clean and brushed they are.
Dentist 1: "you brush too much"
Dentist 2: "you don't brush enough"
Dentist 3: ditto 1
Dentist 4: ditto 2
...
Not to mention the mercury thing... I brought it up with a dentist to
hear it from his own mouth, he said it's fine, no problem.
A month later, the ADA "warning" came out...
I asked him again, and with the exact same truthful stuporness, he
answered it was dangerous and not to do it.
Any wonder I don't trust dentists much?
But hey, they're paid by your bad teeth, ya know?
BTW, I have a few friends that are dentists. They are still useful
sometimes...
-=-=-=
> ...
>
> read more »
Mark Ty-Wharton
I just got back from the dentist where I paid 80 pounds (about 130 bucks) for a white filling because I didn't want to go with mercury - problem is the fillings don't last for as long so it will need to be done again in a few years and nearly all my teeth are filled.
Still distinguishing who I am around money on my Landmark Seminar, that's fun (or not).
Seems I only go in search of the big buck and making the odd dollar here or there doesn't bother me much.
Interesting
Cheers
Mark
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MrPat
I don't know if my pattern around money is the same. . . or opposite.
As far as using your dentist friends for other things. . . yeah, I
hate when "DIY surgery" needs tackled in the home. Or maybe you meant
when you're having a party you invite them and say "Make sure a couple
of those pretty hygenists from your office come too, and remember my
fillings then remember to bring some wine."
On Mar 8, 8:10 am, Mark Ty-Wharton <mark.tywhar...@gmail.com> wrote:
> That's the one...
>
> I just got back from the dentist where I paid 80 pounds (about 130 bucks)
> for a white filling because I didn't want to go with mercury - problem is
> the fillings don't last for as long so it will need to be done again in a
> few years and nearly all my teeth are filled.
>
> Still distinguishing who I am around money on my Landmark Seminar, that's
> fun (or not).
>
> Seems I only go in search of the big buck and making the odd dollar here or
> there doesn't bother me much.
>
> Interesting
>
> Cheers
>
> Mark
>
> ...
>
> read more »
Jeannine
might give you!
--Jeannine