Mastodawn

Saps els gossos, que sempre volen el plat de l'altre? Doncs sembla que els humans fem el mateix.
Ho fem amb les medicines, i ho fem amb els aliments.
Ara mateix hi ha un munt de gent fent Kimchi i kombutxa i koji, i molt poca fent olives.

I no tinc res en contra dels fermentats foranis, però aprendre coses noves, sense conservar els coneixements propis, ho trobo absurd.

No se m'acudeix un aliment més mediterrani que les olives. I a més, com a fermentat, són meravelloses.

A part de ser probiòtiques, les olives en sí són plenes de compostos benèfics, i a més s'adoben amb herbes medicinals, que alhora tenen molts compostos benèfics, que les olives atraparan de forma molt eficient, fent-los disponibles a la nostra digestió.
Perquè hi ha compostos liposolubles (solubles en oli) i hidrosolubles (solubles en aigua), i les olives contenen oli i aigua i per tant els poden extraure tots

I a més a més, són delicioses.

#olives #ferment #ferments #fermentacion #fermentos #probiotic #medicinal #CuinaCatalana #herbesremeieres #plantesmedicinals #olivas #aceitunas #microbiota #microbioma

Jules Sep 30

Lang geleden, maar eindelijk weer eens een ferment gemaakt: grote pot groene tomaten met 1.75% zout. Rechts groene peper, groene paprika en groene tomaten op 2%.

Nu paar weken wachten.. #ferment #ediblegarden

ghost_shit: antifa AF Sep 19

A 1.4kg #ferment of beetroot, beet greens, celery, and carrot. I would not usually do a ferment this small, but I had a handful of beetroots after thinning one of the the vegie beds, and the celery was beginning to wilt in the fridge.

#fermenting #GardeningAU

Owncast Sep 13

Live streaming now on eom.dev!

Sugar Wash First Attempt

#owncast #livestreaming #brewing #brew #ferment #fermented #fermentation #alcohol #diy #distillation #still #distill #beer #wine

https://owncast.eom.dev

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C.Sep 11

Prep:

Put the slow-cooker on low, lid on.

Open the cans of beans. For each one, pour into the collander over a sink. Then run cold water over every millimeter of them. Shake them around to expose the parts that are touching each other. If you can flick it to bring the ones on the bottom to the top without spilling them all, do that. Keep rinsing until every bean has had every part rinsed *good*. Drain and pour the beans into the slow cooker and put the lid back on. Repeat for each type of bean.

Why? This is the beans-and-gas thing. The part of the bean that can give you gas is indigestible proteins that they contain. Your stomach can't break them down, so they go through and end up fermenting, basically, in your intestines, producing gas.

The trick is that these indigestible proteins are only on the *surface* of the bean. Not in the beans themselves. You rinse & shake & rinse & rinse the beans, and none of that indigestible protein ends up in the dish to start with, and you don't get gas.

Start heating the pot/pan over medium heat on the stove. Chop the onion, medium to fine. Add some cooking oil to the pot/pan. Throw in the garlic, minced. Add salt fairly liberally. Then fry and stir until the onions are starting to caramelize. Throw it all in the slow cooker.

3/x

#beans #gas #flatulence #protein #indigestible #IndigestibleProtein #ferment #stomach #intestine #garlic

Shedlandia Jul 12

Kohlrabi Kimchi

Kohlrabi is one of the faster growing brassicas. and it’s a great ingredient in kimchi. Preserve your early harvest with this spicy Korean inspired recipe.

Whole kohlrabi on a counter top.

Ingredients

500-750g of kohlrabi

500-750g of mooli (or large radishes)

6 spring onions

1 large bulb of garlic, peeled and sliced

1 large thumb of ginger root

2 tbsp of gochugaru flakes (or regular dried chilis)

2 tbsp of tamari soy

1 tbsp of tamarind paste

Himalayan pink salt or sea […]

https://www.shedlandia.com/archives/80

sab_bau May 25

Das ist ein Weissweinessig mit Hollunderblüten. Ich bin sehr gespannt wie dieser Essig schmecken wird.
Spannender wäre natürlich den Essig komplett selber anzusetzen. Da muss bzw. werde ich mich noch belesen.
#selbermachen #ferment #fermentieren

wendizen May 23

There’s some tasty local grub in Czechia I was completely unaware of: pickled and/or marinated cheese. The process strengthens the flavor intensity, pulling stronger notes from even mild cheese. If you like cheese, it’s magical #cheese #ferment #Czechia #foodtoot #travel #dairy #Prague