Shivani Arjuna Fermentation Pointers

Shivani Arjuna presents a very thorough explanation of the history and why fermentation developed. She has one of the most thorough list of pointers as to why fermented products are beneficial for us that I have read in a concise article. This was used in her classes. It is a quick and easy read, but please make notes to sections which may be particularly relevant to your health and wellness. She includes several basic and nutritional recipes with explanations of what they might do for you. The whole article is presented complete, thanks to her generous offer at the end to allow it to be thus shared, but never a fee! Thank you Shivani for your insights and summary.

Making and Eating Fermented Foods: Why and How.
Humans have been fermenting foods for ages, using yeasts, molds and bacteria. The most useful
bacteria for this are the lactic-acid forming bacteria, with which we create the lacto-fermented
foods that are our topic today.
For thousands of years our ancestors used fermentation to create foods with nutritional value far
superior to that of the things most modern peoples eat, and to preserve these foods without
freezing or canning. Today, many of us pay both a high dollar price and a high health price to eat
de-nutrified stuff that comes in cans, jars and boxes. It's a good time to change our ways. To
buy, grow, even forage, some real food, and learn the miraculous secrets of fermentation. To
watch our health improve and enjoy the satisfaction of being a true revolutionary, loosening the
corporate ties that bind. I'm going to focus on food fermentation, not social fermentation, but
eating is a definitely a political act.
We have evidence of humans fermenting foods for the last 12,000 years. Sumerians worshiped a
goddess of beer. In the tropics, fruit is placed in a hole in the ground to ferment. In the Arctic, fish
are fermented to the consistency of mush, and the natives claim it is their health secret. Africans
drink sorghum beer and eat fermented millet porridge. The Swiss eat fermented dairy products.
The Scotch ferment oak cakes. The French love wine and cheese. . Russians drink rye Kvass. and
Kombucha, fermented tea. (Fermented tea is consumed in many countries, by different names.)
Asians eat soy sauce, miso, sake, pickled ginger, daikon radish and other vegetables. The Japanese
love umeboshi plums. (And so do I.) Indonesians eat tempeh. Koreans love spicy kimchi.
Indians eat idli (fermented rice cakes), dosas (fermented lentil flatbread), chutneys and yogurt.
Germans eat sauerkraut. And Americans used to make and eat live-ferment foods.
Only recently have modern peoples turned away from preparing and eating a wide variety of
fermented foods, turning over their food choices and preparation to big corporations, for which it
is neither convenient nor profitable to produce live-culture foods. Your great grandparents
fermented foods and stored them in the stillroom,. Now, most of us are not even aware of that
part of our culture (pun intended) having been lost.
For instance, Americans used to make lacto-fermented ketchup and relishes at home. Now
Americans consume annually a half billion bottles of ketchup containing no live enzymes
whatsoever, but distilled vinegar and lots of high-fructose corn syrup. Our pickles are not
fermented but made with vinegar and our sauerkraut has been pasteurized. Our pickles and
sauerkraut aren’t even “ours” anymore. They’re manufactured by the food industry.
I’ve brought a few resource books for you to look at, and would like to share a thought from each
of the authors.
Bill Mollison, one of the founders of permaculture and author of The Permaculture Book of
Ferment & Human Nutrition, wrote that we probably co-evolved with the micro-organisims used
in culturing foods, which we have carried with us wherever we have migrated. Research now
corroborates this belief.
In his book Sacred and Herbal Healing Beers, Stephen Harrod Buhner states that “human
knowledge of fermentation arose independently through human cultures, that each culture
attributed its appearance to divine intervention and that its use is intimately bound up with our
development as a species.”
Sandor Katz, author of the book Wild Fermentation, credits fermented foods with his survival of
AIDS. He explains that we are in a symbiotic relationship with microbial cultures, that these
single-cell life forms, microflora, digest the food we eat into nutrients we can absorb, protect us
from potentially dangerous organsims and teach our immune systems how to function.
Sally Fallon, author of the great combination text/cookbook Nourishing Traditions, says that
without culturing there is no culture. That the USA has no culture because we only eat food that
has been canned, pasteurized or embalmed.
There is so much wonderful information about the effects of eating fermented foods and of the
fermentation process itself that I've made a list of bullet point facts to share with you.
• Lactobacilli are present on the surface of all living things. You can easily learn the techniques
of growing and using them to convert starches and sugars in vegetables and fruits into lactic acid,
a natural preservative that inhibits putrefying bacteria.
• Lactobacilli contribute to the protection of the body against infections and stimulate the
immune system. (Dr. James Mercola points out that 80% of our immune system is in our digestive
system, in the form of microflora, and that these good-guy bacteria prevent allergies by training
our immune system to distinguish between pathogens and non-harmful antigens, and to respond
appropriately. But pasteurization of foods that used to contain these flora has cut off our natural
supply of them. Hence the new popularity of probiotics.)
• Lactic acid does not acidify the body. While alcohol and acetic acid must be decomposed and
eliminated by the body, lactic acid can in large part be used by the body. Lacto-fermented foods
normalize the acidity of the stomach.
• Lacto-fermented foods improve the digestion process by regulating the level of acidity in the
digestive tract and by stimulating the production of beneficial intestinal flora. The mucous
membranes of our intestinal tract are protected by bacteria that create an acid environment in
which pathogenic bacteria cannot multiply. Lactic-acid bacteria survive transit into the large
intestine.. They can prevent the growth of coliform bacteria and prevent agents of cholera from
establishing themselves in the intestine. They can even inhibit and inactivate certain carcinogens.
• Lacto-fermented cucumbers dissolve precipitates of uric acid and thus prevent the formation
of stones.
• Lactobacilli act as anti-oxidants, scavenging cancer precursors known as free radicals.
• The culturing process generates superoxide dismustase GTF chromium, detoxifuying
compounds like glutathione, phospholipids, digestive ezymes and beta 2,3 glucans.
• Sauerkraut contains large quantities of choline, which lowers blood pressure. It also contain
acetylcholine, which reduces blood pressure, slows the rate of the heartbead and promotes
calmness and good sleep. Acetylcholine also has a beneficial effect on the peristaltic movements
of the intestine.
• Lacto-fermentation removes toxins from foods. For instance, it removes cyanide from
cassava, rendering it edible and nutritious. Less dramatic, but more important for grain-based
cultures, it removes phytic acid from grains, nuts and seeds, which otherwise would block mineral
absorption and lead to deficiencies. Eating improperly prepared grains is a major cause of
osteoporosis in our culture.
Virtually all pre-industrialized peoples soaked or fermented their grains before making them
into porridge, breads, cakes and casseroles. The coatings of grains, nuts and seeds contain phytic
acid that combines with calcium, magnesium, copper, iron, and particularly with zinc, in our
intestinal tract, blocking their absorption, so that a diet high in grains poses great risk of mineral
deficiencies and bone loss. Sour soaking and fermentation of grains, such as done by traditional
cultures worldwide, allows lactobacilli and other healthful microorganisms and enzymes to break
down the phytic acid. In addition, digestive enzyme inhibitors are neutralized, beneficial enzymes
produced, vitamin levels increased and gluten and other difficult-to-digest grain proteins partially
broken down for easier digestion and absorption.
Grains are severely damaged in the making of commercial making of breakfast cereals. Slurries
of grain are forced through tiny holes at high temperatures and pressures in giant extruders, a
process that destroys nutrients and turns the proteins in grains into veritable poisons. (An
experiment was done using 3 groups of rats. One group was fed rat chow. A second group was
fed commercial breakfast cereal. A third group was fed only the box the cereal had come in. the
rat chow rats remained well. The rats eating the breakfast cereal began to have convulsions and to
attack each other. Every one of the cereal-fed rats died before any of the rats eating only the box
died.)
Although grains are the base of our culture’s diet, many people simply do not do well with
grains. A year and a half ago my husband and I did a 2-week no-grain experiment and liked the
results so much that we simply stopped eating grains. We eat them occasionally “socially,” but
we don’t purchase them and take them home. It happens that grains are not appropriate for our
metabolic type.
(For both why-to and how-to information on proper preparation of grains, see
www.westonaprice.org/foodfeatures/be_kind.html/, also my recipe for flatbread.)
• Fermentation also reduces or eliminates nitrites, prussic acid, oxalic acid, nitrosamines and
glucosides. It also reduces aflotoxin and other toxins secreted by molds. (In a summer with little
sunshine, nitrites formed in vegetables are broken down by lacto-fermentation.)
• Lacto-fermentation facilitates the synthesis of certain vitamins, such as vitamin C, and B12
(which can only be produced in the presence of lactic bacteria).
• Fermentation of primitive rice wine or beer in Indonesia increases lysine 15%, thiamine 300%
and doubles the protein content. Natural cassava root contains 1 1/2% protein, but fermented
cassava is about 8% protein.
• Brewer's yeast contains the highest glucose tolerance factor found in any food. It can reduce
insulin requirement for diabetics, reduces serum cholesterol and triglyceride levels in the elderly.
• Lactic acid and enzymes facilitate the breakdown of proteins and hence their assimilation.
(Raw-food proponents tout the benefits of eating enzyme-rich raw foods. Raw foods can be
difficult to digest, and are unsuitable for people of the Vata Ayurvedic constitutional type. That's
us thin, chilly folks. Raw foods make poor full-time fare for those of northern climes in winter,
too. However, everyone can eat enzyme-rich lacto-fermented foods, anytime.
• Fermentation preserves food. This is a biggie. It's one of the main ways traditional cultures
preserved food. Fermentation organisms produce alcohol, lactic acid and acetic acid, all “biopreservatives”
that retain nutrients and prevent spoilage.
Preserve Vit. C. (Captain Cook was recognized by the Royal Society for conquering scurvy
among his crews by sailing with large quantities of sauerkraut. 60 barrels of kraut lasted his crew
27 months on his 2nd round-the-world trip, and not a single sailor got scurvy. The last barrel of
kraut was still perfectly preserved after 27 months. Humans have used lacto-fermentation to
preserve foods before we had refrigerators and preservatives, and we may do so again.
• Lactic acid not only keeps vegetables and fruits in a state of perfect preservation but also
promotes the growth of healthy intestinal flora. (For long-term preservation, a high lactic acid
brine is needed.)
• Most fermented beverages contain Vitamin C in profusion, and preserve it.
• Lactobacilli produce antibiotic and anti carcinogenic substances
• Lacto-fermentation mproves the bioavailability of minerals present in food.
• Lacto-fermentation creates new nutrients. Microbial cultures create K and B vitamins,
including folic acid, riboflavin, niacin, thiamin and biotin.
• Lacto-fermenting can double the digestibility of starches.
• Lacto-fermentation can turn otherwise inedible parts of animals into nutritious foods. The
Sudanese use 80 distinct fermentation processes to create an incredible array of ferments that
utilize every bit of animal flesh and bone.
• Human inhabitation of some areas of the planet is possible only through the fermentation of
local flora to increase the nutrient levels.
• Historically, populations in many areas of the world have had to make do with scarce
nutrients, but it's no longer just "third world" countries that are experiencing food shortages.
There have been food riots in many countries around the world in the past year, mostly ignored by
our media. Ten percent of Americans are now using food stamps and growing numbers of us are
experiencing “food insecurity” for the first time. Knowing how to put micro-organisims to work
creating nutrients for us is an excellent skill to acquire.
• Making your own allows you to make fermented beverages not available elsewhere at any
price. One of my favorite beers to make is ginger with lemon. I feed the yeast on organic sorghum
syrup and sucanat and find the sound of the carbon dioxide blurping gently through the airlock
both satisfying and reassuring. I have lots of little friends in my kitchen!
• Lactobacilli promote digestive health by inhibiting bacteria such as Shigella, Salmonella and
E. Coli. Lactobacilli compete with pathogens for receptor sites at the mucosal cell surfaces of the
intestines.
• Each of us is host to and in symbiotic (mutually rewarding) relationship with more than 100
million bacteria. We evolved from and with these organisms and cannot live without them. We
live better when we maximize our mutual cooperation. By eating a variety of live fermented
foods, we promote diversity among microbial cultures in our bodies.
Sandor Katz points out that biodiversity is just as important ar the micro level, that our bodies
are ecosystems that function most effectively when populated by diverse species of microorganisms.
He points out that by fermenting foods and drinks with wild micro-organisms present
in our home environment, we become more interconnected with the life forces of the world around
us. “Your environment becomes you, as you invite the microbial populations you share the Earth
with to enter your diet and your intestinal ecology.” Eat that, Pasteur!
• Food offers us many opportunities to resist mass marketing and commodification. “The time
has come to reclaim the stolen harvest,” writes Indian activist Vandana Shiva, “and celebrate the
growing and giving of good food as the highest gift and most revolutionary act.”
~ ~ ~ ~ ~ ~ ~ ~ ~
HOW TO LACTO-FERMENT
You can get some good ideas from Fallon's recipes, which include relishes, fruit recipes, etcetera.
However, note that a starter culture is not necessary. There are plenty of great micro-organisims hanging
around just looking for a job. The salt holds “bad guy” bacteria back while your “good guy” bacteria get to
work. You can use more salt in cold weather, less when it's warm. (It's common in France not to even use
salt. Sally Fallon says whey is needed when fermenting fruit, but Sandor Katz' recipes use no starter
culture.)
You do get a different culture when you when you go with the bacteria in the air/on the veggies rather than
using whey. I like the idea of eating locally!
To make your brine add about 2 tsp salt to each cup of pure water. Maybe less in hot weather, a bit more in
winter. Use pure sea salt. No iodine, no aluminum silicate, no super-heated salt. Just sea salt.
If you use kosher salt you will need 1.5 times the volume, as the large crystals take up more space. You
may also need to boil the water to dissolve kosher salt.
You can use less or even no salt if you add whey, which is rich in lactic acid and lactobacilli.
To obtain whey full of live bacteria, strain organic yogurt through several layers of very fine mesh cheese
cloth or an undyed piece of cotton with a weave that will allow you to strain through it. (I use 7 layers.)
Twist the dampened cloth above a “ball” of yogurt, then squeeze. Very gently at first, then harder as the
yogurt gets drier and drier. Let it sit a minute or two between squeezes for the remaining whey to come to
the surface of the gradually thickening ball. You don't want globs of yogurt in your whey! Set your
cheesecloth in a fine mesh strainer over a bowl, to catch the whey. If a blop of yogurt falls onto the
strainer, just quickly shake it off before it falls into your whey.
The more salt you use, the slower the fermentation will take place and the more acidic the result will be.
(Many folks make salty kraut that takes weeks to ferment, but you can be eating low-salt ferments in 3-4
days.)
Use well water, spring water, distilled water, reverse osmosis water or purified water. Do not use city tap
water.
You can use any kind of jar that has a lid you can secure. I get wide-mouthed pickle jars at our recycling
center. Use glass, enamelware or gourds. Not plastic or metal.
Don't scrub the surface of the fruits/veggies you wish to ferment, or use anything to “decontaminate” them.
(Why eat anything that needs decontamination?)
Organic produce will supply more nutrients for the fermentation process. Trace minerals must be present
in sufficient amounts for enzymes to function.
Cut the veggies or fruits into pieces thin enough for the bacteria to get at them. Cukes can be cut into the
standard sizes you are used to seeing sold in stores.
You may want to spread a thin layer of coconut oil on the non-gasket part of the jar lid that will be exposed
to the acid brine, to make the lid last longer and avoid metal contamination.
When fermenting cucumbers, adding some slices of carrot helps keep the cukes crispy. I ferment cukes
year round, so in the winter I am just using slicing cukes from the co-op, not pickling cukes. They are still
pretty crisp, if I add some carrot. (Something to do with giving the bacteria some sugars, I have read.)
Pack as many cut-up veggies in a glass jar as you can, adding spices if you want. Fill up the remaining
space with the brine, set a small hard stone (Soft stone will come off in the brine as it becomes acid.), piece
of smooth glass or non-toxic pottery on top of the veggies to hold them down. You want to keep the
fermenting foods under the protection of brine.
Fill the jar up to within 1/2 inch of the top and screw the lid on, leaving it just loose enough for carbon
dioxide that will bubble up to escape, but snug enough to keep out air, as lacto-fermentation is an anaerobic
process. The CO2 will force air out of the jar, as it is heavier than air.
Keep the jar at room temperature to facilitate the lacto-fermentation process. Don't open the jar for 3 days,
to keep oxygen out during the first part of the lacto-fermentation process. (If the weather is really hot,
check after 2 days.) Then do a nibble test daily till the vegetables taste pickled. If they go too long, they
will get soft. When done, stick the jar in the refrigerator, which will bring the fermentation process almost
to a stop. After several hours in the fridge. cucumbers will become translucent. (Don't leave them out
fermenting waiting for them to do this, or they will get too soft most of the time.)
Below 72 degrees, the fermentation process slows down. Above 72, it speeds up. But do not purposely
keep your fermenting jar warmer. If you have to go on a trip and won't be back till after the food will
probably be fermented, just set the jar of the partly-pickled veggies in the fridge and take it out to finish
fermenting when you get back.
There is often a coating of what looks like white dust on the top of the brine by the time the veggies are
pickled. This is Kahm yeast. It is OK to eat it, but I usually skim it off.
If left fermenting too long, the pickles will become soft. Still fine nutritionally, but not appetizing. I had
this happen once and I ran the whole works through the blender and used it to drink and in salad dressing.
I've never seen one, but I have heard it's possible to have a pickling failure. If “bad guy” bacteria won out,
(Because the vegetables are nutrient-deficient or your salt or water contains impurities, including too many
minerals), your vegetables would smell terrible, because they would be rotting, not fermenting. So you'd
definitely know!
The acidic or alcoholic environments created by fermentation are inhospitable to bacteria that cause food
poisoning. Any funkiness is usually limited to the top layer which is contact with microbe-rich air, and is
easily discarded. Trust your nose and taste buds.
If you are not sure whether the veggies are pickled enough, stick them in the fridge. and try them the next
day. If you want to pickle them some more, the process will continue again if you leave the jar out at room
temp. any time in the future.
Fermented veggies will keep for months in the refrigerator, though they will continue to ferment just a bit
so they become more pickled/sour/soft over time. Our ancestors kept them in the root cellar. (If you own a
home with a basement, I heartily suggest you create a root cellar there for storing veggies and fruits through
the winter. Ask me how to make one.)
Be sure to use the brine, too! You can drink it, or put it in salad dressing. We use it that way, instead of
vinegar.
When introducing lacto-fermented foods to your diet, do it gradually, as there may be die-off of “bad guy”
bacteria in your gut that could lead to gas, etcetera for a while. Try a couple of tablespoons full a day a
first, then at each meal. Some folks go to a half cup at each meal.
Eggshell will neutralize acidity of lacto-fermented drinks. One shell per gallon.
When fermenting grains or legumes, cooking, mashing, sprouting or denaturing improves efficient
fermenting.
If you are using ground grains, grind them fresh yourself, as they rapidly lose nutrients through oxidation
and can be come rancid.
Note:
The fermentation process transforms the sugars naturally found in root vegetables like beets into more
easily assimilated forms. Diabetics can eat sweet root vegetables after they have been fermented.
The lactic acid produced by the lactic bacteria is not acidifying to our body. It is very helpful, in fact, to
those who have arthritis and other over-acid conditions. It's alkalinizing in its effect.
People with candida will benefit greatly from fermented foods.
There is no lactose in fully lactofermented foods. The lactobacteria convert lactose into lactic acid. Thus a
lactose-sensitive person can safely eat milk that has been allowed to lacto-ferment till it is very sour. (It
does get very sour.)
The "good guy bacteria" in lactofermented foods act to kill off the bacterial and fungal infections that so
often plague people with Irritable Bowl Syndrome.
Citrus fruits naturally have a bacteria on their skins that inhibits mold. Don't wash them until you are ready
to eat them.
Research indicates that humans evolved eating lacto-fermented foods and need them in order to have
optimal health.
RESOURCES
Nourishing Traditions by Sally Fallon
Nutrition and Physical Degeneration, by Weston A. Price (See long excerpts at Soil & Health website.)
www.WestonAPrice.org
Wild Fermentation by Sandor Katz
E-mail him with fermentation questions at: moc.noitatnemrefdliw|tuarkrodnas#moc.noitatnemrefdliw|tuarkrodnas
www.wildfermentation.com
The Permaculture Book of Ferment & Human Nutrition, by Bill Mollison. Out of print but I think it’s
available for download at the Soil and Health Library website: www.soilandhealth.org. This book
contains priceless information on preservation, storage, and processing techniques from around the world.
Areas covered include nutrition and environmental health; Beers, wines and other beverages; preserving
meat and dairy products; and preserving fruits, vegetables and grains …with the aim of empowering people
and communities to retain the ability to grow, prepare, and store our own foods.
Sacred and Healing Herbal Beers, by Stephen Harrod Buhner
Handbook of Indigenous Fermented Foods, by Keith Steinkraus
Stolen Harvest: The Hijacking of the Global Food Supply, by Vandana Shiva (social and political issues)
RECIPES
Ginger/carrots
1 cup of firmly-packed grated carrot, a bit less than one tsp. of finely-grated ginger, 1 1/2 tsp. of salt. I
pound the carrots a bit to release enough juice to cover them, then set a few small hard stones on top before
closing the jar.
Beet Kvass
To make 2 quarts of beet kvass, chop up 3 medium beets, add 1/4 cup whey and 1 tbsp. salt, adding pure
water to fill the container. Keep at room temperature for two days, then keep in frig. When most of the
liquid has been drunk you can refill with fresh water and repeat the process. You can save some of the
kvass to make more, instead of using whey. (Chopping is recommended vs. grating, which can result in
too-rapid fermentation that creates more alcohol than lactic acid.)
Beets are highly nutritious. Sally Fallon says that 4 oz. of beet kvass twice a day is a great blood tonic:
“promotes regularity, aids digestion, alkalinizes the blood, cleanses the liver and is a good treatment for
kidney stones.”
Kombucha is another delicious, refreshing and salutary beverage, made from tea, sugar and a culture or
"mushroom." Please see a highly-informative article about it at:
www.westonaprice.org/foodfeatures/kvass.htm/.
The following recipe and others can be found at: www.rejoiceinlife.com/recipes/starter.php
Basic Recipe for Sauerkraut

  • 1 litre glass jar with plastic lid
  • Cabbage
  • Beetroot
  • 1 1/2 teaspoons salt
  • 2 tablespoons of Kefir whey

Grate beetroot with a hand grater, process cabbage in a food processor, then mix equal quantities
(grated) of each in a large bowl with the salt and Kefir whey. You may wish to add some ground Juniper
berries or a sprig of sweet basil or dill for additional flavour and nutrients. You are advised to keep your
recipes simple at first, so that you may learn about the smells and tastes of fermented foods. Once you have
some experience, you may wish to incorporate vegetables and fruits such as onions and green papaya.
Our forbearers would have chopped the ingredients and pounded them with a wooden mortar in a large
crock to bruise the cell walls. Graters and food processors make the task easier, but maybe not as much fun.
Press the mixture into a clean glass jar with a wooden spoon, removing all air bubbles and making sure
that juice covers the mixture. Leave at least one inch or more of space at the top of the jar to allow for
expansion. Screw on a plastic lid tightly and place the jar on a saucer, in case the fermentation process
causes the juice to overflow.
Store the jar in a cupboard for 3-5 days (depending on the ambient temperature) before transferring to
the refrigerator. Keep an eye on the sauerkraut because the mixture needs to be kept wet with its juice,
otherwise the top layer may dry out and go off. If any mould develops on the surface (which it shouldn't in
a lactic acid environment) just scrape it off. If it smells putrid or you have any doubts about the quality,
then discard the sauerkraut and start again. The sauerkraut may be consumed after a couple of weeks,
though if you allow the fermentation process to continue for a month or so in the refrigerator you will be
well rewarded with a most delicious flavour (and probably never eat commercially made coleslaw or
sauerkraut ever again).
Orangina
Take a 2 litre flagon and add a 1 4 teaspoon of Celtic sea salt, the juice ⁄ of a couple of oranges and a
lime, 2 cups of herbal tea such as green tea, and 2 teaspoons or more of freshly ground ginger. Half fill the
flagon with filtered water, add a 1⁄4 to 1 cup of Kefir whey, add a few teaspoons of raw honey if you wish
and fill the flagon to within 3 inches from the top. Cap tightly and store in a cupboard for 2 days before
transferring to the refrigerator. The beverage should be gently effervescent.
Ginger beer
Traditional ginger beer uses a starter. To a 250 ml jar add 1 cup of water, 1 teaspoon of ground ginger, 1
teaspoon of honey and 2 teaspoons of Kefir whey. Add 1 teaspoon of ginger and raw honey each day for 7
days.
Strain the starter culture through cheese cloth into a glass bowl. Add 500m of water, 150mls of fresh
lemon juice, 3⁄4 teaspoon of salt and 5 tablespoons of honey. Stir well and divide the slurry equally
between three 750 ml beer bottles. Top up the bottles with filtered water to within 3 inches from the top and
cork with clamp down wine corks. Leave to ferment at room temperature for a week before transferring to
the fridge.
To start a new culture, add a teaspoon of the ginger grounds from the cheesecloth to a clean jar. Add one
cup of water and a teaspoon of ginger and honey.
Modify the recipe to suit your taste buds
Sweet Potato Fly - Light and fruity with mild tartness.
1 tsp./5ml powdered mace [I'd skip the mace, myself. Suit your own taste.]
2 large sweet potatoes
2 cups/500 ml. sugar
_ cup/125 ml. whey
1 gallon pure water
2 lemons
cinnamon
nutmeg
1 eggshell
Boil the water with mace. Cool. Grate the sweet potatoes and rinse well through strainer to remove the
starch.
In large bowl, combine the potatoes, water sugar, whey, juice and grated peel of the lemons and a pinch
each of cinnamon and nutmeg. Add the cooled mace water. Stir, cover to keep insects and dust out, and
leave it to ferment in warm spot for about 3 days. Strain into a glass container, refrigerate and enjoy.
Shivani’s Flatbread
If you can get whey from raw organic milk, that makes a wonderful culture for lacto-fermenting grains.
If you don’t have access to that, you can buy some organic yogurt and strain it through multiple (7 or more,
no kidding) layers of very small mesh cheesecloth to get whey. (Look for unflavored, unsweetened organic
yogurt that has not had thickeners added to it to make it firmer and dryer. You want it as juicy as possible.
Most natural yogurt is about 1/2 whey.)
Alternatively, you can just soak some organic whole grain in pure water for a couple of days and “grow”
yourself a culture, as lactobacilli are present in small amounts on all grains. When the soaking water gets a
few bubbles in it, is just a bit thicker and tastes a bit sour, you have got a culture. You can now use your
living culture to soak any grain to reduce the phytic acid.
You can soak the whole grain or you can crack it up some first. Cracking rice, for instance, lets the
liquid soak into it more so it cooks up more quickly and is easier to chew. With rolled oats, of course, no
need to do anything more to them but lacto-ferment or sour soak them. (You can soak them in water to
which lemon juice has been added. Genuine lemon juice, not “Real” lemon in a plastic bottle. If you press
out and reuse the liquid from this for a few days, it should grow a living culture from the lactobacilli
present on the oats.)
Whole oat groats, however, will ferment better if cracked open first. I have a great grinder I can set to
different settings that I use to do this, the Family Grain Mill. You might try a quick whiz in a coffee or
spice grinder. Or just use the whole goats and let them sit a whole day instead of overnight.
Once a grain is cracked or rolled it oxidizes, so starting with whole grains and grinding, cracking or
rolling them as needed is definitely preferable Also, organic grains are far superior to others.
The grains I use for my flatbread "cakes" are short grain brown rice and oat groats. They are good
nutritionally, and the mixture gives a good consistency to the flatbread, too. (Wheat is terribly overused in
our culture. Good to try some other grains. I am wheat sensitive, as many of us are, even though we may
not realize it. Also, wheat breaks down into sugar faster than any other grain, so has a disruptive effect on
our insjlin metabolism. If you do use wheat, it should be sprouted or sour soaked, as it is very high in
phytic acid.) Using rice alone will give a bread that is dry and grainy. Oats alone would be heavy and
gummy. Together they are great.
You can experiment with the proportions. I like about 3 parts oats to 4 parts rice, but 2/4 or even 1/4
work, too, depending on what consistency you like.
Lacto-ferment (or, sour soak in water to which some lemon juice has been added) oats at least 8 hours at
room temperature. With rice it's not so crucial to do it that long as they don't have nearly as much phytic
acid that needs to be neutralized.
At the end of the fermenting time, dump the grain and the liquid it has been in into a fine mesh strainer,
over a bowl to catch the liquid. You want a mesh fine enough to catch all the grain, and just let the liquid
through.
I use a wooden spoon to push the grain against the strainer and get most of the liquid out. Then I pour a
little fresh water on top of the mash in the strainer, stir it around a bit, and press again, to rescue as much of
the living culture as possible. Then the lactobacillus culture liquid back into the soaking jar to be used for
the next batch of grain, and the grain goes into the blender. (There is no benefit from adding the soaking
liquid to what you are going to cook, as the beneficial organisms and enzymes are destroyed by cooking. If
you have an infinite supply of whey and like a more sour taste, you can use your fermented grain along
with its soaking liquid and start a fresh culture each time.)
I like to ferment oats in one jar, and rice in another. I discovered that blending up the rice first by itself,
then adding the oats after the rice is blended to a smooth batter means much less blending time is needed
than when both are blended together. For some people, soaking and blending them together might feel
easier.
Be aware that as the grains ferment carbon dioxide is formed. You want to leave some space in the jar
for the fermenting grains to move upward, as sometimes the carbon dioxide actually pushes the grain up
enough to make the liquid overflow if you have your jar too full. When you see those bubbles, you can
really appreciate how hard those little lactobacilli are working for you.
Add just enough water to the blender to get a nice batter consistency. I have got the feel of how much
water to add and put that amount all in with the rice, as I feel it blends the rice better if it can move easily in
the blender. Then when that batter is smooth, I blend in the oats. I like to blend the oats less, to give a bit
of texture to my flat bread.
I store this batter in glass, enamel or stainless steel in the refrigerator. (Never in plastic or aluminum, as
the acidity would leach toxins into the batter. And not in stainless steel that has been cleaned with a metal
scrubber, as that will leach nickel.) The batter will keep well in the frig for several days. The slight acidity
adds to its keeping quality, as other, harmful bacteria do not grow well in it. (This is why lactofermentation
has traditionally been used worldwide as a means of preserving food.) Similarly, once your
grains are fermented you can just set the fermenting jar in the fridge if you are not going to get to blending
it for a day or so.
To lacto-ferment your next grain, just add it to the remaining ferment liquid, adding additional fresh
water as needed. (Oats soak up a lot more liquid than rice does.) You can use the “same” culture liquid for
years, as long as you keep feeding it by using it frequently. If you use it daily, there is no need to ever
refrigerate it. (You need room temp. for the lactobacilli to work on your grains.) If you are not going to
use it again immediately, however, put it in the refrigerator. It will keep all right there for a few days. (If
it goes icky you will know from the smell. If your “smeller” is not too good, just taste a few drops. It
should taste like whey, or like yeast. If the taste is foul, you need to begin with a new culture.)
When I want to make something with the batter, I melt a bit of clarified butter in a Corelle bowl first, on
a very low gas flame, then quickly stir in the desired amount of refrigerated batter. (Room temp. butter is
too chilled by refrigerated batter and lumps up.)
Never set a hot Corelle bowl on a metal surface. I did this just once. There was a cracking sound, then
the bottom of the bowl fell out when I picked it up.
If you don't have a Corelle bowl, you can heat a bit of butter in the skillet you are going to cook the flat
bread in.
Add a pinch of baking soda for each flat bread you are going to make. I don't actually measure, so
cannot tell you exactly how much. Less than 1/8 tsp. per cup of batter. If your cake cooks with too many
bubbles, you've used too too much, and vice versa.
Add a bit of water if your batter is too thick. Add a bit of Celtic Sea Salt. (Ordinary table salt is toxic,
not nutritious.) Add herbs, etc. if you wish.
I brush a thin coat of clarified butter on the bottom of a fairly hot Le Creuset skillet, then pour the batter,
moving circularly from the edge in to the center (which pushes extra butter into the center of the pan where
it becomes part of the cake, vs. pushing it up the sides of the skillet where it will burn as the cake cooks), to
just cover the bottom of the skillet. My skillet is a bit under 7 1/2 inches across the bottom. I make 3 flat
breads with about 1 1/4 cup of batter.
If the batter is too thick, your "cake" will tend to burn on the outside before the inside is done. (When I
get one too thick, I cook it a bit, then turn down the heat to try to get the inside to finish cooking. In winter,
I set these doughy ones on a rack on our wood stove, which finishes them nicely. A higher percentage of
oats also makes for a doughy cake.) It it is too thin, it tends to break.
If you have a good cooking surface, the outer edges of the cake will start to lift from the skillet when it
is ready to turn over. If you try to turn it over too soon, it will break. You can turn up an edge and check
the color if you are not sure if it's ready to turn. There will be some golden when it's time to turn it.
I've tried a variety of skillets, and Le Creuset is the one that works the best for making these flat breads,
which tend to stick to other skillets. (Le Creuset is iron with a baked-on enamel finish.)
Of course "nonstick" cookware will work, but all of these products are coated with toxic materials that
eventually come off bit by bit into your food!
If you are going to make these flat breads regularly, a Le Creuset or similar skillet is a wonderful
investment. They are also great for cooking eggs, fish, sautéing veggies…. I love mine. You can order one
online and have it delivered to your door. Be sure to get the original enamal finish, not their new nonstick
coating.
Flat breads made from fermented grains have satisfied and nourished countless generations of traditional
peoples. They are wonderful with just about any meal, and make a great dessert too. Try spreading
clarified butter and a bit of raw honey, sorghum syrup, preserves, or lacto-fermented cream on one!
Mmmmm.
Copyright 2004
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