Fermented foods shaped human biology
press.asimov.com
press.asimov.com
I started making these because I just like them - the sauerkraut is a great ingredient to have for various dishes or just to eat, and the kombucha was because I was getting bored with white wine at dinner and wanted something with a similar acidity level.
But since I started making them I've noticed that both instantly settle my stomach when it's upset and both also make my, um, digestive system move more...
If you want to start making sauerkraut all you need is a decent fermentation jar that can keep the interior anaerobic. For kombucha you need a bit more - big jars (it's aerobic though) and beer bottles - I also have a ph meter, BRIX measurer, etc
Best eaten as salad with oil and red-pepper, and of course, wrapping pork minceballs.
nazdrave
Putting sauerkraut into barrel was a ritual for whole family - cutting cabbage heads on manual spinning cutter, then smaller person in the household would but a plastic bag on one foot/both feet and stand in the barrel, while family was adding more layers (to compress it all and get juices from cabbage out and salt in). It was mixed with some apples, spices like whole black pepper and salt. Once closed and water was put in, over time it would start regularly 'farting' out excess gasses from fermentation.
Lasted whole winter and then some, base for many nice meals but by far the best is hearty cabbage soup, tradition for not only Christmas dinner. That sauerkraut tasted/tastes much better than best bio stuff I can buy in most expensive Swiss/German shops.
It’s basically a secret weapon when it comes to dog care. If your dog has eaten something hard to digest (like a toy or a bone), feed them a serving of sauerkraut, and most dogs will need to go outside 10 minutes later and everything will come out.
I'm quite sensitive to it and can only have a spoonful or so and generally plan to work from home the next day. Note that the store bought stuff is often heated or similar and doesn't contain anywhere near the same level of bacteria.
I thought it would be an interesting story about how the bakers and beer makers are the actual illuminati, consciously working on behalf of the yeast which is our actual over-lords.
Sauerkraut, kimchi, kombucha, kefir. None of which sounded like something my celtic ancesters eat. Beer, cider, bread maybe. I see a disconnect.
Although if you were to ask them to guess at the etymology, you probably would get a lot of disappointing answers.
Also, cook books are a modern invention. You're not going to find a collection of thousand year old recipes by looking at written records.
[1] https://eatshistory.com/the-5-oldest-recipes-in-the-world/
celts consumed plenty of dairy. kefir is dairy. clotted cream is fermented and buttermilk and cheeses are fermented.
scandinavians eat fermented fish, and there was plenty of exchange and living side by side between scandinavians and northern celts.
The Yakult company of Japan make these fermented foods things, calling the yogurts is a joke considering the ingredients. For decades they have been getting themselves banned by advertising standards for claims regarding beneficial bacteria that can't be backed up with science. Their product is marketing, yet millions believe their product works wonders - a placebo, if ever there was one.
I have an ongoing nutrition experiment, to cut processed foods and animal products from my diet. As a result, I cook from scratch at all times, even making my own bread. I don't use a fridge or a freezer since I don't buy anything that needs to be kept that cold.
What has surprised me is the absence of mold and decay. Before my experiment, I would regularly have to throw out lots of food that had gone bad, but now I don't have these problems. I thought modern preservation techniques made food last for longer, however, this has not been the case and I simply don't waste food.
In the article much is written about inflammation. Allegedly fermented foods help with that. But so does removing free sugar from the diet, along with processed foods and animal products. Therefore, before worrying about fermented foods, it is worth considering removing the junk first, as in all of it, to not eat HFSS (High Fat, Sugar and Salt).
A healthy gut is a huge upgrade to life and I don't think mine was healthy before my little experiment, but I knew nothing different, so I was not to know.
My advice for getting there is to cut the junk and cook from scratch, mostly, if not all, plants. Order should be restored to the gut microbiome with such a move, in a matter of days, no fermented foods needed.
Surströmming, sursill, hákarl...
That smell though! You can evacuate a small town by opening a can of this.
Also: focaccia? you're supposed to eat it with tunnbröd, boiled potatoes and sour cream!
Fast å andra sidan slipper jag helst att blanda mig och surströmming också, om det går!
I think you have to be Swedish or have grown up eating such stuff to think otherwise.
No love.
nice, but too complicated. slice a cabbage, add some salt, pound it, stash it for 10-15 days, enjoy. easy peasy and delicious (optionally pour some olive oil, vinegar and pepper on the serving for flavour).
just make sure i has enough juice to stay covered. odds are it doesn't; popular wisdom is topping it up with some extra brine. i prefer white wine.
You get the starter by leaving flour and water at room temperature for several days. Once the starter is ready, it's just more flour and water, plus additional ingredients (salt, seeds, olive oil, etc) sitting for several hours until it's ready to go in the oven.
I've followed sourdough recipes that were extremely complicated, which required me doing task every few hours for 3 days (so no way to do it if you have a regular job). But at the most basic level sourdough is just a fermented mixture of flour and water that is then cooked.
* 200g starter, 400g water, 600g flour, 10g salt. Mix together.
* Fold it over itself a few times every hour or so.
* When it looks risen, put it into whatever you want to bake it in, let it rise for another 30 minutes or so, bake at around 200C for about 30 minutes.
It's easier than fast yeast bread, as there is less kneading.
Are there any resources you can recommend to help speed up the education of someone wanting to learn more about this?
https://blog.themalamarket.com/sichuans-naturally-fermented-...
My next attempt will include better, windmill milled flour.
Once you have a starter, keep feeding it with organic rye grain flour, you might need to try different brands. Bake in a cast iron pot, with lid initially, the crust will be unreal.
Good for the gut and immune system. Use it when my kids have GI distress/diarrhea or just as a treat/reward.
I like it way more than Kambucha and it never has vinegar worms.
Can buy some yeast energizer too on Amazon for a great boost.
* I get the Florastor has & bloat personally b/c I figure the enzymes might help and I find it’s a little cheaper somehow, sometimes. https://www.amazon.com/Florastor-Advanced-Probiotic-Digestiv...
I like apple cider, pasteurized is fine but must be preservative free. OJ is fun, comes out as orangina like, but tastes off too quickly.
Energizer https://www.amazon.com/LD-Carlson-Yeast-Energizer-oz/dp/B07M...
I only put the Amazon links there as a courtesy for people to look it up easily. I buy mine at Walmart personally, I think we all know about Amazon and fakes.
More importantly, while probiotic interest is shared within the “health nut” sphere that doesn’t suddenly invalidate the research that’s been done on this strain of yeast nor the anecdotal experience I’ve seen personally. It works great for stool consistency and diarrhea. It might help with immune system. But who cares, it tastes GOOD. That’s my point. It’s a fun and delicious science experiment & I think a healthier juice or pop alternative.
Try it or not but you dismissal is unfair.