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Group Description

This group welcomes both very practical and very theoretical topics, and everything in between.

Hopefully a full range from expert scientists to clueless newbies will use this group for sharing, learning, and consolidating knowledge, with an aim towards creating a well-organized archive that will make it easy for newbies to get thorough answers right away and keep the "oldies" happy enough to explore new frontiers!








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EXAMPLE TOPICS:


-fermented and pickled vegetables and fruits (e.g. kimchi, gundruk, kawal, sayur asin, achaar, tempoyak)

-fermented grains and legumes (e.g. ogi, atole, idli, khanomjeen, sourdough, miso, natto, tempeh)

-Japanese rice-bran fermentation

-comparisons between food preservation methods

-salt-free fermentation

-fermented and pickled land meats and water meats (e.g. fish)

-history of fermented foods

-lactic acid

-yeast

-molds (good and bad)

-ragi, nuruk, bubod, koji

-vinegar

-kombucha

-water kefir

-SCOBYs

-effective microorganisms (EM)

-antioxidative properties of fermented foods

-phototropic bacteria

-soil-based microorganisms (SBO)

-microbes as nutrients

-vitamin production and loss in fermented foods

-antinutrient reduction and creation in fermented foods

-vitamin K2 (menaquinone-7)

-microbial aspects of raw meat and eggs

-high meats

-microbial nutrition before humans started fermenting foods

-GI microflora, parasites

-probiotics, prebiotics

-GI malfunction (e.g. leaky gut syndrome, candidiasis, colitis)

-traditional fermented grain and fruit beverages (e.g. kvass, tepache, colonche, merissa, kaffir, pito, takju, sake, pulque, ulanzi)

Group Information

Group Settings

  • This is a public group.
  • Attachments are not permitted.
  • Members cannot hide email address.
  • Listed in Yahoo Groups directory.
  • Membership does not require approval.
  • Messages from new members require approval.
  • All members can post messages.

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