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Re: [pfaf] Re: fermented wild greens ?

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  • Gail Lloyd
    The reason I use whey (from yogurt) to ferment is that it has probiotics, which I think is advantageous if the recipe calls for that type of fermentation. 
    Message 1 of 25 , Dec 3, 2009
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      The reason I use whey (from yogurt) to ferment is that it has probiotics, which I think is advantageous if the recipe calls for that type of fermentation.  Any veggie can be used.  You can use goat yogurt, too, which I think is better than cow yogurt.  Yogurt is easy to make...just bring 4 c milk (goat or cow) almost to boil, take off heat & put in glass bowl & cover w/ towel for 50 minutes, then mix in 2 T plain yogurt mixed with 2 T milk & add to your cooled milk.  Store in a thermos that is covered with a folded towel or washcloth & let sit about 8-10 hours or until thickened, then refrigerate.
      Gail

      --- On Sun, 11/29/09, Laury Carter <claury@...> wrote:

      From: Laury Carter <claury@...>
      Subject: [pfaf] Re: fermented wild greens ?
      To: pfaf@yahoogroups.com
      Date: Sunday, November 29, 2009, 12:39 PM

       
      Thank you all so much for this interesting discussion! I have been making
      kimchee for years, thanks to having the pleasure of hosting S. Korean
      students, but I thought the fermentation was related to the cabbage and bok
      choy only.

      Clearly I didn't think very hard! btw, I find that sea salt works well but
      iodized salt leaves a bitter taste.

      I am looking forward to using this new info.

      Thanks!
      Laury


    • Geir Flatabø
      In literature of what eskimos and Lappish people have been eating.......... fermenting wild greens like Rhodiola , Cochlearia and Angelica are mentioned in
      Message 2 of 25 , Dec 3, 2009
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        In literature of what eskimos and Lappish people  have been eating..........
        fermenting wild greens like Rhodiola , Cochlearia and Angelica  are mentioned in reindeer or seal stomachs with reindeer milk... (Porsild ?).
         
        Geir Flatabø

        2009/12/4 Gail Lloyd <gardenchick1949@...>


        The reason I use whey (from yogurt) to ferment is that it has probiotics, which I think is advantageous if the recipe calls for that type of fermentation.  Any veggie can be used.  You can use goat yogurt, too, which I think is better than cow yogurt.  Yogurt is easy to make...just bring 4 c milk (goat or cow) almost to boil, take off heat & put in glass bowl & cover w/ towel for 50 minutes, then mix in 2 T plain yogurt mixed with 2 T milk & add to your cooled milk.  Store in a thermos that is covered with a folded towel or washcloth & let sit about 8-10 hours or until thickened, then refrigerate.
        Gail

        --- On Sun, 11/29/09, Laury Carter <claury@...> wrote:

        From: Laury Carter <claury@...>
        Subject: [pfaf] Re: fermented wild greens ?
        To: pfaf@yahoogroups.com
        Date: Sunday, November 29, 2009, 12:39 PM

         
        Thank you all so much for this interesting discussion! I have been making
        kimchee for years, thanks to having the pleasure of hosting S. Korean
        students, but I thought the fermentation was related to the cabbage and bok
        choy only.

        Clearly I didn't think very hard! btw, I find that sea salt works well but
        iodized salt leaves a bitter taste.

        I am looking forward to using this new info.

        Thanks!
        Laury





      • Ossi Kakko
        Yes, and eastern finnish shifting cultivators used to ferment at least Urtica dioicea, Cirsium heterophyllum, C. Arvense and Heracleum sibiricum just the way
        Message 3 of 25 , Dec 4, 2009
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          Yes, and eastern finnish shifting cultivators used to ferment at least
          Urtica dioicea, Cirsium heterophyllum, C. Arvense and Heracleum sibiricum
          just the way like the cherokee or nepalese - without milk - just the
          veggies - and they're even more full of probiotics too ...

          Ossi Kakko


          > In literature of what eskimos and Lappish people have been
          > eating.......... fermenting wild greens like Rhodiola , Cochlearia and
          > Angelica are mentioned in reindeer or seal stomachs with reindeer
          > milk... (Porsild ?).
          >
          > Geir Flatabø
          >
          > 2009/12/4 Gail Lloyd <gardenchick1949@...>
          >
          >>
          >>
          >> The reason I use whey (from yogurt) to ferment is that it has
          >> probiotics, which I think is advantageous if the recipe calls for that
          >> type
          >> of fermentation. Any veggie can be used. You can use goat yogurt, too,
          >> which I think is better than cow yogurt. Yogurt is easy to make...just
          >> bring 4 c milk (goat or cow) almost to boil, take off heat & put in
          >> glass
          >> bowl & cover w/ towel for 50 minutes, then mix in 2 T plain yogurt mixed
          >> with 2 T milk & add to your cooled milk. Store in a thermos that is
          >> covered
          >> with a folded towel or washcloth & let sit about 8-10 hours or until
          >> thickened, then refrigerate.
          >> Gail
          >>
          >> --- On *Sun, 11/29/09, Laury Carter <claury@...>* wrote:
          >>
          >>
          >> From: Laury Carter <claury@...>
          >> Subject: [pfaf] Re: fermented wild greens ?
          >> To: pfaf@yahoogroups.com
          >> Date: Sunday, November 29, 2009, 12:39 PM
          >>
          >>
          >> Thank you all so much for this interesting discussion! I have been
          >> making
          >> kimchee for years, thanks to having the pleasure of hosting S. Korean
          >> students, but I thought the fermentation was related to the cabbage and
          >> bok
          >>
          >> choy only.
          >>
          >> Clearly I didn't think very hard! btw, I find that sea salt works well
          >> but
          >> iodized salt leaves a bitter taste.
          >>
          >> I am looking forward to using this new info.
          >>
          >> Thanks!
          >> Laury
          >>
          >>
          >>
          >>
          >>
          >>
          >
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