Re: [pfaf] Re: fermented wild greens ?
- 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 ...
> 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
>> 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
>> 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
>> with a folded towel or washcloth & let sit about 8-10 hours or until
>> thickened, then refrigerate.
>> --- On *Sun, 11/29/09, Laury Carter <claury@...>* wrote:
>> From: Laury Carter <claury@...>
>> Subject: [pfaf] Re: fermented wild greens ?
>> To: firstname.lastname@example.org
>> Date: Sunday, November 29, 2009, 12:39 PM
>> Thank you all so much for this interesting discussion! I have been
>> kimchee for years, thanks to having the pleasure of hosting S. Korean
>> students, but I thought the fermentation was related to the cabbage and
>> choy only.
>> Clearly I didn't think very hard! btw, I find that sea salt works well
>> iodized salt leaves a bitter taste.
>> I am looking forward to using this new info.