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Re: Ferment basics by trimnut2 ..... The Truth in Medicine

Date:   2/17/2010 2:44:12 PM ( 11 years ago ago)
Hits:   1,217

Zlatkin Valchev

Both the yoghurt and grandmother's milk sound wonderful.
You live in an interesting part of the world. I am in rural Australia.

How are the pickles and sauerkraut made? Do you make them?

What other fruits are you thinking of fermenting?

For me pure fruit ferments have been least successful. I prefer making dried fruit, and using the dried fruit as a ferment addition. I have done different forms of "Umeboshi" plums and put many different fruits in with other ferments. For example Apple pulp with rice and a littler nutmeg, dried quince in wheat garlic and ginger. Both were delicious. Not to mention using those fruits in pemmican/kimchi or similar.


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