I have been learning about soaking, sprouting and fermenting this last year. We cold soak our rice, lentils and flour.
My mom was uncomfortable with many kinds of raw foods, from runny eggs to rare meat to yogurt to lactofermented pickles. Now, I comfortably make yogurt and raw relish, and eat my steak rare.
It's sad that the health importance of soaks and ferments is not well known, probably out of fear or inconvenience.
I think it probably had more to do with the rise of professed food riding on the wave of enamorment with science as the defeat of classical infectious diseases proclaimed its victory.
You might not to want to eat raw meat when they start shooting it up with Covid shots, unless you have already taken the shots/boosters. If this happens, you will want to eat it well-done.
I've been interested in the microbiome for a while now, specifically around how it relates to mental health. It seems that this field is still very much in its infancy.
> The greatest error in microbiome research is generalizing from experimental animals to humans, without accounting for the fact that the experimental animals literally eat their microbiome in a process known as coprophagy.
Reply: Good day Chris. We have talked briefly about how Koreans eat sweet potatoes. This article ( I haven't read the whole article) goes to the heart of the matter as far as traditional Koreans (and Asians) prior to the US presence in South Korea. They eat loads of fermented foods with each meal. Lactic acid fermented foods like Kim Chi. There is soy bean paste or Doenjang, and many many more.
One of the reasons for all these fermented foods is historically they lacked refrigeration. So to preserve the hard work of growing food, they learned to ferment. Traditional homes and farms are deeply integrated with the fermentation of food. I am learning from my Korean wife lots of little knacks that the Korean's traditionally use prior to the arrival of western refrigeration. It all leads to health building life enhancing fermented foods. One thing though. refrigeration saves time and work of fermenting foods. It is becoming a dying art since the arrival of modern refrigeration and corporate food.
I have lots of ferments in my fridge. I agree fermented foods was a way of preserving food that refrigeration makes unnecessary to some degree (fermented food still lasts much longer in the fridge than their unfermented counterparts), but I doubt it, rather than corporate food and culture, is what is wiping out ferments. In America what we got was fake ferments, for example vinegar pickles.
> rather than corporate food and culture, is what is wiping out ferments. In America what we got was fake ferments, for example vinegar pickles.
Reply: Sadly with the presence of the US commercial and military interests in South Korea, the wisdom is slowly fading. Around the world the wisdom of the ages is evaporating. I feel so blest that I am married to a woman so in love with fermenting foods.
She is also a fungophile. I explained to be cautious when harvesting mushrooms. What looks like the one you could eat in Korea is toxic here. My mom told me that many Asians that wild harvested mushrooms died mistaking toxic one for the ones that were safe in Asian.
So far so good with the fungus. We have a number of good books but still a person of actual experience and wisdom is best, and we have them as well.
You can ferment it a long time and it turns to vinegar. I think you could just take some out of the ferment over time and add new substrate in without refrigerating it, you just wouldn’t have the consistency of taste and texture you get with refrigerating it.
I wasn't quite ready for this, I must say.
Really appreciate the rigorous research and time taken to explain to laypeople like myself.
Thanks!
I have been learning about soaking, sprouting and fermenting this last year. We cold soak our rice, lentils and flour.
My mom was uncomfortable with many kinds of raw foods, from runny eggs to rare meat to yogurt to lactofermented pickles. Now, I comfortably make yogurt and raw relish, and eat my steak rare.
It's sad that the health importance of soaks and ferments is not well known, probably out of fear or inconvenience.
I think it probably had more to do with the rise of professed food riding on the wave of enamorment with science as the defeat of classical infectious diseases proclaimed its victory.
You might not to want to eat raw meat when they start shooting it up with Covid shots, unless you have already taken the shots/boosters. If this happens, you will want to eat it well-done.
This is fascinating and i had no idea about this!
I've been interested in the microbiome for a while now, specifically around how it relates to mental health. It seems that this field is still very much in its infancy.
Indeed.
> The greatest error in microbiome research is generalizing from experimental animals to humans, without accounting for the fact that the experimental animals literally eat their microbiome in a process known as coprophagy.
Reply: Good day Chris. We have talked briefly about how Koreans eat sweet potatoes. This article ( I haven't read the whole article) goes to the heart of the matter as far as traditional Koreans (and Asians) prior to the US presence in South Korea. They eat loads of fermented foods with each meal. Lactic acid fermented foods like Kim Chi. There is soy bean paste or Doenjang, and many many more.
One of the reasons for all these fermented foods is historically they lacked refrigeration. So to preserve the hard work of growing food, they learned to ferment. Traditional homes and farms are deeply integrated with the fermentation of food. I am learning from my Korean wife lots of little knacks that the Korean's traditionally use prior to the arrival of western refrigeration. It all leads to health building life enhancing fermented foods. One thing though. refrigeration saves time and work of fermenting foods. It is becoming a dying art since the arrival of modern refrigeration and corporate food.
I have lots of ferments in my fridge. I agree fermented foods was a way of preserving food that refrigeration makes unnecessary to some degree (fermented food still lasts much longer in the fridge than their unfermented counterparts), but I doubt it, rather than corporate food and culture, is what is wiping out ferments. In America what we got was fake ferments, for example vinegar pickles.
> rather than corporate food and culture, is what is wiping out ferments. In America what we got was fake ferments, for example vinegar pickles.
Reply: Sadly with the presence of the US commercial and military interests in South Korea, the wisdom is slowly fading. Around the world the wisdom of the ages is evaporating. I feel so blest that I am married to a woman so in love with fermenting foods.
She is also a fungophile. I explained to be cautious when harvesting mushrooms. What looks like the one you could eat in Korea is toxic here. My mom told me that many Asians that wild harvested mushrooms died mistaking toxic one for the ones that were safe in Asian.
So far so good with the fungus. We have a number of good books but still a person of actual experience and wisdom is best, and we have them as well.
peace
Glad you have such a wonderful bond!
Kombucha must be refrigerated immediately after its fermentation.
You can ferment it a long time and it turns to vinegar. I think you could just take some out of the ferment over time and add new substrate in without refrigerating it, you just wouldn’t have the consistency of taste and texture you get with refrigerating it.
So, eat shit and live?
For small herbivores, yup.