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.
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.
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.
So, eat shit and live?
For small herbivores, yup.
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.
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.