Re: Kefir ferments of raw meats and fish

[Guest guest]

According to " Wild Fermentation " and " Nourishing Traditions " it works.

And from my recollection ... Lutefisk was raw ferment .. but I

couldn't stand it. I tried my best this past week at some raw liver

and heart ferments .. but couldn't bring myself to eat them raw. Fed

the raw liver to my Dachsies. Cooked the heart. I'll try again when I

have more time to study it exactly. Actually, Noursihing Traditions

even has a raw liver/egg yolk recipe for babies that I'm determined to

try but so far ... no guts!! I've settled the prions question in my

mind and believe if it is organic, open to pasture or barn hay, free

of pesticides, herbicides, etc. it should be safe as they were all

traditional. I know I've had " head cheese " and some other things back

many years ago, but nothing I've made or even wanted to eat for my

health until recently ... right now Raw Glandular ready made pills is

the best I can do/stomach I guess. Sigh! Joyce

>

> Has anyone had any success " pickling " meat and fish this whey?

>

> Best,

> Rob

>

Hi Rob,

I've done it with raw fish and raw chicken. It works great and lasts for months,

probably years in the refrigerator.

Marilyn

[Guest guest]

Joyce & Marilyn, thanks for replying.

Well, I've been eating everything raw a person would normally cook (liver,

brain, bone

marrow, chicken, pork, turkey, duck, bison, beef, fowl, beast, fish, eggs, etc.)

for years

now and feel absolutely great and never get sick. I am so far beyond the fear

factor of raw

meat and fish that I'm now just seeking more variety of flavors and nutrition

from ferments

(legumes, grains, meats, dairy, etc.). Ferments feel natural and right in the

winter cold

months too.

I'd love to know of any good ferment recipes for meat and fish that don't take

years or

months like Lutefisk, but offer something you can do in a few days or week. As

example,

Ceviche is great and quick to do for fish overnight. My favorite way to prepare

I learned

partly from an Italian restauranteur in Antigua and part from the classic S.

American

recipe:

Rub organic, raw cider vinegar (any type will do depending on your tastes, e.g.

Kombucha)

on your fish and let it rest overnight (in the fridge or on the counter). Next

day drain the

off all the liquid and add your fresh ingredients (hot and sweet peppers,

cilantro, tomato,

little coconut water, etc.) and lime juice and serve immediately or let sit and

have a

secondary ferment in the lime juice. This is easy and much better tasting than

having the

lime juice be the primary ferment, which tends to make the fish mealy and/or off

tasting

(especially if you add raw shrimp) the second day. I don't use salt at all for

this ferment.

I've just started and been having great success with storing raw meats in whey

and kefir. I

am also pickling brisket (the corned beef kind) in whey and spices and am

finding that

delicious served raw. Happy to hear of anyone else's experiences and recipes

here.

Rob

[Guest guest]

Hi, Thanks for sharing your experience and also for the method for the

fish cerviche. It sounds nummy! Will have to try. Christmas season

slowed my responses and readings way down. Thanks again. Joyce

>

> Joyce & Marilyn, thanks for replying.

>

> Well, I've been eating everything raw a person would normally cook

(liver, brain, bone

> marrow, chicken, pork, turkey, duck, bison, beef, fowl, beast, fish,

eggs, etc.) for years

> now and feel absolutely great and never get sick. <snip>