Guest guest Posted January 6, 2006 Report Share Posted January 6, 2006 I was chatting online with someone and telling them that you don't have to use whey for fermenting, espcecially with cabbage ferments, and they asked what seemed like a very good question. Why did Sally make all the ferments with whey, when it's not necessary for many of them to have any kind of inoculation? So, does anyone know? Steph -- www.praisemoves.com The Christian alternative to yoga Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2006 Report Share Posted January 6, 2006 [steph] I was chatting online with someone and telling them that you don't have to use whey for fermenting, espcecially with cabbage ferments, and they asked what seemed like a very good question. Why did Sally make all the ferments with whey, when it's not necessary for many of them to have any kind of inoculation? So, does anyone know? [Mike] It's safe to say these are the reasons: 1) It works for an incredibly diverse range of dishes, even if it's not always the best approach. While people pooh pooh using whey, I've found it often works great. It's a great crutch to have. 2) The efficient and wise use of dairy is one of the core paradigms NT is based around, so it's part of an elegant overarching scheme, even if it's not a universal paradigm. In other words, it's super convenient if you're already following a dairy-based diet. 3) She's not an advanced expert on fermented foods, but rather someone with enough knowledge of them to incorporate them into a larger dietary worldview and give specific examples of their use, even if the specific recipes are only one of many possibilities. A more advanced treatment of fermented foods might sidetrack such an epic book. Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2006 Report Share Posted January 6, 2006 > [Mike] It's safe to say these are the reasons: > 1) It works for an incredibly diverse range of dishes, even if it's > not always the best approach. While people pooh pooh using whey, I've > found it often works great. It's a great crutch to have. > 2) The efficient and wise use of dairy is one of the core paradigms NT > is based around, so it's part of an elegant overarching scheme, even > if it's not a universal paradigm. In other words, it's super > convenient if you're already following a dairy-based diet. > 3) She's not an advanced expert on fermented foods, but rather someone > with enough knowledge of them to incorporate them into a larger > dietary worldview and give specific examples of their use, even if the > specific recipes are only one of many possibilities. A more advanced > treatment of fermented foods might sidetrack such an epic book. > > Mike > SE Pennsylvania Wow, that was so well-written. Seriously I have to remark. I asked this question to both Sandor Katz and Donna Gates at the conference. I didn't really get a clear answer from either. I guess the person I should have asked was Sally herself but I had to ration my questions with her! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2006 Report Share Posted January 7, 2006 She said somewhere in the book that while whey isn't necessary it gives more predictable results. A good book for non-whey fermentation is Sandor Katz's " Wild Fermentation " . He doesn't discuss meat ferments but goes much more indepth into the history of the different recipes and ways to play around with them. Great fun for an experimenter like me! > > [steph] I was chatting online with someone and telling them that you don't have > to use whey for fermenting, espcecially with cabbage ferments, and they > asked what seemed like a very good question. Why did Sally make all the > ferments with whey, when it's not necessary for many of them to have any > kind of inoculation? So, does anyone know? > > [Mike] It's safe to say these are the reasons: > 1) It works for an incredibly diverse range of dishes, even if it's > not always the best approach. While people pooh pooh using whey, I've > found it often works great. It's a great crutch to have. > 2) The efficient and wise use of dairy is one of the core paradigms NT > is based around, so it's part of an elegant overarching scheme, even > if it's not a universal paradigm. In other words, it's super > convenient if you're already following a dairy-based diet. > 3) She's not an advanced expert on fermented foods, but rather someone > with enough knowledge of them to incorporate them into a larger > dietary worldview and give specific examples of their use, even if the > specific recipes are only one of many possibilities. A more advanced > treatment of fermented foods might sidetrack such an epic book. > > Mike > SE Pennsylvania > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2006 Report Share Posted January 7, 2006 I just read about this in The Maker's Diet. On pages 142 and 143 he discusses lacto-fermented foods, and says that they have beneficial microorganisms that produce enzymes as they pre-digest the food. " The proliferation of lactobacilli and other friendly microorganisms in fermented vegetables enhances their digestibility, increases vitamin levels, and produces helpful enzymes as well as natural antibiotic and anticarcinogenic substances. " (Page 143) ~*~*~*~*~*~*~*~*~*~ Canfield Be the master of your will, and the slave of your conscience. ~Yiddish proverb " The law of the Lord is perfect, converting the soul: the testimony of the Lord is sure, making wise the simple. " Psalm 19:7 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2006 Report Share Posted January 7, 2006 Anton wrote: >[steph] I was chatting online with someone and telling them that you don't have >to use whey for fermenting, espcecially with cabbage ferments, and they >asked what seemed like a very good question. Why did Sally make all the >ferments with whey, when it's not necessary for many of them to have any >kind of inoculation? So, does anyone know? > >[Mike] It's safe to say these are the reasons: >1) It works for an incredibly diverse range of dishes, even if it's >not always the best approach. While people pooh pooh using whey, I've >found it often works great. It's a great crutch to have. >2) The efficient and wise use of dairy is one of the core paradigms NT >is based around, so it's part of an elegant overarching scheme, even >if it's not a universal paradigm. In other words, it's super >convenient if you're already following a dairy-based diet. >3) She's not an advanced expert on fermented foods, but rather someone >with enough knowledge of them to incorporate them into a larger >dietary worldview and give specific examples of their use, even if the >specific recipes are only one of many possibilities. A more advanced >treatment of fermented foods might sidetrack such an epic book. > > > Thanks, very well done! I pretty much told her #1 (but told her that I'd use kraut juice instead) and was sort of thinking along the lines of #3. And, to haecklers, yes I did tell her about Wild Fermentation. :-) Steph -- www.praisemoves.com The Christian alternative to yoga Quote Link to comment Share on other sites More sharing options...
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