Guest guest Posted December 14, 2008 Report Share Posted December 14, 2008 Ok, fermented cod liver oil. How does that work? Is fermentation a word that accurately describes what goes on here? Isn't fermentation only involving sugars? Anyway, FCLO is quite expensive to buy (but super concentrated!) so has anyone thought to ferment their own? Does it work, and if so, does it have the same nutrient profile? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2008 Report Share Posted December 15, 2008 Ah, its similar to collecting essential oils. Create a Hydrosal where the steam carries the oil up to where it cools and condenses on a collector. The oil floats on top of the water. Maybe a more root method is to create a soup " stock " . A hydrosal is a nice simply process to jst collect the oil cheaply. Happy Holidays & To your health, Ed Kasper, LAc www.HappyHerbalist.com ................ OK, here is a suggestion only based on our heritage family practice in Scotland. Are you asking if it is the cod liver oil that goes through fermentation? I do not think so, but that the fermentation surely must be at the start with the livers themselves. For my grandmother would buy poundage of livers and simmer them to extract the oil. The oil would float to the surface and she would skim it off and bottle it in order to give by the spoonful to her kids throughout each winter. Much is done, as you would be aware, with fish being aged and results added to sauces. If you are searching for doing this yourself, check into the aging of liver/organ meats/meats etc. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2008 Report Share Posted December 15, 2008 Okay, now tell us how to " create a Hydrosal " so we can do it. Sounds interesting. It also sounds curiously similar to the way my WV uncles made moonshine in the depression. Their " steam " carried alcohol up to the collecting bottles. ====================================================== Re:Fermenting Oils Ah, its similar to collecting essential oils. Create a Hydrosal where the steam carries the oil up to where it cools and condenses on a collector. The oil floats on top of the water. Maybe a more root method is to create a soup " stock " . A hydrosal is a nice simply process to jst collect the oil cheaply. Happy Holidays & To your health, Ed Kasper, LAc www.HappyHerbalist.com ................ OK, here is a suggestion only based on our heritage family practice in Scotland. Are you asking if it is the cod liver oil that goes through fermentation? I do not think so, but that the fermentation surely must be at the start with the livers themselves. For my grandmother would buy poundage of livers and simmer them to extract the oil. The oil would float to the surface and she would skim it off and bottle it in order to give by the spoonful to her kids throughout each winter. Much is done, as you would be aware, with fish being aged and results added to sauces. If you are searching for doing this yourself, check into the aging of liver/organ meats/meats etc. Quote Link to comment Share on other sites More sharing options...
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