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Judging by the interest and number of RSVPs, Fermenting Friday is a great idea. Many people pulled out prior to the first Fermenting Friday though. So it was Wayne, Neesh and me who had fun preparing beetroot for fermentation. We had also intended to make poor-mans capers (Neesh calls it “rich person's capers”.) But sadly the season for nasturtium buds is just over – it must be an early Summer thing.
Excitement is already brewing about next month's Fermenting Friday – ginger beer! Pickled summer vegetables will be thrown in for good measure also.
Look out for more info about next month's FF on the calendar...
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Not sure where you're living, but if you're in Altona, try Holybread in Pier Street, at the back of Creme (cafe / restaurant opposite Coles). Not sure on its range of sourdoughs, but this is what the Altona Traders website reads:
What makes our bread so special...
The creators of holy bread woke up one morning and decided it was time to
make a stand. No more packaged,artificial,commercially produced breads.
It is time we provided our hardworking people of Altona with the fresh,
premium quality bread they deserve, individually hand made and baked on
stone, consumers are now blessed with fresh premium quality bread.
Offering over 20 unique gourmet flavours consumers now come from far and
wide to worhsip thy holy bread.
What makes holy bread so sacred
No dairy, low salt, nothing artificial, individually hand made, no sugar, no
preservatives, baked on stone.
We also bake on the premises heavenly rolls, tasty treats, danish
delights,baby cakes, marvellous muffins, tasty tarts and delightful
Plump (24 Ballarat Y'ville) stocks mostly La Madre bread.
Yarraville Farmers' Market is every 4th Saturday, 9am-12. (Next one 22nd October).
Spotswood Farmers' Market is first Saturday of month (although I don't know about their bread situation - I'm lucky enough to be able to eat Kate's home made sourdough).
Peter, don't hesitate to put out a message if and when you go to build greywater system, etc, as a few of us might be available to help (especially in order to learn a few skills).
Keep Friday 2nd Dec free if you want to experiment with Essene bread.
Here's my little clip about Fermenting Friday...
... It's the first video I've ever made. (so excuse the production values)
I've got two Kombucha mushrooms/mothers if anyone wants one...
BTW The next Fermenting Friday will be kombucha too.
What's kombucha? Fermented tea. It makes a great natural soft drink. There's plenty on the web about it.
Hi Tarius, Friday Feb 3rd and its kombucha! I just posted the event to the calendar.
Viva La Ferment Fever! (inspired by FFF experience)
A series of workshops celebrating culture and community in the kitchen. Four Saturdays in June each with a different theme - veggies ('Celebrate the re'veg'olution'), drinks ('Liquid love for the body and soul'), grains ('Go with the grain') and DIY dairy. You've got to see the poster to believe it! Hand drawn by Amanda.
The workshops are in Newport and we are telling local folk first. Two ferment-abulous presenters, numbers limited to 16, co-presented by Transition Hobsons Bay and Very Edible Gardens.
Details in the calendar. Book now at VEG
Read what VEG says about fermenting-
"Industrial culture views wild microbes as a danger to eliminate. This mentality fuels product sales. Anti-bacterial mouth-rinses, wipes, soaps, detergents, and sprays are purchased and applied to our hands, scalps, bodies, children, pets, homes, and gardens with zeal. But here’s the rub: without these ubiquitous tiny critters, we are toast. "
Fermenting Friday Friends mentioned in an article in the local paper
On Radio National's First Bite - interview with Sandor Katz
"Just about every traditional cuisine in the world includes foods that are fermented, like sauerkraut, tempeh, cheese, bread. But very few of us these days in Australia ferment food at home -- we might buy sourdough bread or pickles, but rarely make them ourselves. In addition, antibiotics and frequent exposure to antibacterial soaps and cleansers means our bodies' microbial biodiversity is constantly under attack.
So 'fermentation revivalist' Sandor Katz is on a mission -- to encourage inclusion of fermented foods in our diets, and to revive traditional fermentation skills that kept our ancestors healthy in the days before probiotic supplements. The problem is, growing bacteria at home can be dangerous, and possibly more off-putting is the smell of some fermented foods. So while smelly can be good for us, can smelly also be tasty?"
Here's another review of Viva La Ferment Fever. Its worth clicking on the link to see who was the welcoming committee.
Dairy kefir grains - I've got heaps to share.
"Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars, and this symbiotic matrix forms "grains" that resemble cauliflower. For this reason, a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grains."
Kefir contains lots of vitamins and minerals that are very easily absorbed.
Give me a hoy if you would like to try it...
The next Fermenting Friday will be vinegar at Julia's in Newport!
Fri 19th October 2012 - get out your diary.
Email coming out soon.
I'd like to join in on vinegar making. BTW, is there any news on a new date for the injera?
Neesh's latest email. Date for Kvass not sorted yet... Happy to host?
are you interested in hosting our NOVEMBERfff - kvass?! If you are available to host either nov 9 or 23rd let me know!
also we are still putting it out there for some fermenting friends to 'co-ordinate' next year. Basically keep email addresses together, send out email, find people to host, decide what to ferment. As simple as sauerkraut!
here's the kvass research from kate:
Beet Kvass - Gorgeous photos on this site. This blog post also has a really good Q&A on beet kvass. Note, its worth experimenting whether this needs the whey. The carrot kvass below says "substitute 1 more tsp of sea salt if not using whey".
Molly says "If this were the only recipe on my blog you ever tried, I’d die a happy woman. I’m putting my reputation on the line for this drink, and you may not even like the way it tastes! You see, I have such confidence in the wonderfully healthy buzz you will receive after forcing down a few ounces; I know if you make it that far, you’ll be back for more. The drink heals, simple as that. One glass in the morning provides the good, stable energy a cup of coffee only wishes he could offer. And, I say this as a lover of the occasional cup of coffee.
adapted from Sally Fallon’s Nourishing Traditions
2 medium or 1 large organic beet
1 quart-sized mason jar *
2 tbsp whey
1 tsp sea salt
Peel the beets and chop into 1″ chunks. Place beets in the bottom of the clean mason jar. To the jar, add 1 tsp sea salt and 2 tbsp whey. Fill the jar with water up to 1″ below the top of the jar. Put the lid on the jar and shake well. Place the jar at room temperature for 2 days without drinking before transferring to the refrigerator for use. (See Note.) Drain off the liquid, leaving the beets in the bottom of the mason jar, and enjoy as a tonic drink.
Although it may be consumed right away, allowing the Beet Kvass to sit untouched in the refrigerator for 1 week or more will deepen the color and flavor, while also thickening the texture.
And here's a link to a recipe for Carrot Kvass
The intro says "I’ve made beet kvass before and suffered through drinking it because it was good for me. This is coming from someone who normally likes beets. I don’t know what got in to me to try making carrot kvass but maybe it’ll be friendlier to my taste buds.... I gave it a try yesterday night and was pleasantly surprised. I actually liked it. I added a few drops of stevia to sweeten but even without the stevia it was palatable. It’s not something I would drink for the sheer enjoyment of it but since it’s good for me, I can enjoy it. I decided to try a second fermentation with added juice and now it’s very good. "
thanks and hope you are fermenting away in this lovely weather
!Peak nasturtium buds!
Judging on my nasturtiums, I think its peak nasturtium buds which are lovely pickled. I've been using pickled nasturtium buds whenever I would have used capers. Caper bushes are a desert bush, so won't grow well in Newport.
Timeframe: 4-7 days
Ingredients (for 500 ml):
1.5 cups nasturtium seedpods
1-2 heads garlic
Harvest seedpods. Try to catch them when they are small and tender.
Dissolve salt in water, about .75 tablespoon salt in about 1 cup of water, to create a brine solution. (I do 10% and do it in a jar so I can shake it to dissolve the salt.)
Fill a jar with seedpods and garlic, as many cloves as you have patience to peel.
Pour the brine over the pods and garlic to cover them. If you don't have enough brine, add a little more water and salt.
Weight down pods and garlic in the brine. Use a smaller jar that fits inside the mouth of the jar that contains the pods and brine... The important thing is to keep the pods, which want to float to the top, under the protection of the brine.
Taste the "capers" daily. When you like them, they are ready!
Keep in refridgerator and use as needed.
Recipe from Sandor Katz's 'Wild Fermentation'.
We have 100 trillion microbes within us. Only 1 in every 10 cells carries human DNA. The rest is microbial. So
"From the standpoint of our microbiome... 'we may just serve as packaging.'"
Good read - http://www.nytimes.com/2012/06/14/health/human-microbiome-project-decodes-our-100-trillion-good-bacteria.html?pagewanted=all
Neesh and I are handing over the reins in 2013.
So its time to be heard if you want to be involved with organising Fermenting Friday Friends in the future.
It hasn't taken much effort - just pick a ferment & find a host (in whatever order), send out an email and put it in the calendar!
And if you want to take it in a new direction/ do it differently, that'll be fine too.