No love for any of the fermented fishes? Surströmming, sursill, hákarl...
> Surströmming
That smell though! You can evacuate a small town by opening a can of this.
Fermented foods shaped human biology
11–20 of 65 posts
Re: Fermented foods shaped human biology
#12Japanese eat fermented foods and have a long life expectancy.
Re: Fermented foods shaped human biology
#13No love for any of the fermented fishes? Surströmming, sursill, hákarl...
No.
No love.
Re: Fermented foods shaped human biology
#14Sourdough and sunshine are all you need.
> sourdough
nice, but too complicated. slice a cabbage, add some salt, pound it, stash it for 10-15 days, enjoy. easy peasy and delicious (optionally pour some olive oil, vinegar and pepper on the serving for flavour).
just make sure i has enough juice to stay covered. odds are it doesn't; popular wisdom is topping it up with some extra brine. i prefer white wine.
Re: Fermented foods shaped human biology
#15I have some sauerkraut fermenting right now. It's in a kilner fermentation jar which has a water lock to keep it anaerobic. I'm also separately starting a new kombucha batch tomorrow.
I started making these because I just like them - the sauerkraut is a great ingredient to have for various dishes or just to eat, and the kombucha was because I was getting bored with white wine at dinner and wanted something with a similar acidity level.
But since I started making them I've noticed that both instantly settle my stomach when it's upset and both also make my, um, digestive system move more...
If you want to start making sauerkraut all you need is a decent fermentation jar that can keep the interior anaerobic. For kombucha you need a bit more - big jars (it's aerobic though) and beer bottles - I also have a ph meter, BRIX measurer, etc
Re: Fermented foods shaped human biology
#16I read about fermented foods being good, like the old days. Sauerkraut, kimchi, kombucha, kefir. None of which sounded like something my celtic ancesters eat. Beer, cider, bread maybe. I see a disconnect.
Kombucha has two origins - Eastern Europe and Korea. So European Celt's may have used it.
Re: Fermented foods shaped human biology
#17Japanese eat fermented foods and have a long life expectancy.
And the highest rates of stomach cancer in the world (but maybe from fish parasites)
Re: Fermented foods shaped human biology
#18I have some sauerkraut fermenting right now. It's in a kilner fermentation jar which has a water lock to keep it anaerobic. I'm also separately starting a new kombucha batch tomorrow. I started making these because I just like them - the sauerkraut is a great ingredient to have for various dishes or just to eat, and the kombucha was because I was getting bored with white wine at dinner and wanted something with a sim…
For sauerkraut you don't even need a fancy jar. I use a big old coffee jar. I cut a cabbage leaf to fit over the top of the shredded cabbage so none floats up. I weigh that down with an old spice jar. The cabbage stays under the surface of the brine so the environment is naturally anaerobic.
Re: Fermented foods shaped human biology
#19I read about fermented foods being good, like the old days. Sauerkraut, kimchi, kombucha, kefir. None of which sounded like something my celtic ancesters eat. Beer, cider, bread maybe. I see a disconnect.
Stinging nettle is known to have been eaten by the celts. It can be boiled or picked, which breaks down the stinging nature of the plant.
Also, cook books are a modern invention. You're not going to find a collection of thousand year old recipes by looking at written records.
Re: Fermented foods shaped human biology
#20I read about fermented foods being good, like the old days. Sauerkraut, kimchi, kombucha, kefir. None of which sounded like something my celtic ancesters eat. Beer, cider, bread maybe. I see a disconnect.
Stinging nettle is known to have been eaten by the celts. It can be boiled or picked, which breaks down the stinging nature of the plant. Also, cook books are a modern invention. You're not going to find a collection of thousand year old recipes by looking at written records.
While cook books are modern, we do actually find thousand year old recipes [1].
[1] https://eatshistory.com/the-5-oldest-recipes-in-the-world/