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Fermented foods shaped human biology

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Re: Fermented foods shaped human biology

#31

Post by noelwelsh »

znort_ wrote: post #14
brewcejener wrote: post #2

Sourdough 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.

I think most sourdough recipes are written by people who are really into sourdough, because they involve so much bullshit. I was going to give up on sourdough until I discovered:

* 200g starter, 400g water, 600g flour, 10g salt. Mix together.

* Fold it over itself a few times every hour or so.

* When it looks risen, put it into whatever you want to bake it in, let it rise for another 30 minutes or so, bake at around 200C for about 30 minutes.

It's easier than fast yeast bread, as there is less kneading.

Re: Fermented foods shaped human biology

#33

Post by s3tt3mbr1n1 »

edgyquant wrote: post #26
brewcejener wrote: post #2

Sourdough and sunshine are all you need.

I’ve never been able to get a good rise out of sourdough. I make bread all the time, make sauerkraut beer etc and my starter doubles in size but when making bread it just never works

Replying to see if anyone has a foolproof solution.

My next attempt will include better, windmill milled flour.

Re: Fermented foods shaped human biology

#34

Post by comrade1234 »

znort_ wrote: post #14
brewcejener wrote: post #2

Sourdough 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.

Ok I just looked at my batch of sauerkraut and it needed some liquid so I added some white wine (chasselas). If it kills the reaction I will hunt you down and make you eat moldy sauerkraut.

Re: Fermented foods shaped human biology

#37

Post by edgyquant »

comrade1234 wrote: post #34
znort_ wrote: post #14

Earlier quoted context omitted.

> 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.

Ok I just looked at my batch of sauerkraut and it needed some liquid so I added some white wine (chasselas). If it kills the reaction I will hunt you down and make you eat moldy sauerkraut.

I’ve done Chinese style fermentation which just goes forever, you add more veggies in as you take them out, and it calls for adding vodka every month or so. Wine should be fine

Re: Fermented foods shaped human biology

#38

Post by zoogeny »

calebm wrote: post #23

I've had this hypothesis that human bodies are kind of like cruise ships built by microbes. The larger body is not necessarily the one in control (like in the cruise ship metaphor). Maybe at some point, the vessel being built gains some control of its own - maybe this will happen with AI.

I've thought this myself. We sure do consume a lot of yeast-based foods. Entire industries created to cultivate the stuff.

I thought it would be an interesting story about how the bakers and beer makers are the actual illuminati, consciously working on behalf of the yeast which is our actual over-lords.

Re: Fermented foods shaped human biology

#39

Post by krn1p4n1c »

throw-qqqqq wrote: post #11
amarant wrote: post #4

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.

You’re supposed to open the can in a bucket of water outside with a good breeze. Once it’s rinsed and prepped on crackers or focaccia it’s not bad.

Re: Fermented foods shaped human biology

#40

Post by ebbi »

comrade1234 wrote: post #15

I 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…

Sauerkraut and Kimchi are like a cheat code for people on various diets where too many sauces aren't allowed. Turns a boring, bland meal into a something much more flavourful.
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