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Fermented foods shaped human biology

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Re: Fermented foods shaped human biology

#41

Post by entropie »

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

It’s basically a secret weapon when it comes to dog care. If your dog has eaten something hard to digest (like a toy or a bone), feed them a serving of sauerkraut, and most dogs will need to go outside 10 minutes later and everything will come out.

Re: Fermented foods shaped human biology

#42

Post by jesperlang »

s3tt3mbr1n1 wrote: post #33
edgyquant wrote: post #26

Earlier quoted context omitted.

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.

Successfully baking with sourdough 1-2 times a week. From the top of my head, some things that has elevated my results...

Once you have a starter, keep feeding it with organic rye grain flour, you might need to try different brands. Bake in a cast iron pot, with lid initially, the crust will be unreal.

Re: Fermented foods shaped human biology

#43

Post by amarant »

krn1p4n1c wrote: post #39
throw-qqqqq wrote: post #11

Earlier quoted context omitted.

> 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.

It's still pretty bad tbh.

Also: focaccia? you're supposed to eat it with tunnbröd, boiled potatoes and sour cream!

Re: Fermented foods shaped human biology

#44

Post by keysersoze33 »

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…

If you think sauerkraut and kimchi make things move more, wait till you try homemade kefir!

I'm quite sensitive to it and can only have a spoonful or so and generally plan to work from home the next day. Note that the store bought stuff is often heated or similar and doesn't contain anywhere near the same level of bacteria.

Re: Fermented foods shaped human biology

#45

Post by willy_k »

d_sem wrote: post #9
jimnotgym wrote: post #3

I 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.

More likely the cultural practice was not passed down after the massive change in food preservation about 125 years ago. In the United States, fermentation was a universally practiced method for the pickling of vegetables. This practice has been so reduced that the word "pickle" now only refers to cucumber preservation.

I don’t agree that the word “pickle” has been reduced like you claim. Used as a noun, it is only applied to pickled cucumbers. But it’s used as a verb is still very common and the average person understands that many things can be pickled.

Although if you were to ask them to guess at the etymology, you probably would get a lot of disappointing answers.

Re: Fermented foods shaped human biology

#47

Post by baronvonsp »

zoogeny wrote: post #38
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.

Ha. Different bug (sentient yogurt cultures) but sort of explored quite amusingly by Love, Death & Robots Season 1 - https://lovedeathrobots.fandom.com/wiki/When_the_Yogurt_Took...

Re: Fermented foods shaped human biology

#48

Post by jimnotgym »

willy_k wrote: post #45
d_sem wrote: post #9

Earlier quoted context omitted.

More likely the cultural practice was not passed down after the massive change in food preservation about 125 years ago. In the United States, fermentation was a universally practiced method for the pickling of vegetables. This practice has been so reduced that the word "pickle" now only refers to cucumber preservation.

I don’t agree that the word “pickle” has been reduced like you claim. Used as a noun, it is only applied to pickled cucumbers. But it’s used as a verb is still very common and the average person understands that many things can be pickled. Although if you were to ask them to guess at the etymology, you probably would get a lot of disappointing answers.

I think the big difference is sauerkraut is pickled in brine, resulting in fermentation. Whereas all the pickles I grew up with in the UK were pickled in vinegar, which doesn't produce fermentation. Pickled onions, eggs and beetroot come to mind

Re: Fermented foods shaped human biology

#49

Post by jimnotgym »

bleudeballe wrote: post #10
jimnotgym wrote: post #3

I 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.

Sowans, buttermilk, and bog butter, fermented vegetables and seaweed?

Sowans is a new one for me. That sounds plausible.

Re: Fermented foods shaped human biology

#50

Post by Forgeties79 »

keysersoze33 wrote: post #44
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…

If you think sauerkraut and kimchi make things move more, wait till you try homemade kefir! I'm quite sensitive to it and can only have a spoonful or so and generally plan to work from home the next day. Note that the store bought stuff is often heated or similar and doesn't contain anywhere near the same level of bacteria.

Maybe I am misreading this or missing the nuance of what you’re saying, but I feel like if I have to stay home because of something I ate the day before…that’s generally not a good thing?
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