Fermented feed... We can eat it too!

[shortgrass]

I haven't seen much on here about fermenting feed for people, but we do it for our chickens, so why not start?

The benefits to fermented feed have been understated for most of our generation, if not the entire 20th century, and from personal experience of repairing the damage of years of terrible eating habits, I feel kind of dumb for not putting two and two together in my own feed regimen, after how painstakingly i select feed for my animals lol

Heres a great article to start with.
http://wellnessmama.com/2245/health-benefits-fermented-foods/

I've always brined my own pickles, and I'm a huge supporter of raw ACV. The body as a whole NEEDS these bacteria and microbes in order to keep us healthy and our immunity and nutrient absorption at it's peak.

The reason for this thread, is in hopes to share info, recipes, interest, altogether just learning something cool.

I'll start with something I made in college, as a Biology experiment, and I had NO idea that i would be using it 20 years later... It's quite delicious, and super good for your gut

Kimchi

http://www.ellenskimchi.com

I'm eager for a goid Kvass recipe in trade

 

[ChickenCanoe]

I think humans have been fermenting their food since ancient times for preservation, taste and health.

Sauerkraut, kombucha, tempeh, sour cream, buttermilk, kefir, yogurt. Asians ferment all types of vegetables from carrots to eggplant.

http://articles.mercola.com/fermented-foods.aspx

here's a list

https://en.wikipedia.org/wiki/List_of_fermented_foods

 

[shortgrass]

Great article! I have to pull a couple of quotes from it, as it really is an eye opener as to how much probiotics can actually do for an ailing system, much like mine was


"Once you heal and seal your gut lining, and once you make your digestive system healthy and working properly again, you'll be surprised how many various symptoms in your body originated from your digestive system. Most [symptoms] start disappearing, because the health and the disease are usually born inside your digestive system. That's where they originate from."

So true. YEARS I've struggled with stomach cramps, food allergies, intolerances.. The only thing that ever seemed to help was ACV or my grandma's pickles

So I can things, and I THOUGHT what I was doing with my beets this spring was great, canning with vinegar...then pasteurizing in a boiling water canner...oh duh!

Let me quote more so everyone else can understand what I did wrong lol


"However, it is important that you're aware of the BIG difference between healthy fermented foods and commercially processed ones.

Fermentation is an inconsistent process, and is more of an art than a science. Commercial food processors developed techniques to help standardize more consistent yields. These include pasteurization, which effectively destroys the naturally occurring probiotics.

Some olives, too, are not generally fermented; they are simply treated with lye to remove the bitterness, packed in salt, and canned. Olive producers can now hold olives in salt-free brines using an acidic solution of lactic acid, acetic acid, sodium benzoate, and potassium sorbate – a far cry from the old, time-tested, natural lactic acid-fermenting method of salt alone.

Simply put, some pickles are simply packed in salt, vinegar, and are pasteurized.

Beware of some "probiotic" yogurts, too. Most of them that you find in the grocery are NOT recommended for many reasons: they are pasteurized (and are linked to the problems of pasteurized milk products), and typically contain added sugars, high-fructose corn syrup, dyes, and/or artificial sweeteners, which can be detrimental to your health."

Ok, so, pasteurized means dead, literally.

I have 4 cases of pasteurized pickled beets needing UNpacked and brined so I can make proper Kvass

 

[shortgrass]

Well I found some good info on what I'm making today. Beet Kvaas!

http://homestead.org/MicahJanzen/Kvass/BeetKvass.htm


And I'm going with this recipe, since I picked up some Napa cabbage to do sauerkraut with.

http://www.homemademommy.net/2013/08/how-to-make-beet-kvass-that-actually-tastes-good.html

I decided to leave my vinegar canned beets the way they are; they're still good for us and too tasty to mess with

But I have fall beets in the ground, storing, so I have plenty to experiment with.

I also found some actual fermented olives, and had to compare tastes to the traditional jar of olives I had at home. WAY better. The taste is earthier, not quite as vinegary, and really sweet; not as salty as I expected!

I find it curious, the fermentation process. The different microbes all doing their jobs to make different flavors out of different compounds. Numerous studies have been done on Acetic Acid bacteria, which are one of the main microbes at work.
http://www.annualreviews.org/doi/abs/10.1146/annurev.mi.11.100157.001533?journalCode=micro

And of course, lactic acid bacteria!
http://www.cabdirect.org/abstracts/19940402369.html;jsessionid=C750941DF95A5C4BACEB9D68D9ABDD5A

http://onlinelibrary.wiley.com/doi/10.1002/9783527620999.ch10/summary

I'll post pics when I get started

 

[shortgrass]

Started the Kvass today, here's a pic on day 1.

 

[shortgrass]

Alright, its looking and smelling close to done! Smells sweet and earthy... One more day and it'll go in the fridge, here's what it looks like

And if you're wondering what that is?!?!? Ha-ha

Here's an article on one of Russia's greatest gifts to mankind, all the B vitamins crammed into one drink, plus microbial activity through the roof
http://homestead.org/MicahJanzen/Kvass/BeetKvass.htm