Leigh Tate

Mart Hale,
I have merged your topic into this topic. I hope that helps.

I merged your stuff with the following thread. I hope that is okay by you.

Mart Hale,
Your post was moved to a new topic.
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I make fruit and vegetable powders from dried foods, but have only gotten good results with what I call a power blender. Mine is a Cleanblend brand blender, which is a budget version of the Vitamix blender. The difference between the power blender and standard kitchen blender is that the power blender is 3 horsepower. It's bigger, heavier (and more expensive) than a standard blender, but it really can powder dried fruits and veggies. The key is to make sure the food is completely dry.

Thanks Christopher, that makes sense. I did rinse it off before we ate it, lol. It's just odd to me that it's never happened before. Right now it's in the fridge because it's tart enough for our taste. But I'll have to experiment to experience what you describe.

My last batch of sauerkraut was different from what I usually make. I used the same ingredients and followed the same steps, but after three days of fermenting on the countertop, the liquid was somehow more viscous that usual. Especially at the top, almost like a mother in the making. I've never had this happen before and I'm puzzled.

My recipe isn't a true sauerkraut because I add grated carrot and apple. I've been doing this for about a year now, and always had typical lacto-fermented results with liquidy "juice." Maybe the apple caused it? Odd, because it's never done it before.

The only difference in my preparation was that I added some of the liquid from my previous batch to the brine for the new (usually I add whey).

It smelled and tasted delicious, but I'm wondering about it and curious if anyone else has had this happen. Or has a possible explanation.

Welcome to Permies Mary. Good question.

Yes, the amount of sugar will impact the alcoholic content of the wine. The recipe I use calls for equal parts of sugar and elderberries, and the result is something around 5 percent alcohol. I've never tried to alter the ingredient ratios for the reason you mention.

If you want to try the less sugar route, I'd say experiment. Start with the full recipe and then try decreasing the amount of sugar in subsequent batches. That will give you an idea of what you like.

Another way to control the amount of alcohol is to stop the fermentation process before all the sugar has been converted. The problem with this is that you have to use a chemical to do it. I've never tried this because to me the chemicals are somehow icky.  

Kyle, so far I haven't, but next time I make a batch I'll have to add some dried fruit.

When I read about Roald Amundsen's exploration of the South Pole, they mentioned a type of pemmican developed by the Norwegian army. Apparently it contained grain and vegetables too. Sort of a complete meal. I wouldn't mind finding a recipe for that one too.

This has indeed been a fascinating topic. Who knew there could be so many different ways and definitions for processing oats? Who knew how they would effect baking? I agree with Jane that most of the recipes I ran across are likely modern adaptations of a traditional idea. I don't fault them for that, it's just not what I'm looking for. Especially when my recipe is a flop, lol. I was actually okay with the honey because they did make mead, although foods eaten were largely dictated by social class.

What started this was my summer project of cooking the cuisine of my ancestors. I've been exploring a variety of cultural groups, partly because of an interest in genealogy and history, but also to learn how they combined the foods available to them and how they prepared and preserved them. I am learning a lot!

For example, I found a scholarly  paper by a Russian linguist who analyzed all the Old English words for bread, its ingredients, and its influence on  Anglo-Saxon culture. (The Domain of Bread in the Anglo-Saxon Culture.) One tidbit I learned is that Old English has words for both unleavened and leavened bread, and I found a description of how they made leavened bread.

For me, this all ties back to permaculture under the concept of traditional off-grid skills as part of permanent culture. In other words, learning to do things without having to buy something. Having the Permies community to ask about things like porridge oats is an excellent resource. I love the conversation and I'm learning a lot.