Jason Hernandez wrote:This thread reminds me of my epic fail as a Peace Corps volunteer in Namibia. While it lasted, I got to experience the traditional kefir made by the Herero tribe. Too bad I didn't get to stay long enough to learn how to make it.
I know some Dominican fermentation techniques, though. First and foremost, since I have my own cacao trees, I have to ferment the beans as part of the processing -- let them ferment, preferably in the sun, until the berry pulp is gone, then the fermented beans go to the roasting stage. I have not done coffee beans, but I am told they work the same way.
More interesting, though, is a folk remedy taught me by a retired professor in the village. He swears by it to maintain a healthy prostate. I would have to find my notebook with the exact recipe, but two of the most important ingredients are annatto berries and garlic, and of course the fermentation culture obtained from the previous batch. He uses it as a condiment on most of his food.
Hey Jason, are you still on Permies? You have lots of interesting ferments mentioned here. like to know more.
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