Tim Seaward wrote: My guess is that perhaps the writer may have thought that any yeasts or bacteria for lactic fermenting might be removed when the banana was skinned, so they added a convenient way to ensure fermentation.
raven ranson wrote:
My preference is the method that Sandor Katz writes about in his books Wild Fermentation and the great big epic book the Art of Fermentation. The veg and fruit are already covered in a great variety of wild bacteria - far more variety than is found in a manufactured pill. I simply provide the environment that nourishes the kind of bacteria and other invisible beasties needed to make the sauerkraut or whatever ferment I want.
I can't see the need to buy something when nature already provides all that is needed for free. But I'm just miserly that way.
Tim Seaward wrote:Raven ... The recipe was for fermented banana. Being new to all this wonderful alchemical phenomena I cannot really answer your question as to why a capsule was part of the recipe. My guess is that perhaps the writer may have thought that any yeasts or bacteria for lactic fermenting might be removed when the banana was skinned, so they added a convenient way to ensure fermentation. I am with you in my own reluctance to buy a product when I am being told by the Katz that each fruit or veg already has the goods for fermenting. In fact my desire is to only use local plants in season - be they from the garden or in the wild. Also, I do not trust in the economic environment, so I want get as much info about off the grid living here in rural France.
r ranson wrote: My theory is there should still be enough of the good stuff on it, but if one wants to make double sure, a date or three raisins should add everything you need. Just put it in whole, then take it out (or not) at the end.