R Overman

Robert Neville wrote:Milk kefir is forever going.  Natto was incubating over the gas stove pilot until last night.  Now it's in the fridge.  Totally subjective, but I feel better eating a serving every day prior to exercise.  I will also forever maintain that natto will head off nasty GI bugs before they really get started -I would like to see this studied. I have decades of strictly anecdotal data about this.

Hi!  Natto? - this is new for me. Of course I can google it, but anything you’d like to share?
 
I recently got the craziest good book on wild ferments but am traveling at the moment.  I ll share it over the weekend. I can’t wait to try out some of the ideas.  Everything from fermenting bark and weeds to more traditional ferments.

As for my home; I have kombucha in various stages, need to dig out my water kefir grains, recently killed a generously donated sourdough starter, some fermented apples, an ages old honey garlic mixture that’s turned black, but I used it over the winter with no ill effects (and used it due to ill effects, ironically) usually some onion in honey that I like to drizzle on toast.  I often ferment oatmeal on the counter if I’ve made too much and then after it’s nice and sour will add some flour and make a loaf of sorts. I have a cabbage that’s been waiting to become kimchi, and a pineapple to become tepache. I have a few fruit peel vinegars in my cupboard.  

It’s nice to make a list.  I was thinking I don’t ferment much but my list was longer than I realized.  

I’m so glad to see this thread revived! There were a lot of inspiring  things here.

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.  

Hi Nicholas ,

Sent you a purple moosage.

Thumbs over a five gallon bucket do quite a good job. More thumbs is better 😂. 👍🏽

I’ll add arugula.  I love to eat the flowers and especially the seed pods when young.

I didn’t know about the Jerusalem artichokes - leaves and flowers!  I’m excited to try them. Thanks!

I just found these growing in my semi- urban yard! I had pulled the little vines as weeds in the past, but had noted them as my favorite weeds.  Then I saw one blooming and thought it looked like a passionflower so I looked it up.  Now I see lots of them around my neighborhood.  I ll be saving some seeds for sure - after I eat the tiny fruits! I’m happy to share!

Hey there Oklahoma Guy,

How’s off grid life going?  I’m starting off on a homestead and looking for like-minded conversations.  
What are you working on?
Merry Christmas and Happy Holidays.

Hey there,  I’m not looking for a man but am also just starting out on a new solo homestead adventure and thought we might share ideas.  I’m in North Carolina.   Interested?

Hi Ruth,

Are you still around?  I would love to hear how your 4 year farm plan is progressing.  

I am at the planning phase. - I'm trying not to be lazy and copy yours.  HA  but yours looks so nice!