[permaculture] Fermented foods
Lawrence F. London, Jr.
lfl at intrex.net
Mon Jan 8 03:11:36 EST 2007
mIEKAL aND wrote:
> My partner Camille who is from Romania has made this a number of
> times, its quite good when you get used to the flavor. This is what
> the Romanians also call Borsh (no beets in Romanian borsh). Below is
> a translation of how to make the fermented broth. You can then use
> this to make any number of different soups. Dill, celeriac & lovage
> would be standard herbs to use with this.
It would be good to learn to make this. Unfamiliar territory for most eople I would guess.
> Borsh recipe:
> 1 lb/500 g wheat bran, 2/3 lb/300 g corn meal, 1 oz/30 g yeast, one
> lemon, 2-3 slices bread
> For this you need a 5-6 quart non-metal & non-plastic container. Put
> bran and corn meal in. Add yeast (or solid leftovers from previous
> batch of borsh). On top of this, add boiling or very hot water to the
> top. After it cools off, add one sliced lemon (with peel), as well as
> the bread. Then, mix this concoction every morning and evening with a
> long-handled wooden utensil. Taste it after a few days, and if it is
> sour enough, place container in a cool place so that the liquid
> clears. The solid stuff will sink to the bottom. Then put the clear
> liquid in bottles and keep them in a cool place. The solids are to be
> kept in the same container and after you finish the borsh in the
> bottles, you can start again. You only add boiling water on top of it
> & the herbs (for rich flavor). Note: Don 't leave the clear borsh to
> sit on the solids or it will turn bitter.
Can you substitute oat or rice bran for the wheat? I assume you mean baking yeast, the refrigerated kind;
doesn't the hot water stop the action of the yeast?
--
Lawrence F. London, Jr.
Venaura Farm
lfl at intrex.net
http://market-farming.com
http://market-farming.com/venaurafarm
http://venaurafarm.blogspot.com/
http://www.ibiblio.org/ecolandtech
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