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  • From: mIEKAL aND <dtv@mwt.net>
  • To: permaculture <permaculture@lists.ibiblio.org>
  • Subject: Re: [permaculture] Fermented foods
  • Date: Wed, 3 Jan 2007 12:04:18 -0600

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.


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.



On Jan 2, 2007, at 3:50 AM, Lawrence F. London, Jr. wrote:


Earlier, there was a thread on fermented foods. I ran across this reference to fermented wheat bran
and wondered how it is made and in which countries it is in common use and how used:

http://news.bbc.co.uk/2/hi/europe/6222615.stm
BBC NEWS | Europe | Coming up: Food from the new EU

ROMANIA
Ciorba de perisoare: Soup with meatballs. The soup can be sour - made with fermented wheat bran, lemon juice, or the
liquid from sauerkraut. It also contains vegetables such as carrot, parsnip and chopped tomatoes, and can be flavoured
with celeriac, lovage and dill.

Sounds delicious and uses unusual vegetables.
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