permaculture

[gil carandang <gil_carandang@hotmail.com>]

if you dont have yet my booklet on indigenous microorganisms, you may order 
now and pay thru paypal.
gil

> Date: Mon, 7 Apr 2008 17:05:56 +0300
> From: ossi@kulma.net
> To: permaculture@lists.ibiblio.org
> Subject: Re: [permaculture] Inulin and fermentation
> 
> Oh yes, the recipe itself is very simple:
> 
> Mix grated sunchokes with any fermented vegetable or fermented juice and
> make sure they stay under the liquid surface.
> 
> Let it stay for example in open bowl for at least 14 hours in room
> temperature (I use bowl on the kitchen table, with plate as a lid).
> Monitor the needed time by tasting it occasionally. In cool temperatures
> it can take up to 5 days for sunchokes to turn sweet - so you need to
> measure the time by yourself.
> 
> What I have actually done is a bit more complex thing:
> 
> I have used chopped perennial greens fermented in birch sap as the
> fermented substance where the sunchokes are mixed. After the frosts have
> melted I plan to put whole tubers into fermented liquid and see how long
> it will take by starting with 2 days in warm room (taste) and then some
> days to weeks in cool room (taste every day) and finally for a month in
> the cold cellar (taste every day or week) ...
> 
> 
> A sample recipe for the fermented perennial greens (you can actually steam
> the vegetables first and not to chop them if you prefer):
> 
> 
> 1. Gather springshoots of stinging nettle (Urtica dioica), cow parsnip
> (heracleum sphondylundum & sibiricum) and fireweed (chamaenerium
> angustifolium).  Cow parsnip's young shoots are light green and
> attractive, while older leaves turn dark green and become later 
> disattractive (and should not be used then). You can also try for example
> ground elder (Aegopodium podagraria) and many others, for example shoots
> of reedmace (Typha ssp.) less than 30 cm tall...
> 
> 2. Chop 'em freshly in small quantities and immediately mash with wooden
> pole so the cellstructure is crushed and pour that much liquid that they
> stay under the surface (add some fermentation root or clean water mixed
> with 5-15 grams of mineral/sea-salt per 1 liter of water)
> 
> (With a fermentation root I mean something like liquid from earlier
> fermentations, fermented cabbage, liquid made from sprouted grains etc.)
> 
> 3. Put the vegetables into a container (wooden (leafy trees), ceramic
> (beware of low temperature glass, since that can kill you, prefer +1200
> celsius ceramics), glass jar or plastic bucket suitable for foods)
> 
> 4. (optional) mix with whole tree onions female flowers of willow (Salix
> phylicifolia for example) which have not yet turned too fibrous, are light
> green/blue and look like big maggots and/or unopened small dandelion flower
> buds, and/or chopped wildroots (for example young vertical roots of
> creeping thistle (Cirsium arvense), which are not yet woody) also
> reedmace, burdock root etc.) if you wish ...
> 
> NOTE! Fermentation of Jerusalem artichoke results inulin to break down to
> fructose, so you get it sweet and sour. Very tasty if juiced with other
> stuff during the winter.
> 
> 5. Pour fermented liquid diluted in water on them or salty water (5-15
> grams per liter, 9 grams would be my suggestion) if needed...
> 
> 6. Put a weight (cloth (hemp, nettle, flax etc.) and wooden block (birch,
> oak etc.) and stone (granite or ceramic) or water filled plastic bags) on
> the top so that vegetables stay about 2 cm or more under the liquid
> surface.
> 
> 7. Keep two days in temperature around +20 celsius degrees
> 
> 8. Keep 10 days in temperature around +15-16 celsius degrees.
> 
> 9. Move to cellar in temperature below +8 celsius degrees for a week or
> for a year.
> 
> 10. (optional) can into smaller jars (fill 'em full and pour liquid until
> it touches the lid. Especially recommended if you use plastic container
> (even though how certified for foods, they will leak substances which will
> eventually be necessary to be detoxified from the body)
> 
> Please, contact me if you have questions or suggestions ...
> 
> :) Ossi Kakko,
> ossi.kakko@kulma.net
> Fennoscandia
> 
> 
> 
> > can you give a more specific recipe and process for fermenting the
> > sunchokes?
> >
> > Paul
> >
> >
> > On Apr 6, 2008, at 3:31 PM, Ossi Kakko wrote:
> >
> >> Hi,
> >>
> >> I have fermented grated fresh sunchokes with stinging nettle and other
> >> perennial greens and the result seems to be inulin conversion into
> >> fructose. Very tasty but it shouldn't let get too acidic - I will
> >> report
> >> more after the winter is gone and I get my hands on them again...
> >>
> >> We also have small plot of sunchockes growing with native alders, which
> >> seems to result reasonable amount of good sized tubers in the wild
> >> state
> >> more than 10 years after planting...
> >>
> >> Ossi Kakko, Fennoscandia
> >> ossi.kakko@kulma.net
> >>
> >>> It's been said that adding a bit of potato to beans decreases the
> >>> incidence of "wind" (fart!).  Maybe that would work with sunchokes.
> >>> If
> >>> bacteria in our guts digest inulin, who is digesting them?  There
> >>> must be
> >>> some way to get more energy out of them, such as fermentation, other
> >>> than
> >>> cooking them forever.  Too many crops recommended by permaculturists
> >>> require extra cooking, which means more fossil fuel or wood use.  This
> >>> doesn't seem like a good solution for a staple food.
> >>>
> >>>
> 
> _______________________________________________
> permaculture mailing list
> permaculture@lists.ibiblio.org
> Subscribe or unsubscribe here:
> http://lists.ibiblio.org/mailman/listinfo/permaculture
> Google command to search archives:
> site:https://lists.ibiblio.org/sympa/arc/permaculture searchstring
> 
> 

_________________________________________________________________
Join the Fantasy Football club and win cash prizes here!
http://fantasyfootball.sg.msn.com