Guest guest Posted June 6, 2005 Report Share Posted June 6, 2005 I'm looking at the " Fermented Foods " chapter in the book, " Eating Without Heating. " It's very tempting to make the nut or seed cheese, but I'm a bit fearful. We're supposed to let it ferment at room temp for approximately 8 - 12 hours. Ditto for Igor's crackers, & if you want a sour dough taste, they suggest fermenting for 2-3 days. Well, I've taken microbiology & quite a bit of food safety classes. What if the microorganisms floating around my house are not the fermenting kind, but the spoiling kind? For those of you who have made Rejuvelac & other fermented products, do they always turn out right or do you ever end up with nasty microbiology experiments? Do you think I have anything to be concerned about when attempting these recipes? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2005 Report Share Posted June 6, 2005 The people at www.livingtreecommunity.com have an interesting test to see how raw their " raw " nuts are - they make nut cheese out of them. If they aren't raw enough, they spoil instead of turning into something related to sour cream. I'd be more concerned that the nuts or water was contaminated by something like salmonella then what might be in the air. I'm inclined to believe that clean raw organic food, that is full of vitality, will always turn into food when submerged in clean water. Spoiled food, or food from weak or sick plants would be more of a risk. I carefully pick over my nuts for spoiled ones before soaking them. Off the top of my head, I can't think of any really bad gastrointestinal pathogens that are commonly spread through the air. Usually you get air passageway problems through the air, and the bad GI tract problems through contaminated dirt and water. An exception to this might be if you live next to a stock yard, and thick dust is blowing off it into your kitchen. Still, even a short time in the air kills many of the GI tract pathogens. To help preserve the palatability of fermented food, cheese and wine people commonly sterilize the containers and utensils used with fermentation. Once the intended culture gets a head start, it tends to suppress and out grow other strains of related organisms. This gets back to high quality ingredients full of vitality which carry their own micro organisms suited to their specific biochemistry. Once the ferment is started, usually its covered to reduce the chances being contaminated by other organisms. You would probably be horrified at the fermenting practices my dad used, and the worst that ever happened is sometimes it tasted yucky. May your day be filled with clarity, grace, progress, and warm laughter, Roger - " bookarma " <bookarma <RawSeattle > Sunday, June 05, 2005 8:12 PM [RawSeattle] Fermento-phobia > I'm looking at the " Fermented Foods " chapter in the book, " Eating > Without Heating. " It's very tempting to make the nut or seed cheese, > but I'm a bit fearful. We're supposed to let it ferment at room temp > for approximately 8 - 12 hours. Ditto for Igor's crackers, & if you > want a sour dough taste, they suggest fermenting for 2-3 days. Well, > I've taken microbiology & quite a bit of food safety classes. What > if > the microorganisms floating around my house are not the fermenting > kind, but the spoiling kind? For those of you who have made > Rejuvelac > & other fermented products, do they always turn out right or do you > ever end up with nasty microbiology experiments? Do you think I have > anything to be concerned about when attempting these recipes? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2005 Report Share Posted June 11, 2005 > RawSeattle , bookarma wrote: > Whatif the microorganisms floating around my > house are not the fermenting kind, but the > spoiling kind? Hi bookarama, I make my seed cheese and sauerkraut using a high quality probiotic as a starter. I also use South River Miso and/or kefir to start the fermentation process. I make seed cheese and sauerkraut by mixing in a capsule of primal defense or CellTech.com spectrabiotic This will speed up the fermentation process and ensure the good guys are growing. In one hour, one bacteria grows into two. Two grow into four. In 8 hours, they multiply by 256 times! Have a great day! ~*~*~*~*~*~* Mike http://www.therawdiet.com " Transform Your Diet and Improve Your Health In Record Time with Proven, Time- Tested, Evolutionary Strategies. Free eBook, eZine, and Articles to Awaken Your Passion. " ~*~*~*~*~*~* Quote Link to comment Share on other sites More sharing options...
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