Sunday, January 20, 2013
Mead and Some Thought on Fermenting
As far as fermenting in general - I am realizing I have to re-think my attitude about food preparation and safety to be able to do fermenting. Basically I have to be willing to leave food sit out and 'rot' - oh, I mean ferment. I have really become a child of modern food preparation - refrigerate it, freeze it, or pitch it out. Do not let it sit out for more than an hour or so or it will be spoiled and kill me. Well, that attitude just doesn't work in a person who wants to practice different forms of food preparation such as lacto-fermentation or meat curing (which is next on the list). I am still struggling internally with the idea of leaving sauerkraut out of the refrigerator for months, scraping mold off the top and then still eating it without dying. I guess I'll have to work on my attitude more as I learn these 'new' old methods of preparing food. And then realizing, done right, it is more healthy than some of the refrigerated or frozen foods. I'm working on it...
And the fermented lemonade with a 4 to 1 ration of autumn olive juice in it was very tasty. I had a bit more trouble with scummy stuff growing in it, but I strained it as well as I could through several layers of cheesecloth then refrigerated it. The rest of the debris settled to the bottom and was easy to avoid. A successful experiment.