Fervent Fermentors Unite

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Fervent Fermentors Unite

Postby hardcore iv » Sat May 08, 2010 11:24 am

Flux. and I have both been looking into vegan fermentation techniques and products lately and have been compiling some info. It seems to be very tough finding vegan friendly starter cultures and most info out there comes from hippy types with a questionable understanding of veganism and reality.

If anyone has had experience with animal friendly fermentation, or knows a good source for info, please share it here and I'll add it to the list.

Blogs
http://www.greenandcrunchy.org/2010/03/ ... lk-yogurt/



Forums
http://www.wildfermentation.com/forum/viewforum.php?f=6


Starter culture sellers

Culture-Foods of Asia
http://users.chariot.net.au/~dna/koji.html#Tempeh
May not be a trustworthy supplier as he describes veganism as fanaticism.

Gem Cultures
Tempeh starter and koji (worldwide) all other cultures USA only
http://www.gemcultures.com/soy_cultures.htm

Sourdough bread info

Recipe for homemade vegan starter
http://vegweb.com/index.php?topic=5842.0

Kefir
http://www.yemoos.com/faqwaintro.html info on water kefir
http://answers.google.com/answers/threa ... 30078.html

Pickled cucumbers
http://www.instructables.com/id/Making-Dill-Pickles/

Rejuvelac fermented grain beverage
sprout people recipe

Vegan yoghurt
plantfoods.orgdiy yoghurt
Oat yoghurt http://vegpeace.org/oatyogurt.html

Vegan cheese
cashew cheese au poivre

Amazake


Miso


natto
http://nattoking.com/

Tempeh
http://www.vnv.org.au/site/index.php?op ... %20culture?

Ginger beer
http://www.happyherbalist.com/browsepro ... Plant.html

UN FAO on fermented cereals of the world
http://www.fao.org/docrep/x2184e/x2184e00.htm#con
Last edited by hardcore iv on Sun Aug 29, 2010 9:43 am, edited 6 times in total.
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Re: Fervent Fermentors Unite

Postby stateofflux » Mon May 10, 2010 9:23 am

Has anyone managed to create a fermented vegan cheese- like the Dr Cow raw vegan cheeses which I haven't tasted http://www.dr-cow.com/

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Re: Fervent Fermentors Unite

Postby Steven-R » Fri May 14, 2010 1:38 am

Fermented cabbage, aka sauerkraut, doesn't require starter. Just cabbage, salt, and water, although I put jalapenos, carrots, and other tasty things in mine. The process is well described on the Wild Fermentation website.

I know that other foods like beans require starter, but I haven't tried them.
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Re: Fervent Fermentors Unite

Postby hardcore iv » Wed Jun 23, 2010 7:17 am

Found this blog with a recipe for nut cheese that uses sauerkraut http://melodypolakow.wordpress.com/2010/06/22/easy-raw-fermented-nut-cheese/
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Re: Fervent Fermentors Unite

Postby jparis » Wed Jun 23, 2010 12:33 pm

I haven't tried this recipe for fermented "goat cheese" yet, http://www.choosingraw.com/raw-vegan-spin-on-beet-and-goat-cheese-salad/ but this looks good and some of her other recipies are delicious.
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Re: Fervent Fermentors Unite

Postby stateofflux » Wed Jun 23, 2010 12:42 pm

[quote="jparis"]I haven't tried this recipe for fermented "goat cheese" yet, http://www.choosingraw.com/raw-vegan-spin-on-beet-and-goat-cheese-salad/ but this looks good and some of her other recipies are delicious.


You planning on giving it a try?

I've realised that to be a good fermenter you need to committed and responsible and not an airhead (like me). I forgot to feed my sourdough starter on day 2 and it died. Also you have to stay at home and feed your starter every day at the same time or look after your fermenting 'cheese', so if you commit to a cycle of say 7-10 days fermenting you can't go away for a weekend unless you get someone to feed your starter. It's a bit like having a cat :-)
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Re: Fervent Fermentors Unite

Postby jparis » Wed Jun 23, 2010 1:15 pm

[quote]You planning on giving it a try?


Yep I'll give it a go soon and post the results.
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Re: Fervent Fermentors Unite

Postby baldy » Mon Jul 12, 2010 5:24 pm

Just made up a batch of sour dough bread. Have done it before but each time you do it apparently you get different strains of bacteria and so different taste.

Anyway I used this link for guidelines -> http://www.io.com/~sjohn/sour.htm

Seems more pure to not add any yeast and just rely on what is in the air, flour or water. Bread turned out great and have the starter bubbling away at the back of the fridge now. Will use it for pizza base next weekend.
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Re: Fervent Fermentors Unite

Postby hardcore iv » Mon Jul 12, 2010 11:16 pm

[quote="baldy"]Just made up a batch of sour dough bread. Have done it before but each time you do it apparently you get different strains of bacteria and so different taste.

Anyway I used this link for guidelines -> http://www.io.com/~sjohn/sour.htm

Seems more pure to not add any yeast and just rely on what is in the air, flour or water. Bread turned out great and have the starter bubbling away at the back of the fridge now. Will use it for pizza base next weekend.


Nice work, Baldy. :D

People who add yeast to a sourdough starter are admitting to themselves, and the world, that they are failures at life.
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Re: Fervent Fermentors Unite

Postby xrodolfox » Tue Jul 13, 2010 2:30 am

wow. very interesting.
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Re: Fervent Fermentors Unite

Postby jah_militant » Thu Jul 15, 2010 4:44 pm

Have you heard of rejuvelac (or something like that)..? if you soak some weatgrass seeds in water it ferments and creates good bacteria that can then be used to make all manner of good fermented delights!
Like if you blend some cashews or and nut of your choise, then leave it to ferment, add some rejuvelac water a little bit, it makes some lovely "cheese" , the best vegan cheese i've had anyway.. amazing on pizzas 8)
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Re: Fervent Fermentors Unite

Postby hardcore iv » Fri Jul 16, 2010 5:46 am

[quote="jah_militant"]Have you heard of rejuvelac (or something like that)..? if you soak some weatgrass seeds in water it ferments and creates good bacteria that can then be used to make all manner of good fermented delights!
Like if you blend some cashews or and nut of your choise, then leave it to ferment, add some rejuvelac water a little bit, it makes some lovely "cheese" , the best vegan cheese i've had anyway.. amazing on pizzas 8)


Yes, there is a link to a recipe in the OP. I haven't tried it but it is apparently hit and miss. What is your method?
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Re: Fervent Fermentors Unite

Postby jah_militant » Thu Jul 29, 2010 10:52 pm

Ah yeah sorry that first "vegan cheese" cashew one is pretty much how I do it...

"In highspeed blender, blend the soaked cashews with rejuvelac, until smooth. Allow to sit in bowl covered with towel (or muslin or whatever) for 14-16 hours to brew/ferment and set.. Then just squeeze it in muslin bag and ready to munch!

could always add herbs have had one with some dired basil was a good'n :D
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Re: Fervent Fermentors Unite

Postby hardcore iv » Sun Aug 29, 2010 9:43 am

"When you are born, you are set forth to die. The fact that you live or don't live between these two dates depends solely upon your own will, opportunities and desires. The weight exerciser, of course, indicates that he chooses to live." Joseph Curtis Hise
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Re: Fervent Fermentors Unite

Postby hardcore iv » Wed Jul 11, 2012 3:48 pm

"When you are born, you are set forth to die. The fact that you live or don't live between these two dates depends solely upon your own will, opportunities and desires. The weight exerciser, of course, indicates that he chooses to live." Joseph Curtis Hise
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