Jump to content
Chapala.com Webboard

Fermentation Advice

Karina G

Recommended Posts

We have fermenting sourdough, yogurts, vegetables, for many years. Always used garaphon water with no problems, now we have a filter, again no problems. But we also have a very clean water supply, some areas get a lot of filter clogging silt and muck.

The water supplier will have your best answer, next time you order.

A lot of interest in fermenting right now. Probiotic foods and lots of fiber for the bacteria to attach to and multiply makes your gut bionme/general health very happy.

I have made many of the items on this Wiki list. I have Viili Finnish string yogurt, Amasi African yogurt, Bulgaria yogurt. We marinated some chicken in Viili yogurt, it was delicious tender and browns very nicely. Vindaloo and Tikka are also yogurt marinated. Once you see how it effects the chicken flesh you can understand why it is so good in your gut. It also eats salmonella and e coli if they are present.



Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Create New...