Comments on: Lacto-Fermented Fish

By: admin

admin — Thu, 03 Mar 2011 01:23:00 +0000

Joey he replied that they used salt brine when curing meats back then so I don’t honestly know.

Siegried, it is not. And I didn’t get sick!

By: siegfried

siegfried — Wed, 02 Mar 2011 20:34:32 +0000

is the fish cooked after it’s fermented?

By: admin

admin — Mon, 30 Aug 2010 04:29:40 +0000

Hi Joey,

I’ve actually wondered that myself. I know they used to ferment meat as well as fish, and that is where corned beef got it’s origins. You may want to try and google for it. If you find anything I’d love to hear about it – I have a book by my bedside about how the men in the Lewis and Clark expedition prepared food and what they ate but I haven’t made it very far though it.

I do also virtually know a food historian that I can email so if I find anything out I’ll post another comment here. Good question!

By: Joey

Joey — Mon, 30 Aug 2010 03:51:04 +0000

Would this same concept work with beef?

By: admin

admin — Sun, 04 Apr 2010 16:45:33 +0000

Hi Dylan, I now it sounds strange but it tasted really good. And I did eat it and am here to tell the tale. ;p

To get whey you can simply pour the watery liquid off your yogurt as it separates.

By: Dylan

Dylan — Sun, 04 Apr 2010 04:24:24 +0000

that looks amazing! I will have to give it a try…

By: admin

admin — Sat, 03 Apr 2010 02:40:12 +0000

Hi Kimber, you can drain the whey off your organic, plain yogurt and use it. Cooked whey would be from making cheese that’s been heated to over 115. At that point many of the good bacteria that preserve food would have been killed off and I wouldn’t trust it any longer.

By: Kimber

Kimber — Sat, 03 Apr 2010 02:09:32 +0000

What is uncooked whey? I usually use whey from homemade yogurt for lacto-fermenting, so I know that’s been cooked…

Thanks!

By: Wardeh @ GNOWFGLINS

Wardeh @ GNOWFGLINS — Fri, 02 Apr 2010 17:50:51 +0000

This is definitely a recipe I’ve been wanting to try! I’m glad to hear that you like it.