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A Live Culture Fermented Mixology
Chef Jem - Live Culture - Lacto-Fermented Mixologist
Date: 9/11/2011 2:32:55 AM ( 13 y ) ... viewed 1695 times Lacto-fermented drinks can be the most satisfying in many ways that are beyond the capacity of your typical "drinks of commerce". I have been enjoying many benefits of producing my own lacto-fermented drinks for about twelve years now and I find that the contrast between these living drinks and the myriad options of dead drinks at your grocery markets (and every other retail outlet) is dramatic (to put it mildly)! I am drinking between two and a half to five pints of my favorite lacto-fermented mixed drinks on a daily basis and never tire of my "brews"! My current favorite (at the time of this posting) is a mix of home made kombucha, home made beet kavass, fresh whey, spring water and fresh squeezed lemon juice. I am so into this that I could teach a course in Lacto-fermented mixology!
Update July 23, 2012 -
The commercial transformation of traditional lacto-fermented drinks began with the entrance of the French chemist Louis Pasteur (in his attempt to save the faltering production of a certain "beetroot alcohol manufacturer"). Eventually humankind inherited the winds of pasteurization! I have blogged at: "Raw Milk: The Whole Truth" on the facts that pasteurization did not truly solve the "milk problem" of the deadly swill milk and that this problem was not a case of "raw milk" as a dangerous substance but a matter of a most gross and degenerate level of greed that was absolutely careless of life on every level from that of the sick animals held in despicable confinement to the people that resulted in numerous deaths in the cities relying on the distribution of what they were mislead to believe was real milk. (My longest, 97 word, sentence to date!)
This problem (just as I have described it) is when microorganism were targeted as anti-life enemy and that needed to be eradicated. Supposedly pasteurization was
and effective means to kill this enemy. However, there are more cases of people getting sick for pasteurized milk than from real, grass-fed raw milk!
The following is quoted from "Bacteria in relation to country life" by Jacob Goodale Lipman who wrote in 1908:
"... The deepening current of human existence now forces us to study the bacteria and other microorgan-isms. In so far as they are dangerous to our health and happiness we must learn to defend ourselves we must learn to destroy them or to render them harm-less. In so far as they are beneficial, we must learn to control them and to make their activities widely useful to human society."
Sandor Ellix Katz quoted this as well in his: "Wild Fermentation - The Flavor, Nutrition, and Craft of Live-Culture Foods" saying "The advent of microbiology gave rise to a sort of colonial outlook toward microorganisms, that they, like other elements of nature and other human cultures, must be dominated and exploited. One book that expresses this attitude especially poignantly is "Bacteria in Relation to Country Life", publshed in 1908, midway between Pasteur's research and the development of antibiotic drugs."
September 16, 2017 -
Enjoying reading:
https://issuu.com/ediblesandiego/docs/esd35_may-june_issuu_version/22
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