Great Fermentation forum

Spudlydoo you wrote:

""I'm really interested in the way you are preserving greens. I have not heard of bran ferment, is this a type of pickling mixture? Would you be happy to elaborate.""

Most delighted to elaborate.

I could write a long detailed explanation but I shall keep it short to get you going.

Are you able to buy or gain access to the Bokashi Fermentation used for household waste? That system is based on a microbial culture called EM. (Effective Microrganisms.) Get a small sample of the culture. I started mine with a teaspoon in a film cannister.

To culture that sample I mixed up 2 litres (measurements are remembered guesstimates) of wheat bran (rice and oats also work well)with warm water (2/3 cups) to which I added 2 tbs of molasses and a pinch of good salt if desired. I then added the culture to the mix and left it in a sealed container at about 25 degrees for two weeks. Upon opening the container you are greeted by a slight vinegar smell. The sealing is critical. The culture dies if exposed to too much oxygen.

That culture can then be used to ferment/preserve any foodstuff. Great for all veg, delicious for fish, I have used bran as a substitute for salt in sauerkraut etc etc.

If you do not have access to EM, PM me with your address and I shall send you a full film cannister.

Bran ferments are common in Asia particularly Japan.
There are a number of good sites/ books which with a little more time I could get together if you wish to follow this up.

That is where I started. Recently I have been pursuing/developing the Nuka box idea from Japan. The long term maturity of the culture being developed by the subtle addition of various other fermentation cultures. Bread/saki being a well known additions. Particular Nuka boxs fermentations become justly famous within localities for the special qualities imparted to the ferment by the box culture.



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