a question here about food preservation -- Notes from Zarahemla Political Forum

[ Show ]

Support VoyForums

[ Shrink ]

VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

[ Login ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 05:16:40 04/26/07 Thu
Author: Cricket
Subject: a question here about food preservation

Otay. I don't like doing food storage because let's face it, I would need only a one month supply of wheat, powdered milk and honey because after two weeks of eating it I would rather die.

But....it is the base for survival. Now here is the question: I have been doing a great deal of research online and in my home using sourdough starters (making my own leaven), and other fermented foods and have found that while leaven was not permitted the tribes of Israel in their flight from Egypt, it seems to me that modern revelation doesn't prohibit fermented foods.

Remember that discussion we were having about soy? The only way I can digest it is if it is in the form of miso.
The more research I did the more I realized that the mold/yeast spores help break down indigestible starches into digestible sugars, thus beginning the process of digestion through enzymatic activity.

So here is the question: Does modern day revelation prohibit fermented foods (no alcohol is involved unless
certain yeasts are added further along in the process, as in the making of alcoholic beverages) and have any of you had any experience with fermented foods OTHER than sourdough bread?

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Replies:

Sauerkraut, vinegar, yogurt, buttermilk come to mind. (NT) -- Charlene Nelson, 08:42:32 04/26/07 Thu
Expand please... -- Cricket, 09:05:09 04/26/07 Thu
- I've not made vinegar -- Chuck in ND, 19:34:11 04/26/07 Thu
  - Thank you... -- Cricket, 20:35:41 04/26/07 Thu
    - I'm the same -- Chuck in ND, 08:48:44 04/27/07 Fri
      - hoping this will go through -- Cricket, 03:21:51 04/29/07 Sun
        Some cabbage is sweeter than others -- Chuck in ND, 13:07:02 04/29/07 Sun
        a couple more questions -- Cricket, 17:16:25 04/29/07 Sun
        I usually let it cure 3-4 weeks -- Chuck in ND, 20:37:26 04/29/07 Sun
are you worried about bacteria? -- stan, 16:06:46 04/28/07 Sat
- mainly what foods are and can be -- Cricket, 02:31:41 04/29/07 Sun
  - alfalfa sprouts are excellent -- stan, 15:54:38 04/29/07 Sun
    - Sprouting -- Cricket, 17:20:06 04/29/07 Sun
      - Lentils are great -- stan, 15:32:36 04/30/07 Mon