List of Culturing, Curing, Fermentation, & Tonic Articles, Recipes
See also Condiments
Includes: 1. Culturing, etc. (About): 2. Cultured Dairy; 3. Lacto-Fermented Condiments & Beverages; 4. Cured Meats; and 5. Tonics
I am not a doctor and am not qualified to advise you on your specific health situation.
NOTE: while taking probiotic supplements is certainly helpful for good health, eating a couple bites of fermented foods daily is even more helpful (provided they have not been pasteurized or heat treated after fermentation). This is, in part, because fermented foods generally have much higher numbers of active probiotics (good bugs) than supplements; plus culturing/fermentation creates more nutrients (such as vitamin K2 in cultured dairy).
About:
- Milk & Culturing of Milk (About)
- Probiotic & Prebiotic Supplements
- Lactofermented Vegetables, by Lynnet Bannion, March 2007 (links to html file saved on Cat’sKitchen)
- Other Sites:
- Measuring and Using Salt in Fermenting (Fermentation Recipes)
- Probiotics Can Lower Blood Pressure and Protect your Liver (Mercola)
Cured Meats
Curing involves the preservation of meats and other foods by use of beneficial microbes (primarily bacteria).
- Braised Corned Beef
- Corning Beef
- Creamed Chipped Beef on Toast (S.O.S.)
- Curing Beef and Other Meat (About) (includes discussion of saltpeter and alternatives)
- Dried Beef (Brine Cure)
- Dried Beef (Dry Cure)
- Dried Beef: Drying and Smoking Brine- or Dry-Cure Beef
- Raw (Lacto-Fermented) Corned Beef
I am not a doctor and am not qualified to advise you on your specific health situation.
Cultured Dairy:
Generally speaking, culturing involves the action of beneficial microbes (bacteria, yeasts), including (but not limited to) lactic acid-forming bacteria on dairy or dairy-substitute products. It is a type of fermentation, but produces lactic acid rather than alcohol or other fermentation products. “Cultured” generally refers to fermented dairy products.
- Milk & Culturing of Milk (About)
- Butter & Buttermilk
- Cottage Cheese (with or without rennet)
- Crème Fraiche
- Kefir
- Piima, Villi & FilMjolk
- Sour Cream (Butter & Buttermilk)
- Yogurt
- Yogurt Cream Cheese & Liquid Whey (for Lacto-Fermentation)
- Non-dairy: See also Lacto-Fermentation list below, for fermented/cultured non-dairy ‘milk’ products.
- Coconut Milk Kefir
- Coconut Milk Yogurt (see also TTAC: Coconut Milk Yogurt, below)
- Cultured Nut Milk (Coconut Milk Yogurt, etc.)
- Other sites:
- Nourished Kitchen: Fermented Foods for Gut Health includes links to several cultured dairy recipes
- Organic Pastures: How to Make Raw Sour Cream at Home
- SCD Lifestyle: 24-hour Goats Milk Yogurt (can use other milk as well); uses Luvele yogurt maker and Yogourmet yogurt starter (iHerb code YOG-21203)
- TTAC: Coconut Milk Yogurt for recipe and health benefits of coconut
I am not a doctor and am not qualified to advise you on your specific health situation.
Lacto-fermentation:
Lacto-fermentation involves the action of lactic acid-forming bacteria on dairy products, fruits and vegetables.
NOTE: I’ve been using Mason jars to lacto-ferment vegetable condiments and beet kvass, and have noted they don’t always turn out as good as I would like. I recently learned that may be because of the Mason jar, which is not air-tight. Instead, there are better options. See Pickling and Lacto-Fermentation (About) for more.
For salt brine information, see also Fermentation Recipes: Measuring and Using Salt in Fermenting.
I am not a doctor and am not qualified to advise you on your specific health situation.
Lacto-fermented condiments, etc.
- See also ‘Cultured Dairy’, above
- See also ‘Lacto-Fermented Beverages’, below
- See also Sides & Condiments (menu)
- About
- Pickling and Lacto-Fermentation (About)
- Lactofermented Vegetables, by Lynnet Bannion, March 2007 (links to html file saved on Cat’sKitchen)
- Cultured Nut & Seed Milks
- Almond Milk Yogurt (Cultured)
- Fermented Condiments
- Catsup (Ketchup)
- Cranberry-Orange Relish, fermented
- Peach Chutney
- Tropical Fruit Chutney
- Fermented Fruits
- Apple and Beetroot Relish
- Berries, fermented
- Citrus, Fermented
- Marmalade (Lacto-fermented Citrus Jam)
- Orange or Other Citrus, Fermented
- Peach Chutney
- Preserved Lemons (About)
- Tropical Fruit Chutney
- Fermented Veggies
- Beetroot & Apple Relish
- Beets, Pickled
- Berries, fermented
- Bread & Butter Pickles — Divine!
- Garlic, lacto-fermented (pickled)
- Horseradish: Prepared or Lacto-Fermented
- Onions, Pickled (Lacto-Fermented)
- Pickling and Lacto-Fermentation (About)
- Turnips, Pickled
- Sauerkraut (Lacto-Fermented); Three recipes
- Tomato Catsup (Ketchup)
- Other sites:
- NOTE: the following use whey or water kefir as starter culture. but I recommend using fermenting liquid from other lacto-fermentation products such as sauerkraut, kvass, etc., or from a previous batch (serial culturing), or a powdered vegetable culture. See Delicious Obsessions: Fermenting Methods – We’ve Had it All Wrong for more on why!
- Berry Syrup, Fermented (Cultures for Health
- Blueberry Jam, Fermented (Cultures for Health)
- Curried Mango-Ginger Chutney, Fermented (Cultures for Health)
- Fermenting Methods – We’ve Had it All Wrong (Delicious Obsessions)
- Fermented Foods for Gut Health includes links to several fermented fruit and veggie recipes (Nourished Kitchen)
- Onions, Pickled (lacto-fermented) (Delicious Obsessions)
- Pickled Beets with Ginger and Orange (Delicious Obsessions)
Lacto-fermented beverages
- See also Beverages
- Apple Cider, Lacto-Fermented
- Apple Cider Vinegar’s Many Health Benefits (About)
- Beet Kvass (fermented beet beverage)
- Ginger Ale, Old-Fashioned
- Kefir Cream Soda
- Kefir Ginger Ale
- Kefir Lemonade
- Kvass (fermented grain beverage)
- Orangina, Old Fashioned
- Sassafras Root Beer, Old Fashioned
- Rejuvelac (fermented grain beverage)
- Other Sites:
- Nourished Kitchen: Fermented Foods for Gut Health includes links to several fermented fruit and veggie beverages
I am not a doctor and am not qualified to advise you on your specific health situation.
Tonics and Tinctures
Tinctures
What is a tincture? From health line:
“Tinctures are concentrated herbal extracts made by soaking the bark, berries, leaves (dried or fresh), or roots from one or more plants in alcohol or vinegar.
The alcohol or vinegar pulls out the active ingredients in the plant parts, concentrating them as a liquid.“
Most of my tinctures come from Swan Valley Herbs. They contain a small amount of everclear alcohol mixed with filtered water.
I have tinctures with two different size droppers (small and large), and I want to know how many ml each size can contain. Two sites* state: “One drop of ordinary water is about 0.03 – 0.05 ml, of an alcohol-containing solution is 0.02 ml.”
- The smaller size (most common) contain about 20-drops of liquid which is about 0.4 ml/dropper of alcohol-containing tincture, total.
- The larger size contains about 38-40 drops of liquid, which is about 0.8 ml/dropper, total.
* (see geek-info.imtqy.com/articles/N6059/index.html or eng.drinkpinkonline.com/3984035-how-many-drops-in-1-ml-rules-of-counting)
Tonic Broths/Stocks, Mineral-rich
- Beef Stock or Broth
- Bieler’s Broth and Epicurean Version: Dr. Connelly’s Soup
- Chicken Stock or Broth
- Fish Stock or Broth
- Potato Peel Broth
Tonic Beverages, etc
- Apple Cider Vinegar’s Many Health Benefits (About)
- ACV Tonic: with Lemon Water
- ACV Tonic: with Honey and Cinnamon
- Beet Kvass (fermented beet beverage)
- Dandelion-root tea (Traditional or Creamy)
- Horseradish Gargle & Tonic (Healing Power of Horseradish)
- Kvass (fermented grain beverage)
- Lemon Water and Apple Cider Vinegar Morning Tonic
- Lemon and Sea Salt Water Tonic
- Rejuvelac (fermented grain beverage)
- Cabbage Juice Tonic and Variation: Gargle & Sore Throat Remedy
- Liver Cocktail (Pottenger’s)
- Liver Drink, Raw
- Super Syrup: Apple Cider Vinegar, Honey, and Cinnamon
- Yogi Tea, Homemade
- Juiced Tonics (such as for a juice fast): see Beverages Menu
I am not a doctor and am not qualified to advise you on your specific health situation.