Ginger Beer - unveiled!

My ginger ale, which I brewed from a 'ginger bug' (see my last post), was ready for testing the other day so I reached up to the top of my fridge, where I store my ferments, and opened one of the bottles with a bit of angst.  I always get the last minute jitters thinking that perhaps something went wrong or I didn't put in enough of something or didn't seal it right.  It's just like gardening when you put in the seed and check back weekly to see if anything is sprouting yet.  Each time I look I ask myself; Will it sprout?  Did I give it enough water?  Were the seeds viable? And when it does - it's like no other feeling of total contentment and pride in the fact that you got that seed to sprout and, not to mention, the miracle of Mother Nature behind it all.

OK, so back to the ginger beer. It let out a tiny little 'pfst' and I wondered if it was going to be ok.  But as soon as I went to pour it it got even fizzier.  I was gitty with delight!  I called my hubby to come and test it and both he and little Oskar were up for their 'quality control' duties.  They both drank it back and finished with smiles.  "Best one yet" and "Mmmm, momma! Geen-ger Beer".  It was a hit.  I really liked this one, we made it stronger and therefore was more flavourful and full-bodied than the last one.  It had that wonderful gentle warming at the back of your throat feeling that only ginger can provide, with an earthy body, a hint of lemon and just enough sweetness; Dee-lish!

It's amazing the pride you get from 'raising your own ferments' just as when you sprout your seeds. So, if you don't have the means for a garden, create one in your kitchen by way of fermented food projects.  You can always go outside to enjoy them once they are finished and relish in the 'harvest' whilst getting your vitamin D form the sun. 
*And don't forget to enjoy the many benefits of your ginger beer; plenty of beneficial bacteria, lively enzymes, the many powerful healing components of ginger, and the additional alkalinity and freshness of lemon (yes, its alkaline once ingested).  This is a healthy and alkaline drink, unlike commercial 'soft-drinks'.

Note: Start saving old wine bottles and, even better, clip-top beer bottles (Like Grolsch brand).  They're great for home ferments.

(I just picked several pounds of gorgeous yellow-orange plums today...perhaps a Plum T'ej is in my future...stay tuned...)

Be well-nourished, Lisa Marie

To Soak or Not To Soak

Have you ever noticed anyone soaking their beans for several hours before cooking them? Or perhaps fermenting their flour into sourdough?


Phytic Acid and other ‘anti-nutrients’ present in grains, beans and nuts…

Looking back in history, traditional peoples from all around the world were fermenting, soaking, or sprouting their grains, legumes and nuts/seeds. They somehow inherently knew that these foods required these techniques to break down ‘anti-nutrients’, such as phytic acid, creating better mineral absorption and other nutrient content as well increasing enzymes. It also creates a more alkaline product (we all seem to need more alkalinity these days!)

It’s amazing how traditional wisdom can be so easily overlooked! And our modern fast-paced diets, without these principles, are taking a toll on our health with a huge increase in food allergies, digestive/intestinal problems, immune deficiencies, etc.

Science now shows:

• Phytic acid present in most grain and beans and nuts and seeds binds with calcium, zinc, magnesium and iron (rendering these nutrients almost impossible to absorb). Soaking them will neutralise the phytic acid and allow for optimal absorption of these critical nutrients.

• ‘Enzyme inhibitors’ are also neutralised with soaking, not only increasing vitamin content, but dramatically increasing enzyme content.

• Gluten and other hard to digest proteins are broken down, making for easy digestion. *Rye, Barley, Wheat, Kamut and Spelt and most oat products contain gluten.

Using this technique:

• Soak grains at least 7 hours before use, ideally in an acidic medium (e.g. a dash of apple cider vinegar, a squeeze of lemon or tsp. of yogourt) or just water.

• Buy or make whole grain sourdough breads, as they have undergone full fermentation of the dough. *Yeast fermentation does not do the same.

• Ingesting sprouted grains and legumes:

o Immerse in grain/legume in jar about 1/3 full

o Fill with water to top overnight

o Pour off water, store away from direct light

o Rinse out with water twice a day until ¼ inch sprouts appear (1 to 4 days depending on type)

> Can be used in soups, eaten raw or mashed into dough to make bread.

• Soak nuts overnight, drain and then place in oven on lowest possible setting (pilot light for gas or 150 F electric) or, even better, a dehydrator to dry out (up to 12+ hours) for longer storage, better crunch and taste.

Oxalic Acid

This is found primarily in leafy green vegetables such as chard, spinach, beet greens, mustard greens. It binds with calcium and iron and inhibits their absorption. Lightly steaming is enough to neutralize the oxalic acid found within.

Summary

So, please do your best to get into the habit of at least soaking to ensure better absorption for you and your loved ones. Eventually almost everyone will have problems over time without this vital step in the kitchen.
Don’t rely on commercial kitchens/restaurants/delis to 'prepare' their grains/legumes/nuts & seeds. Some do it, but most don’t, as it takes more planning and many are just plain unaware of the importance of it (just as many of us were). Unfortunately, it seems to no longer be a piece of wisdom we naturally inherit from our parents. Times have changed, and we are undoubtedly evolving, but we cannot evolve as fast as our food has been in the past century. We need to take a step back, for the sake of our health and that of our children’s, and realize that some customs are not meant to be ‘lost in translation’.