Author Archives: Durgan

7 February 2016 Nixtamalization

http://www.durgan.org/2016/February%202016/7%20February%202016%20Nixtamalization/HTML/ 7 February 2016 Nixtamalization Two liters of Dent field corn was nixtamalized. It was washed, three tablespoons of calcium hydroxide added, boiled for 20 minutes, and allowed to soak for 24 hours, rinsed several times. The final product was … Continue reading

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30 January 2016 Natto Dehydrating

http://www.durgan.org/2016/January%202016/30%20January%202016%20Natto%20Dehydrating/HTML/ 30 January 2016 Natto Dehydrating A package, 673 grams,of previously fermented Natto was dehydrated at 115/46C, blended into a powder, and vacuum packed in 60 liter plastic bags. Sixty liters or two tablespoons being a reasonable serving. Apparently the … Continue reading

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27 January 2016 Natto

http://www.durgan.org/2016/January%202016/27%20January%202016%20Natto/HTML/index.htm 27 January 2016 Natto A batch of Natto was made an fermented for 24 hours. These pictures indicate the result at the end of the 24 hour incubation period.Plastic containers were used with lids closed and incubated in an … Continue reading

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19 January 2016 Fermented Soy Milk

http://www.durgan.org/2016/January%202016/19%20January%202016%20Fermented%20Soy%20Milk/HTML/ 19 January 2016 Fermented Soy Milk A home produced package of Natto, fermented soy beans, was made into fermented soy milk. The beans were placed in a blender and bottled water was added and blended until smooth.The product was … Continue reading

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Natto

http://www.durgan.org/2016/January%202016/18%20January%202016%20Natto/HTML/ 18 January 2016 Natto Natto- Home Made. Six cups of dried soy beans. Wash, soak covered with water for 12 hours on very low heat, rinse, place in colander,3 liters of water in pressure cooker. Cook at 15 PSI … Continue reading

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17 January 2016 Lacto fermenting cooked Beans

http://www.durgan.org/2016/January%202016/17%20January%202016%20Lacto%20fermenting%20cooked%20Beans/HTML/ 17 January 2016 Lacto fermenting cooked Beans http://www.durgan.org/2015/October%202015/24%20October%202015%20Beans/HTML/ Beans These beans were lacto fermented mixed with one garlic bulb and one onion. The starter was half a cup of juice from sauerkraut fermentation mixed with some strained juice from … Continue reading

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16 January 2016 Garlic Lacto Fermenting

http://www.durgan.org/2016/January%202016/16%20January%202016%20Garlic%20Lacto%20Fermenting/HTML/ 16 January 2016 Garlic Lacto Fermenting Garlic from my garden was processed for lacto fermenting. The bulbs were split and the cloves placed in a tortilla press to remove the skins and to crush slightly.They were placed in a … Continue reading

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14 January 2016 Sauerkraut Processing

http://www.durgan.org/2016/January%202016/14%20January%202016%20Sauerkraut%20Processing./HTML/ 14 January 2016 Sauerkraut Processing This is my method of lacto-fermenting using a liter jar container.The objective is to prevent air to mix with the jar contents, while the bacteria works its magic.The psuedo anerobic situation is obtained by … Continue reading

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13 January 2016 Sauerkraut

http://www.durgan.org/2016/January%202016/13%20January%202016%20Sauerkraut/HTML/index.htm 13 January 2016 Sauerkraut Sauerkraut was started using one napa or Chinese cabbage. The cabbage was slice into small pieces crosswise, mixed with brine in a bowl, stuffed into a liter jar with the core shaped to keep the … Continue reading

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11 January 2016 Kimchi

http://www.durgan.org/2016/January%202016/11%20January%202016%20Kimchi/HTML/ 11 January 2016 Kimchi This is y first attempt at making Kimchi. I did not record each ingredient only the finished product in fermenting mode. The ingredients are napa cabbage,carrots, red radish,garlic, green onions, cooking onion,whole wheat flour,sugar, balsannic … Continue reading

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