Tag Archives: fermenting

Fermentation

About Fermentation

Fermentation is a process that involves the breakdown of carbohydrates by bacteria and yeast.  Fermentation is a natural process through which microorganisms like yeast and bacteria convert carbohydrates — such as starch and sugar – into the natural preservatives that give fermented foods a distinct zest and tartness.

Fermented foods are more nutritious than their unfermented form because they  promotes the growth of beneficial bacteria known as probiotics.  Probiotics improve digestive health and support immune function.   The probiotics produced during fermentation can help restore the balance of friendly bacteria in your gut and alleviate some digestive problems. Probiotics can reduce uncomfortable symptoms of irritable bowel syndrome a common digestive disorder.

Boosts Your Immune System

The bacteria that live in your gut have a significant impact on your immune system.  Due to their high probiotic content, fermented foods can give your immune system a boost and reduce your risk of infections like the common cold.  Additionally, many fermented foods are rich in vitamin C, iron, and zinc — all of which contribute to a stronger immune system 

Fermentation helps break down nutrients in food, making them easier to digest than their unfermented counterparts.  For example, lactose — the natural sugar in milk — is broken down during fermentation into simpler sugars.   As a result, those with lactose intolerance are generally fine eating fermented dairy, like kefir and yogurt.

Fermentation helps break down and destroy anti-nutrients which are compounds found in seeds, nuts, grains, and legumes that interfere with the nutrient absorption.  The reason that we soak beans overnight before cooking them is to reduce the anti-nutrients found in the skin of the beans.  Soaking gets rid of these enzymes  that keep us from digesting the beneficial nutrients in the legumes.  Fermentation makes food easier to digest, reducing bloat and gas and strengthening the immune system.

Happy Homesteading,

T.

Fermented Feed for Livestock – Good stuff

Fermented Feed for Goats Plus

When you ferment grain it raises the protein content to anywhere from 18% to 21%. Dried barley is only 11% protein, which isn’t enough to make milk, meat or eggs. It needs something to increase the protein, and most folks have to add something like alfalfa or linseed meal. 

For our fermented feed we use whole oats, feed wheat, cracked corn, and Black Oil sunflower seeds, also, whole corn for the goats and hogs.  We use a three day 5-gallon bucket system, adding ACV to the bucket about 1/3 to 1/2 full of non-chlorinated water.  Place a plate on top of the feed in the bucket to act as a fermenting weight and keep the grain submerged.  This will cut down on mold.  

The fermentation process starts when bacteria found on raw grains begins to partially break down the starch in the grain.  Once fermentation has occurred the enzyme content on the grains improves, and the levels of vitamins B, C, and K increase. Also, fermented feed is easily digestible. Fermented grains allow the animals to remain hydrated, while allowing for the consumption of a natural probiotic versus a synthetic option. 

Because fermented grains are almost fully absorbed into the body, goats produce very little waste (poop). In addition to little waste, goats that consume fermented grains eat less, which allows for a reduction in how much feed needs to be offered. 

What makes fermentation beneficial for poultry? In a nutshell when fermented feed is consumed it provides natural probiotics to the body, packed full of good bacteria and yeast. Fermented feed can be consumed by all livestock, including dogs and cats, and even ruminants like goats.

Livestock feed ferments when allowed to soak in water, typically for three days. Temperature plays an important factor on how quickly  food ferments. Fermentation occurs between 70 to 75 degrees Fahrenheit. Anything over can cause the item to spoil, whereas anything under can cause the item to not ferment.

Lactic acid bacteria begins forming on the second day of the fermentation process. The beneficial bacteria consumes the sugars found in the grain and begins to multiply. The lactic acid makes the environment unsuitable for bad bacteria to thrive. What remains in fermented feed are beneficial microbes.

Fermented grains should be fed at the ratio of 1 lb for each 100 lbs of animal, daily. That works out to about 1/2 cup twice a day for our Dwarf Nigerian milk goats. Don’t let them talk you into giving them more!!

Happy Homesteading,

T.

blog post

The ‘Ahhs’ Have It – Simply Fermenting

‘Ahhh… delicious!’ The “Preserving Food Simply” series is off to a tasty start with a successful first class: Simply Fermenting. It was a full house at the fermenting workshop that was held Friday afternoon at The Lost Arts House @ Blue Hen Farm. A good time was had by all and the “Salsa” and “Sauerkraut” results were scrumptious!


fermenting tops

Join us for the next class. Click here to Register

Simply Workshops:
Tues. Sept 18 or Sat. Sept 22nd Simply Fermenting
Tues. Sept 25 or Sat. Sept 29th Simply Pickled
Tues. Oct 2nd or Sat. Oct 6th Simply Canned

Artisan Crafter: Angela Espinet

Happy Homesteading,
T.