Fermented bitters

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Fermented bitters

Postby baerdric on Tue Mar 27, 2018 8:53 pm

I just had a thought that I should grow or purchase raw or dried bitter herbs and make them into my fermented cabbage or salsa.

A simple list of bitter herbs I found on https://www.anniesremedy.com
Allspice
Angelica
Caraway
Fennel
Gentian
Orange Peel
You can buy kits of up to 20+ herbs prepared for you. These are not for drinks (as such) they are more for digestive aids, and in my case, gallstone prevention.

But can herbs disrupt fermentation?
Currently looking at things and pondering about stuff.

Bill DeWitt
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Re: Fermented bitters

Postby Christopher Weeks on Wed Mar 28, 2018 7:52 am

Many spices have antimicrobial compounds. This made them historically valuable for preparing meat dishes that wouldn't spoil as readily. Likewise, they can inhibit fermentation. But the only accounts of this that I've read about suggest things slow down, not that it makes it impossible. We ferment antimicrobial honey, after all.
Christopher Weeks
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Re: Fermented bitters

Postby baerdric on Wed Mar 28, 2018 8:30 am

True.

I think I might start adding them one by one, each time I make a batch of kraut, and maybe start taking more detailed notes.
Currently looking at things and pondering about stuff.

Bill DeWitt
baerdric
 
Posts: 113
Joined: Sun Mar 18, 2018 9:00 am


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