I’ve recently started diving into the world of fermentation. At first I was a little intimidated. Here in the U.S. everything is ultra-pasteurized. We’re led to believe that bacteria is bad and causes disease and sickness. This just isn’t true. I’m not going to rant about health benefits but I will say that fermented foods have been a staple in the diet of humans since the beginning of humans. As far as being scared about getting sick from fermented foods, it is in reality, much more dangerous handling and cooking chicken.
The photo above is my third fermentation. In Colombia this product is called Guarapo. It’s typically made on Fincas, which are like summer vacation homes. Pineapple peel is left to ferment with piloncillo (raw sugar) and water. It’s typically served right from the clay jug and drank with light beer.
This is a pretty basic mead. So far I haven’t purchased any cultures for any of the fermentations. Honey is one of the most easily fermentable food items, if not the easiest. [click to continue…]
