|Edible violas with dill, sage, rocket and more|
By a wending river in Suburban Sydney is a sometimes messy, sometimes beautiful productive garden.
|Shaw, amazed by his home-brewed beer|
Here, for Sunday lunch, this gang invite their mates for a fermentation party.
Last weekend, I got invited.
Why ferment things? To live a long, successful, rich life, of course.
First I will show, then I'll explain.
Here we are, making real fermented ginger beer. Not REAL real ginger beer, but close.
Here is the recipe:
How to make ginger beer
Put lemon juice in water. Add yeast, add dried ginger powder. They also added grated fresh ginger. Add a little sugar. Then keep adding every day for five days. There will be all kinds of interactions, transformations, potential for explosions, then you drink it.
Lashings of it.
|Cecilia's garden design for Home Hug, Thailand|
I had better practice my ginger beer skills, as I've just designed an edible, climbable garden that makes Ginger Beer for 'Home Hug' orphanage, Thailand, and its getting closer and closer to becoming a real project.
|Shaw and his edible garden|
From this Sydney garden, Shaw picked some mauve Kholrabi, to pickle.
|Ingrediants for home-made Kimchee|
|Cecilia's Shiso drink, Asaba Art Square, September 2010|
|J.P. and Emma enjoy shabby-chic beer|
|JP, Buti and I, plus fermented lunch|
I ate Dosa for the first time. Anything fried in butter I love.
Dosa turned out to be very attractive, crisp and chewy pancakes.
They are made from a very unattractive ferment of rice and lentils.
Why go though the trauma of fermenting them?
That's what makes them sticky and all the ingredients bind together.
Its also how you turn food that is against you, into food that is for you.
Here is the story.
Grains evolved to be willingly eaten by other creatures.
However, every grain hopes that it will just get transported to new places, and sprout there, unharmed and undigested.
To make this likely, each grain comes with a protective layer of anti-digestion chemicals. But when we start the fermenting, or digesting process before putting grains into our body, grains think its time to sprout. They put down their defenses, they start creating good enzymes and new nutrients.
Its so obvious, I can't believe I didn't work this out myself, years ago.
The message: We are always fighting battles that we just don't have to.
Know the nature of things, go with, rather than against nature, and life gets so much easier.