The Essential Book of Fermentation (54 page)

Kendall-Jackson Wine Estates, 140

Kentucky Spoon Bread with Goat Cheese and Country Ham, 190–91

Kimchi, 201–3

kimchi-making process, 197–201

Kimchi Pancakes, Korean Mung Bean and, 204–5

Kishk el Khameer, 238–39

Knight, Rob, 43

kombucha, homemade

alcohol and caffeine content, 262–63

bottling, 266–68

continuous brewing method, 269

equipment, 264–65

flavorings, 267

Homemade Kombucha recipe, 265–66

Jun, 269–71

process, 262–65

SCOBY, 262–63, 268

sugar, 262, 264, 268

tea and starter liquid, 264

temperature, 265

Kombucha Marinade for Chicken, 271–72

Korean Mung Bean and Kimchi Pancakes, 204–5

kraut

German Apples and Kraut, 217–18

MamaKai’s Butternut Squash and Carrot Kraut, 211–12

Sauerkraut, 215–17

lactobacilli and lactic acid in bodily functions and health, 16–22, 24–25

in bread starters, 89

conversion of sugars, 17–19, 24, 65

genetically engineered for cheesemaking, 116–17

impact on mood, 60

in malolactic fermentation of wine, 136

preservative effect on foods, 112, 115

production of bacteriocin, 26

promotion of tooth decay, 17–18

role in fermentation, 16–19

synthesis of vitamins in intestines, x third world pathogenic diseases and, 31

lactose intolerance, 10

La Farm Bakery, 74

Lahey, Jim, 232

Lane, Nicole, 72, 73–74

leaky gut syndrome, 29–30

Lemons, Moroccan Preserved, 219–21

Ley, Ruth, 46

Libby, Russ, 79–80

Lolonis, Nick, 142

Lolonis, Phillip, 142–43

Lowry, Dr. Chris, 60

Lyon, Jeff, 140

Macaroni and Cheese, Yankee Doodle, 192–93

macronutrients, 14–15

malolactic fermentation, 136, 154

MamaKai, 61–64, 211

MamaKai’s Butternut Squash and Carrot Kraut, 211–12

“Manifesto in Defense of Raw-Milk Cheese” (Slow Food), 114

Maple Poached Apples, Savory Cheddar Polenta with, 191–92

Marinade for Chicken, Asian, or Miso Salad Dressing, 245

Marinade for Chicken, Kombucha, 271–72

Marinade for Grilled Beef, 245–46

Marinade for Tempeh, 250

mass-production of foods.
See
industrial foodmakers Mayonnaise Made with Whey, 178–79

Meatballs, Blue Cheese, 188–89

Metchnikoff, Elie, 21–22

Methanobrevibacter smithii,
49

Michel, Gurvan, 35

microbes

beneficial role in digestive tract, 9

body as conglomerate superorganism, 40

carbon managers, 16–20

in decomposition and recycling process, x, 14

ecosystems of, 12, 39–40, 44–45

evidence of, 11–12

in fermentation process, xiii–xiv, 1, 2–3, 4, 10, 58

in healthy web of life, 2–3, 12

nitrogen recyclers, 15–16

number on and in human body, 50

phosphorus scavengers, 16

size of, 13

in soil, ix–x

ubiquity and resilience of, x, 10–11

unknown functions of, 40

microbiome, human.
See
human microbiome Midwest Supplies for beermaking, 259

milk

butterfat content, 171–72

from cows treated with rBGH, 109–10

homogenization, 111–12

raw versus pasteurized, 112–15

miso

Homemade Miso, 241–45

Marinade for Grilled Beef, 245–46

Miso Salad Dressing or Asian Marinade for Chicken, 245

Miso-Seasoned Butter, 246

Mohn, Peter, 131

Mondavi, Tim, 131, 140

Monica Ford’s Apple Ginger Soda, 257–58

Monsanto, 109, 242

mood, impact of intestinal flora on, 58, 60

Moroccan Preserved Lemons, 219–21

Mung Bean and Kimchi Pancakes, Korean, 204–5

Mycobacterium vaccae,
60

National Federation for Organic Wine (France), 141

Natto, 250–53

natural starter for bread

creating and perpetuating, 85–86, 223–25

flour in, 89–90

from fruit, 85, 226

terroir,
73, 85, 223

yeast and bacteria in, 88–89

Nature,
41

Nature and Properties of Soils
(Brady), x Needels, Angie, 61–64, 211

Neuroscience,
60

newborns.
See
babies and children
New York Times,
44, 50, 51–52, 57

nightmares, intestinal flora and, 59–60

nisin, 25–26

nitrogen recycler microbes, 15–16

Nokdu Bindaetteok,
204–5

No Need to Knead
(Dunaway), 94

nutrients and nutrition

absorption by intestinal villi, xi bioavailability, 9, 21, 175, 215

folic acid, 21

healthy intestinal flora and, xi, 58, 62–63

in organic waste, 12–13

recycling through decomposition process, xiii–xiv, 14

riboflavin, 21

role of microbes in fermented foods, 2, 9, 20, 67

vitamin B1 (thiamine), 49

vitamin B7 (biotin), 21, 49

vitamin B12, x, 251

vitamin C (ascorbic acid), xv, 21, 91, 215

vitamin K, x, 251

in yeast, 225

oat and rye variation for Kefir Starter for a Sour Loaf, 235

obesity, 45

O’Brien, Mary, 60

Odum, Howard Thomas and Eugene, xii
Oenococcus oeni,
136

Oldways Preservation Trust, 114

organic rules and labeling, 80, 109, 145–47, 150

Ouwehand, Arthur, 25

Pancakes, Korean Mung Bean and Kimchi, 204–5

pasteurization of milk, 112–15

pathogens

action of lactobacilli on, 24–25

inhibition of, in fermented foods, 27

pathogenic diseases in third world, 31

plant resistance to, 36

preference for pH neutral conditions, xi, 17, 24, 28, 115

resistance by intestinal flora, 24–25, 27, 28–29, 31, 55

salmonella, 26

vulnerability of pasteurized milk to, 114

Patterson, Daniel, 130

Pettersson, Sven, 42

phenolics, 135

phosphorus scavenger microbes, 16

phylloxera root louse, xvii–xviii, 143–45

pickles.
See
vegetable ferments Pizza Dough, 237

Polenta, Savory Cheddar, with Maple Poached Apples, 191–92

pregnancy

changes in gut bacteria during, 46

fetal exposure to pesticidal toxin, GMO soybeans and, 37–38

immune dysregulation during, autism and, 55–57

nutrition for, 58, 61–63

problems of children delivered by C-section, 45–46

transfer of microbes to baby during birth process, 17, 45, 56, 57, 62

Preserved Lemons, Moroccan, 219–21

Preston, Lou, 82–88

probiotics.
See
fermentation; intestinal flora
Probiotics
(Chaitow and Trenev), 1

Proceedings of the National Academy of Sciences,
36

protein

bacteriocins, 25, 199

complete, in tempeh, 248

in flavor development of cheese, 111, 117, 123

gluten formation and, 80–81

heme proteins, 49

in milk varieties, 121–22

recycling of nitrogen from, 15–16

in wheat and flour varieties, 75, 77, 80–81, 91, 92

psychiatric disorders, 54, 55, 60

Quark, 186–87

Ragusano, Argentiera-Style, 187–88

raw milk cheeses, 112–15

Raymond Vineyards, 141

rBGH (genetically engineered bovine growth hormone), 109–10

Real Food Devotee, 157

Relish, Fermented Pickle, 210–11

Relman, Dr. David, 44

Reproductive Toxicology,
37–38

resources on fermentation, 277–81

riboflavin, 21

Rice, John Ash’s Green Chile and Cheese, 193–94

ricotta cheese, 125, 184–85

Robert Mondavi Winery, 139

Rodale, J. I., 165

Rodriguez, Joseph, 72–74

Rogers, L. A., 115