Don't Try This at Home!

Reading the fantastic Viktoras Kulvinskas interview in the latest issue of Get Fresh inspired me to re-read some of his publications. One of the 'Seven Secrets of Success' listed in the interview encouraged the making of fermented food '... it nurtures friendly bacteria, and is loaded with enzymes and B-complex vitamins ... Cultures that are long-lived always include at least one form of fermented food on a daily basis'. His Life in the 21st Century had a suggestion from a contributor re. jelly coconut fermentation (and I'd just picked up a stash from a new source). The instructions were easy: simply chop the jelly coconut up finely, put it into a jar and seal it until bubbles appear (around 24-48 hours). Then mash in a ripe banana. The contributor wrote that 'To me it tastes like scrambled eggs. Fruitarian egg substitute'. To me it smelt like very bad eggs, so much so that I couldn't even bring myself to taste it!!! More on Viktoras soon ...

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