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Sacred Fermentation

Protecting and Restoring our Micro-Universe

FERMENTATION

facilitator: Lala Palmieri

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REGENERATE

SUSTAIN

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“Bacteria are not germs but the germinators -and fabric- of all life on Earth. In declaring war on them we declare war on the underlying living structure of the planet -on all life-forms we can see- on ourselves” Stephen Buhner on The Lost Language of Plants.

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Fermentation: Evolution

Bacteria are our protectors, our allies and our ancestors.
Biodiversity is critical to the survival of ecosystems, our bodys are their own ecosystems, it is through them that we can become more interconnected with our environment.
Your environment literally becomes you, as you invite the microbial populations you share the Earth with to enter your diet and your intestinal ecology.

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Fermentation: Culture?

“Socially transmitted behavior patterns, arts, beliefs, institutions, and all other products of human work and thought”

science, language, music, religious beliefs.

The word, culture comes from cultivation of the soil, or the development of technique that we are passing down.

We also use this word as culture of bacteria, or a culture of yogurt. It is fascinating that we use this same word, for a culture of bacteria or soil to what we seek to pass down from generation to generation.

Fermentation in ritual or indigenous. The introduction of life forces. Fermentation is life. In beverages. People had to teach the fermentation to dance.

God of wine in Greece, Blood of Jesus Christ is wine, Cacao being made into chocolate. The desire of fermentation of beverages, and food, has evoluted.. Humans did not invent fermentation, animals had been attracted to fermented fruit. As humans, we figured out how it happens.

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Fermentation�Transformative action of mircoorganisms

Pre digest

Remineralize

Nutrient and flavor enhancement

Detoxification

Promote longevity, rejuvenate & improve our health

Live bacterial cultures - PROBIOTICS

Lactobacillus, lactic acid bacteria & enzymes

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Two primary fermentation processes

Lactic Acid Bacteria - lactic acid

Without oxygen (ANAEROBIC)
Ex. Pickles, Sauerkraut, Yogurt

Yeast - CO2 and alcohol

Without oxygen (ANAEROBIC) or with oxygen (AEROBIC)
Ex. Wine, Beer, Kombucha, Kefir, Bread, Vinegar (through acetic acid bacteria)

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Easiest Ways to get Started

Sauerkraut:

Cabbage
Sea Salt
& more

Chop cabbage
Sprinkle salt
Add other vegetables
Massage
Mash into your container
Check every day or two to release pressure.

Vinegar:

Sugar
Fruit Scraps
Unchlorinated

Water

Prep fruit and add to your container, with dissolved sugar and starter or scoby
Cover with cheesecloth or lid
Mix & mash for the first week to pure
Strain & squeeze the juice out
Ferment for at least a month
Age for a couple more

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Ferment general care

Be clean: jars, utensils & hands
Keep in ideal temperature & dark place
Do not put them in a busy area
Away from kids and pets
Release the pressure
Keep a tub under them

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Common Questions

I don't know how to cook, can I ferment?
Do I need expensive materials or a professional kitchen?
Can I get sick from ingesting ferments?
How long do you ferment for?
How do I know my ferment is good and not contaminated?

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Order your copy of book!

Follow Regenerate Your Reality, Kiss the Ground, & Jungle Project on Instagram and Facebook to stay tuned about all our upcoming webinars, workshops, farm tours, and book release.

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We are part of this regenerative movement!

Every single donation will get us one step closer to a world where all families can thrive in harmony with a healthy planet. And, of course, bigger donations will allow us take bigger steps forward. Jean and I would be happy to meet individually with any of you who are considering support for the TREE program.

SHI’s a 501c3 that’s been building meaningful relationships with donors for 24 years. Along with sharing more about the program itself, we can also discuss different ways of giving, including recurring monthly donations, gifts of appreciated securities and e-cards we can provide you to let someone know when you make a contribution in their name. You know someone who’d love to have food forest planted in their name, don’t you?

If you’re ready to donate today, the donation link is provided in the chat or you can send a check to Sustainable Harvest International’s mailbox in Boston with TREE program in the memo line.

The time to start protecting our planet was yesterday, but the time to establish the next tree nurseries in Costa Rica is literally next month. Your decision in the coming week about supporting the TREE program will determine how many trees we can plant in the coming year for the farmers struggling to get by in Costa Rica and all of our families who call this beautiful planet our home.

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Contact Lala to purchase

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REGENERATIVELY

HUMANITY CAN LIVE

“A nation that destroys its soil Destroys Itself” - FDR (Franklin Delano Roosevelt)

“A nation that rebuilds its soil Rebuilds Itself” - CRO (Calla Rose Ostrander)

By Adopting Regenerative Agriculture to build back healthy soil, any region and our entire nation and the world can:

Reduce flooding, flood damage, and associated costs
Reduce wildfires
Improve drought resilience and increase soil moisture (“green water” supplies)
Raise water tables and replenish aquifers
Provide human and natural communities with abundant clean water and reduce the need for irrigation, water treatment plants, bottled water, and desalination plants
Reduce or eliminate toxic algae blooms
Increase net profitability of farms by reducing input and irrigation costs
Reduce silting of dams and reservoirs and the cost of dredging
Dramatically improve air quality and reduce the incidence of asthma, COPD, and other respiratory illnesses
Increase soil fertility and the nutrient density of local foods
Improve the health and resilience of crops, animals, and humans
Restore habitat for diverse animals and pollinators
Revive the economic prospects of rural communities
Sequester carbon

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INSPIRING PARTICIPATION IN SOIL REGENERATION

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Resources

Sandor Katz: Wild Fermentation & The Art of Fermentation

Pascal Baudar: Wildcrafted Fermentation & The Wildcrafting Brewer
Keith Steinkraus: Handbook of Indigenous Fermented Foods
Facebook: SG Fermentation Group