TheBrineryNH
ABOUT THEBRINERYNH
THEBRINERYNH creates raw, naturally-fermented foods and beverages made by hand in small batches featuring sustainably-grown, fresh ingredients procured from local farmers in New Hampshire. Each jar contains seasonal bounty taken from the abundant harvests of the New Hampshire and New England farms which have an extensive agricultural history, culture and modern day community. The products and statements about specific products on this site have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease. Read more here...
Monday, October 20, 2014
Why are the Recent Advances in Microbiome Research so Important to TheBrineryNH?
Why is the microbiome so important to gut health. How is the gut
connected to the brain and how to microbes in the gut communicate with
the brain? Why are pre-biotics and pro-biotics in fermented vegetables,
yogurts and kefirs so significant to reversing gut dysbiosis? This
video by Ted Dinan will really help your understanding of why
TheBrineryNH recommended fermenting your own sauerkrauts, kimchis and
fruits.
Sunday, October 19, 2014
NH Magazine Story on TheBrineryNH
SOURCE: There is a certain magic, alchemy, if you will, when some foods are fermented. Grapes become wine, wheat becomes bread, barley becomes beer and cabbage becomes sauerkraut. Lots of synergy going on here and somehow the final sum is better than the original parts. Before you turn the page, yes, fermented vegetables can be exciting, tasty and, maybe even more importantly, a key to good health.
Jeff “JT” Thayer of The Brinery NH in Laconia is a strong advocate of fermented vegetables. He offers for sale a variety of lacto-fermented vegetables made in small batches from locally grown sources. Sure, you can find jars of all kinds of “put up” vegetables on the shelves of local markets, but the really good stuff is not shelf-stable. Thayer explains that, when vinegar and hot packing are part of the process, all of the beneficial bacteria are killed in the process. READ REST OF ARTICLE
Monday, September 29, 2014
Lemons are in The Brine in New Hampshire & a 9000 Year Artisan Tradition is Back
WANT A GREAT HOLIDAY GIFT
Ok. when did human kind first start fermenting? Most anthropologists agree it is about 9000 years or so ago. Don't quote us, but that is a rather long time.
Ok. when did human kind first start fermenting? Most anthropologists agree it is about 9000 years or so ago. Don't quote us, but that is a rather long time.
Preserved
lemon, Salted Lemon or lemon pickle are the names for a condiment
that is common in Indian and North African cuisine. [IT HAS NO VINEGAR ADDED HOWEVER AND IS MADE
ENTIRELY FROM AN ANCIENT PROCESS CALL LACTO-FERMENTATION]. It is also known as "country lemon"
and leems. Diced, quartered,
halved, or whole, lemons are pickled in a brine of water, lemon juice, and
salt; occasionally spices are included as well.[1]
The lacto-fermented pickle is allowed to ferment at room
temperature for weeks or months before it is used. The pulp of the preserved
lemon can be used in stews and sauces, but it is the peel (zest and pith
together) that is most valued. The
flavor is mildly tart but intensely lemony.
There
are many recIpes at our Pinterest site to the right where you can find many
ways to use salted lemons. Yes you can use salted lemons in tequila and vodka mixed drinks and the effect is from another dimension. Check out our Pinterest site for updates on the various uses of salted lemons ... and more on their use in our cultural history.
Chef
Dennis Pitchford says they a jar of Salted Lemons is the perfect holiday
gift. The flavor and texture of
preserved lemons are unique and cannot be replicated with other ingredients. They can be added to soups, stews and salads
to give familiar dishes new life. Preserved
Lemons make a lovely and practical holiday gift for the food lover on your
list. Chef Dennis Pitchford shows you how to do it, step by step. LINK
__________________
1. Herbst, Sharon. Food Lover's Companion
(3rd ed), pg 492, Barron's Educational Series Inc.
Host a Fall Harvest Fermentation Party at Your Home
As a part of an on-going outreach into the Lakes Region, we are
continually reinventing ways to share Lacto-Fermentation and its Benefits with
the Community. Food is a communal
experience. Modern marketing gurus call
food lovers a tribe, particularly when they share a common interest like
healthy eating and lacto-fermentation.
It’s worked in other communities in the country. We came up with our own idea of Fermentation
Events in your home where we teach a bit and then help you and your guests to
learn how to take cabbage and fruits and make kimchis. We use only local ingredients, promote local
farms and CSAs and local stores where you can obtain future ingredients. We have a number of ways these events can
take place in the afternoons and evenings.
And we will bring some of our outstanding kimchis to the event which you
can pair with other foods and beverages which you serve your guests.
Monday, September 22, 2014
The latest culinary fad: Wild Foraging
The Latest Culinary Fad: Wild Foraging
In her discussion of the recently published
cookbooks of super chefs René Redzepi of NOMA (Copenhagen) and Daniel Patterson
of Coi (San Francisco), science journalist Emma Marris describes how they, and a
few other jet-setting local foragers, have taken SOLE (Sustainable, Organic, Local
and Ethical) food to a ‘wilder, weirder and more tech-savvy’ level.
Needless
to say, Redzepi and Patterson are nothing short of ‘heroes’ to
(usually highly educated and affluent) activists and writers who advocate a
carbon-fuel and processed-food detoxification diet, along with the development
of self-reliant communities that will break the industrial ‘food chains’ which
shackle the consumer. Read rest of article
Tuesday, August 26, 2014
Use Fermented Vegetables to Reverse Irritable Bowel Syndrome
People can reverse irritable bowel syndrome using fermented vegetables. This is another reason TheBrineryNH produces lacto-fermented (cultured) vegetables in New Hampshire. READ FULL ARTICLE HERE
Fermented Foods Contain 100 TIMES More Probiotics than a Supplement
This is why TheBrineryNH produces lacto-fermented vegetables in New Hampshire. Find out how your gut health is your immunity defense. LINK TO ARTICLE
Subscribe to:
Posts (Atom)