Step 6: Done

It took almost 2 days for the globs to dry out completely. The ones on the wax paper took slightly longer, but they did come off the paper easier than the other ones came off the tray.

The end product is crunchy and tasty. The raisins retained their chewiness and sweetness which is good. This is good travel food. I'll take some on a bike trip. It should keep pretty long, but again I haven't waited long enough to find out.

I would assume that most of the bacteria die without having moisture, so I would hesitate to call this food "probiotic."

Other Variations
-I made one batch with a mixture of rye flakes and oats. It came out tasting like rye bread. I'd like to try that again, adding caraway seeds, onion, and garlic.

-Maybe it could be done with ground up oat groats.

-I'm sure it could be done with several other grains.
where do you get the lactic bacteria from? Or are you just letting the naturally occurring bacteria do it.?
Yes, you let the naturally occurring bacteria do job. Alternately, you can add some active cultured yogurt.
Nice idea! <br> <br>Please, check out that your fermentation is not occurring just with the stevia leaves since you are not using any milk (the lacto part). <br>I use to prepare a sort of kombucha that only uses stevia as a sweetener and as a starter. I don't know why, but after some days, the drink starts to bubble like a kombucha, as if the stevia is 'eating' the natural sugar of the fruits... Yes, and it tastes bitter. <br> <br>Also, I ask myself if when you are trying with rye flakes it doesn't become a sort of 'LSD fungus'. Since that was the starting point of Hoffman's LSD discovery. He was investigating the poisoning of a german town at the middle ages because of badly cooked rye bread, if I remember correctly. <br> <br>I'll give it a try. <br>Thank you.
I don't know anything about this, really, but isn't it dangerous that harmful bacteria could grow in the jar (while fermenting the stuff) because it wasn't killed by the acid. I've heard of many deadly bacteria that grow in warm, closed off spaces, with food (the fermenting jar), and I believe that probability says it's impossible for ALL the bacteria to die in the acid. I think this can be related to when they used to mke vacines (they'd kill bunches of viruses, etc) but there would always be some people that would still get sick (not all he pathogens had been killed). I'd appreciate if someone could respond and prove me crazy or not
The one we hear about most is Botulism. This one grows in low acid, oxygen-free conditions. That's why it's a problem in canned food. soaking vegetables or grains in water doesn't create the right conditions for botulism. The grains create an environment where souring bacteria and wild yeasts flourish. Molds might grow on the surface if you left it long enough but these kinds of fermentations are generally regarded as safe. The easiest way to tell if your fermentation is safe to eat is to smell it. If it smells sour and good, eat it. If it smells rotten, huck it.<br /> <br /> For lots of information on the subject, have a look at the book Wild Fermentation.<br />
Our modern food processing generally aims to give you a food totally <em>devoid</em> of any living components - everything in a can has been pasteurised and has an acidic profile that bacteria hate. This is the <em>diametric opposite </em>of what fermentation is about.<br /> <br /> Think of bacteria as an ecosystem, what you are trying to do is create an environment where the target bacteria is the one that becomes dominant, rather than creating a <em>near sterile</em> environment. You are relying on bacteria to keep other bacteria (molds, fungus, etc.) in check, rather than trying to kill <em>absolutely everything there</em>.<br /> <br /> Whilst it is <em>possible</em> to create something that will harm or kill you (whilst still being <em>palatable</em> enough to consume), it is <em>unlikely</em> (if you are otherwise healthy and observe good practice during the production of the foods).<br />
I have a few questions if you don't mind :)<br /> <br /> I don't have a dehydrator, but I have an oven with air circulation that can stay at about 40C/100F, which seams to be the maximum you can heat food and still preserve the nutrients. Is that good enough?<br /> <br /> How long will these stay good after drying? Since the bacteria is dead I guess it is relatively easy for other bacterias to &quot;invade&quot;, no?<br /> <br /> And won't you obtain the energy in them faster when they have been &quot;broken down&quot;?<br />
Wow what a great idea, these must be really nice treats, good for camping too.
Nice jar. What kind is it? Was it manufactured with a specific purpose? Where did you get it?
I don't know. It came from a thrift store.
can you dry this in your monitor??
I must try sometime! haha, and right next to the kombucha in step four! at least.. i think its kombucha...
When I make sauerkraut, I'm careful to make sure the cabbage is below the level of the water to prevent spoilage. I assume you don't notice anything wrong with your above-the-water portion?
Right - I haven't had any problem with that.

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