Kefir Preserving Brine as a Natural Preservative

A GENERAL RUN DOWN

The recipe and process explained here, can be implemented as a natural preservation process of food. This is due to the powerful antioxidant of kefir which is also produced when fermenting other foods with the organisms of kefir grains. Such foods that can enjoy an extended shelf life include Tofu [soy bean curd], Bocconcini or fresh mozzarella, Tempeh [mold fermented soybeans], Ricotta, cottage cheese fresh Pecorino [sheep's milk cheese] and others. In fact, fresh or cooked cereal grains, fresh or cooked legumes, fresh vegetables, meat and fish can enjoy a prolonged shelf-life.

This is achieved by storing the food-product submerged under Kefir Preserving Brine [KPB], stored in a sealed container kept in the fridge. To further increase the preservativepotential of the food product of choice, all one needs to do is renew, or refresh theKPB each week or fortnightly with fresh ingredients. This will ensure that the kefir is active, inhibiting unwanted organisms contaminate the product, which will normally spoil in little time without KPB.

Each time the brine is renewed, the keeping time is increased by a minimum of two weeks. I find in most cases one can keep doing this indefinitely until a point is reached where the product ripens or matures, due to secondary fermentation.

NOTE After 2 weeks, the process will change the end food product regarding taste and texture including bioavailabilty of the food's nutritional components. This is due to ripening under controlled conditions much like ripening cheese. The process renders the finished food product a variation of the original food. In some cases this may of may not be desirable. This is mainly due to certain properties of the final product being lost or gained regarding texture and taste including other qualities. As an example, with Tofu, after about 1 month of cold storage in KPB, the texture of the tofu is not as light as fresh tofu with deep fat frying, compared to deep fat frying fresh tofu, the latter of which renders fat-fried tofu with a delicate spongy texture. This may be desirable for a specific dish.

This is because the protein of tofu ahs been altered or broken down. Also, the pH of the bean curd becomes acidic, which will effect the texture when cooking the product. This is also true for any cheese intended to be preserved in this fashion. Although with cheese, it may acquire a kefir-like or acidic flavour, which I personally enjoy.

With tempeh however, the product remains much the same regarding taste, but with long term ripening, the texture of tempeh will be softened. Again, this is due to tenderising the protein. Cooked legumes initially become a little sweeter, then a little sourer due to the production of acetic and lactic acid, until a point is reached where the pre-cooked legumes become slightly naturally carbonated, due to bacteria and yeasts digesting the starches and sugars, producing carbon dioxide. This may take about 2 weeks to occur. However, under normal storage conditions, by this time cooked or raw legumes would spoil or go off. The storage of legumes however, will eliminate compounds that give the consumer of beans flatulance, because the unwanted compounds that produce wind are broken down through the process of fermentation. This is also true for other unwanted compounds, such as oxalates and phytates found in seeds, nuts and cereal grains. Yes, whole uncooked cereal grains may be kept in KPB for a week before cooked, to eliminate unwanted nutrient locking agents such as phytates found in the bran of most cereals. Starches are also reduced during the storage process, which is favourable for low carbohydrate devotees, including diabetics.

KPB RECIPE

Ingredients

• 1/2 cup Kefir or kefir-whey, or 1 cup *kefiraride.
• 1/2 cup water [no water is needed if using kefiraride].
• 1/2 teaspoon sea salt or 1 Tbs of natural soy sauce [optional]

Method

KPB is prepared as a solution of kefir or kefir-whey mixed with water, or pure kerfiraride. You can also add 1/2 teaspoon of salt, or, one tablespoon of naturally brewed unpasteurized soy sauce as an option, which adds extra flavour and gives the product a better keeping quality with better protein breaking down property [only is using nonpasteurized soysauce].

The brine should completely cover the food-product that you want to preserve. Store in a sealed container and refrigerate This will naturally preserve the food for about one to two weeks or longer, depending on amount of kefir to water ratio used for preparing the KPB.

Extending on Preservation Time

To extend the keeping time of the product/s for longer than one or two weeks, for best results, renew the KPB solution on a weekly or fortnightly basis. You can keep doing this every week or two for as long as needed, doing so, renewing the keeping time, time after time. This is the marvelous property of kefir in that, at low temperatures, KPB acts to naturally inhibits spoilage. This is due to the complex microflora of kefir including the powerful antioxidant it containes, which remains active at low temperatures. The low pH value of KPB also contributes by inhibiting weed microorganisms, which normally causes food to spoil.

TIPS and Variations

Try preserving fresh or cooked fruits, including fresh avocado and banana in KBP. In the case with sweet fruits, it is best to omit salt or soy sauce as part ingredients. Although a little soy sauce for preserving Avocado with KPB does give better flavour.

Try including seed spices such as caraway, dill, fennel and anise seed, in powder form. About 1/2 tsp of each or any combination is good. Fresh cloves of crushed garlic and a piece of fresh ginger or 1 tbs of dry ginger powder is also good. Fresh herbs such as oregano, coriander [cilantro], thyme and mint etc. can be included. A 1/4 cup of red or white wine or rice wine is also a possibility.

Benefits and other Options

Research has shown that nitrites, nitrates including oxalalates and other unfavourable compounds such as phytates are reduced or eliminated when soaking the food containing these compounds in kefir for some period. Also, since sugars are reduced through secondary fermentation [over time], Diabetics can enjoy many varieties of foods such as sweet fresh or dry fruits, which are normally problematic when consumed fresh or in a dry state. Dry fruits such as rasens, sultanas, and sun Muscat, dry fig and apricots and dates etc., which are normally restricted for Type 2 Diabetes, may be soaked in KPB for a few days before consumed without a problem in most cases.

To reduce sugar content in such fruits, prepare the above KPB recipe, but omit salt. Try to include 1 Tbs each of fresh chopped mint leaves and cinnamon powder, for the latter has shown to be beneficial for type 2 Diabetes. Soak fresh or dry fruit in KPB for 24 to 48 hours at room temperature in a jar with a lid fitted loosely [not airtight]. The same recipe can be used for any fresh fruit. The longer it stands the more sugar is eliminated. It is wise to soak for no longer than 2 days at room temperature, and then store in the fridge. Note that the produce will continue to brew in the fridge, further reducing sugar content. Some alcohol will also be produced with any sweet fruit, though.

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