Rethinking the Paleo Diet With Fermented Brown Rice Meal As A Resurrected Living Staple Food TPS-0141

This is a culinary laboratory update. I have successfully produced two batches so far of a short grain, organic brown rice wine, and I'm very happy with it. I'm very thrilled about it. There's a number of reasons why.

As a prepper and someone who's very much an enthusiast of the paleo diet, for me to be able to ferment rice and feel better about its caloric profile, its sugar profile, its nutrient profile, to be able to reintegrate rice into my preps, after being very strict paleo for a long time.

It's really exciting because I've missed rice a lot, and I'm not doing any cooking out here, other than with fermentation as a means of making hard food soft, a means of making food that needs to be a microbially freed from pathogens, to be made safe to eat, pretty much anything that I would want to cook that isn't raw meat.

So for me to be able to ferment rice and make it into an initial product of a rice wine, it's almost like a hard rice milk.

So it could be referred to either way. But the first yield of the fermentation process is the alcohol, yeast, ferment, liquid beverage, which is delicious.

It's very sour. It's kind of like sour cream in terms of its sourness, the extent of the sourness, but I've added stevia to it, so I get a sweet and sour flavor.

It's amazing. I'll be drinking it quite a bit. It's not very strong.

It's very low alcohol content relative to what I'm used to with fruit wines and ciders and honey mead.

So it's great because I can consume it on a daily basis, and it won't make me into an alcoholic.

This is where it gets even better...that's the first yield, the beverage, which is amazing, a real morale boosting, very welcomed enhancement to my culinary life, which is very, very austere, very restricted, very limited and really could use any opportunity to be enhanced by diversity of any kind.

And certainly something as delicious as this, it's a real treat, and I'm really happy about that.

So the second yield of this process is the fermented spent rice grain meal.

The first batch I did, I left the grains, the rice grains whole, just to have an experiment with it and see what kind of an alcohol yield it would get, and how chewable or edible the rice would become after that fermentation.

I would say it was worth that experiment. But I was not that pleased with the results. It was less hard, it was less alcoholic, and the rice was chewable, but I noticed a lot of it was just getting swallowed without being chewed enough and therefore it was not being digested.

In the second batch knew I was gonna have to use my grain grinder to not make a powder out of the rice, but crack it to the point where it's all broken to pieces.

There are different grains of it, different granularity, even of those broken pieces.

But it is well broken down enough so that the surface area exposed to the liquid and the fermentation process in the yeast, it's far greater, so the yeast can get more active and more efficient and more timely about breaking down the sugars.

So the second batch is a higher alcohol content, and is more palatable and more digestible in that ground state. So I'm thrilled.

I was hoping that the alcohol level would be even higher. I'm somewhat disappointed. So it's doubtful that as an alcoholic beverage, it seems like I would have to drink an absurd amount of it to really have anywhere near as much of a potency as I would get from a small amount of mead.

So luckily, I do have a emergency reserve supply of honey so that I won't be left stranded.

But I am thrilled about the beverage. It feels like very much of a value-add to have the fermentation done.

I'm enjoying it and it just means that the second yield, which is the meal product, that really becomes the featured yield, I thought it would be the opposite but it turns out that what I'm enjoying the most about it is having it be my dinner meal now which is a ladle of that fermented rice grain meal.

I mix that with some spices some powdered garlic some ground flax some nutritional yeast and it's almost like a tabooli or a falafel type of texture and it's raw. So it reminds me of some of the most decadent raw food recipes and experiences I had earlier my life.

It also kind of has a feta cheese flavor profile as well so as a substrate, as a sort of staple platform to do all kinds of raw food wizardry with…

I was never that much of a chef. I could never really afford to have a lot of exotic ingredients, just what I had in the garden, which was sometimes very diverse.

I would just get busy and just throw everything in a stir fry. I wouldn't even get very fancy with with recipes and whatnot. But I'm thrilled that I have this new dimension of this rice meal that's fermented, because it again becomes more compliant with the sensibilities of paleo as a fermented product.

There's debate about that, but I'm happy with it. I also like to grow the rice grains, and eat it as a grass, which I've done before, and will definitely do here now that I got a hundred pounds of that rice. I'm thrilled that I can make it usable.

The most profound thing about this meal yield that's fermented is that it's palatable raw. It doesn't need to be cooked.

Part of this tactical experiment is, there are places and times emissions where you don't wanna produce a flame, you don't want a smoke signal to reveal your location.

So I'm not in that exact scenario, but I do like the idea that I wanna be able to operationalize.

I wanna be able to mobilize, and if I can take rice grains and add water and yeast and have a morale boosting alcohol yield and a staple nutrient enhanced food profile from that without cooking, just giving it a couple days to soften up and to be enhanced with the yeast fermentation, and the fact that it's not excessive with alcohol.

It's not gonna dehydrate me. It's not gonna make me irresponsible or prone to accident or injury.

But there's gonna be enough alcohol in that ferment to keep it from going bad.

So it's preserved, it's cooked, it's palatable, it's edible, is delicious.

It's a morale booster and it's one of my favorite foods, period, that I was sad to set aside in my elimination paleo process. I did need to set it aside. I did need to break the addiction to the carbs from it that I had.

I was definitely a rice over eater because of how addicted I was to those carb calories.

So to eliminate that factor, or at least drastically reduce it with the use of fermentation, I no longer have that compulsion to overeat the rice.

I eat a nutrient dense value-add nutrient enhanced meal that is part of an overall diet of much healthier macro nutrients, coconut oil and fish and flax and whatnot.

So I'm thrilled I've got a double yield.

I've got rice back in my life after missing it so much, and in a way that still checks all the boxes and still prevents me from the issues that I was having with it before.

So that's amazing.

I've had beers made from rice before. I think there's a big one that is one of the biggest brands of beer in the world, if I'm not mistaken.

I've had sake, which I believe is a rice, I would imagine it would have to be quite distilled based on my experience and what I'm doing now.

Doing this DIY home brew and learning more and more, and enjoying the process of exploring the art of fermentation more and more.

This has been a real game changer and life changer for the best.

There was that time leading up to the first couple of experiments, where I wasn't sure it was gonna work. I didn't know if I was gonna have bought all this rice and then be forced to cook it, or just be forced to store it indefinitely until I was forced to cook it.

But if I don't need to cook it, and I can already immediately be using it, it's not a "B list" food storage item.

It's an "A list" food storage item. Already it's in its first week of being a daily staple food integrated into my diet.

I'm so happy about it.