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Culturing Vegetables  This thread currently has 1,341 views. Print Print Thread
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Scamp
Friday, June 22, 2007, 11:45pm Report to Moderator Report to Moderator

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Has anyone here tried culturing vegetables?  I've got my first batch in a jar bubbling along.  How do I know if it is a healthy brew?  It is intimidating to think of trying to eat that stuff!

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Alan_Goldenberg  -  Monday, September 10, 2007, 2:07am
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Lola
Saturday, June 23, 2007, 1:48am Report to Moderator Report to Moderator

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are you following a recipe?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Scamp
Saturday, June 23, 2007, 2:46am Report to Moderator Report to Moderator

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Yes.  It was fairly simple, and had me add a starter culture.  I have never had cultured veges and have no idea how they should taste.
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Lola
Saturday, June 23, 2007, 3:13am Report to Moderator Report to Moderator

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Sa Bon Nim
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enjoy!

fermenting is healthy.....
you can do it either salty or sweet....and you can use just about any vegetable........
fruit, or grains and legumes, too.

even natto, is fermented soy bean.......


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Scamp
Saturday, June 23, 2007, 2:01pm Report to Moderator Report to Moderator

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Hi, Lola.  Have you actually done it?  Do they taste pleasing?  Do I expect it to be similar to sauerkraut?  Is this a rare thing that not many people do?  I'm just really curious about other people's experience with this!
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apositive
Saturday, June 23, 2007, 3:16pm Report to Moderator Report to Moderator

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Ee Dan
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Scamp, I have done it and am intending to expand my repertoire this year!  Yes, it is intimidating!  We have become so concerned about "germs" and "bacteria" that we have forgotten that some of those little boogers are beneficial!  In a sterile world, we would not survive!  And please don't be discouraged if the first batch or two don't come out absolutely wonderfully!

I have never tried a culture, but have done it with a whey/salt combination.  (And many recipes use just salt (so type O can do it, too).  There is a fantastic book called Wild Fermentation that has all kinds of interesting and creative ideas and recipes.  Try to get hold of it.  

What are you culturing?

My favorites are cucumbers and green beans (best using young beans or a skinny variety), and I have stuck with them so far.  A batch of carrots and another of beets did not turn out so well . . . but I will try again!

Keep with it!  When I run out and am too lazy to do more (though I must admit, once you get started it really doesn't take too much planning), I feel the difference!


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jayneeo
Saturday, June 23, 2007, 7:42pm Report to Moderator Report to Moderator

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There was a restaurant in Santa Cruz, Ca., that served some kind of indonesian themed dishes, and the one  I loved had fermented vegetables on the side of say,  tofu and rice in (cringe) peanut sauce....they used kind of big slices of bell peppers, carrots, zucchini. onions.....it was kind of yellow....turmeric? Yum. I want this thread to keep going.
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Scamp
Saturday, June 23, 2007, 10:10pm Report to Moderator Report to Moderator

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Hi, aPositive!  I'm glad to hear someone else has tried this.  I am going to try finding that book Wild Fermentation.  My first batch has cabbage, carrots, parsley, ginger, garlic and maybe something else I have forgotten.  

Which brings up another question.  As an "A", I have avoided cabbage for years since it shows as an avoid in the ER4YT book.  However, I did the SWAMI program, and it showed cabbage as Super Beneficial.  So, I did use cabbage in this first batch since many recipes have it as a basic ingredient, yet I am a bit hesitant to try it out.  Guess I'll find out how it settles in me!

I may not find out for awhile, though, as I am going to Holland on a bike trip this Wednesday.  I hope it will be easy to get A-friendly foods there!

Umm, jayneeo, that meal sounds really great.  If this works out at all, I will try it with some variety.
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geminisue
Saturday, June 23, 2007, 10:20pm Report to Moderator Report to Moderator

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Apositive- since you have done this before, what does the food taste like,  does it taste pickled? salty?
Do you eat it as a vegetable serving or as a topping on some kind of meat or both? How often is it advisable to eat per Blood Type? Thanks

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Alan_Goldenberg  -  Saturday, June 23, 2007, 10:22pm
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Lola
Saturday, June 23, 2007, 11:53pm Report to Moderator Report to Moderator

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Sa Bon Nim
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enjoy your fermented veggies!
use as a side with your food, tastes very fresh like relish.....

http://www.dadamo.com/bloggers/nap/archives/00000018.htm


Quoted Text
One of the simplest and most profound manners to moderate against these imbalances is consistent exposure to a range of probiotic bacteria (either in supplements or cultured/fermented foods). These types of friendly bacteria (including Lactobaccilus sp. and Bifidus sp.) tend to make the immune system in the digestive tract respond in a much more balanced and appropriate manner.


scamp were you in Phoenix last?
did we meet?
cabbage is an avoid
http://www.dadamo.com/typebase4/depictor5.pl?85

perhaps you want to rerun the swami program cause Dr D has been doing some tweaking.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!

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Alan_Goldenberg  -  Sunday, June 24, 2007, 12:03am
Alan_Goldenberg  -  Saturday, June 23, 2007, 11:59pm
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geminisue
Saturday, June 23, 2007, 11:59pm Report to Moderator Report to Moderator

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Sounds good, and something that would be a benefit to my compromised immune system. Thanks!
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Scamp
Sunday, June 24, 2007, 1:52am Report to Moderator Report to Moderator

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Lola,
Yes, I was in Phoenix.  I may have met you, but can't be sure as I met a zillion people there!  

Yes, I know cabbage is an avoid and have treated it as such for years.  Okay, I will go try to run the program again.  This cabbage change was a big surprise for me.  I sampled some of my vege mix before it started fermenting, and my tummy was not real pleased at that time.  I thought maybe fermentation would help it out.  Meanwhile, I will rerun the program.....
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Scamp
Sunday, June 24, 2007, 3:15am Report to Moderator Report to Moderator

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Ha!  I have rerun the Swami program, and find that Dr. D has tweaked cabbage right out of my life again.  Along with tomatoes and some other things I haven't fully checked out yet.  Lola, thank you for suggesting that I rerun the program.  You may have saved me from some gastro distress from testing my new fermenting mix!  

Which brings up the question, would fermenting cabbage make it less of an avoid?

Guess I'll try to pass this first batch on to my sister who is type B.
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Lola
Sunday, June 24, 2007, 4:00am Report to Moderator Report to Moderator

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Sa Bon Nim
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glad you now have the right answer.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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ISA-MANUELA
Sunday, June 24, 2007, 9:03am Report to Moderator Report to Moderator
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Scamp......Scamp....is that the young lady, with beautiful long hairs I met in 05 in Tempé and you've been visiting us, makes some time ago here in Switzerland....if so...weeew welcome back on that board .......
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Scamp
Sunday, June 24, 2007, 2:17pm Report to Moderator Report to Moderator

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Yupper, it's me!  I missed seeing you at the 2007 conference, Isa.  Say, have you ever tried fermenting vegetables?  You are one to try new things!  
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ISA-MANUELA
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nope dearle, I didn't.....I don't like em too much .....woohooo another european visitor ....welcome back onto the older continent ...hey how're you doing .......so you give another try also to loose any kind of flightfears.....
How is your doggy doing
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apositive
Sunday, June 24, 2007, 6:57pm Report to Moderator Report to Moderator

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Ee Dan
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Quoted from geminisue
Apositive- since you have done this before, what does the food taste like,  does it taste pickled? salty?
Do you eat it as a vegetable serving or as a topping on some kind of meat or both? How often is it advisable to eat per Blood Type? Thanks


The first thing I tried was carrot and ginger from a recipe in Nourishing Traditions.  It was supposed to be a good one to start, presumably kind of sweet.  I found it very unpleasant.  Bitter doesn't quite cover it.  But I do intend to try it again.

Cucumbers were better.  Vinegar is one of my big no-nos.  So it was very nice to find a pickle I could eat.  I think it is an acquired taste, somewhat, in the same kind of way as plain yogurt is or even kind of like wine is.  By accident, one jar of cukes sat in my fridge for a couple of months, but, the aging REALLY helped.  Younger ones were good, but the aged ones were GREAT!.  They do have a little bite (like some greens), but especially in the hot weather they are so refreshing and palate clearing.

Beans are what I do most.  First time I did it with mature green beans and too much of the liquid stays in them around the seeds.  So they had too much "bite" for my taste.  Thin ones are much better.

I would start out with small quantities.  They do wake up the GI track.  So maybe 1/4 or 1/2 of a pickling cuke or a couple of beans.  I have a bit more than that now.  If I have stuff made up, I have it about 4-5 times a week, usually at lunch, with is usually lamb, poultry or salmon.


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ruthie
Monday, June 25, 2007, 12:35pm Report to Moderator Report to Moderator

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This thread interest me as I plan to try culturing some veggies.  DrD does not advise using much yogurt, and this would seem to be a good way to make the ole intestinal track happy.  What would you look for in the culture as I plan to go to local HFS which does not have much of a selection?
namaste
ruthie


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Scamp
Monday, June 25, 2007, 11:17pm Report to Moderator Report to Moderator

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Hah, my first batch of cultured veges is "finished" and tasted!  I am very pleased with the results, even though I don't get to eat much.  

I used cabbage as a main ingredient because the SWAMI program showed it as a beneficial the first time around.  However, the second time I ran the program, cabbage showed up as an avoid again.  

So, I have given the jar full of cultured veges to my sister, a type B.  I was so surprised when she actually LIKED the taste!  She sat there talking about how good it would be with one thing and another.   The veges have a real tangy taste, reminiscent of yogurt without the milk.  She looked pretty happy walking out with the big jar of veges!

And, my little poodle liked 'em also!  I put a bit in her dish, and she licked them up!!!
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Scamp
Monday, June 25, 2007, 11:19pm Report to Moderator Report to Moderator

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Ruthie, I got my culture from http://www.bodyecology.com/.  Our HFS also has a very limited selection.
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elliefeldman
Tuesday, June 26, 2007, 12:11am Report to Moderator Report to Moderator
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I am in the midst of culturing my first recipe of veggies as I write this, I tried them at 5 days of culturing and it didn't seem quite ready, so I am leaving the other 3 jars to sit longer.  How long did you let yours culture?

I have it sitting in a dark spot @ about 73 degrees or so.  Should I be leaving them in the dark or in the daylight?  I have read different things.

I also ordered my culture starter @ Body Ecology Diet, also bought the Kefir starter - I love Kefir - using raw goat milk to make it, I love the tartness of it.  I can buy different mixes at my natural food store, but they are extremely $$$, so I decided to do my own.

I decided to use cabbage, carrots, ginger, green aples and garlic for my first ferment.  I figured that since it was so cheap to make the first batch (veggie's that is) I would use the cabbage and if it turned out okay, I would pass it to my mom.  

I plan to use an A Friendly recipe for the next batch.  I love the Body Ecology Diet principals, combined with the ER4T A works wonderful for me.    I have noticed a huge difference in my Crohn's disease when using fermented/cultured foods.  I have been able to stay off my Immune suppressor since April with NO flares.  YEAH!
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Scamp
Tuesday, June 26, 2007, 12:58am Report to Moderator Report to Moderator

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Hi.  I let mine sit for 4 days, and I have no idea how to know when it is done as I had never tasted them before.  I am going to start my second batch this evening, using kohlrabi, celery, ginger, garlic, green apple.  Now at least I have an idea what to expect!  I didn't know about leaving them in the dark.

That's interesting that you also ordered the kefir starter.  I did also and tried a batch using goats milk.  It was good.

I will be gone for two weeks, so this next batch will sit longer.
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Lola
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wonderful!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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scout
Tuesday, June 26, 2007, 2:38am Report to Moderator Report to Moderator
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Yes!  Let's keep this thread fermenting  

I, too, tried my hand at fermenting veggies.  I have the Nourishing Traditions book--and what a book!!!!!!  It's by Sally Fallon and Mary Enig.  It's about how our culture USED to eat back in the old days before the industrial revolution.  Lots of little interesting factoids in all the margins.   I highly recommend this book!  There are even some forums out there, I think.  Just Google *Nourishing Traditions forum*.

They used to culture food in order to preserve it.  Then along came vinegar and brining and less people used fermentation.
Apparently, eating fermented foods is EXcellent for the immune system.  

I tried fermenting some regular cucumbers and they were just okay.  I  used water and whey I drained from plain, full fat yogurt with live cultures.  It's an amazing concept.

I want to make Kim Chi!!!!!!!  Who's with me?    Not sure if I can have peppers yet--waiting for my secretor stuff to come in the mail.

You can even make your own fermented fruit drinks!  NT has lots of recipes.  There's also a veggie drink  called beet kvass that's supposed to be so good for you.  

I need a chef

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