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Culturing Vegetables  This thread currently has 1,487 views. Print Print Thread
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Scamp
Tuesday, June 26, 2007, 3:16am Report to Moderator Report to Moderator

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Okay, my next batch is standing by.  The recipe I used said to put rolled cabbage leaves in the top of the jar to fill up space.  I don't want to use cabbage, and don't have any spare kohlrabi leaves to use.  So, I just left it with nothing in the top 2 inches.  Does anybody know if that is okay?

I looked up Kim Chi and do not want to make that for sure.  Every recipe I saw called for cabbage.  No cabbage for me!

When I return from my vacation, I'll have to look up the Nourishing Traditions book.
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Drea
Tuesday, June 26, 2007, 3:19am Report to Moderator Report to Moderator

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


Scamp, I brought up this very question last year...and the outcome was no. Cabbage is still an avoid. Sadly.


It is not my responsibility to convince anyone of anything.
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Drea
Tuesday, June 26, 2007, 3:20am Report to Moderator Report to Moderator

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Quoted from Scamp
Okay, my next batch is standing by.  The recipe I used said to put rolled cabbage leaves in the top of the jar to fill up space.  I don't want to use cabbage, and don't have any spare kohlrabi leaves to use.  So, I just left it with nothing in the top 2 inches.  Does anybody know if that is okay?

I looked up Kim Chi and do not want to make that for sure.  Every recipe I saw called for cabbage.  No cabbage for me!

When I return from my vacation, I'll have to look up the Nourishing Traditions book.


I used to be able to find Japanese turnip kimchee in the asian market...yum!


It is not my responsibility to convince anyone of anything.
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TypeOSecretor
Tuesday, June 26, 2007, 3:28am Report to Moderator Report to Moderator

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I tried cabbage last year to try to make sauerkraut, but it didn't turn out--smelled funny.  I even had a crock.   Maybe it was the kind of salt I used.  I may try it again some time.  However, I did find the right kind of salt about a month ago at Wal-Mart.  It was pickling salt.  I think they only sell it certain times of the year.  It was fairly inexpensive compared to buying it online and having it shipped.  I think a container was about $2-3.  I am using it to can homemade relish.
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Lola
Tuesday, June 26, 2007, 4:56am Report to Moderator Report to Moderator

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found this
Quoted Text

fermented veggies
kim chi
made out of raddish or any kind of vegetable
that is beneficial or neutral for you. Mixed
with salt, raw garlic, ginger, green onion,
and hot pepper flakes if you can do them. Mix
them togeather and put in a clean jar, remember to push the veggies down to eliminate as much air as possible, in the fridge and in a couple of days to a week it will start to ferment and taste great. I like it young and not so sour but you can keep it for about a month, or longer in the refrigerator.
make a kim chi with just beneficial veggies like kale, kolrabi, swis chard, and broccoli all the liquid that forms is from the
vegetables themselves.
start by bathing the veg in a salty brine about like
sea water, then drain and add the spices make sure there is enough salt to
preserve the veg. When it starts fermenting
the veg releases some of the water contained
within because of the salt and that liquid
will fill any leftover air pockets. If you
dont provide enough salt in the beginning then
the kim Chi will taste flat and tasteless.


''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, 12:39pm Report to Moderator Report to Moderator
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Quoted from Scamp
Okay, my next batch is standing by.  The recipe I used said to put rolled cabbage leaves in the top of the jar to fill up space.  I don't want to use cabbage, and don't have any spare kohlrabi leaves to use.  So, I just left it with nothing in the top 2 inches.  Does anybody know if that is okay?

I looked up Kim Chi and do not want to make that for sure.  Every recipe I saw called for cabbage.  No cabbage for me!

When I return from my vacation, I'll have to look up the Nourishing Traditions book.


The Kim Chi I've bought at the supermarket is made with green onions, grated carrots and Bok Choy!  You can mix and match  

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scout  -  Tuesday, June 26, 2007, 12:40pm
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Scamp
Tuesday, June 26, 2007, 5:59pm Report to Moderator Report to Moderator

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Okeedokee.  When I return, I'm going to figure out what kim chi is.  Truth is, I had never heard of it.  The recipe Lola added looks really good and Type A beneficial as well.  

I am off for a bicycle ride in the Netherlands!  Back later....
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TypeOSecretor
Tuesday, June 26, 2007, 6:11pm Report to Moderator Report to Moderator

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Thanks for the recipe Lola.  I may try that next time I find organic napa cabbage.
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apositive
Tuesday, June 26, 2007, 7:45pm Report to Moderator Report to Moderator

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Quoted from Scamp
The recipe I used said to put rolled cabbage leaves in the top of the jar to fill up space.  I don't want to use cabbage, and don't have any spare kohlrabi leaves to use.  So, I just left it with nothing in the top 2 inches.  Does anybody know if that is okay?


The idea here is that you want the vegetables completely covered by the liquid or they can develop mold.  But, you also need to leave the 2 inches at the top of the jar.  The vegetables can sometimes float to the surface so they are partly out of the liquid.  What some do is have a stone to weight down the veggies.

(Even if a little mold develops, you can just discard that part and the stuff that was in the liquid will be fine.)


INTJ
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Scamp
Tuesday, June 26, 2007, 9:28pm Report to Moderator Report to Moderator

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Oh!  Now I understand why the rolled up cabbage leaves.  Thank you, apositive!
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Lola
Wednesday, June 27, 2007, 2:23am Report to Moderator Report to Moderator

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have a great trip!


''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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ruthie
Wednesday, June 27, 2007, 2:46pm Report to Moderator Report to Moderator

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Stupid querry coming up...
I have the starter.  do I just add starter to the veggies or do I also add liquid.  If so how much?
I gather that you also add salt.  I would like to add tumeric and ginger for a kick.
Someone with the answers...please!
namaste
ruthie


arrived on planet earth 1928ad/began btd 2001ad
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ruthie
Wednesday, June 27, 2007, 3:39pm Report to Moderator Report to Moderator

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Hey I'm answering my own questions.
I googled culturing veggies and found out what I need to know Iguess...
They only advocate using salt and do not mention any starter.

Then my memory kicked in....I remember an aunt who used to make sauerkraut in huge crocks and store them in her cellar.  There was always a plate on top.  I loved to eat at her house when she cooked it with a big chunk of smoked ham from the smokehouse.  I am sure that she never heard of starter and only used salt.
Google says to let set for 6 or 7 days and then put in the fridge.  Her kraut stayed in the cellar cause there was no fridge.  They said that if no refrigeration, it would become strong tasting, but I do not remember hers having a strong taste.
so I will experiment...since I have nuthin but time and leads of zucchini.
namaste
ruthie


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gulfcoastguy
Wednesday, June 27, 2007, 3:57pm Report to Moderator Report to Moderator

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This sounds interesting. I love kimchi and my mom had an old crock she used to use for pickles that I might "aquire".  She allways used the plate method. Do you pressure seal it in jars for latter use? I wonder if there is a recipe for okra?
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ruthie
Wednesday, June 27, 2007, 4:59pm Report to Moderator Report to Moderator

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GulfGuy...is dangerous to quote me...
One of the things I googled said something about cooking it destroying the benefits...thus just the fridge after it cured.
namaste
ruthie


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gulfcoastguy
Wednesday, June 27, 2007, 5:49pm Report to Moderator Report to Moderator

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Kyosha Nim
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Yep, I googled it (actually yahooed it) right after I posted. It actually said that the temperature needed to be between 59F and 71F during fermentation. I can only economically keep my house that cool after fall arrives so I have a long time to find a book book and talk mom out of the old crock. It will also limit me to fall vegetables. Cultured products sound like a natural for B's seeing how well we do on yogurt and kumiss.
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Lola
Wednesday, June 27, 2007, 10:33pm Report to Moderator Report to Moderator

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got the link Ruthie?


''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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ruthie
Thursday, June 28, 2007, 12:25pm Report to Moderator Report to Moderator

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Sorry Lola...but no...just googled culturing vegetables.
I do remember tho that it said not to can kraut as that destroyed the useful bacteria due to high temp needed to seal jars.
namaste
ruthie


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Lola
Thursday, June 28, 2007, 8:04pm Report to Moderator Report to Moderator

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thanks all the same!


''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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mimulus
Tuesday, October 23, 2007, 5:22pm Report to Moderator Report to Moderator
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I am a big fan of cultured foods and love Wild Fermentation by by Sandor Katz.  I also like the food quality issues that the Nourishing Traditions/Weston Price folk bring up.  but I think they do miss the boat on the Blood type angle.

I had been eating more and more grass fed beef, coconut milk and oil, homemade sauerkraut and kimchi I get from a local korean grocery store.  And in the fall, when all the tomatoes, peppers, potatoes and eggplant in the garden are ripening...well you got yourself a recipe for disaster for a A positive.  My musculorskeletal system is all inflammed and developing allergies to pet dander, dust and the like.  I finally woke up and smelled the coffee (thank goodness A's can have some java) and got back to my original vegetarian ways and in two weeks have noticed a significant improvement.  

I make my cultured veggies in wide mouthed 2 quart mason jars and use whey from yougurt and sea salt. fermented veggies as a  garnish are great!  My favorite breakfast is indonesian bimbipop sp?: rice, steamed spinich, some kind of fermented veggie and a fried egg on top.  
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accjulie
Tuesday, October 23, 2007, 6:06pm Report to Moderator Report to Moderator

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Can someone please tell me what the Swami program is?  I keep reading about it in these forums and my curiosity is piqued.


Julie Julie
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Lloyd
Tuesday, October 23, 2007, 9:42pm Report to Moderator Report to Moderator

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Quoted from accjulie
Can someone please tell me what the Swami program is?  I keep reading about it in these forums and my curiosity is piqued.


It is a program that uses additional genotypic information to create a personal food list. IfHI practitioners are the only people who can run the program for you. There is a list of these practitioners on site (use this link to search the list http://www.dadamo.com/ifhi/csvsearch.pl ). Not all practitioners do the SWAMI.
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Lola
Wednesday, October 24, 2007, 12:21am Report to Moderator Report to Moderator

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Quoted Text

SWAMI = Serotyping With Advanced Modifying Inventories

The SWAMI is a sophisticated diet collection and display software program written by me, Dr. Peter D’Adamo. SWAMI allows you to add a significant number of new variables to the basic blood type diet values and output the results via an incredibly detailed and versatile printout. SWAMI essentially creates a printable version of one of my commercial diets (such as the Live Right For Your Type diet) that is much more person-specific.


''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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Lola
Wednesday, October 24, 2007, 12:23am Report to Moderator Report to Moderator

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mimulus, that sounds like a very complete and compliant breakfast!


''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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