Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Culturing Vegetables
Users Browsing Forum
No Members and 16 Guests

Culturing Vegetables  This thread currently has 1,444 views. Print Print Thread
2 Pages 1 2 All Recommend Thread
Scamp
Friday, June 22, 2007, 11:45pm Report to Moderator Report to Moderator

Summer: Realization, expansion.
Posts: 55
Gender: Female
Location: California
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!

Revision History (1 edits)
Alan_Goldenberg  -  Monday, September 10, 2007, 2:07am
Marked for save.
Logged Offline
Private Message Private message
Lola
Saturday, June 23, 2007, 1:48am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,352
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 58
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
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 1 - 48
Scamp
Saturday, June 23, 2007, 2:46am Report to Moderator Report to Moderator

Summer: Realization, expansion.
Posts: 55
Gender: Female
Location: California
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.
Logged Offline
Private Message Private message Reply: 2 - 48
Lola
Saturday, June 23, 2007, 3:13am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,352
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 58
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!
Logged
Private Message Private message YIM YIM Reply: 3 - 48
Scamp
Saturday, June 23, 2007, 2:01pm Report to Moderator Report to Moderator

Summer: Realization, expansion.
Posts: 55
Gender: Female
Location: California
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!
Logged Offline
Private Message Private message Reply: 4 - 48
apositive
Saturday, June 23, 2007, 3:16pm Report to Moderator Report to Moderator

~ teacher ~ probably nonnie
Ee Dan
Ee Dan
Posts: 671
Gender: Female
Location: New England
Age: 59
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!


INTJ
Logged Offline
Private Message Private message Reply: 5 - 48
jayneeo
Saturday, June 23, 2007, 7:42pm Report to Moderator Report to Moderator

Rh- Gatherer
Kyosha Nim
Posts: 6,450
Gender: Female
Location: San Jose, CA
Age: 67
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.
Logged Offline
Private Message Private message Reply: 6 - 48
Scamp
Saturday, June 23, 2007, 10:10pm Report to Moderator Report to Moderator

Summer: Realization, expansion.
Posts: 55
Gender: Female
Location: California
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.
Logged Offline
Private Message Private message Reply: 7 - 48
geminisue
Saturday, June 23, 2007, 10:20pm Report to Moderator Report to Moderator

SWAMIED Rh+ G2-Gatherer
Sam Dan
Posts: 2,763
Gender: Female
Location: GOTL, Ohio, U.S.A.
Age: 69
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

Revision History (1 edits)
Alan_Goldenberg  -  Saturday, June 23, 2007, 10:22pm
Logged Offline
Private Message Private message Reply: 8 - 48
Lola
Saturday, June 23, 2007, 11:53pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,352
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 58
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!

Revision History (2 edits)
Alan_Goldenberg  -  Sunday, June 24, 2007, 12:03am
Alan_Goldenberg  -  Saturday, June 23, 2007, 11:59pm
Logged
Private Message Private message YIM YIM Reply: 9 - 48
geminisue
Saturday, June 23, 2007, 11:59pm Report to Moderator Report to Moderator

SWAMIED Rh+ G2-Gatherer
Sam Dan
Posts: 2,763
Gender: Female
Location: GOTL, Ohio, U.S.A.
Age: 69
Sounds good, and something that would be a benefit to my compromised immune system. Thanks!
Logged Offline
Private Message Private message Reply: 10 - 48
Scamp
Sunday, June 24, 2007, 1:52am Report to Moderator Report to Moderator

Summer: Realization, expansion.
Posts: 55
Gender: Female
Location: California
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.....
Logged Offline
Private Message Private message Reply: 11 - 48
Scamp
Sunday, June 24, 2007, 3:15am Report to Moderator Report to Moderator

Summer: Realization, expansion.
Posts: 55
Gender: Female
Location: California
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.
Logged Offline
Private Message Private message Reply: 12 - 48
Lola
Sunday, June 24, 2007, 4:00am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,352
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 58
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!
Logged
Private Message Private message YIM YIM Reply: 13 - 48
ISA-MANUELA
Sunday, June 24, 2007, 9:03am Report to Moderator Report to Moderator
Guest User
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 .......
Logged
E-mail E-mail Reply: 14 - 48
Scamp
Sunday, June 24, 2007, 2:17pm Report to Moderator Report to Moderator

Summer: Realization, expansion.
Posts: 55
Gender: Female
Location: California
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!  
Logged Offline
Private Message Private message Reply: 15 - 48
ISA-MANUELA
Sunday, June 24, 2007, 2:37pm Report to Moderator Report to Moderator
Guest User
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
Logged
E-mail E-mail Reply: 16 - 48
apositive
Sunday, June 24, 2007, 6:57pm Report to Moderator Report to Moderator

~ teacher ~ probably nonnie
Ee Dan
Ee Dan
Posts: 671
Gender: Female
Location: New England
Age: 59
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.


INTJ
Logged Offline
Private Message Private message Reply: 17 - 48
ruthie
Monday, June 25, 2007, 12:35pm Report to Moderator Report to Moderator

Old Warrior
Autumn: Harvest, success.
Posts: 327
Gender: Female
Location: Southern Illinois
Age: 86
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


arrived on planet earth 1928ad/began btd 2001ad
Logged Offline
Private Message Private message Reply: 18 - 48
Scamp
Monday, June 25, 2007, 11:17pm Report to Moderator Report to Moderator

Summer: Realization, expansion.
Posts: 55
Gender: Female
Location: California
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!!!
Logged Offline
Private Message Private message Reply: 19 - 48
Scamp
Monday, June 25, 2007, 11:19pm Report to Moderator Report to Moderator

Summer: Realization, expansion.
Posts: 55
Gender: Female
Location: California
Ruthie, I got my culture from http://www.bodyecology.com/.  Our HFS also has a very limited selection.
Logged Offline
Private Message Private message Reply: 20 - 48
elliefeldman
Tuesday, June 26, 2007, 12:11am Report to Moderator Report to Moderator
Guest User
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!
Logged
E-mail E-mail Reply: 21 - 48
Scamp
Tuesday, June 26, 2007, 12:58am Report to Moderator Report to Moderator

Summer: Realization, expansion.
Posts: 55
Gender: Female
Location: California
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.
Logged Offline
Private Message Private message Reply: 22 - 48
Lola
Tuesday, June 26, 2007, 1:05am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,352
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 58
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!
Logged
Private Message Private message YIM YIM Reply: 23 - 48
scout
Tuesday, June 26, 2007, 2:38am Report to Moderator Report to Moderator
Guest User
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

Revision History (1 edits)
Alan_Goldenberg  -  Tuesday, June 26, 2007, 2:39am
Logged
E-mail E-mail Reply: 24 - 48
Scamp
Tuesday, June 26, 2007, 3:16am Report to Moderator Report to Moderator

Summer: Realization, expansion.
Posts: 55
Gender: Female
Location: California
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.
Logged Offline
Private Message Private message Reply: 25 - 48
Drea
Tuesday, June 26, 2007, 3:19am Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENFJ
Sun Beh Nim
Moderator
Posts: 11,589
Gender: Female
Location: Northern New Mexico
Age: 52
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.
Logged Offline
Site Site Private Message Private message Reply: 26 - 48
Drea
Tuesday, June 26, 2007, 3:20am Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENFJ
Sun Beh Nim
Moderator
Posts: 11,589
Gender: Female
Location: Northern New Mexico
Age: 52
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.
Logged Offline
Site Site Private Message Private message Reply: 27 - 48
TypeOSecretor
Tuesday, June 26, 2007, 3:28am Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 339
Gender: Female
Location: California
Age: 69
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.
Logged Offline
Private Message Private message Reply: 28 - 48
Lola
Tuesday, June 26, 2007, 4:56am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,352
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 58
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!
Logged
Private Message Private message YIM YIM Reply: 29 - 48
scout
Tuesday, June 26, 2007, 12:39pm Report to Moderator Report to Moderator
Guest User
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  

Revision History (1 edits)
Alan_Goldenberg  -  Tuesday, June 26, 2007, 12:40pm
Logged
E-mail E-mail Reply: 30 - 48
Scamp
Tuesday, June 26, 2007, 5:59pm Report to Moderator Report to Moderator

Summer: Realization, expansion.
Posts: 55
Gender: Female
Location: California
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....
Logged Offline
Private Message Private message Reply: 31 - 48
TypeOSecretor
Tuesday, June 26, 2007, 6:11pm Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 339
Gender: Female
Location: California
Age: 69
Thanks for the recipe Lola.  I may try that next time I find organic napa cabbage.
Logged Offline
Private Message Private message Reply: 32 - 48
apositive
Tuesday, June 26, 2007, 7:45pm Report to Moderator Report to Moderator

~ teacher ~ probably nonnie
Ee Dan
Ee Dan
Posts: 671
Gender: Female
Location: New England
Age: 59
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
Logged Offline
Private Message Private message Reply: 33 - 48
Scamp
Tuesday, June 26, 2007, 9:28pm Report to Moderator Report to Moderator

Summer: Realization, expansion.
Posts: 55
Gender: Female
Location: California
Oh!  Now I understand why the rolled up cabbage leaves.  Thank you, apositive!
Logged Offline
Private Message Private message Reply: 34 - 48
Lola
Wednesday, June 27, 2007, 2:23am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,352
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 58
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
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 35 - 48
ruthie
Wednesday, June 27, 2007, 2:46pm Report to Moderator Report to Moderator

Old Warrior
Autumn: Harvest, success.
Posts: 327
Gender: Female
Location: Southern Illinois
Age: 86
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
Logged Offline
Private Message Private message Reply: 36 - 48
ruthie
Wednesday, June 27, 2007, 3:39pm Report to Moderator Report to Moderator

Old Warrior
Autumn: Harvest, success.
Posts: 327
Gender: Female
Location: Southern Illinois
Age: 86
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


arrived on planet earth 1928ad/began btd 2001ad
Logged Offline
Private Message Private message Reply: 37 - 48
gulfcoastguy
Wednesday, June 27, 2007, 3:57pm Report to Moderator Report to Moderator

B to Bnonnie to Nomad, the journey continues
Kyosha Nim
Posts: 2,446
Gender: Male
Location: Ocean Springs, MS
Age: 54
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?
Logged Offline
Private Message Private message Reply: 38 - 48
ruthie
Wednesday, June 27, 2007, 4:59pm Report to Moderator Report to Moderator

Old Warrior
Autumn: Harvest, success.
Posts: 327
Gender: Female
Location: Southern Illinois
Age: 86
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


arrived on planet earth 1928ad/began btd 2001ad
Logged Offline
Private Message Private message Reply: 39 - 48
gulfcoastguy
Wednesday, June 27, 2007, 5:49pm Report to Moderator Report to Moderator

B to Bnonnie to Nomad, the journey continues
Kyosha Nim
Posts: 2,446
Gender: Male
Location: Ocean Springs, MS
Age: 54
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.
Logged Offline
Private Message Private message Reply: 40 - 48
Lola
Wednesday, June 27, 2007, 10:33pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,352
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 58
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!
Logged
Private Message Private message YIM YIM Reply: 41 - 48
ruthie
Thursday, June 28, 2007, 12:25pm Report to Moderator Report to Moderator

Old Warrior
Autumn: Harvest, success.
Posts: 327
Gender: Female
Location: Southern Illinois
Age: 86
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


arrived on planet earth 1928ad/began btd 2001ad
Logged Offline
Private Message Private message Reply: 42 - 48
Lola
Thursday, June 28, 2007, 8:04pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,352
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 58
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!
Logged
Private Message Private message YIM YIM Reply: 43 - 48
mimulus
Tuesday, October 23, 2007, 5:22pm Report to Moderator Report to Moderator
Guest User
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.  
Logged
E-mail E-mail Reply: 44 - 48
accjulie
Tuesday, October 23, 2007, 6:06pm Report to Moderator Report to Moderator

Spring: Growth, Peace.
Posts: 40
Gender: Female
Location: Rome, GA
Age: 41
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
Logged Offline
Private Message Private message Windows Live Messenger WLM Reply: 45 - 48
Lloyd
Tuesday, October 23, 2007, 9:42pm Report to Moderator Report to Moderator

GT1 (Hunter)
Sa Bon Nim
Administrator
Posts: 7,320
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.
Logged
Private Message Private message Reply: 46 - 48
Lola
Wednesday, October 24, 2007, 12:21am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,352
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 58
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!
Logged
Private Message Private message YIM YIM Reply: 47 - 48
Lola
Wednesday, October 24, 2007, 12:23am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,352
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 58
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!
Logged
Private Message Private message YIM YIM Reply: 48 - 48
2 Pages 1 2 All Recommend Thread
Print Print Thread

BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Culturing Vegetables

Thread Rating
There is currently no rating for this thread